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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat Oven: Set your oven to 350°F (175°C) and ensure the oven rack is centered.
- 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
