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Danish Butter Cookies

 Light, crisp and delicate, my recipe for these classic Danish Butter cookies are absolute melt in your mouth deliciousness. Made using just 4 basic ingredients, this is a super easy bake.

If you like quick and easy bakes, then this is a great recipe for you. Using basic ingredients which you probably have in your kitchen right now makes these cookies the perfect any day treat. 

Danish Butter Cookies

What do you need to make Danish Butter Cookies

  • Butter at room temperature. Take the butter out of the refrigerator at least an hour before baking. It should be soft to the touch, but not melted.
  • Powdered/Icing sugar. This type of sugar is used because it dissolves quickly when mixed with the butter. It also is responsible for giving these cookies that amazing light, crisp, melt in your mouth texture.
  • Vanilla extract
  • Cake Flour or all-purpose flour

Danish Butter Cookies

Create the perfect Danish Butter Cookies

Although this is a really easy recipe, the following helpful tips will ensure the perfect bake :

Cream the butter and sugar WELL. This means that it should be beaten for at least 5 to 8 minutes. An electric handheld or stand bowl mixer is helpful to aid in the creaming process. The creamed butter and sugar should be light in color and fluffy in texture. This will result in lighter cookies as opposed to a dense heavy batch of cookies.

Do not overfill the piping bag with the dough. Rather divide the dough in half, this will make the piping easier to manage.

Refrigerate the piped dough before baking. This is an important step and should not be left out. Refrigerating the piped dough for about 30 minutes before baking. This prevents the dough from spreading while baking ensuring that the cookies keep their beautiful piped shape. 

The sugar in the dough becomes more pronounced as it chills creating a better-flavored bake. It also promotes light texture and golden brown color.

Avoid overbaking the cookies. Bake until the edges turn a golden brown color.

Danish Butter Cookies

Can I press out the dough instead of piping?

Absolutely. If you do not want to go through the process of piping out the dough, then simply roll out small portions of dough and press down using a fork. Refrigerate the shaped dough for 30 minutes before baking.

Danish Butter Cookies

Prepare and pipe cookies in advance

The best part of these cookies (besides the yummy taste ๐Ÿ™‚ is that it can be prepared and piped in advance. The piped or shaped dough can be frozen overnight or up to 1 month before baking. The cookies can be baked from frozen, but might just require an extra 5 minutes of baking time.

Making the Danish butter cookies

Get the butter out of the refrigerator at least an hour before baking. It should be soft to the touch, but not melted.

Cream the butter, sugar and vanilla extract with a handheld or stand mixer for 5 to 8 minutes. The creamed butter and sugar should be light in color and fluffy in texture.

Use a spatula to scrape the dough of the side of the bowl. Sift the flour, 1/3 cup ( 40g) at a time folding it gently into the creamed butter mixture, until you have used up all the flour.

Danish Butter Cookies

Transfer the dough to a sheet of plastic wrap and roll it to form a log. Cut a hole in one end of the plastic wrap and place it into a piping bag fitted with a flower tipped nozzle.

Pipe the dough onto a baking sheet lined with parchment/baking paper. If you feeling that the dough is too stiff or hard to pipe, then just add a tablespoon of warm milk to the dough. This will make the dough softer and easier for you to pipe

Place the baking sheet into the refrigerator for 30 minutes to firm up the piped cookies. This prevents the dough from spreading while baking ensuring that the cookies keep their beautiful piped shape. 

Danish Butter Cookies

Bake in a preheated oven of 300ยฐF/ 150ยฐC for 15 minutes or until the edges begin to turn a golden color.

Remove from the oven and leave the cookies on the baking sheet to cool for 10 minutes before serving or store in an airtight container.

Enjoy โ™ฅ

If you like this recipe, be sure to check out my other amazing cookie and slice recipes

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Danish Butter Cookies

Danish Butter Cookies

5 from 12 votes
Prep: 15 minutes
Cook: 13 minutes
Total: 58 minutes
Servings 14
Tap or hover to scale
Print Recipe Pin Recipe Save Recipe Saved Recipe!
Light, crisp and delicate, my recipe for these classic Danish Butter cookies are absolute melt in your mouth deliciousness. Made using just 4 basic ingredients, this is a super easy bake.

