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23rd September 2019

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 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 🙂 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, ⅓ 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 1M open star piping tip

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 300°F/ 150°C 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 ♥

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

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.
5 from 49 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 13 mins
Refrigeration 30 mins
Total Time 58 mins
Servings 14
Course Breakfast / Snack, Cookies, Dessert
Cuisine Denmark

Ingredients
 
 

  • ½ cup butter at room temperature
  • ½ cup Powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup cake flour OR all-purpose flour See note 1

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 2
  • Use a spatula to scrape the dough of the side of the bowl. Sift the flour, ⅓ 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 3
  • Pipe the dough using a 1M open star piping tip 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 4
  • 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.
  • Sprinkle granulated sugar over the cookies before baking if preferred or leave plain.
  • Bake in a preheated oven of 300°F/ 150°C (148°C fan)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. I always prefer and use cake flour these cookies. It produces a light and delicate textured bake.
    All purpose is an alternative I will suggest when cake flour is not available in a certain country.
  2. 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.
  3. Do not overfill the piping bag with the dough. Rather divide the dough in half, this will make the piping easier to manage.
  4. 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. 

Nutrition

Serving: 1cookieCalories: 47kcalCarbohydrates: 9gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 9mgSugar: 3gCalcium: 11mg
Tried this recipe? Let me know how it was in the comments below

**There may be affiliate links in this post! By purchasing recommended items I may receive a small commission at no extra cost to you. However, I only recommend products I love and use! Thank you for supporting The Gardening Foodie See my disclosure/privacy policy for more info**

Danish Butter Cookies
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79 Comments
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Laura
2 years ago

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

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Kelly @ Kelly Lynn’s Sweets and Treats
2 years ago

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

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Maria | kitchenathoskins
2 years ago

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.

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2pots2cook
2 years ago

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

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Deb
2 years ago

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

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Author
Ashika
2 years ago
Reply to  Deb

Hi Deb, thank you, I am so glad that you love these cookies too 🙂

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Nancy
2 years ago
Reply to  Ashika

How many cookies do you get out of this recipe

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Author
Ashika
2 years ago
Reply to  Nancy

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 🙂

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Buhle
1 year ago
Reply to  Ashika

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

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Author
Ashika
1 year ago
Reply to  Buhle

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 🙂
Happy Baking 🙂

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Pat
4 months ago
Reply to  Ashika

Can you please tell me what size tip you used for piping?

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Author
The Gardening Foodie
4 months ago
Reply to  Pat

Hi Pat, I use a 1M open star piping tip for this recipe. There is a link to where you can purchase this nozzle in the recipe card.

I hope this helps answer your question

Happy baking:)

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Jeanette Meunier
2 years ago

Should I use salted or unsalted butter?

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Author
Ashika
2 years ago
Reply to  Jeanette Meunier

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 🙂

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Hafsa
1 year ago

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 awesome😭 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 😭 My family LOVED them. THANK YOU!!!!!!!!!

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Author
Ashika
1 year ago
Reply to  Hafsa

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

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Natasha
1 year ago

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

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Author
Ashika
1 year ago
Reply to  Natasha

Hi Natasha, Thank you, I am glad that these cookies turned out well for you 🙂
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 🙂

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Stacy
1 year ago

How many cookies can you make with these measurements?

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Author
Ashika
1 year ago
Reply to  Stacy

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 🙂

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Sejal
1 year ago

5 stars
The cookies were so yumm and buttery. My entire family loved them. They have already requested another batch this weekend 😀 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?

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Author
Ashika
1 year ago
Reply to  Sejal

Hi Sejal, thank you and you are welcome 🙂 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 350°F(180°C) 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 🙂

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Madhurima
1 year ago

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

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Author
Ashika
1 year ago
Reply to  Madhurima

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 🙂

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Jill
1 year ago

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.

