Danish Butter Cookies Recipe

Learn how to make authentic homemade Danish butter cookies with this easy baking recipe! These buttery, melt-in-your-mouth treats feature the perfect balance of vanilla and sweetness. Master the classic piped shapes for the best traditional cookies that rival any tin version.

Difficulty:

Beginner

Prep Time:

20 mins

Cook Time:

12 mins

Serves:

24 cookies

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g unsalted butter, softened at room temperature</li><li class="ingredients-single-item">100g icing sugar (powdered sugar), sifted</li><li class="ingredients-single-item">1 teaspoon pure vanilla extract</li><li class="ingredients-single-item">1 egg, at room temperature</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">¼ teaspoon salt</li><li class="ingredients-single-item">1 tablespoon milk (if needed)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Electric mixer or stand mixer</li><li class="equipment-single-item">Piping bag</li><li class="equipment-single-item">Large star piping tip (1M or similar)</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper or silicone baking mats</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by taking your butter out of the refrigerator at least 1 hour before baking to ensure it's properly softened but not melted. Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper. Proper butter temperature is crucial – it should be soft enough to leave a slight indentation when pressed but still cool to touch.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, cream the softened butter and icing sugar using an electric mixer on medium speed for 3-4 minutes until very pale and fluffy. This extended beating incorporates air into the mixture, creating that characteristic light texture. The mixture should lighten in both color and texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the vanilla extract and egg, beating on medium speed until fully incorporated and smooth. Be sure to scrape down the sides of the bowl with a spatula to ensure everything is evenly mixed.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, whisk together the flour and salt. Add this dry mixture to your butter mixture in two batches, mixing on low speed just until combined. Be careful not to overmix, as this will develop gluten and make your cookies tough rather than tender. The dough should come together and pull away from the sides of the bowl.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Test the consistency of your dough – it should be soft and pipeable but hold its shape. If it feels too stiff, add 1 tablespoon of milk and mix briefly. The perfect piping consistency is key to achieving those beautiful classic shapes.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer the dough to a piping bag fitted with a large star tip. Pipe 5-6 cm (2-inch) rounds, rosettes, or S-shapes onto the prepared baking sheets, leaving about 3 cm between cookies as they'll spread slightly during baking. Apply even pressure when piping for consistent shapes. If the dough becomes too soft to hold shape, refrigerate the piping bag for 10-15 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 10-12 minutes, or until the edges are just beginning to turn golden. The cookies should remain pale on top – be careful not to overbake as they won't appear golden brown like many other cookies. Look for the slightest hint of color at the edges as your indicator.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow cookies to cool on the baking sheet for 5 minutes (they're very delicate when hot), then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months. For the authentic Danish experience, serve with tea or coffee!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Danish Butter Cookies?

Traditional Danish butter cookies require unsalted butter, icing sugar, vanilla extract, egg, all-purpose flour, and salt. The high butter content is essential for their melt-in-your-mouth texture, while vanilla provides the signature flavour. Sometimes milk is added to achieve the perfect piping consistency.

How to cook Danish Butter Cookies at home?

Learn how to cook Danish Butter Cookies by creaming softened butter with icing sugar until fluffy, adding vanilla and egg, then gently incorporating flour and salt. Pipe the dough into classic shapes and bake at 175°C for 10-12 minutes until just turning golden at the edges. The key is avoiding overbaking to maintain their delicate, tender texture.

Why won't my butter cookies hold their piped shape?

If your butter cookies lose their shape, your butter might be too warm or your dough too soft. Chill the dough in the piping bag for 15 minutes before piping. Also ensure you're using room temperature (not melting) butter, the right flour amount, and a large star piping tip that creates defined ridges.

What's the secret to achieving the perfect crumbly texture in shortbread cookies?

The secret to perfectly crumbly shortbread lies in using high-quality butter and avoiding overmixing when adding flour. The high fat-to-flour ratio creates that signature "short" texture. Mix just until combined, never develop the gluten, and bake just until set but not browned for that melt-in-your-mouth consistency.

Can I add different flavourings to these traditional butter cookies?

Absolutely! While traditional Danish butter cookies feature vanilla, you can experiment with almond extract, citrus zest (lemon or orange), cardamom, or even cocoa powder for chocolate versions. For visual appeal, you can also add food colouring or finish with sprinkles, chocolate drizzle or glacé cherries.

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