Ingredients

  • ยฝ cup butter at room temperature
  • ยผ cup Powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour

Instructions

  • Get the butter out of the refrigerator at least an hour before baking. It should be soft to the touch, but not melted.
  • Cream the butter, sugar and vanilla extract with a handheld or stand mixer for 5 to 8 minutes. The creamed butter and sugar should be light in color and fluffy in texture. SEE NOTE 1
  • Use a spatula to scrape the dough of the side of the bowl. Sift the flour, 1/3 cup ( 40g at a time folding it gently into the creamed butter mixture, until you have used up all the flour.
  • Transfer the dough to a sheet of plastic wrap and roll it to form a log. Cut a hole in one end of the plastic wrap and place it into a piping bag fitted with a flower tipped nozzle. SEE NOTE 2
  • Pipe the dough onto a baking sheet lined with parchment/baking paper. If you feeling that the dough is too stiff or hard to pipe, then just add a tablespoon of warm milk to the dough. This will make the dough softer and easier for you to pipe.) SEE NOTE 3
  • Place the baking sheet into the refrigerator for 30 minutes to firm up the piped cookies. This prevents the dough from spreading while baking ensuring that the cookies keep their beautiful piped shape.
  • Bake in a preheated oven of 300ยฐF/ 150ยฐC for 15 minutes or until the edges begin to turn a golden color.
  • Remove from the oven and leave the cookies on the baking sheet to cool for 10 minutes before serving or store in an airtight container.

Video

Notes

1. The butter should be beaten for at least 5 to 8 minutes. An electric handheld or stand bowl mixer is helpful to aid in the creaming process. The creamed butter and sugar should be light in color and fluffy in texture. This will result in lighter cookies as opposed to a dense heavy batch of cookies.
2. Do not overfill the piping bag with the dough. Rather divide the dough in half, this will make the piping easier to manage.
3. If you do not want to go through the process of piping out the dough, then simply roll out small portions of dough and press down using a fork. Refrigerate the shaped dough for 30 minutes before baking.ย 

Nutrition

Serving: 1cookie | Calories: 47kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 9mg | Potassium: 21mg | Fiber: 1g | Sugar: 3g | Vitamin A: 14IU | Calcium: 11mg | Iron: 1mg
Have you tried this recipe?I'd love to hear how it turned out, tag me on @gardeningfoodie

Danish Butter Cookies

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Reader Interactions

Comments

  1. Laura says

    24th September 2019 at

    5 stars
    Ashika, these look so light and delicate and I just can almost taste that buttery flavor! So lovely!

    Reply
  2. Kelly @ Kelly Lynnโ€™s Sweets and Treats says

    24th September 2019 at

    I have always wanted to make these! They look so buttery and delicious! Will definitely have to add this to my baking list!

    Reply
  3. Maria | kitchenathoskins says

    25th September 2019 at

    5 stars
    Honestly, this is one of my favorite store bought cookies that I really love to eat. I do not love the sugar loaded ones. But, never realized that they are so easy to be baked at home. Gonna try this soon:) Thank you Ashika for this amazing recipe.

    Reply
  4. 2pots2cook says

    27th September 2019 at

    5 stars
    Absolutely delicious keeper for holidays dear ! Thank you so much -)

    Reply
  5. Deb says

    14th January 2020 at

    5 stars
    These cookies are excellent! I make them a couple of times a month. Great recipe!

