French Buttercream Cookies

These butter cookies get their signature melt-in-your-mouth texture from powdered sugar instead of granulated. The finer sugar dissolves more completely into the dough, giving you a cookie that’s soft, smooth, and almost sandy on the tongue.

Cream of tartar paired with baking soda acts as the leavener here, keeping the cookies tender without making them puffy or cakey. The dough chills for just 15 to 30 minutes before you roll it into small balls, flatten with a fork, and sprinkle with colored sugar before baking.

Watch the oven closely. These bake in 5 to 8 minutes and should come out set but not browned. The pale color is the point. Any browning means they’ve gone too far and will crisp up instead of staying soft.

Pro Tips

• Chill the dough as directed. Warm dough spreads too thin and the cookies lose their shape.
• Flatten with a fork dipped in flour or sugar to prevent sticking.
• Let them sit on the baking sheet for one full minute before moving to a rack. They’re fragile right out of the oven and break easily.
• Use gel food coloring instead of liquid. Liquid coloring adds moisture that changes the dough consistency.

Variations

• Almond version: Swap vanilla extract for almond extract for a more European flavor.
• Holiday cookies: Tint the dough in seasonal colors and use matching colored sugars for Christmas, Easter, or baby shower cookies.