Danish Butter Cookies
User Reviews
4.5
Danish Butter Cookies
Description
The dough is created by beating butter and sugar until fluffy, then adding salt, vanilla extract, and an egg to form a smooth mixture. Flour is gradually incorporated on low speed until fully combined, resulting in a thick dough. It is then transferred to a piping bag fitted with a large star tip and piped into 2-inch circles on parchment-lined baking sheets.
Baking the cookies one sheet at a time at 350°F for 15 to 17 minutes produces lightly golden cookies that are crisp on the outside but tender inside. Once cooled, they can be stored at room temperature or frozen for longer preservation.
The recipe suggests using high-quality butter such as Kerrygold and allows substituting vanilla bean paste for vanilla extract, which adds visible vanilla flecks. The preferred piping tip is Ateco #827, though others like Wilton 1M or a cookie press may be used for shape variation. The notes emphasize cooling the cookies fully before storage or eating to ensure the ideal texture.
Ingredients
- 1 cup butter room temperature, unsalted
- ½ cup granulated sugar
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla extract
- 1 egg
- 2 cups all-purpose flour
- granulated sugar for sprinkling
Instructions
- Preheat oven to 350 degrees F. Line two baking sheeting with parchment paper or silicone baking mats.
- Beat the butter and sugar on medium speed until combined and fluffy, 1 to 2 minutes. Add the salt, vanilla and egg, and beat until combined, about 1 minutes. Reduce the speed to low and gradually add the flour until mostly combined. Give a final few stirs with a rubber spatula to ensure the flour is totally incorporated (the dough will be thick).
- Transfer the dough to a decorating bag fitted with a large open star tip. Pipe the dough into 2-inch circles on the parchment paper or silicone baking mats. Sprinkle with sugar.
- Bake, one pan at a time, until light golden brown, 15 to 17 minutes. Allow to cool completely before storing or serving.
Notes
- Use good-quality butter for rich flavor; Kerrygold is recommended.
- Vanilla bean paste can substitute vanilla extract for flecks of vanilla.
- Ateco #827 piping tip is preferred, but Wilton 1M or a cookie press are also suitable.
- Allow cookies to cool completely before eating or storing.
- Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 8g | 3% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 18mg | 1% |
| Potassium | 10mg | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 165IU | 3% |
| Calcium | 3mg | 0% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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