Homemade Danish Butter Cookies
These Danish butter cookies are a buttery and soft classic Christmas cookie. They're simple, delicate, and will melt in your mouth, just like the famous Royal Dansk danish cookies in the blue tin! They're perfect for gifting this holiday season.
Equipment
- 1 5-quart stand mixer or handheld mixer
- 1 piping bag with large piping tip
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Ingredients
- 1 cup unsalted butter room temperature
- ¾ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 ¼ cup all purpose flour
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F/180°C and line 2-3 baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy.1 cup unsalted butter, ¾ cup granulated sugar
- Add the egg and vanilla extract. Beat on medium-high until fully combined, scraping down the sides of the bowl with a rubber spatula as needed.1 large egg, 1 teaspoon vanilla extract
- Gradually mix in the flour and salt 1 cup at a time on low speed until fully combined.2 ¼ cup all purpose flour, ¼ teaspoon salt
- Prepare a piping bag with an open star tip and transfer the dough to the piping bag. Pipe 2 inch circles of dough onto the parchment paper.
- Sprinkle the cookies with sugar and bake one pan at a time for 12-14 minutes or until golden brown.
- When the cookies are done, remove the baking sheet from the oven. Let the cookies cool on the hot pan for 5 minutes before transferring to a wire cooling rack. Allow the cookies to cool completely before drizzling chocolate and adding sprinkles. Enjoy!
Video
Notes
Measure the flour correctly with a kitchen scale. If you don't have one, fluff up the flour in the bag before gently spooning it into your measuring cup. Once overflow, swipe off the excess with a knife.
You might make more or less cookies depending on how big you pipe them. Bake time may vary.
If your dough is too stiff to pipe, add milk to it 1 teaspoon at a time.
Storage: Store in an airtight container for up to 5 days at room temperature or for up to 1 week in the refrigerator.
Freezing: Freeze baked cookies in an airtight container for up to 3 months. Let thaw in the refrigerator or on the counter for a couple hours before eating.
To freeze cookie dough, form the dough into logs, double wrap with cling film, and freeze in a freezer bag for up to 2 months.
To bake, let the dough to thaw overnight in the fridge. Fill a piping bag with dough, pipe, and bake.
Nutrition
Serving: 1cookieCalories: 137.8kcalCarbohydrates: 15.2gProtein: 1.5gFat: 8gSaturated Fat: 4.9gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2.1gTrans Fat: 0.3gCholesterol: 27.2mgSodium: 28.2mgPotassium: 17.8mgFiber: 0.3gSugar: 6.3gVitamin A: 246.3IUCalcium: 5.2mgIron: 0.6mg
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