Lemon and Fleur de Sel Butter Cookies Recipe

Lemon and Fleur de Sel Cookies

This is a recipe I first made years ago for a Sunday afternoon tea with my parents and Maxence’s mother. I had clipped the recipe from the (now defunct) magazine Biba, and followed it pretty closely, apart from the glaze. The original recipe called for brushing the cookies with a beaten egg, and this sounded drab, so I used my mother’s perfect, sweet and tart lemon glaze instead.

The resulting cookie is crisp at the edges and a little crumbly in the center, with a nice lemon flavor made complex by the use of both juice and zest, and the hint of fleur de sel gives it a very nice tang.


Love this recipe? Share your pics on Instagram or Twitter!

Tag me (@clotildenet) and #cnzrecipes, and I'll repost my favorites!

Lemon and Fleur de Sel Butter Cookies Recipe

Prep Time: 40 minutes

Cook Time: 12 minutes

Total Time: 2 hours, 20 minutes

Makes about 40 cookies.

Lemon and Fleur de Sel Butter Cookies Recipe


    For the dough:
  • 175 grams (1 1/3 cups) all-purpose flour
  • 75 grams (1/3 cup) sugar
  • 75 grams (3/4) almond meal
  • 5 pinches fleur de sel
  • The zest of 1 organic lemon
  • 200 grams (7 ounces, 3/4 cup plus 2 tablespoons) unsalted butter, diced
  • 1 egg white
  • The juice of half an organic lemon
  • For the glaze :
  • 1 organic lemon
  • Confectioner's sugar


  1. In a food processor, pulse together the flour, sugar, almond meal, fleur de sel, and lemon zest.
  2. Add the butter, and pulse again until the consistency of the dough becomes like breadcrumbs.
  3. Add the egg white and lemon juice, and mix again just until the dough comes together.
  4. Divide the dough in two, and roll out each half between two sheets of parchment paper to a thickness of about 5 mm (a bit under 1/6'').
  5. Refrigerate for 1 hour.
  6. Preheat the oven to 180°C (360°F) and line a cookie sheet with parchment paper or a silicone baking mat.
  7. Take one half of the dough out of the fridge and peel off the top sheet delicately. Cut out cookies using a cookie cutter, and place them on the cookie sheet, not too close to one another.
  8. Bake for 12 to 15 minutes, keeping a close eye on them, until golden. Transfer a rack to cool completely.
  9. Prepare the glaze. Pour 2 tablespoons confectioner's sugar in a small bowl. Whisk in lemon juice, 1 teaspoon at a time, until you get a smooth and creamy consistency.
  10. Using a pastry brush or the back of a spoon, spread a little glaze on the cookies. Allow to rest until the glaze is set.

This post was first published in January 2004 and updated in July 2016.

Things Clotilde Loves

Cuisinart Griddler
Cuisinart Griddler and Waffle Iron

Easy to use, easy to clean, and full of possibilities

  • From $99 / 110€
Edible French
Edible French: Tasty Expressions and Cultural Bites

French food and French language brought together at last!

  • From $12.65 / 16.65€
  • Vanessa Parody

    Mmm, lovely. I love lemony “sweet” things – the tarter the better!

    What kind of butter do you use Clotilde – unsalted, lightly salted?

  • Always delicious reading… forgive me, but I live in a gastronomic wasteland: what are powdered almonds?

    I remember my first experience with Sea Salt and my astonishment at what Fleur de Sel could do to enhance the flavors in a dish. Its been an essential ingredient in my kitchen ever since.

  • Vanessa – I think I used unsalted for this recipe, to leave the salt power to the fleur de sel, but lightly salted would work too.

    Donna – Powdered almonds are ground almonds, used a lot in French or German baking. It is also sometimes know as almond meal, or almond powder (I have updated the recipe to include this). If you can’t find any, you could make your own by grinding blanched almonds in a food processor. Take care to do it in short pulses so the almonds don’t get too hot, because you’ll get almond butter if you grind them too fast! (Which would be great, too, just not for this recipe!)

