Danish Butter Cookies (Melt in Your Mouth) Recipe

Introduction

Danish Butter Cookies are classic, melt-in-your-mouth treats perfect for any occasion. With a delicate buttery flavor and crisp texture, these cookies are easy to pipe and decorate, making them as fun to make as they are to eat.

Ingredients

• 1 cup (227 g) European salted butter (room temperature)
• 1/2 cup (100 g) granulated sugar
• 1/8 teaspoon salt
• 2 egg yolks
• 2 teaspoons (10 g) vanilla extract
• 1 tablespoon (15 g) whole milk (or more to soften)
• 2 cups (220 g) all-purpose flour
• 1/2 cup (50 g) cake flour
• Coarse sugar (for decorating)

Instructions

1. Step 1: Prepare your workspace by making room in the refrigerator for a baking sheet to chill the shaped cookies. Line two baking sheets with parchment paper or silicone baking mats and set aside.
2. Step 2: In a stand mixer fitted with a paddle attachment, cream the butter on medium speed until smooth. With the mixer still running on low, slowly add the sugar and salt, then increase to medium speed and mix until light and fluffy.
3. Step 3: Add the egg yolks, vanilla extract, and milk to the butter mixture. Continue mixing on medium speed until fully combined. Scrape down the bowl sides to ensure even mixing.
4. Step 4: In a separate bowl, whisk together the all-purpose flour and cake flour. Add this dry mixture to the wet ingredients in two additions, mixing on low speed until incorporated. If the dough feels too stiff to pipe, add an extra tablespoon of milk to soften.
5. Step 5: Transfer the dough to a large piping bag fitted with a ½-inch open star tip. Pipe 2-inch shapes such as rosettes, pretzels, circles, or squares onto the prepared baking sheets, spacing them at least 2 inches apart. Sprinkle with coarse sugar or festive sprinkles if desired. Chill the piped cookies in the refrigerator for 20-30 minutes.
6. Step 6: Preheat your oven to 350°F (175°C) and position the rack in the middle of the oven.
7. Step 7: Bake the cookies for 10-15 minutes, or until the edges just begin to turn a light golden brown. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use European-style butter for a richer, creamier flavor that enhances the cookie’s texture.
• Add lemon or almond extract instead of vanilla for a different flavor twist.
• For extra crispness, chill the dough longer before baking.
• Decorate with colored sugar or dipped chocolate for festive variations.

Storage

Store Danish Butter Cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, store in the refrigerator for up to two weeks. Reheat briefly in a warm oven to regain crispness if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular salted butter instead of European salted butter?

Yes, but European butter has a higher fat content and less water, which makes cookies extra tender and flavorful. If using regular salted butter, reduce added salt slightly.

What can I use if I don’t have cake flour?

You can substitute cake flour by measuring all-purpose flour, removing 2 tablespoons per cup, and replacing that amount with cornstarch. Sift together before using to lighten the flour.

Danish Butter Cookies (Melt in Your Mouth) Recipe

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★★★★★

4.5 from 139 reviews

• Author: Elara
• Total Time: 47 minutes
• Yield: About 30 cookies (depending on size) 1x
• Diet: Vegetarian

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Description

These Danish Butter Cookies are classic melt-in-your-mouth treats made with European butter, a blend of flours, and a hint of vanilla. Perfectly piped and delicately crisp, they offer a buttery, tender texture with a sweet finish. Ideal for festive occasions or everyday indulgence, these cookies can be decorated with coarse sugar for a delightful crunch.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup (227 g) European salted butter, room temperature
• 1/2 cup (100 g) granulated sugar
• 1/8 teaspoon salt
• 2 egg yolks
• 2 teaspoons (10 g) vanilla extract
• 1 tablespoon (15 g) whole milk, plus more if needed
• 2 cups (220 g) all-purpose flour
• 1/2 cup (50 g) cake flour

Decoration

• Coarse sugar (for sprinkling)

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Instructions

1. Prepare the chilling space and baking mats: Clear a space in your refrigerator large enough to hold a baking sheet for chilling the shaped cookies. Line two baking sheets with parchment paper or silicone baking mats and set them aside.
2. Cream butter, sugar, and salt: In a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until smooth. Gradually add the sugar and salt while mixing on low, then increase to medium speed and cream until the mixture is light and fluffy.
3. Add egg yolks, vanilla, and milk: Slowly mix in the egg yolks, vanilla extract, and whole milk on medium speed until fully combined. Scrape down the sides of the bowl to ensure everything is well incorporated.
4. Combine and add dry ingredients: Whisk together the all-purpose flour and cake flour in a separate bowl. Add the flour mixture to the butter mixture in two additions, mixing on low speed until just combined and no flour streaks remain. If the dough feels too stiff for piping, add another tablespoon of milk to soften it slightly.
5. Pipe the cookies: Transfer the cookie dough to a large piping bag fitted with a ½-inch open star tip. Pipe 2-inch shapes such as rosettes, pretzels, circles, or squares onto the prepared baking sheets, spacing them at least 2 inches apart. Optionally, sprinkle with coarse sugar or festive sprinkles. Chill the piped cookies in the refrigerator for 20-30 minutes to prevent spreading during baking.
6. Preheat the oven: Set your oven to 350°F (175°C) and position the rack in the middle.
7. Bake the cookies: Bake the chilled cookies for 10-15 minutes or until the edges just begin to turn a light golden brown. Remove the baking sheets from the oven and let the cookies cool on them for 5 minutes before transferring to a wire rack to cool completely to room temperature.

Notes

• Chilling the dough before baking helps maintain the cookies’ shape and prevents spreading.
• If the dough is too stiff to pipe, adding a little more milk helps achieve the right consistency.
• Use high-quality European salted butter for authentic flavor and texture.
• Coarse sugar adds a delightful crunch and festive appearance but can be omitted if preferred.
• Store cooled cookies in an airtight container to keep them fresh for up to one week.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Danish

Keywords: Danish butter cookies, melt in your mouth cookies, European butter cookies, holiday cookies, piped cookies, vanilla cookies