These Danish Butter Cookies are a buttery, melt-in-your-mouth delight that will transport you to a cozy European bakery. With their crisp edges and tender centers, each bite offers a perfect balance of rich flavor and delicate texture. Ready in just 35 minutes, they’re an effortless treat that feels indulgent yet simple to make.
The golden, crumbly cookies are lightly sweetened, making them ideal for pairing with tea or coffee. Their irresistible aroma fills your kitchen as they bake, promising a warm, homemade experience. Whether for gifting or savoring, these cookies are a timeless classic that never disappoints.
Ingredients for Danish Butter Cookies
- 1 cup (8 oz/225 g) butter, softened (unsalted preferred for better control of flavor)
- ½ cup (4 oz/115 g) granulated sugar
- ¼ teaspoon salt
- 1 large egg, room temperature (bring to room temperature for even mixing)
- 1 tablespoon vanilla extract (pure vanilla extract for best flavor)
- 2 cups (10 oz/284 g) all-purpose flour (sifted for a lighter texture)
- 2 tablespoons granulated sugar (for sprinkling on top)
Step-by-Step Instructions
- Preheat the oven to 325°F (165°C) Fan Assist. Line 2 baking sheets with parchment paper.
- In a mixing bowl, cream the butter, sugar, and salt together using an electric mixer on High speed until pale and fluffy, about 3 minutes.
- Add the egg and vanilla extract to the mixture. Beat until fully combined.
- On low speed, gradually add the flour and mix until just combined and a dough forms.
- Scoop the dough into a pastry bag fitted with a large open star tip (9mm). Pipe 2-inch (5cm) circles onto the prepared baking sheets.
- Sprinkle each cookie with the reserved 2 tablespoons of granulated sugar.
- Bake for about 15 minutes, or until the edges are light golden brown.
- Let the cookies cool completely on the baking sheets before transferring to an airtight container. Enjoy with a hot cup of coffee! Store at room temperature for up to 4 days.
Perfect Pairings: Serving Suggestions
These Danish Butter Cookies are a classic treat that pairs wonderfully with a hot cup of coffee or tea. For a cozy afternoon, serve them alongside a steaming latte or a fragrant herbal tea. If you’re feeling indulgent, try dipping them in melted chocolate or pairing them with a scoop of vanilla ice cream for a delightful dessert twist.
Storage Secrets: Keeping Cookies Fresh
To maintain their buttery crispness, store the cookies in an airtight container at room temperature for up to 4 days. If you’d like to keep them longer, you can freeze the baked cookies in a sealed container for up to 2 months. Just let them thaw at room temperature before enjoying!
Time-Saving Tips for Busy Bakers
Short on time? Skip the piping bag and roll the dough into small balls, then flatten them slightly with a fork for a rustic look. You can also prepare the dough ahead of time and refrigerate it for up to 2 days, then bake when you’re ready. This way, you’ll have fresh cookies in no time!
Recipe Variations: Get Creative
Want to mix things up? Add a teaspoon of lemon zest or almond extract to the dough for a citrusy or nutty twist. You can also sprinkle the cookies with colored sugar or drizzle them with a simple glaze for a festive touch. Experiment with different piping tips to create unique shapes and designs!
Equipment Guidance: Tools for Success
Using a pastry bag with a large open star tip (9mm) is key for achieving the classic Danish Butter Cookie look. If you don’t have a pastry bag, a sturdy resealable plastic bag with the corner snipped off works just as well. Make sure your butter is *softened* but not melted for the best texture.
Danish Butter Cookies Recipe
Ingredients
- 1 cup butter, softened
- ½ cup granulated sugar
- ¼ teaspoon salt
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar, for sprinkling
Instructions
- Preheat the oven to 325°F (165°C) Fan Assist and line 2 baking sheets with parchment paper.
- With an electric mixer, cream the butter, sugar, and salt together on High speed until pale and fluffy, about 3 minutes.
- Add the egg and vanilla, and beat until combined.
- On low speed add the flour and mix until just combined and your dough is formed.
- Scoop dough into a pastry bag fitted with a large open star tip (9mm) and pipe 2-inch (5cm) circles onto the prepared baking sheets.
- Sprinkle each biscuit with the 2 tablespoons of granulated sugar.
- Bake the trays for about 15 minutes, or until the edges are light golden brown.
- Let cool completely before storing in an airtight container.
- Enjoy with a hot cup of coffee. These cookies can be stored at room temperature for up to 4 days.