    Reply
    • Ashika says

      14th January 2020 at

      Hi Deb, thank you, I am so glad that you love these cookies too ๐Ÿ™‚

      Reply
      • Nancy says

        3rd April 2020 at

        How many cookies do you get out of this recipe

        Reply
        • Ashika says

          3rd April 2020 at

          Hi Nancy, this recipe makes approximately 12 cookies. The number it makes will also depend on the size you are shaping or piping the cookies.
          I hope that this helps answer your question ๐Ÿ™‚

          Reply
      • Buhle says

        9th January 2021 at

        Hey I also want to bake these yammy cookies but I don’t know or see measurements for ingredients. Please send me measurements Please

        Reply
        • Ashika says

          9th January 2021 at

          Hi Buhle, You have to scroll down to the recipe card on this page. It is just above this section where you typed your comment. The printable recipe card includes measurements and instructions. I hope this helps answer your question ๐Ÿ™‚
          Happy Baking ๐Ÿ™‚

          Reply
  6. Jeanette Meunier says

    9th May 2020 at

    Should I use salted or unsalted butter?

    Reply
    • Ashika says

      9th May 2020 at

      Hi Jeanette, I used salted butter for this recipe. If you are going to use unsalted, then just mix a 1/4 teaspoon of salt or salt to taste to the flour ๐Ÿ™‚

      Reply
  7. Hafsa says

    19th June 2020 at

    5 stars
    Hi! I just made these like an hour ago, and they are DIVINE. I don’t usually comment on sites but had to let you know and thank you since these were my first butter cookies and were unbelievably awesome๐Ÿ˜ญ After leaving them to cool, they crisped up like the cookies we get at the store and I’m so amazed how easy this recipe is ๐Ÿ˜ญ My family LOVED them. THANK YOU!!!!!!!!!

    Reply
    • Ashika says

      21st June 2020 at

      Hi Hafsa ๐Ÿ™‚ Awww Thank you so much for your kind words. Your comment really made my day ๐Ÿ™‚
      I am happy that this recipe turned out well for you and glad that you and your family enjoyed it too ๐Ÿ™‚

      Reply
  8. Natasha says

    25th June 2020 at

    5 stars
    It came out well and soo yummy too. How come it doesn’t require baking soda?

    Reply
    • Ashika says

      25th June 2020 at

      Hi Natasha, Thank you, I am glad that these cookies turned out well for you ๐Ÿ™‚
      To answer your question: I do not use baking soda in this recipe because I want the cookies to have a chewy slightly dense inside with a golden crisp outside edges.
      I hope that this helps answer your question ๐Ÿ™‚

      Reply
  9. Stacy says

    19th July 2020 at

    How many cookies can you make with these measurements?

    Reply
    • Ashika says

      20th July 2020 at

      Hi Stacy, This recipe makes approximately 12 to 15 cookies. It also depends on the size of the piped or cut cookies.
      I hope that this helps answer your question ๐Ÿ™‚

      Reply
  10. Sejal says

    28th August 2020 at

    5 stars
    The cookies were so yumm and buttery. My entire family loved them. They have already requested another batch this weekend ๐Ÿ˜€ Thank you so much for sharing your recipe.
    My query was with the baking time and temp. My cookies didn’t get golden brown in the mentioned time and temp. I had to keep increasing the time and also the temp and finally after few rounds they turned brown. (25-30 mins) For my next batch, can I use a higher temperature? Is the mentioned temperature 150 C for any reason?

    Reply
    • Ashika says

      28th August 2020 at

      Hi Sejal, thank you and you are welcome ๐Ÿ™‚ I am so glad that you and your family enjoyed these cookies.

      To answer your question: I use a thermal fan oven, so prefer to bake at a lower temperature. If you are using a conventional oven then just increase the temperature to 350ยฐF(180ยฐC) and bake for between 15 to 17 minutes. But please keep an eye on the cookies as they bake because all ovens are different and temperature and times specified are just a guideline. Make a note of the perfect time and temperature the next time you bake these cookies and use that whenever you use this recipe.

