Why I’ll Love This Recipe
I appreciate how this recipe transforms a handful of simple ingredients into classic French cookies with incredible flavor. The generous amount of butter creates a rich, melt-in-my-mouth texture, while the egg yolk gives each galette its beautiful golden color. I also like that these cookies store well, making them perfect for gifting or preparing in advance.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter, softened
- Granulated sugar
- Egg yolks
- Vanilla extract
- All-purpose flour
- Baking powder
- Fine sea salt
- Egg yolk mixed with a little milk, for brushing
Directions
- I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- I cream the softened butter and sugar together until the mixture becomes light and fluffy.
- I mix in the egg yolks and vanilla extract until fully combined.
- I whisk together the flour, baking powder, and salt in a separate bowl.
- I gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
- I wrap the dough and refrigerate it for about 30 minutes to make it easier to handle.
- I roll the dough to about ½ inch (1.25 cm) thick and cut out round cookies using a cookie cutter.
- I place the cookies on the prepared baking sheet, leaving a little space between each one.
- I brush the tops with the egg wash and use the back of a fork to gently create the traditional crisscross pattern.
- I bake the cookies for 15 to 18 minutes, or until the edges are lightly golden.
- I allow the galettes to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: 18 cookies
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 15–18 minutes
- Total Time: About 1 hour 10 minutes
Variations
- I sometimes add a little lemon zest for a fresh citrus aroma.
- I enjoy replacing the vanilla extract with almond extract for a different flavor.
- I occasionally sprinkle coarse sugar over the tops before baking for extra crunch.
- I like adding a pinch of cinnamon to give the cookies a warm, spiced note.
- I sometimes dip half of each cooled cookie in melted dark chocolate for a more indulgent treat.
Storage/Reheating
I store the cooled cookies in an airtight container at room temperature for up to 1 week. For longer storage, I freeze them in a freezer-safe container for up to 3 months and thaw them at room temperature before serving. If I want to refresh their crisp texture, I warm them in a 300°F (150°C) oven for 3 to 5 minutes and let them cool slightly before enjoying.
FAQs
What are Galettes Bretonnes?
Galettes Bretonnes are traditional French butter cookies from the Brittany region. I enjoy them for their rich buttery flavor, crumbly texture, and beautifully golden appearance.
Why should I chill the dough?
I chill the dough because it becomes easier to roll and cut, and the cookies hold their shape much better while baking.
Can I make the dough ahead of time?
Yes. I often prepare the dough up to 2 days in advance and keep it refrigerated until I am ready to bake.
Can I freeze Galettes Bretonnes?
Yes. I freeze either the baked cookies or the unbaked dough for up to 3 months. I thaw the dough in the refrigerator before rolling and baking.
Why do these cookies have a crisscross pattern?
I create the traditional crisscross pattern with a fork because it gives Galettes Bretonnes their classic appearance while adding a decorative finish before baking.
Conclusion
I find Galettes Bretonnes to be a timeless French classic that is both simple and elegant. Their rich buttery flavor, crisp edges, and tender crumb make them perfect for enjoying with a hot drink or sharing with friends and family. Whenever I bake a batch, I appreciate how such simple ingredients come together to create a truly memorable homemade cookie.
PrintGalettes Bretonnes
Galettes Bretonnes are traditional French butter cookies with a rich, buttery flavor, crisp edges, and a tender, crumbly texture. These elegant cookies from Brittany are perfect for serving with coffee, tea, or as a delightful homemade treat.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 10 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Bake
- Cuisine: French
- Diet: Vegetarian
Ingredients
- Unsalted butter, softened
- Granulated sugar
- Egg yolks
- Vanilla extract
- All-purpose flour
- Baking powder
- Fine sea salt
- Egg yolk mixed with a little milk, for brushing
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the softened butter and granulated sugar until light and fluffy.
- Mix in the egg yolks and vanilla extract until fully combined.
- Whisk together the flour, baking powder, and fine sea salt in a separate bowl.
- Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms.
- Wrap the dough and refrigerate for 30 minutes.
- Roll the dough to about 1/2 inch (1.25 cm) thick and cut into rounds using a cookie cutter.
- Arrange the cookies on the prepared baking sheet, leaving a little space between each one.
- Brush the tops with the egg wash and use the back of a fork to create the traditional crisscross pattern.
- Bake for 15 to 18 minutes, or until the edges are lightly golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Add lemon zest for a fresh citrus flavor.
- Replace the vanilla extract with almond extract for a different taste.
- Sprinkle coarse sugar over the tops before baking for extra crunch.
- Add a pinch of cinnamon for a warm spiced variation.
- Dip half of each cooled cookie in melted dark chocolate for an indulgent finish.
- Store in an airtight container at room temperature for up to 1 week.
- Freeze baked cookies or unbaked dough for up to 3 months.
- Refresh the cookies in a 300°F (150°C) oven for 3 to 5 minutes to restore their crisp texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 6 g
- Sodium: 55 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 35 mg
