Danish Butter Cookies
These Danish Butter Cookies taste just like the ones in the iconic Royal Dansk blue tin; this simple recipe makes the best piped butter cookies!
Equipment
- baking sheets
- parchment paper
- decorating bag
- large open star tip
- Rubber spatula
Ingredients
Butter Cookies Ingredients
- 1 cup unsalted butter room temperature
- 0.5 cup granulated sugar
- 0.25 teaspoon salt
- 1.5 teaspoons vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar for sprinkling
Instructions
Preparation Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
- Beat the butter and sugar on medium speed until combined and fluffy, about 1 to 2 minutes. Add the salt, vanilla, and egg, and beat until combined, about 1 minute. Reduce the speed to low and gradually add the flour until mostly combined. Use a rubber spatula for final stirs to ensure the flour is totally incorporated.
- Transfer the dough to a decorating bag fitted with a large open star tip. Pipe the dough into 2-inch circles on the prepared baking sheets. Sprinkle with sugar.
- Bake, one pan at a time, until light golden brown, 15 to 17 minutes. Allow to cool completely before storing or serving.
Notes
Use good-quality butter (my favorite is Kerrygold). You can substitute an equal amount of vanilla bean paste for the vanilla extract to give the cookies flecks of vanilla. My preferred piping tip for these cookies is the Ateco #827, but you can also use the Wilton 1M. You can also use a cookie press to portion out the dough. The cookies can be stored in an airtight container at room temperature for up to 1 week, or frozen for up to 3 months.
Nutrition
Serving: 1cookieCalories: 83kcalCarbohydrates: 8gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 18mgSodium: 18mgPotassium: 10mgSugar: 2gVitamin A: 165IUCalcium: 3mgIron: 0.3mg
Tried this recipe?Let us know how it was!