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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat the oven: Set your oven to 350°F (175°C) and position the rack in the middle.
- 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
