Buttery Palets Bretons

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Golden, crisp-edged, and rich with butter, Palets Bretons are the ultimate French cookie that melt in your mouth with every bite. These classic Breton-style shortbread cookies from the Brittany region of France are all about indulgence, with a crumbly texture and deep, buttery flavor that makes them stand out from your typical shortbread.

What sets these cookies apart is their signature salty-sweet balance and golden, slightly domed tops. Made with simple pantry staples like butter, flour, sugar, and egg yolks, Palets Bretons are a testament to how a few quality ingredients can create something magical. Whether served with tea or as an afternoon treat, they bring a taste of French patisserie right into your kitchen.

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What Kind of Butter Should I Use?

Since butter is the star of this recipe, choose a high-quality European-style butter with at least 82% fat content. These butters have a lower water content and more butterfat, which gives the cookies their irresistible texture and flavor. Unsalted butter is preferred, so you can control the saltiness in the final product.

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Ingredients for the Buttery Palets Bretons

Butter: The heart of the cookie. A rich, European-style unsalted butter will provide the creamy texture and depth of flavor.

Egg Yolks: Only yolks are used to enrich the dough and help with that melt-in-your-mouth feel.

Sugar: Granulated sugar sweetens the dough without overpowering the butter’s natural flavor.

Flour: All-purpose flour provides structure, balancing out the richness of the butter.

Salt: A pinch enhances the butteriness and creates that lovely salty-sweet contrast.

Baking Powder: Gives the cookies their slight lift and characteristic puffed tops.

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How To Make the Buttery Palets Bretons

Step 1: Cream the Butter and Sugar

Start by creaming the softened unsalted butter and granulated sugar together in a mixing bowl. Beat until the mixture is pale, fluffy, and smooth—this ensures your cookies have a light and delicate crumb.

Step 2: Add Egg Yolks

Add the egg yolks one at a time, mixing well after each addition. This enriches the dough and creates that classic buttery texture unique to Palets Bretons.

Step 3: Mix the Dry Ingredients

In a separate bowl, sift together the all-purpose flour, salt, and baking powder. This step prevents clumps and evenly distributes the leavening.

Step 4: Combine the Mixtures

Gradually add the dry ingredients to the butter mixture. Mix until just combined and a soft dough forms. Be careful not to overmix—the dough should be tender and pliable.

Step 5: Chill the Dough

Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Chilling helps the cookies maintain their shape while baking and enhances flavor development.

Step 6: Shape the Cookies

Preheat your oven to 325°F (165°C). Roll out the dough to about 1/2 inch thickness and use a round cookie cutter to cut out discs. Place them into a greased muffin tin or silicone molds to get the signature Palets shape.

Step 7: Bake to Golden Perfection

Bake for 18–20 minutes or until the tops are lightly golden and the edges are set. Let them cool in the mold for 5 minutes before transferring to a wire rack.

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How to Serve and Store Buttery Palets Bretons

These cookies shine with simplicity, so serve them as-is with a warm cup of coffee or a glass of milk. Their buttery crumb and hint of saltiness pair beautifully with black tea or hot chocolate too. For a more decadent treat, add a dollop of lemon curd or a swipe of raspberry jam on the side.

When storing, keep your Palets Bretons in an airtight container at room temperature for up to 5 days. They maintain their texture beautifully without refrigeration. For longer storage, freeze in a single layer and thaw at room temp when you’re ready to enjoy.

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Frequently Asked Questions

How are Palets Bretons different from regular shortbread?

Palets Bretons are richer and more crumbly, with a slight lift thanks to baking powder. They also feature a salty-sweet flavor profile that sets them apart.

Can I use salted butter instead of unsalted?

You can, but you should omit the added salt in the recipe to avoid an overly salty result. Unsalted butter gives better control.

Why do they need to be baked in molds or muffin tins?

The soft dough spreads while baking, and the molds help keep that distinct puck shape with smooth edges and a puffed top.

Do these cookies need to be chilled before baking?

Yes! Chilling the dough solidifies the butter and prevents overspreading, helping to maintain the structure and flakiness.

Can I make the dough ahead of time?

Absolutely. You can chill the dough for up to 48 hours, or freeze it for up to 2 months. Just thaw before shaping and baking.

What’s the best way to gift these?

Stack a few in a clear bag tied with ribbon or tuck them into a small tin. They make elegant gifts, especially during holidays.

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Want More Cookie Ideas with a Twist?

If these buttery Palets Bretons have captured your heart, you’ll want to explore more unique and flavor-packed cookies from the blog:

• Whipped Shortbread Cookies for an ultra-light and melt-away bite.
• Lemon Oatmeal No-Bake Cookies for a zesty, fuss-free option.
• Strawberry Cheesecake Donut Holes if you love a surprise creamy filling.
• Maraschino Cherry Chocolate Chip Cookies for a sweet and chewy cherry twist.
• Pistachio Pudding Sugar Cookie Bars with a fun, nutty layer.

These treats are perfect for dessert trays, cookie exchanges, or just a little weekday joy.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can find it whenever your buttery cravings kick in.

And when you do try them, I’d love to hear how they turned out! Did you serve them with tea or go for the jam-and-curd combo? Drop your tips or tweaks in the comments.

I also share daily recipes over on Pinterest—follow me for even more sweet ideas: Life with Nina on Pinterest.

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