      I hope that this helps answer your question and happy baking this weekend ๐Ÿ™‚

      Reply
  11. Madhurima says

    12th September 2020 at

    Hi. I have two questions.
    1. Which rack of the oven should be used? Middle or lower?
    2. Which rods to be used ? Lower or both? With fan or without fan?
    Thanks in advance

    Reply
    • Ashika says

      13th September 2020 at

      Hi Madhurima,
      To answer your questions: 1. I use the middle rack to bake these cookies
      2. To bake these cookies, I use a fan oven just with the lower rod.
      I hope that this helps answer your question ๐Ÿ™‚

      Reply
  12. Jill says

    18th November 2020 at

    5 stars
    I’ve used your recipe twice, (three times if you count the batch I just put in the oven). They are so delicious. My husband can’t get enough of them. We normally buy the ones in the blue can every year around the holidays but now that I’ve found your recipe we’ll never need to buy them again. Such an easy recipe to follow even for people like me who don’t normally bake. I’m thinking they’ll make a great gift for all the cookie lovers on my list too.

    Reply
    • Ashika says

      19th November 2020 at

      Hi Jill, I am absolutely thrilled that you and husband are loving this recipe too. Thank you for giving it a try. They do make amazing gifts and homemade always beats storebought ๐Ÿ™‚

      Reply
  13. Lorie says

    25th November 2020 at

    Can you use a cookie press to make them instead of piping them? Can you double the recipe and still turn out ok? Thsnks!

    Reply
    • Ashika says

      25th November 2020 at

      Hi Lorie, To answer your questions: I have not used a cookie press with this dough so not sure how it might turn out. You can give it a try by filling a small amount of the dough in a cookie press and see how it works out for you. I usually prefer piping or cutting out the dough.
      Yes, the recipe can be doubled and the cookies will turn out just as good ๐Ÿ™‚
      I hope that this helps answer your questions ๐Ÿ™‚

      Reply
  14. Juliette Todd says

    27th November 2020 at

    Can I ask when do you add sugar? Before baking or do you sprinkle over the biscuits after baking?

    Reply
    • Ashika says

      27th November 2020 at

      Hi Juliette, the sugar is sprinkled on the piped or cut out dough before baking ๐Ÿ™‚

      Reply
  15. Gill says

    27th November 2020 at

    5 stars
    Have got a batch in the oven right now โ€“ think my piping nozzle was too big though as Iโ€™ve only ended up with 6 cookies! I am sure they will be delicious though ๐Ÿ‘Œ

    Reply
    • Ashika says

      27th November 2020 at

      Hi Gill, make sure you grab one’s of the tray for yourself first, these cookies are eaten very quickly๐Ÿ˜‹ I love to know how they turn out โ˜บ๏ธ

      Reply
  16. True says

    29th November 2020 at

    5 stars
    Can I substitute regular flour with Almond Flour?

    Reply
    • Ashika says

      29th November 2020 at

      Hi True,sorry but I have not tried this recipe with almond flour.However I do know that it will change the taste and texture of these cookies. I hope that this helps answer your question ๐Ÿ™‚

      Reply
  17. Safo says

    9th December 2020 at

    Hii can i use granulated sugar instead ?

    Reply
    • Ashika says

      9th December 2020 at

      Hi Safo, yes you can use granulate sugar ๐Ÿ™‚

      Reply
  18. Nicola says

    12th December 2020 at

    Hello Ashika, this recipe looks amazing! I want to try making these to gift to friends over the holidays; do you have an idea of their shelf life? Thank you..

    Reply
    • Ashika says

      14th December 2020 at

      Hi Nicola, Thank you ๐Ÿ™‚ These baked cookies last up to 4 days at room temperature in an airtight container. Avoid storing it in a hot or humid room, as this will decrease its shelf life.
      I hope that this helps answer your question.
      Happy baking and Happy holidays ๐Ÿ™‚

      Reply
      • Maiteeny says

        10th January 2021 at

        5 stars
        Thank you for a delicious and small batch recipe! Whole family loves them. Curious how you figured 1g of sugar per cookie with the ingredients and 14 servings? Thank you!

