Danish Butter Cookies – Simple shortbread cookies made with just butter, flour, sugar, and eggs that are crispy on the outside but melt in your mouth with each bite.
It’s been a while since I’ve shared a cookie recipe so I thought now would be a great time. When thinking though some of my favorite cookies, these Danish Butter Cookies immediately popped in my head.
My mom used to buy these cookies every Christmas and my sister and I would go crazy for them! If you’ve never had them before, think of shortbread cookies but slightly softer so when you bite into them, they melt in your mouth.
I know it’s not time for holiday cookie recipes yet but I don’t care – these cookies can be eaten all year long, as far as I’m concerned. And when you find out are simple they are, you’ll only have another reason to make them more often.
Hows this recipe is made
Shortbread is the simplest cookie recipe you’ll ever encounter. And these Danish butter cookies are no different! Made with just a handful of ingredients, you can make them at a moment’s notice and enjoy them within the hour.
Because there are few ingredients in this recipe, it’s important that each ingredient be spectacular, especially the butter. That is why it requires extremely flavorful, creamy salted butter. I used a European-style butter that is extra fatty and makes for a better cookie.
The dough is formed by simply mixing all the ingredients together. Then, the dough is added to a pastry bag with a large star tip. To form the cookies, the dough is piped into tight circles, almost like a mixture between a wreath and a rosette. Then the cookies are baked for 20 minutes until the edges start to turn golden brown. And that’s all there is to them!
Tips & Tricks
Here are a couple tips to ensure these cookies come out perfectly:
- Be very careful about how you measure the flour. If you add too much, the dough will be too thick and impossible to squeeze out of the pastry bag.
- Speaking of the pastry bag, make sure you use a large star tip. A smaller tip will not allow enough dough to push though so it will be almost impossible to form the cookies.
- Ordinarily, I would say all cookies should be eaten warm out of the oven. However, these butter cookies taste better with a little crispiness to them, which is achieved after they’ve cooled.
Danish Butter Cookies
- 2 sticks butter salted, softened
- 1 cup powdered sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- Preheat oven to 325 degrees. Prepare two baking sheets by lining with parchment paper. Set aside.
- Beat butter and sugar together until creamy, about 2 minutes. Scrape down the sides of the bowl. Add egg and vanilla extract and beat until they have substantially mixed with the butter mixture.
- Add flour and mix until dough forms, but don't overmix the dough. Add dough to a pastry bag fitted with a large star piping tip.
- Pipe tight circles about 1 1/2 - 2 inches wide and 2 inches apart, making sure to make the center as small as possible. Bake in preheated oven until the edges turn golden brown, about 20 minutes.
- Remove from oven and let them cool almost completely before serving, about 30 minutes.