Buttery Palets Bretons

There’s something timeless about Palets Bretons — those rich, golden French butter cookies with their irresistible crumbly texture. I first had them on a trip to Brittany, where they originated, and I’ve been hooked ever since. These cookies manage to be both rustic and refined, and they never last long once they’re out of the oven.

This version of Buttery Palets Bretons has all the hallmarks of the traditional treat: deeply golden edges, a tender bite, and that hint of salt that makes the butter shine. They’re simple, but each bite is luxurious. If you love classic European baked goods that let quality ingredients take center stage, this is one to bookmark.

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Why You’ll Love This Buttery Palets Bretons Recipe

These cookies strike the perfect balance between richness and elegance. You’ll love how effortlessly they come together with just a handful of pantry staples. The browned, slightly caramelized edges contrast beautifully with the tender interior. And best of all? That buttery flavor lingers — not too sweet, just right.

Whether you’re serving them with tea, coffee, or just as an afternoon indulgence, they always hit the spot.

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What Makes Palets Bretons So Special?

It’s all in the butter. Palets Bretons are a celebration of high-quality salted butter — the kind with visible crystals that melt into the dough and enhance every bite. The texture is another standout: sandy and crumbly like a shortbread, but with a richer depth thanks to the egg yolks.

Traditionally, they’re baked in molds to keep their thick, puck-like shape, but even free-form versions keep that iconic look.

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Options for Substitutions

If you don’t have salted butter, you can use unsalted and add a pinch more sea salt to the dough. For a more intense flavor, try browning the butter first — it adds a nutty richness.

Prefer a twist? A touch of citrus zest or a pinch of cardamom complements the buttery base beautifully. And while traditional Palets Bretons don’t usually include vanilla, adding a drop or two of extract won’t hurt if you’re craving something a little extra.

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Ingredients for This Buttery Palets Bretons Recipe

Salted Butter – This is the star of the recipe. Opt for high-quality European-style butter with a higher fat content and visible sea salt crystals. The butter gives the cookies their signature richness and flavor depth.

Egg Yolks – Only the yolks are used to add tenderness and richness to the dough. They also contribute to the golden color of the cookies.

Granulated Sugar – Provides sweetness and helps create that irresistible crisp edge.

All-Purpose Flour – Gives the cookies structure while maintaining a tender, sandy crumb.

Baking Powder – Adds a slight lift, helping the cookies keep their thick shape without puffing too much.

Sea Salt (optional) – Even with salted butter, an extra pinch of flaky sea salt on top brings out all the flavors.

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Step 1: Cream the Butter and Sugar

Start by beating the salted butter and sugar together in a mixing bowl until pale and fluffy. This step is essential for incorporating air into the dough and giving the cookies a light texture despite their density.

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Step 2: Add Egg Yolks

Add the egg yolks one at a time to the butter-sugar mixture, beating well after each addition. The yolks will enrich the dough and create that signature yellow tint.

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Step 3: Mix in the Dry Ingredients

In a separate bowl, whisk together the flour and baking powder. Gradually add this to the wet mixture, folding until a smooth, cohesive dough forms. The dough will be quite thick — this is expected.

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Step 4: Shape and Chill the Dough

Turn the dough onto a sheet of parchment and roll it out to about ½ inch thickness. Use a cookie cutter or small ring mold to cut out rounds. Place them on a lined baking sheet and chill in the fridge for at least 30 minutes.

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Step 5: Bake to Golden Perfection

Preheat your oven to 325°F (160°C). Once chilled, bake the cookies for 15–18 minutes, or until the edges are a deep golden brown. They should be firm to the touch but soft inside.

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Step 6: Optional Glaze

While not traditional, you can brush the tops with a light sugar glaze after baking for a glossy finish. Simply mix powdered sugar with a touch of water or lemon juice and drizzle over the cooled cookies.

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How Long to Prepare the Buttery Palets Bretons Recipe

Preparation Time: Most of your time will go into mixing and shaping the dough — about 20 minutes total. Rolling and cutting the cookies can take an extra 10 minutes depending on your speed. Since the dough is fairly thick and rich, it’s quite manageable.

Chilling and Baking Time: Chill the dough for at least 30 minutes to help the cookies hold their shape. Baking takes about 15–18 minutes. Altogether, you’re looking at just over an hour from start to finish, with minimal active time.

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Tips for Perfect Buttery Palets Bretons

• Use room temperature butter for easier mixing and a smoother dough.
• Don’t skip the chilling step — it’s key to that firm, clean-edged cookie.
• Use a cookie mold or ring for uniform size and thickness.
• Let the cookies cool on the tray for a few minutes before transferring — they’re delicate when warm.
• Sprinkle with flaky sea salt after baking for an extra flavor boost.

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Watch Out for These Mistakes While Cooking

• Using unsalted butter without adjusting salt — you’ll miss the signature flavor.
• Overmixing the dough — leads to tough, dense cookies.
• Skipping the chill — causes cookies to spread too much.
• Baking at too high a temperature — results in burned edges and undercooked centers.
• Taking them out too early — they need that golden color to develop flavor and texture.

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What to Serve With Buttery Palets Bretons?

1. Hot Espresso or French Press Coffee

The bitterness of coffee perfectly balances the buttery richness.

2. Fresh Berries

A bowl of tart raspberries or strawberries adds a refreshing contrast.

3. Whipped Cream or Mascarpone

Serve a dollop alongside for a more indulgent treat.

4. Fruit Preserves

Apricot or raspberry jam complements the cookie’s buttery base beautifully.

5. Vanilla Ice Cream

The warm cookie against cold ice cream is pure dessert bliss.

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Storage Instructions

Room Temperature: Store the cooled cookies in an airtight container for up to 5 days. Keep them in a cool, dry place away from sunlight to maintain texture.

Freezing: You can freeze the unbaked dough rounds or the baked cookies. Wrap tightly in plastic and freeze for up to 2 months. Let the baked cookies come to room temperature before serving.

Reheating: Not necessary, but if desired, warm in a 300°F oven for 3–5 minutes to refresh their texture.

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Estimated Nutrition

(Per cookie, based on a batch of 12)

• Calories: ~180 kcal
• Fat: 12g
• Saturated Fat: 7g
• Carbohydrates: 15g
• Sugar: 7g
• Protein: 2g
• Fiber: <1g
• Sodium: 90mg

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Frequently Asked Questions

What kind of butter should I use for authentic flavor?

European-style salted butter is ideal. It has a higher fat content and salt crystals that enhance the overall taste.

Can I make the dough ahead of time?

Absolutely. You can prepare and chill the dough up to 2 days in advance or freeze it for later use.

Why did my cookies spread too much?

It’s likely the dough wasn’t chilled long enough or the oven was too hot. Stick to 325°F and chill the dough thoroughly.

Can I add flavors like vanilla or lemon?

Yes. A small amount of vanilla extract or lemon zest can add a subtle twist without overpowering the classic buttery profile.

Do I need to use a mold to bake these?

Not necessarily. While molds create a traditional look, you can shape them by hand or use a round cutter for a similar effect.

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Conclusion

Buttery Palets Bretons are proof that simplicity can be deeply satisfying. With just a few ingredients and a little care, you get a cookie that’s indulgent, crumbly, and packed with rich flavor. Whether for a special gathering or a quiet treat, they bring a little piece of Brittany to your kitchen with every bite.

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