Danish-Style Butter Cookies with Intricate Piping Designs Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">250g unsalted butter, softened (room temperature)</li> <li class="ingredients-single-item">100g powdered sugar (icing sugar), sifted</li> <li class="ingredients-single-item">1 large egg, at room temperature</li> <li class="ingredients-single-item">1 teaspoon vanilla bean paste (or 2 teaspoons high-quality vanilla extract)</li> <li class="ingredients-single-item">¼ teaspoon salt</li> <li class="ingredients-single-item">300g all-purpose flour, sifted</li> <li class="ingredients-single-item">30g cornstarch (cornflour)</li> <li class="ingredients-single-item">Optional for decoration: 50g dark or white chocolate, melted</li> <li class="ingredients-single-item">Optional for decoration: Colored sugar or sprinkles</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Stand mixer with paddle attachment</li> <li class="equipment-single-item">Piping bags</li> <li class="equipment-single-item">Assorted piping tips (star tips work best: 1M, 2D, 8B)</li> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Silicone baking mats or parchment paper</li> <li class="equipment-single-item">Cooling rack</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Prepare your baking sheets by lining them with silicone mats or parchment paper. Preheat your oven to 170°C (340°F) with the rack in the middle position. It's important not to rush preheating as these delicate cookies need an even, consistent temperature. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In the bowl of your stand mixer fitted with the paddle attachment, beat the softened butter on medium speed for 2 minutes until creamy and smooth. The butter must be properly softened but not melted—it should indent slightly when pressed but still hold its shape. This ensures the cookies will hold their piped designs. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Gradually add the sifted powdered sugar to the butter while mixing on low speed. Once incorporated, increase to medium speed and beat for 3-4 minutes until very light and fluffy. This extended beating creates tiny air pockets that give the cookies their delicate texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Add the egg, vanilla bean paste, and salt. Beat on medium speed until fully incorporated and the mixture looks smooth and silky, about 1 minute. Scrape down the sides of the bowl to ensure everything is evenly mixed. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> In a separate bowl, whisk together the sifted flour and cornstarch. The cornstarch is crucial as it weakens the gluten formation, resulting in that signature tender, melt-in-your-mouth texture that Danish butter cookies are known for. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> With the mixer on low speed, gradually add the flour mixture to the butter mixture, mixing just until combined. Be careful not to overmix as this can develop gluten and make your cookies tough rather than tender. The dough should be smooth, slightly soft, but firm enough to hold its shape when piped. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Test the dough's consistency by pressing a small amount through a piping tip. If it's too stiff to pipe easily, beat in 1-2 tablespoons of milk. If it's too soft (which can happen in warmer rooms), chill for 10-15 minutes, but not longer as it will become too firm to pipe. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Fill a piping bag fitted with your chosen decorative tip. For classic Danish cookies, a large open star tip creates beautiful ridges that crisp up nicely during baking. Hold the piping bag perpendicular to the baking sheet, about 1cm above the surface. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Pipe your designs onto the prepared baking sheets, leaving about 3cm between cookies as they'll spread slightly. For rosettes, start in the center and pipe in a spiral outward. For rings, pipe in a complete circle. For S-shapes or lines, pipe with steady, even pressure while moving the bag. If the dough becomes too soft while piping, refrigerate the piping bag for a few minutes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Once all cookies are piped, refrigerate the entire baking sheets for 15 minutes. This crucial step helps the cookies maintain their intricate designs during baking by allowing the butter to firm up. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Bake one sheet at a time for 10-12 minutes until the edges are just barely turning golden. The centers should remain quite pale. Be vigilant during baking as these cookies can go from perfectly done to over-browned very quickly due to their high butter content. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They will be very delicate while warm but will firm up as they cool. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Once completely cool, you can decorate them if desired. Dip portions in melted chocolate and add sprinkles, or drizzle chocolate across the tops in contrasting patterns. Allow any chocolate decoration to set completely before storing. </li> <li class="MethodStepper"> <h4 class="step-title">Step 14</h4> Store your Danish butter cookies in an airtight container at room temperature for up to 2 weeks. Place parchment paper between layers to protect the designs. For longer storage, they freeze beautifully for up to 3 months—just thaw at room temperature when ready to enjoy. </li> </ol>