Galettes Bretonnes are buttery French cookies with golden tops, crisp edges, and a tender crumb. They are made with simple ingredients like butter, sugar, egg yolk, vanilla, and flour.
These Galettes Bretonnes are rich, crisp, and lightly sweet, with a beautiful egg-wash finish on top. The dough is easy to make, then rolled, cut into rounds, brushed with egg yolk, and baked until golden.
This French butter cookie recipe is perfect with coffee, tea, milk, or a simple dessert plate. The cookies keep well, so they are great for holidays, gifting, lunch boxes, or make-ahead treats.If you love simple buttery cookies, try these Easy 3-Ingredient Butter Cookies. They are another easy cookie recipe made with butter, powdered sugar, and flour.
Table of contents
Why You’ll Love This Recipe
- Made with simple pantry ingredients.
- Rich buttery flavor with a crisp texture.
- Beautiful golden tops with classic fork marks.
- Great for tea time, coffee, holidays, or gifting.
- Easy dough that can be made ahead.
Ingredients for Galettes Bretonnes
For the Cookies
- 12 tablespoons salted butter, softened (180 g)
- 2/3 cup superfine sugar or granulated sugar (130 g)
- 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (240 g)
For the Egg Wash
- 1 large egg yolk, at room temperature
- 1 teaspoon milk
Ingredient Notes and Substitutions
Butter
Salted butter gives Galettes Bretonnes their rich flavor and light salty balance. Make sure the butter is softened, not melted. It should feel pliable but still cool, not greasy or warm. Butter that is too soft can make the cookies spread more in the oven. See this guide to softening butter for helpful methods.For another tender butter-based cookie, try these Shortbread Cookies with Strawberry Jam. They have a soft buttery base and a sweet glossy jam center.
Sugar
Superfine sugar gives the smoothest texture, but regular granulated sugar also works. Avoid brown sugar because it changes the flavor and texture.
Egg Yolk
Egg yolk makes the dough richer and helps the cookies bake with a tender crumb. A second egg yolk mixed with milk is used for the golden egg wash on top.
Vanilla
Vanilla adds warmth and makes the butter flavor taste even better. Use pure vanilla extract if you have it.
Flour
All-purpose flour gives the cookies structure. Add it gradually and mix just until the dough comes together so the cookies stay tender. For the most accurate result, weigh the flour when possible. If using cups, spoon the flour into the measuring cup and level it off instead of scooping directly from the bag. See this guide to measuring flour.
How To Make Galettes Bretonnes
- Preheat the oven.
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. - Cream the butter and sugar.
Add the softened butter and sugar to a mixing bowl. Beat until creamy, pale, and well combined. - Add egg yolk and vanilla.
Add 1 egg yolk and vanilla extract. Mix until smooth. - Add the flour.
Add the flour and mix until a soft dough forms. Do not overmix. The dough should come together without being sticky.
- Chill the dough.
Shape the dough into a ball, wrap it, and chill for 30 minutes. This makes it easier to roll and cut. - Roll and cut.
Roll the dough on a lightly floured surface to about 1/4 inch thick. Cut into round cookies using a cookie cutter. - Add the egg wash.
Mix the second egg yolk with 1 teaspoon milk, then brush a thin layer over the tops of the cookies. Egg wash helps the cookies bake with a golden color and a shiny finish, but the layer should stay thin so the surface does not become wet. See this egg wash guide for more helpful tips. - Make the fork marks.
Use a fork to gently score lines on top of each cookie. You can make straight lines or a simple crosshatch pattern. - Bake.
Bake for 12 to 15 minutes, or until the cookies are golden on top and lightly browned around the edges.
- Cool.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Expert Tips for Perfect Galettes Bretonnes
- Use softened butter, not melted butter, for the best texture.
- Chill the dough before rolling so the cookies hold their shape.
- Do not roll the dough too thin or the cookies may become too hard.
- Brush only a thin layer of egg wash so the tops turn golden without becoming wet.
