French Butter Cookies for Shavuos

This classic cookie is so simple but so good. And, no, you can’t replace the butter.

Did you ever have a classic butter cookie? Unassuming, not fancy – but that rich butter flavor is the perfect complement to your morning coffee. They’re more popular in cafes in Israel than they are here in the US and I like to buy a container or two to bring home whenever I go.

We get used to making our baked goods pareve to keep things simple. But on Shavuos, we go all in on the dairy. So this time of year might be when you’d try some of these cookies – but it won’t be the last time. No need to wait for a trip to Israel, I’ll be stashing these in my freezer from now on!

Mix the butter, at room temperature,

and confectioners sugar

until it turns into an even light yellow color.

We found it easiest to do this with a gloved hand.

Add the egg yolks

and vanilla.

Mix with a spatula.

Add the flour and salt, and mix until a soft dough forms. (Use your hand again.)

Wrap the dough in plastic wrap and refrigerate for about 20 minutes.

Divide the dough into 4 parts. Roll each portion into a log, approximately 4 inches long.

Wrap each log in plastic wrap and freeze.

Roll the logs in the sugar while gently pressing so the sugar sticks to the dough. 

Cut the logs into ¼ to ⅜” slices.

Print Recipe

5 from 1 vote

French Butter Cookies

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 scant cup confectioners sugar
• 2 egg yolks
• 1 tsp vanilla extract
• 2 ¼ cups flour
• pinch of salt (if your butter is salted, skip this)
• ½ cup turbinado sugar (white can also work)

Instructions

• Mix the butter and sugar until it turns into an even light yellow color. We found it easiest to do this with a gloved hand.
• Add the egg yolks and vanilla. Mix with a spatula.
• Add the flour and salt, and mix until a soft dough forms. (Use your hand again.)
• Wrap the dough in plastic wrap and refrigerate for about 20 minutes.
• Divide the dough into 4 parts. Roll each portion into a log, approximately 4 inches long. Wrap each log in plastic wrap and freeze.
• After 45 minutes, remove the dough from the freezer. Place the turbinado (or white) sugar on a flat plate. Roll the logs in the sugar while gently pressing so the sugar sticks to the dough.
• Cut the logs into ¼ to ⅜” slices and place on a lined baking sheet.
• Bake at 350℉ for 12-14 minutes or until the bottoms are golden.
• Leave the cookies on the baking sheet for 5 minutes before transferring to a cooling rack.
• Store in an airtight container.

Notes

You can keep the logs frozen and finish Steps 6-10 a different time. Just let the logs defrost for about ½ hour before rolling in the sugar. If it doesn’t stick, it needs a bit more time to defrost.