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Author
Ashika
1 year ago
Reply to  Jill

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 🙂

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Lorie
1 year ago

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

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Author
Ashika
1 year ago
Reply to  Lorie

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 🙂
I hope that this helps answer your questions 🙂

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Juliette Todd
1 year ago

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

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Author
Ashika
1 year ago
Reply to  Juliette Todd

Hi Juliette, the sugar is sprinkled on the piped or cut out dough before baking 🙂

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Gill
1 year ago

5 stars
Have got a batch in the oven right now – think my piping nozzle was too big though as I’ve only ended up with 6 cookies! I am sure they will be delicious though 👌

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Author
Ashika
1 year ago
Reply to  Gill

Hi Gill, make sure you grab one's of the tray for yourself first, these cookies are eaten very quickly😋 I love to know how they turn out ☺️

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True
1 year ago

5 stars
Can I substitute regular flour with Almond Flour?

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Author
Ashika
1 year ago
Reply to  True

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 🙂

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Safo
1 year ago

Hii can i use granulated sugar instead ?

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Author
Ashika
1 year ago
Reply to  Safo

Hi Safo, yes you can use granulate sugar 🙂

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Nicola
1 year ago

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..

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Author
Ashika
1 year ago
Reply to  Nicola

Hi Nicola, Thank you 🙂 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 🙂

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Maiteeny
1 year ago
Reply to  Ashika

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!

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Author
Ashika
1 year ago
Reply to  Maiteeny

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 🙂

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Wanda Cunningham
1 year ago

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

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Author
Ashika
1 year ago
Reply to  Wanda Cunningham

Hi Wanda, sounds like the perfect way to enjoy the festive season 🙂
Happy baking and Happy Holidays to you 🙂

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A
1 year ago

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!

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Author
Ashika
1 year ago
Reply to  A

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 🙂

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Laurie Manion
1 year ago

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

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Author
Ashika
1 year ago
Reply to  Laurie Manion

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

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Sophia
1 year ago

Hi! I haven’t tried this yet but I don’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?

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Author
Ashika
1 year ago
Reply to  Sophia

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 🙂
I hope this helps answer your question 🙂

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Glenna
1 year ago

I do not know what a “flower” 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!

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Author
Ashika
1 year ago
Reply to  Glenna

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 😊

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Rhonnie
1 year ago

Do you use salted or unsalted butter for this recipe?

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Author
Ashika
1 year ago
Reply to  Rhonnie

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. 🙂

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Eli
1 year ago

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.

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Author
Ashika
1 year ago
Reply to  Eli

Hi Eli, it's so great to hear that you and your family enjoyed these cookies.😋These cookies are seriously addictive its difficult to stop at just one.
Thank you for giving my recipe a try 🙂

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Lucy
1 year ago

These look amazing. Can you freeze them once they are baked?

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Author
Ashika
1 year ago
Reply to  Lucy

Hi Lucy, thank you 🙂
Yes, these cookies can be baked and frozen for up to one month.
Here are a few tips to freeze the baked cookies: The cookies must be completely cooled before freezing.
Place the cookies into an airtight container lined with plastic food wrap.
You can also wrap the cookies individually in plastic food wrap or separate them in single layers with parchment paper.
I hope this helps answer your question 🙂
Happy Baking 🙂

Do not freeze frosted, glazed or drizzled cookies because they can become too moist under the frosting, glaze or drizzle.
Thaw the cookies in the plastic food container at room temperature. Remove from container any cookies that should be crisp when thawed.
After thawing, frost, glaze or drizzle as recipe directs.

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MONA WONG
11 months ago

First time baking and trying out your lovely Danish Butter Cookies recipe and it turned out well! Family ❤️ it! Thanks! Will explore your other recipes!

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Author
Ashika
11 months ago
Reply to  MONA WONG

Hi Mona, that's great, thank you 🙂 I am so glad that you and your family enjoyed these cookies 🙂
Happy Baking 🙂

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Author
Ashika
11 months ago
Reply to  MONA WONG

Hi Mona, thank you, I am really glad that you and your family enjoyed these cookies too 🙂

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Vhania
10 months ago

5 stars
Hi! I made these yesterday and they were phenomenal. Only thing is that I would prefer them a bit sweeter. Should I add more icing sugar or will that change the texture?

