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Danish Butter Cookies Recipe

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4.9 from 78 reviews

Classic Danish Butter Cookies with a delicate, tender texture and rich buttery flavor. These cookies are piped into elegant shapes and baked to golden perfection, perfect for tea time or gifting during the holidays.

Ingredients

Cookie Dough

  • ½ cup butter at room temperature
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup cake flour OR all-purpose flour

Optional Topping

  • Granulated sugar for sprinkling (optional)
  • 1 tablespoon warm milk (optional, for softening dough if too stiff)

Instructions

  1. Prepare the Butter: Take the butter out of the refrigerator at least an hour before baking so it becomes soft to the touch but not melted, ensuring it creams well.
  2. Cream Ingredients: Using a handheld or stand mixer, cream together the butter, powdered sugar, and vanilla extract for 5 to 8 minutes until the mixture is light in color and fluffy in texture. Scrape down the sides of the bowl as needed to mix evenly.
  3. Incorporate the Flour: Sift the flour and gradually fold it into the creamed butter mixture in ⅓ cup increments, gently mixing with a spatula until fully combined and a dough forms.
  4. Prepare Dough for Piping: Transfer the dough onto a sheet of plastic wrap and roll it into a log. Pierce one end of the wrap and insert it into a piping bag fitted with a flower-tipped nozzle (1M open star piping tip).
  5. Pipe the Cookies: Pipe the dough onto a baking sheet lined with a silicone mat or parchment paper, creating your desired shapes. If the dough is too stiff, add a tablespoon of warm milk to soften it for easier piping.
  6. Chill the Cookies: Place the baking sheet in the refrigerator for 30 minutes to firm the piped cookies. This step helps the cookies maintain their shape while baking.
  7. Optional Sugar Sprinkling: Before baking, sprinkle granulated sugar over the cookies if you prefer a bit of crunch and sparkle on top.
  8. Bake: Preheat your oven to 300°F (150°C, or 148°C fan). Bake the cookies for about 15 minutes or until the edges begin to turn a light golden color.
  9. Cool and Store: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 10 minutes. Once completely cooled, store the cookies in an airtight container to maintain freshness.

Notes

  • Use cake flour for a lighter, softer cookie texture or all-purpose flour for a slightly denser cookie.
  • Ensure the butter is sufficiently softened (not melted) to achieve a fluffy creamed mixture essential for tender cookies.
  • The piping bag technique allows for professional-looking shaped cookies; a flower-tipped nozzle is recommended for classic Danish butter cookie shapes.
  • If you don’t have a piping bag, you can shape the dough by hand, but the distinctive ridged pattern will not form.
  • Add a tablespoon of warm milk only if your dough feels too dry or stiff to pipe smoothly, as too much moisture can affect cookie texture.
  • Chilling the piped dough prevents spreading and retains cookie shapes during baking.
  • Baking at a low temperature (300°F) ensures even cooking without browning too quickly, preserving the buttery flavor and delicate texture.

Find it online: https://ameliameals.com/danish-butter-cookies-recipe/