Danish Butter Cookies
User Reviews
5
Danish Butter Cookies
Description
The Danish Butter Cookies recipe focuses on creaming European unsalted butter with powdered sugar to create a light, fluffy base before incorporating egg and vanilla extract. Adding sifted all-purpose or cake flour with optional salt gives structure to the dough. The mixture is piped for uniform decorative shapes and baked at 350°F until edges turn golden while centers remain pale and tender. This careful baking ensures a crisp texture on the outside with a soft interior that is characteristic of butter cookies.
The cookies' buttery, slightly sweet flavor is enhanced by vanilla, while the dough’s silky consistency helps maintain shape when piped. They are usually enjoyed as a tea-time snack or dessert and can be stored in an airtight container at room temperature to preserve their freshness for up to one week.
For best results, use unsalted high-fat European butter like Kerrygold, and be attentive to the baking time to avoid overly dry or doughy cookies. The dough consistency is key: silky enough to pipe easily but not too thin, which can be adjusted with small amounts of milk as needed. Allow cookies to cool completely before serving to let them crisp up properly.
Ingredients
- 1 cup butter European preferred for low water content, unsalted
- 1 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour substitute cake flour for a fluffier cookie
- 1 teaspoon salt optional
Instructions
- Cut butter into small cubes and soften it. Note: If butter is still cold or you are in a hurry, place the cubes on a microwave-safe dish and microwave for 15 seconds (in 5-second intervals).
- To a stand mixer bowl, add butter and sugar and cream together at a medium speed well until both ingredients are fully integrated (this can take 5-7 minutes!) It should look a bit lighter in color and fluffy. Note: Over creaming can cause the cookies to spreads out!
- Then, add the egg and vanilla and keep beating until well combined.
- Sift your flour and then add salt and sifted flour to the stand mixer bowl. Use a spatula to integrate well these ingredients into the butter mix. Feel the dough and ensure that it's smooth. If not, start by adding 1-2 teaspoons of milk at a time to avoid thinning the dough too much, as a thick consistency is best for holding shape in butter cookies.
- Transfer the dough to a piping bag.
- Preheat the oven to 350°F.
- Transfer the dough to a piping bag. Pipe the dough using a 1M open star tip onto a baking sheet lined with parchment paper in a 2 inch ring. If the dough still feels hard to pipe, rub the piping bag with the dough between the palms of your hand to warm the dough and make it easier to pipe.
- Refrigerate the cookies for 20 minutes before cooking. This is critical! You can chill up to 30-40 minutes, the longer the better for the dough to hold shape. Before baking, gently touch the dough; it should feel firm, not soft. This test can help you gauge if the cookies have chilled enough.
- Cook to 350°F for about 10 to 12 minutes or until the edges turn golden brown. It’s ok if the center looks pale. Wait until they cool for about 5 minutes. Serve and enjoy!
Notes
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
- Use good quality unsalted European-style butter with lower water content for improved texture.
- Sift flour before adding and incorporate it gradually to keep the dough light and smooth.
- Add milk in small teaspoons only if dough feels dry or too thick for piping.
- Watch baking closely; cookies should be golden around edges but pale in center for ideal texture.
- Let cookies cool completely on a wire rack before eating to ensure crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 81mg | 3% |
| Potassium | 15mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 197IU | 4% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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