Description
Danish Butter Cookies Recipe: Buttery, melt-in-your-mouth treats with flour, butter, sugar, and vanilla. Perfect for holiday baking and gifting.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened at room temperature
- 2/3 cup (133g) granulated sugar
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 large egg, room temperature
- 2 1/4 cups (280g) all-purpose flour
Instructions
- Step 1: Prepare Your Equipment Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Fit a large piping bag with a large star tip—this creates the classic ridged appearance of authentic Danish butter cookies. Set aside two cooling racks for after baking.
- Step 2: Cream Butter and Sugar In a large bowl using an electric mixer (stand mixer preferred), beat the softened butter, sugar, and salt on medium-high speed for 3-4 minutes until very light and fluffy. This extended creaming process incorporates air, creating that melt-in-your-mouth texture that defines these cookies. Stop occasionally to scrape down the sides of the bowl.
- Step 3: Add Remaining Wet Ingredients Add the vanilla extract and egg to the butter mixture. Beat on medium speed until fully incorporated and smooth, about 1 minute. The mixture should be creamy and uniform in texture with no streaks of egg visible.
- Step 4: Incorporate Flour Add the flour to the wet ingredients in two additions, mixing on low speed just until combined after each addition. Be careful not to overmix once the flour is added, as this develops gluten and can make the cookies tough rather than tender.
- Step 5: Pipe the Cookies Transfer the dough to your prepared piping bag. Pipe the cookies onto the lined baking sheets, leaving about 1.5 inches between each cookie. You can create classic wreath shapes by piping circles, straight lines, or S-shapes according to your preference. If the dough becomes too soft to hold its shape, refrigerate the piping bag for 5-10 minutes.
- Step 6: Bake to Perfection Bake in the preheated oven for 10-12 minutes, or until the edges are just beginning to turn golden while the centers remain pale. For even baking, rotate the pans halfway through the baking time. Remember that these cookies shouldn’t brown too much—they should maintain their pale, buttery appearance.
- Step 7: Cool Properly Allow the cookies to cool on the baking sheets for 5 minutes before carefully transferring to cooling racks to cool completely. These delicate cookies need this brief setting time to firm up before moving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 calories
- Sugar: 6g
- Sodium: 42mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 25mg