Danish Butter Cookies
These Danish butter cookies are a delicious, classic Christmas cookie that everyone already knows and loves! While you can buy them in the iconic blue tin, this homemade version is even better! Not to mention, they only use 4 ingredients!
Servings: 14 cookies
Calories: 109kcal
Prep 15 minutes
Cooking 15 minutes
Chill Time 20 minutes
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Ingredients
- ½ cup butter (salted, softened, at room temperature)
- ½ cup confectioners sugar
- 2 teaspoon vanilla extract
- 1 cup cake flour (or all-purpose flour)
(Note: 2x or 3x only changes the ingredient list)
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Instructions
- Using an electric mixer or stand mixer, cream together ½ cup butter, ½ cup confectioners sugar, and 2 teaspoon vanilla extract at medium-high speed for 5-8 minutes, or until fluffy and light in color.
- Scrape down the bottoms and edges of the bowl using a silicone spatula. Place a sieve over the bowl and sift 1 cup cake flour into the butter in ⅓ cup increments, gently folding it into the dough after each addition.
- Working in batches, add some of the dough to a piping bag fitted with a large open star tip (Wilton 1M or Ateco 826 piping tips are recommended) and line a baking sheet with parchment paper.
- Pipe the dough into 1-inch circles (or your desired shape) on the prepared baking sheet.
- Transfer the baking sheet to the fridge to chill for 20-30 minutes. Meanwhile, preheat your oven to 300°F (150°C/Gas Mark 2).
- After the dough has chilled, bake the cookies for about 15 minutes, or until the cookies begin to turn golden in color.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
Notes:
- The piped circles are the most common style for these cookies, but you can definitely get creative with your designs! Try them as rectangles, in pretzel shapes, or even fun Christmas trees!
- Dip these cookies in melted chocolate or white chocolate and add some festive sprinkles for an extra tasty treat.
- This dough will be thick, making it slightly difficult to pipe (which is okay!)
- For best results, use a Wilton 1M or Ateco 826 piping tip. It should be a large open star tip. Anything smaller will make piping extremely hard to do.
- If using unsalted butter, you can add a pinch of salt to your dough.
- I enjoy using cake flour for these cookies because it makes them extra light and delicate. However, if you don’t have any, you can certainly use all-purpose flour instead.
- You can also skip the piping process altogether. Just roll out portions of the dough and press them down with a fork.
- Feel free to double the batch if you need more cookies for all of your holiday guests!
- You can easily prepare the cookie dough and pipe your cookies ahead of time. Just store them in the freezer overnight (or up to 1 month). Bake them straight from frozen, but add a minute or two to your baking time.
- Keep your baked Danish butter cookies stored at room temperature in a sealed container or tin with some parchment paper separating the layers for up to 1 week.
Nutrition
Calories: 109kcal (5%) | Carbohydrates: 11g (4%) | Protein: 1g (2%) | Fat: 7g (11%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 17mg (6%) | Sodium: 52mg (2%) | Potassium: 12mg | Fiber: 0.2g (1%) | Sugar: 4g (4%) | Vitamin A: 203IU (4%) | Calcium: 3mg | Iron: 0.1mg (1%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!