  • What is it about almond? I don’t think of myself as a huge fan of it, but it does come across well in baked goods. My stepmother, who is a master when it comes to baking, uses some almond extract in her buttercream frosting for sugar cookies, and people go NUTS for it.

    This does look like a good recipe, though perhaps a bit above my competency level — as soon as I read the words “rolling pin,” I get scared!

  • Jackie – Don’t be intimidated by the rolling pin! Here you’re just using it to flatten the dough between the sheets, so there is no risk of it sticking to the pin, which is the only difficulty of the tool, really. Use a bottle of wine instead, it should make it less scary! :)

  • I don’t know why you think I’d have a bottle of wine handy…! :)

    Okay, okay — you have convinced me. I will report back soon.

  • Would it be too salty if you sprinkled a bit of fleur de sel on the top of the glaze? Overkill, maybe?

  • Oh, now, you’ve gone and mentioned something I’ve never heard of. I’ve got several very good grocery stores available here in Portland, Oregon, USA, but whom do I ask for Fleur de Sel? And is there an “American” name by which it might be known? Thanks! The cookies sound wonderful!

  • I cannot wait to try these. They sound so lovely!

  • Desmona

    Clotilde: I keep trying to find pictures
    and info on real french crepes but little
    comes up.

    I know that in Paris, they’ve got little stands set up on the street.

    Have you ever considered reviewing more local restaurants on your site?
    The little ones that regularly get passed by un-noticed?

  • Jackie – Oooh by no means did I want to imply that… um… you… uh… never mind.

    Jenny – My feeling is that the hint of salt from the dough is enough, but maybe you could try it on a few and do a side-by-side taste test? And report back? :)

    Kristi – If you have good “gourmet-type” grocery stores around, I’m sure they will carry fleur de sel. I also remember seeing tubs of it at Williams Sonoma, too, if you have a store near you. And Fleur de Sel is the name it would go by, I think. And if all else fails, I’m sure you could substitute kosher salt to great results!

    Allison – I hope you like them!

    Desdemona – Next time I make crepes, I’ll be sure to blog about it!

  • Ok, now I’m drooling…I *love* lemony things, and these cookies sound delicious! The diet be damned, I’ve got to make these soon.

    Kristi – Williams-Sonoma does sell fleur de sel, it’s $10.50 for 8.8 oz. Now I’ve got try to convince my husband to let me spend that much on salt!

  • Thanks, Clotilde and Kel. We do have a Williams-Sonoma store in town. I’ll have to skip a lunch or three to justify that price, but I’m sure I’ll get away with it somehow! My husband is a big lemon fan, so I’m sure he’ll love the cookies, too.

  • Christy

    I recently checked out your Chocolate and Zucchini book from the library and made this recipe. It was incredible. I dipped some of the sables in chocolate, and that went over very well, but I liked the plain lemon ones best. I also tried it with lime, but it wasn’t as amazing as the lemon ones, to my surprise. Really splendid recipe.

  • Christy – Thanks for reporting back, I’m delighted you liked the lemon sablés from my book! (Note, however, that it isn’t the same recipe as this one.)

  • Adriana

    Hi clotilde, I just made them and the dough is quite soft… Is that normal? I tried to cut them out with a cutter after having put them in the fridge but still too soft. Any suggestions? Ps I love your yogurt cakes!!! Thanks

    • Hi Adriana, the dough should be too soft to cut with a cookie cutter. If it is, it’s likely that it needed more flour. I don’t recommend adding more flour now, as you may end up overworking the dough. Instead, I would use your current batch to make slice-and-bake cookies: roll up the dough into logs, place in the freezer to harden slightly, then cut into slices and bake.

Get the newsletter

Receive FREE email updates with all the latest recipes, plus exclusive inspiration and Paris tips. You can also choose to be notified when a new post is published.

View the latest edition of the newsletter.