- Score the tops gently with a fork without cutting through the dough.
- Bake until the edges are lightly golden, not dark brown.
- Let the cookies cool fully before storing so they stay crisp.
- If the dough feels too soft while cutting, chill it again for 10 minutes.
Storage and Freezing
Store Galettes Bretonnes in an airtight container at room temperature for up to 1 week.
For longer storage, freeze the baked cookies in a freezer-safe bag or container for up to 2 months. Thaw at room temperature before serving.
You can also freeze the unbaked dough for up to 2 months. Thaw in the refrigerator overnight, then roll, cut, brush with egg wash, and bake.
Variations
Lemon Galettes Bretonnes
Add 1 teaspoon lemon zest to the dough for a bright citrus flavor.
Almond Galettes Bretonnes
Add 1/4 teaspoon almond extract with the vanilla for a light almond flavor.
Chocolate-Dipped Galettes Bretonnes
Dip half of each cooled cookie in melted chocolate and let set before serving.
Cinnamon Galettes Bretonnes
Add 1/2 teaspoon cinnamon to the flour for a warm spiced version.
Dulce de Leche Sandwich Cookies
Spread dulce de leche between two cooled cookies for a rich sandwich cookie version.
Galettes Bretonnes
Ingredients
Equipment
Method
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Add the softened butter and sugar to a mixing bowl. Beat until creamy and well combined.
- Add 1 egg yolk and vanilla extract. Mix until smooth.
- Add the flour and mix just until a soft dough forms.
- Shape the dough into a ball, wrap it, and chill for 30 minutes.
- Roll the dough on a lightly floured surface to about 1/4 inch thick.
- Cut the dough into round cookies and place them on the prepared baking sheet.
- Mix the second egg yolk with 1 teaspoon milk. Brush a thin layer over the tops of the cookies.
- Use a fork to gently score lines on top of each cookie.
- Bake for 12 to 15 minutes, or until golden on top and lightly browned around the edges.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Video
Notes
- Use softened butter, not melted butter.
- Do not overmix after adding the flour.
- Chill the dough before rolling for cleaner cookie shapes.
- Brush the egg wash lightly so the cookies bake with a shiny golden top.
- Store in an airtight container at room temperature for up to 1 week.
Tried this recipe?
Let us know how it was!Common Mistakes To Avoid
- Using butter that is too cold or melted.
- Overmixing the dough after adding the flour.
- Skipping the chilling time, which makes the dough harder to cut.
- Rolling the dough too thin, so the cookies lose their tender texture.
- Forgetting the egg wash, which gives the cookies their golden top.
- Baking the cookies until they are too dark instead of lightly golden.
What To Serve With Galettes Bretonnes
Serve Galettes Bretonnes with coffee, black tea, milk, vanilla ice cream, fresh berries, or a simple fruit plate. They are also delicious with a warm mug of Best Homemade Hot Chocolate for a cozy cookie-and-drink pairing.
They also work well on a holiday cookie tray with shortbread cookies, butter cookies, chocolate cookies, and jam-filled cookies.For a simple dessert plate, serve these cookies beside a scoop of 3 Ingredient Coffee Ice Cream. The buttery cookies and creamy coffee flavor go especially well together.
FAQs
Galettes Bretonnes are French butter cookies from Brittany. They are known for their rich buttery flavor, crisp edges, tender texture, and golden egg-wash topping.
Yes. If using unsalted butter, add 1/4 teaspoon fine salt to the dough so the cookies still have balanced flavor.
Yes, chilling helps the dough firm up and makes it easier to roll and cut. It also helps the cookies keep their round shape while baking.
Yes. You can make the dough ahead and chill it for up to 2 days before baking. You can also freeze the baked cookies for later.
They may have been rolled too thin, baked too long, or mixed too much after adding the flour. Roll the dough about 1/4 inch thick and bake just until golden.
Yes. Superfine sugar gives a smoother texture, but regular granulated sugar works well for this recipe.
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