Name: Danish Butter Cookies (Melt in Your Mouth) Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 47 min
Cuisine: Danish
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, plus more if needed; 2 cups (220 g) all-purpose flour; 1/2 cup (50 g) cake flour; Coarse sugar (for sprinkling)

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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.

A white plate holds a pile of light golden Danish butter cookies with varied shapes and textures. There are round cookies with a soft swirl pattern on top, flat round cookies with rough sugar crystals scattered over them, flower-shaped cookies with petal-like edges, and pretzel-shaped cookies also topped with sugar crystals. The cookies have a slightly crisp and crumbly texture, showing a soft bake with gentle brown edges. The plate sits on a green cloth with subtle knit textures, and the setting is on a white marbled surface, with some sugar crystals scattered around the plate. photo taken with an iphone --ar 4:5 --v 7

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

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.
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.
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.
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.
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.
Step 6: Preheat your oven to 350°F (175°C) and position the rack in the middle of the oven.
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

A white plate holds a stack of several butter cookies with different shapes and textures. The top layer shows round cookies with a soft golden-brown edge, some decorated with coarse sugar crystals that sparkle. One cookie has a pretzel shape with three holes and coarse sugar on top. Below, there are swirled cookies with ridged edges and flower-shaped cookies with petal-like layers extending from the center. The plate sits on a soft green cloth with frayed edges, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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.