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Danish Butter Cookies Recipe – Classic Buttery, Tender, and Delicious Homemade Cookies

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These classic Danish butter cookies are rich, delicate, and wonderfully crisp, with a buttery vanilla flavor. Piped into beautiful swirls and baked until lightly golden, they are perfect for holiday cookie trays, gifting, or enjoying with coffee and tea.

Ingredients

  • 1 cup (227 g) unsalted butter, at room temperature
  • 2/3 cup (133 g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 1/4 teaspoon salt
  • Coarse sparkling sugar, optional, for sprinkling

Instructions

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light, creamy, and fluffy, about 2 to 3 minutes.
  3. Add the egg and vanilla extract. Beat until fully incorporated, scraping down the sides of the bowl as needed.
  4. In a separate bowl, whisk together the all-purpose flour and salt.
  5. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until a soft, smooth dough forms. Avoid overmixing.
  6. Transfer the cookie dough to a piping bag fitted with a large open-star tip. Pipe the dough into small circles, swirls, or rosettes onto the prepared baking sheets, leaving approximately 2 inches between cookies.
  7. If desired, sprinkle the piped cookies with coarse sparkling sugar.
  8. If the dough feels very soft or the piped shapes are losing definition, refrigerate the baking sheets for 15 to 20 minutes before baking.
  9. Bake for 12 to 15 minutes, or until the edges are lightly golden and the centers appear set.
  10. Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  11. Serve once cooled, or store in an airtight container to preserve their crisp, buttery texture.

Notes

  • Use good-quality unsalted butter for the best flavor and texture.
  • Make sure the butter is softened but not melted so the cookies hold their piped shape.
  • A large open-star piping tip works best for creating traditional Danish butter cookie swirls.
  • If the dough is difficult to pipe, allow it to soften slightly at room temperature. Avoid adding excessive liquid, which can affect the texture.
  • For a festive variation, dip half of each cooled cookie into melted chocolate and allow the chocolate to set.
  • Store completely cooled cookies in an airtight container at room temperature for up to 1 week.
  • Freeze baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
  • For consistent baking, pipe cookies of approximately equal size.
  • Ingredient quantities and nutrition are approximate and should be checked against the original recipe.

Nutrition

Find it online: https://yumfamilyrecipes.com/danish-butter-cookies-recipe-classic-buttery-tender-and-delicious-homemade-cookies/