Melt-in-Your-Mouth Danish Butter Cookies Recipe

Introduction

Danish Butter Cookies are a classic treat known for their rich, buttery flavor and delightful melt-in-your-mouth texture. Perfect for sharing during the holidays or any special occasion, these cookies are both simple to make and irresistibly delicious.

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 decorating

Instructions

1. Step 1: Prepare your workspace by clearing space in the refrigerator for a baking sheet and lining two baking sheets with parchment paper or silicone mats.
2. Step 2: In a stand mixer fitted with a paddle attachment, cream the butter on medium speed until smooth. Gradually add sugar and salt while mixing on low, then increase to medium speed until the mixture is light and fluffy.
3. Step 3: Add egg yolks, vanilla extract, and milk to the creamed mixture. Continue mixing on medium speed until well combined, scraping down the bowl sides as needed.
4. Step 4: In a separate bowl, whisk together the all-purpose flour and cake flour. Gradually add the flour mixture to the mixer in two parts, mixing on low until incorporated. If the dough is 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 onto the prepared baking sheets, spacing them at least 2 inches apart. Sprinkle with coarse sugar or festive sprinkles if desired. Chill in the refrigerator for 20–30 minutes.
6. Step 6: Preheat the oven to 350°F (175°C) and position a rack in the middle of the oven.
7. Step 7: Bake the cookies for 10–15 minutes, or until the edges are just lightly golden. Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Use European-style butter for a richer flavor and creamier texture.
• If piping is difficult, soften the dough slightly with additional milk, but avoid making it too soft to hold shape.
• Try adding a sprinkle of sea salt on top before baking for a sweet-salty twist.
• Experiment with different piping shapes like rosettes, pretzels, or simple circles for a festive presentation.
• For a vanilla alternative, substitute the vanilla extract with almond extract or lemon zest.

Storage

Store baked Danish Butter Cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cooled cookies in a sealed container for up to three months. To reheat, allow frozen cookies to come to room temperature or warm briefly in a low oven to restore their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular salted butter instead of European butter?

Yes, you can use regular salted butter, but European-style butter typically has a higher fat content which enhances the cookie’s texture and flavor.

Why should the cookies be chilled before baking?

Chilling the shaped cookies helps them maintain their shape during baking and prevents them from spreading too much, resulting in crisp edges and a tender center.

Melt-in-Your-Mouth Danish Butter Cookies Recipe

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★★★★★

4.6 from 788 reviews

• Author: Hugo
• Total Time: 45-50 minutes
• Yield: About 24–30 cookies 1x

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Description

Danish Butter Cookies are classic melt-in-your-mouth treats made with European salted butter, sugar, and a delicate blend of flours. These cookies are piped into beautiful shapes, chilled to maintain their form, and baked until just lightly golden at the edges, resulting in a tender, buttery texture that is perfect for holidays or any special occasion.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup (227 g) European salted butter (room temperature)
• 2 egg yolks
• 2 teaspoons (10 g) vanilla extract
• 1 tablespoon (15 g) whole milk (or more to soften)

Dry Ingredients

• 1/2 cup (100 g) granulated sugar
• 1/8 teaspoon salt
• 2 cups (220 g) all-purpose flour
• 1/2 cup (50 g) cake flour

For Decoration

• Coarse sugar (for decorating)

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Instructions

1. Prepare Refrigerator and Baking Mats: Clear space in your refrigerator to chill the cookie sheets later, which helps prevent the cookies from spreading too much during baking. Line two baking sheets with parchment paper or silicone baking mats and set aside.
2. Cream Butter, Sugar, and Salt: Using a stand mixer with a paddle attachment, cream the butter over medium speed until smooth. Gradually add the sugar and salt while mixing on low, then increase speed to medium until the mixture is light and fluffy.
3. Add Egg Yolks, Vanilla, and Milk: Continue mixing on medium speed as you add the egg yolks, vanilla extract, and milk. Scrape down the sides of the bowl to ensure all ingredients are thoroughly incorporated.
4. Combine Dry Ingredients and Mix In: In a separate bowl, whisk together the all-purpose flour and cake flour. Add the flour mixture to the mixer in two additions, mixing on low speed until just combined and no flour streaks remain. If the dough feels too thick to pipe, add an additional tablespoon of milk to soften.
5. Pipe the Cookies: Transfer dough to a piping bag fitted with a ½-inch open star tip. Pipe 2-inch shapes like 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. Refrigerate the sheets for 20–30 minutes to chill the dough.
6. Preheat Oven: Set your oven to 350°F (175°C) and ensure the oven rack is centered.
7. Bake: Bake the chilled cookies for 10–15 minutes or until the edges are just beginning to turn lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely to room temperature.

Notes

• Chilling the piped dough is crucial to prevent cookies from spreading too much during baking.
• If the dough is too stiff to pipe, adding a little more milk will help achieve the right consistency.
• European salted butter is recommended for its richer flavor and higher fat content, which contributes to the cookie’s tender texture.
• Using both all-purpose and cake flour creates a delicate crumb while maintaining structure.
• Decorate with coarse sugar or festive sprinkles before chilling for an attractive finish.
• Cookies should be baked just until edges are lightly golden, do not overbake to keep them tender.

• Prep Time: 15 minutes
• Cook Time: 10-15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Danish

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