Danish Butter Cookies
User Reviews
5.0
117 reviews
Excellent
Danish Butter Cookies
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These Danish butter cookies are simple, buttery, and crisp—just six ingredients, fun to pipe, easy to bake, and loved by everyone around the table.
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Ingredients
- 1 cup unsalted butter European preferred for low water content
- 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
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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!
Equipments used:
Notes
- Notes: store in an airtight container at room temperature for up to 1 week.
- Notes: store in an airtight container at room temperature for up to 1 week.
- Use good quality butter. I like using unsalted Kerrygold butter for this recipe because it has lower water content and higher fat content. European butters will work a tad bit better than regular butter, but just make sure to get a good quality one at room temperature so that it mixes evenly with the other ingredients.
- Sift the flour or add it little-by-little. Sifting the flour using a sifter or a fine mesh sieve, or adding it little by little to wet ingredients will help aerate the dough, and ensure it's mixed in well.
- Ensure right consistency before piping. The dough should be silky so you can easily pipe. If it's dry or not smooth enough, add a bit of milk and mix really well until it's the right consistency.
- Be mindful of your baking time. These cookies should be golden brown around the edges but still pale in the center. If they're too pale, they'll be doughy; if they're too brown, they'll be dry and crumbly. So keep an eye on them as they bake and take them out of the oven when they're just right.
- Let them cool completely before eating. These cookies are best after they've had a chance to cool completely and crisp up a bit!
Nutrition Information
Show Details
Calories
110kcal
(6%)
Carbohydrates
12g
(4%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.2g
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%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
117 reviews
Excellent
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