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Perfect Butter Cookies

Saura Kline
Tender buttery cookies!
Servings 30


  • 1 1/4 cups butter, cold
  • 1 1/4 cups sugar
  • 1/2 tsp salt
  • 4 yolks, hard boiled
  • 3 cups flour
  • 1 egg
  • fleur de sel garnish


  • In a mixing bowl fitted with a paddle attachment, combine butter, sugar, and salt.
  • Once creamed, add egg. Scrape down sides.
  • Pass hard boiled yolks through a fine mesh sieve, then add to the batter. Add flour last, little by little.
  • Do no overmix- once flour is combined, turn mixer off and scoop out dough.
  • Place dough between two pieces of parchment paper and press down to form a disk.
  • Freeze dough for 1 hour.
  • Remove dough from freezer, preheat oven to 350 degrees F
  • Between the parchment, roll dough to ½ “ thickness. Use a 2 ½ “ round cookie cutter to punch out as many cookies as you can. You may roll and reuse dough until there is none left.
  • Place dough 1” apart from eachother on a cookie tray fitted with parchment.
  • Sprinkle a little fleur de sel on top of each cookie.
  • Freeze for 10 minutes on cookie tray, then bake for 10 minutes.
    Remove from oven, cool to room temp and enjoy!!