        Reply
        • Ashika says

          11th January 2021 at

          Hi Maiteeny, Thank you and you are welcome. I am so glad that you and your family enjoyed these cookies too.
          To answer your question: This recipe makes 14 cookies. It also depends on the size and thickness it has been piped or shaped.
          The nutritional value is calculated by the recipe card per cookie. The sugar calculates 4g per cookie, not 1g
          I hope that this helps to answer your question ๐Ÿ™‚

          Reply
  19. Wanda Cunningham says

    16th December 2020 at

    I have my butter sitting out and will make these babies tonightโ€™. Wrapped presents,drinking custard and listing to Christmas music.

    Reply
    • Ashika says

      17th December 2020 at

      Hi Wanda, sounds like the perfect way to enjoy the festive season ๐Ÿ™‚
      Happy baking and Happy Holidays to you ๐Ÿ™‚

      Reply
  20. A says

    17th December 2020 at

    Hi,
    I wanted to try out this recipe….Just wanted to know, can we use a cookie cutter to make the shape and will it hold the shape in the oven?
    Thanks!

    Reply
    • Ashika says

      17th December 2020 at

      Hi, The dough might be a bit too soft to use a cutter. If you are going to add more flour, to stiffen the dough, it could result in densely textured cookies. I do have a recipe which uses a cookie cutter if you would like to give it a try. These cookies are wonderfully light and buttery too and work perfectly with a cookie cutter. You can get the recipe here: https://thegardeningfoodie.com/3-ingredient-butter-cookies/
      I hope that this helps answer your question ๐Ÿ™‚

      Reply
  21. Laurie Manion says

    22nd December 2020 at

    Can I add cocoa? If so how much and do I need to use less flour?

    Reply
    • Ashika says

      24th December 2020 at

      Hi Laurie, You can add a Tablespoon of cocoa powder without adjusting the flour measurement. I hope that this helps answer your question ๐Ÿ™‚

      Reply
  22. Sophia says

    28th December 2020 at

    Hi! I havenโ€™t tried this yet but I donโ€™t have a stand mixer or hand mixer is it possible to cream the butter by hand and if so, how long should I cream the butter?

    Reply
    • Ashika says

      28th December 2020 at

      Hi Sophia, yes, sure you can cream the butter by hand, just ensure that your butter is really soft. It should not be melted just soft so that it creams easily. The creamed butter and sugar should be light and pale in color and fluffy in texture. I should say, beating soft butter for about 8 minutes by hand should be fine as long as you get that light color and fluffy texture. Just think of how this butter is going to turn into a beautiful batch of cookies and all that work will be worth it ๐Ÿ™‚
      I hope this helps answer your question ๐Ÿ™‚

      Reply
  23. Glenna says

    31st December 2020 at

    I do not know what a โ€œflowerโ€ tip is for piping. Do you know the number of the tip you use? Also do you have a video showing the process? Thank you!

    Reply
    • Ashika says

      31st December 2020 at

      Hi Glenna, I use a 1M piping tip for this recipe. You can also use an open star piping tip which is larger and makes piping the dough a bit easier.
      I do not have a video for this recipe as yet, but working on it, should be up by next Friday.
      I hope this helps answer your question ๐Ÿ˜Š

      Reply
  24. Rhonnie says

    31st December 2020 at

    Do you use salted or unsalted butter for this recipe?

    Reply
    • Ashika says

      31st December 2020 at

      Hi Rhonnie, I use salted butter. You can use unsalted if that is what you have right now. If using unsalted butter, just add about 1/2 teaspoon salt to your flour and mix in we’ll before adding in the rest of the ingredients. ๐Ÿ™‚

      Reply
  25. Eli says

    11th January 2021 at

    5 stars
    I took these to a small family xmas gathering. These are so dangerously good, that they actually made my uncle exclaim, “Uh oh…” after taking the first bite. Nobody could stop themselves from going back to these cookies and quickly finishing them off.

    Reply
    • Ashika says

      11th January 2021 at

      Hi Eli, it’s so great to hear that you and your family enjoyed these cookies.๐Ÿ˜‹These cookies are seriously addictive its difficult to stop at just one.
      Thank you for giving my recipe a try ๐Ÿ™‚

      Reply

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