Danish Butter Cookies Recipe

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Danish Butter Cookies Recipe

These Danish Butter Cookies are buttery, tender, and melt-in-your-mouth, just like the classic blue tin cookies, but homemade and budget-friendly! They're easy to make and perfect for holiday baking or cookie exchanges.

Author: Nikki Lee

Servings: 40 to 42 cookies

Prep Time 10

Cook Time 12

Chill Time 20

Total Time 42

Equipment

Ingredients

US Customary - Metric

▢ 1 cup salted butter 2 sticks, softened
▢ ½ cup powdered sugar
▢ 1 teaspoon vanilla extract
▢ ½ teaspoon almond extract
▢ 2 cups all-purpose flour

Optional Garnishes

▢ 1 cup semisweet or dark chocolate chips
▢ Holiday sprinkles

Instructions

Preheat your oven to 350°F and line 2 baking sheets with parchment paper.
In a large bowl, using an electric hand mixer, beat the butter, powdered sugar, vanilla extract, and almond extract together for 1-2 minutes until fluffy and pale (almost white).
Add the flour and use a rubber spatula to combine everything until there are no more dry spots. The mixture will be thick.
Transfer the mixture to a piping bag fitted with a large, open star tip (I used a Wilton 1M) and pipe circles onto the parchment paper. Each circle should be about 1 inch across. You can eyeball it, or if you want them to be perfect, use a pencil to draw circles on the parchment paper using a circular cookie cutter or shot glass. Flip the paper over and trace your circles with the cookie dough, working around the inside of the circle rather than the outside to avoid a large hole in the middle.
Freeze the cookies for at least 20 minutes. This will help them keep their shape while they bake.
Bake for 10-12 minutes or until the ridges are just starting to turn golden.
Allow them to cool and set for a few minutes on the pan before transferring to a wire cooling rack to cool completely.
Optional: Melt the chocolate in a microwave-safe bowl in 20-second increments, stirring frequently, until the chocolate is fully melted. If it feels too thick, you can add 1 teaspoon of coconut oil to thin it out.
Dip half of the completely cooled cookie into the melted chocolate and place it back on the parchment-lined sheet.
Top with sprinkles while still wet and allow the chocolate to harden before serving.

Notes

Storage: If you have leftover Danish butter cookies, allow them to cool completely before storing for later. Once cooled, you can keep your cookies in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks.

Freeze Before Baking: You can freeze the piped dough before baking. Pipe your cookie dough onto a parchment-lined baking sheet and freeze for 1 hour. Transfer to a freezer bag until you’re ready to enjoy them. You can pop the frozen dough straight onto a baking tray and bake right away!

Freeze After Baking: Freeze the baked cookies in an airtight container or freezer-safe bag for up to 3 months. Be sure to thaw your previously baked cookies before serving.

Nutrition

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