French Butter Sugar Cookies Recipe (2024)

FAQs

Is there a difference between sugar cookies and butter cookies? ›

What makes a sugar cookie a sugar cookie? It all has to do with the ratio of flour, sugar and butter. For our butter cookie tutorial, we explained that butter cookies have a high butter content to the sugar and flour.

French butter is used in cooking, baking, and is consumed on tartines (a French breakfast tradition whereby a slice of bread- typically a baguette is spread with jam and butter). Of course, it is also used by French bakeries in many of your favourite baked goods!

French Butter Cookies — Sablés Breton — originated in the northwest region of Brittany, France. In France and elsewhere in Europe, the cookies are instantly recognized for their fluted edges, crosshatch markings, and brilliant sheen.

Make sure that the liquid you add is room temperature.

Adding cream or milk makes the batter slightly softer and easier to pipe - make sure that it is room temperature or it will chill the butter and still be hard to pipe.

Here's why: Most importantly: unsalted butter ensures that you can control the amount of salt you add to your cakes, cookies and Fig and Almond Breakfast Cake. Different companies add different amounts of salt to their butter.

French butter also tends to have less water content and is made with cultured cream, making its texture and consistency more preferable, especially for baking.

The biggest factor is the fat content. European butter has at least 82% fat while American butter only needs to reach the 80% threshold set by the USDA. That might not seem like a huge gap, but it's the key to what makes French butter a favorite among chefs and bakers.

French butter is cultured (like yogurt), so it has a deeper flavor profile, almost tangy but not quite. The churning process is slightly different than here in the US, resulting in a creamier consistency.

Butter cookies, also known as Danish butter cookies, are cookies originating in Denmark consisting of butter, flour, and sugar. They are similar to shortbread cookies. The butter cookie is often categorized as a "crisp cookie" due to its texture, caused in part by the quantity of butter and sugar.

These brightly-colored sandwich cookies line the windows of pâtisseries in Paris, and are often confused with the American coconut macaroon. No coconut. Instead, light meringue cookies made with almond flour and filled with ganache, curd or your favorite filling.

Why are Danish butter cookies so good? ›

Their signature shape, texture, look and aroma, are truly inviting. From the iconic Vanilla Ring to the Coconut Cookie to the pure buttery goodness of the Pretzel, there is something for everyone in the iconic blue tin.

Macarons are the most popular type of cookie in Paris, but they are popular throughout the rest of the world as well, and they appear with different fillings and in various sizes, colors, and flavors.

In France Lu cookies are the equivalent to Oreos. Not that they taste the same, nor look the same.

Pastry Flour / T45:

An unbleached flour made from soft wheat, with protein levels somewhere between cake flour and all-purpose flour (8 to 9 percent). Pastry flour strikes the ideal balance between flakiness and tenderness, making it perfect for pies, tarts and many cookies.

A sugar cookie, or sugar biscuit, is a cookie with the main ingredients being sugar, flour, butter, eggs, vanilla, and either baking powder or baking soda. Sugar cookies may be formed by hand, dropped, or rolled and cut into shapes.

Higher butterfat makes better cookies.

An average conventional American butter has an 80% butterfat content. Miller's butter is more of a European-style butter with 82-86% butterfat. 2% may seem small, but it makes a BIG difference in quality, flavor, and texture.

Butter doesn't affect just the flavour of your cookies, it has a major impact on their texture and structure, too. When you cream butter and sugar together, you incorporate air into the batter, which will leaven the cookies as they bake, leading to cakier, fluffier cookies.

Butter cookies

They are especially popular around Christmastime and come in a variety of festive shapes, such as stars, trees, and reindeer. These cookies, often called Danish biscuits, originated in Denmark.