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Danish Butter Cookies

Danish butter cookies (also simply known as Danish biscuits), are made from butter, flour, vanilla and sugar.

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 40 cookies
Calories: 82 kcal
Course: Dessert
Cuisine: Scandinavian , Danish

Ingredients

  • 2¼ cups flour , sifted
  • 7 oz unsalted butter , softened
  • ¾ cup caster sugar
  • 1 tablespoon vanilla extract
  • 2 eggs
  • ½ teaspoon salt
  • 2 tablespoons ground almonds (optional)
Equipment
  • Stand mixer
  • Cookie press and / or pastry bag with large and wide star nozzle
  • baking sheet
  • Baking parchment

Instructions

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  1. Preheat your oven to 350 F (180°C), and line a baking sheet with parchment paper.
  2. In the bowl of a stand mixer, whisk together the softened butter and the sugar until a creamy mixture is obtained.
  3. Then add the eggs, vanilla, and the optional ground almonds, and whisk for 2 minutes.
  4. Remove the whisk and replace with the beater tool.
  5. Add the flour all at once, and mix everything together very quickly. The dough should come away from the sides of the bowl, and will be slightly sticky.
  6. If the dough is too wet, add a very small amount of flour, a little at a time. On the contrary, if the dough seems too dry, add a very small amount of milk, a little at a time.
  7. Be careful not to knead the dough too much, to ensure that the cookies are crisp.
  8. Place a little dough in the cookie press or piping bag, and pipe cookie shapes onto the baking sheet. Repeat until the dough is used up.
  9. Bake for 9 to 12 minutes, or until the cookies just begin to brown around the edges.
  10. Remove from the oven, and wait 5 minutes before placing the cookies on a cooling rack to cool completely.
  11. Store cookies for 8 days in a metal cake tin at room temperature.

Notes

  • Watch the cookies during baking - they must be a very pale golden color. The main flavors of these cookies are butter and vanilla, so it is advisable to use very good quality butter and vanilla.