These Danish Butter Cookies are the ultimate melt-in-your-mouth treat with their delicately crisp texture and rich buttery flavor. Whether I’m enjoying them with a cup of coffee or gifting them in a festive tin, they always deliver a nostalgic, luxurious bite. Piped into pretty rosettes or pretzel shapes and finished with a sprinkle of coarse sugar, they’re as beautiful as they are delicious.
Why You’ll Love This Recipe
I love this recipe because it brings bakery-quality cookies right into my kitchen. The use of European salted butter makes a huge difference, giving the cookies a deep, savory richness. The dough is soft enough to pipe into intricate shapes but sturdy enough to hold them during baking. Plus, these cookies are perfect for holidays, parties, or simply as an indulgent everyday treat. The fact that they stay crisp and buttery for days makes them a go-to in my cookie rotation.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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 to soften if needed)
2 cups (220 g) all-purpose flour
1/2 cup (50 g) cake flour
coarse sugar, for decorating
directions
I start by making space in the refrigerator to chill the shaped cookies. Then, I line two baking sheets with parchment paper or silicone mats and set them aside.
In a stand mixer with the paddle attachment, I cream the butter on medium speed until smooth. I gradually add in the sugar and salt while mixing on low, then increase to medium speed and beat until light and fluffy.
I add in the egg yolks, vanilla extract, and milk while the mixer runs. I scrape down the bowl to make sure everything is incorporated evenly.
In a separate bowl, I whisk together the all-purpose and cake flours. I add the dry mixture to the wet ingredients in two additions, mixing on low just until no dry flour remains. If the dough feels too thick to pipe, I add another tablespoon of milk.
I transfer the dough to a piping bag fitted with a ½-inch open star tip. I pipe 2-inch cookies in rosette, circle, or pretzel shapes, spacing them 2 inches apart. For a festive touch, I sprinkle them with coarse sugar. I chill the piped cookies in the fridge for 20–30 minutes.
While they chill, I preheat the oven to 350°F and make sure the rack is in the middle position.
I bake the cookies for 10–15 minutes, just until the edges begin to turn golden. I let them cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes approximately 24 cookies. Prep time: 1 hour (including dough mixing and chilling) Bake time: 10–15 minutes Total time: Around 1 hour 30 minutes
Variations
I sometimes add a touch of almond extract for a twist on the classic flavor.
For a chocolate variation, I dip half of each cookie in melted dark chocolate and let it set.
Sprinkles or colored sugar give the cookies a festive holiday flair.
I can also shape them into pretzel or heart shapes for special occasions.
For a citrus note, I add a bit of finely grated lemon or orange zest into the dough.
storage/reheating
I store the cooled cookies in an airtight container at room temperature for up to 1 week. They hold their crisp texture well and don’t need refrigeration. If I want to refresh them slightly, I pop them in a 300°F oven for about 3 minutes, then cool before serving.
FAQs
How do I keep the cookies from spreading too much?
Chilling the piped cookies for at least 20 minutes before baking is key. I make sure not to skip this step to help the cookies hold their shape.
Can I freeze Danish butter cookie dough?
Yes, I freeze the dough either piped on a tray (then transfer to a bag) or as a whole portion wrapped tightly. I thaw it in the fridge before piping and baking.
Why is European butter preferred?
European butter has a higher fat content and richer flavor. It gives these cookies their signature melt-in-your-mouth texture and deep buttery taste.
Can I make these cookies without a piping bag?
Yes, I can spoon and flatten the dough or use a cookie press. However, the decorative shapes from piping really elevate the presentation.
What’s the difference between cake flour and all-purpose flour in this recipe?
The combination of flours helps balance structure and tenderness. Cake flour adds a fine, tender crumb, while all-purpose provides enough structure for piping and baking.
Conclusion
These Danish Butter Cookies are an elegant classic that I never get tired of making. Whether I’m baking them for the holidays or just for a buttery bite with my tea, they never disappoint. The rich flavor, delicate crunch, and beautiful shapes make them a staple in my cookie recipe box.
These Danish Butter Cookies are delicately crisp and buttery, melting in your mouth with each bite. Piped into beautiful shapes and sprinkled with coarse sugar, they’re perfect for holidays, gifts, or a luxurious treat with tea or coffee.
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 to soften if needed)
2 cups (220 g) all-purpose flour
1/2 cup (50 g) cake flour
coarse sugar, for decorating
Instructions
Line two baking sheets with parchment paper or silicone mats. Make space in the refrigerator to chill the shaped cookies.
In a stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth. Gradually add in sugar and salt while mixing on low, then beat on medium until light and fluffy.
Add egg yolks, vanilla extract, and milk while mixing. Scrape down the bowl to ensure everything is incorporated evenly.
In a separate bowl, whisk together all-purpose and cake flours. Add the dry mixture to the wet in two additions, mixing on low just until combined. Add more milk if the dough is too thick to pipe.
Transfer dough to a piping bag fitted with a ½-inch open star tip. Pipe 2-inch rosettes, circles, or pretzel shapes onto prepared sheets, spacing 2 inches apart. Sprinkle with coarse sugar.
Chill the piped cookies in the fridge for 20–30 minutes.
Preheat oven to 350°F (175°C) with the rack in the middle position.
Bake cookies for 10–15 minutes, until edges are lightly golden. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use European butter for a richer, more flavorful cookie.
Chilling the cookies before baking helps retain their shape.
For variety, add almond extract, citrus zest, or dip cookies in chocolate.
Store in an airtight container at room temperature for up to a week.