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Author
Ashika
10 months ago
Reply to  Vhania

Hi Vhania, Thank you, I am so glad that you enjoyed these cookies too 🙂
Adding up to 1/4 cup extra powdered sugar to the mixture will not change the texture. You could also sift powdered sugar over the baked cookies to add more sweetness if you prefer.
I hope this helps answer your question 🙂

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Stefferson
10 months ago

5 stars
Hello, Ashika,

I've just prepared these delicious cookies (perfect for winter in Brazil). Thank you for sharing the recipe; it worked fine! Tasty and soft cookies and the best: Made with real butter! Obrigado! Thank you so much!

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Manisha
9 months ago

5 stars
Hi
I made dese cookies today n they came out so beautiful n tastes so gud. Thank u for the perfect recipe.

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Author
Ashika
9 months ago
Reply to  Manisha

Hi Manisha, you are welcome and Thank you 🙂
I'm so happy that the cookies turned out well and you enjoyed them too 🙂

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Faith
7 months ago

Hi there. Do you think this recipe would work in a cookie press? I have literally found one in my cupboard that I've inherited from somewhere.
Thanks in advance

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Author
Ashika
7 months ago
Reply to  Faith

Hi Faith, for this recipe to work in a cookie press, the dough has to be soft.
Beating the butter for at least 8 minutes aerates and softens, in turn producing a soft dough. If you still do feel that the dough is hard to press out, then add a tablespoon of milk at a time until the dough is easier to press out.
I hope this helps 🙂
Happy baking 🙂

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Natasha
6 months ago

Hi! I’m planning on making these cookies and I saw that in your description before the recipe, you state to use cake flour or all purpose but then in the actual recipe it says all purpose. I have both but Im wondering which flour do you think produces the best results? Thanks!

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Author
Ashika
6 months ago
Reply to  Natasha

Hi Natasha, I always prefer and use cake flour in my recipes including these cookies. It produces a light and delicate textured bake.
All purpose is an alternative I will suggest when cake flour is not available in a certain countries.
I hope this helps 🙂
Happy baking 🙂

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Denise
5 months ago

Would it work to make these with a cookie press? Or dough too soft?

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Author
The Gardening Foodie
5 months ago
Reply to  Denise

Hi Denise, I have not tried this recipe with a cookie press. However you could add a Tablespoon of flour at a time to the dough if you are finding it too soft for the cookie press. Avoid adding too much flour though as this can affect the texture of the baked cookie.

I hope this helps 🙂

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Ellen
4 months ago
Reply to  The Gardening Foodie

Hi. I’ve seen traditional recipes with finely minced almonds. Can I add that to the recipe?

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Author
The Gardening Foodie
4 months ago
Reply to  Ellen

Hi Ellen, yes you can add just under 1/4 cup finely minced almonds to this recipe. Mix it in at the 3rd step in the recipe (with the flour)
I hope this helps answer your question.

Happy baking 🙂

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Heather
5 months ago

Has anyone tried using this recipe for cut out stamped cookies?

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Amy Hughes
4 months ago

My Mother is obsessed with your angled whisk. Could I ask if it's an attachment you purchased separately or came with the stand mixer? And if so, what type of mixer is it please! Thanks in advance!

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Author
The Gardening Foodie
4 months ago
Reply to  Amy Hughes

Hi Amy, I'm glad your mom likes this mixer, its one of my favorite kitchen tools 🙂
It is a Russel Hobbs mixer and the attachment comes as part of the mixer.

I hope this helps answer your question 🙂

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Shannon
4 months ago

Hi, if I wanna make chocolate or matcha flavor, how many teaspoons do I have to put? 🙂 also butter cookies when chilled turns hard super easily.. can I pipe them and refrigerate them first before baking? Would that be the same?

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Author
The Gardening Foodie
4 months ago
Reply to  Shannon

Hi Shannon, You can add a Tablespoon of cocoa powder or matcha powder without adjusting the flour measurement.

These cookies should be refrigerated for 30 minutes after piping into shapes (not before.) This is in step 6 of the recipe card.

You will definitely not be able to pipe cold dough, it has to be piped immediately after beating, while the mixture is still soft.

Refrigeration is only after it has been piped. This prevents the dough from spreading while baking ensuring that the cookies keep their piped shape.
I hope that this helps answer your question 🙂

Happy baking 🙂

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Marcy
2 months ago

Can you soluble this recipe or if I need more cookies make one recipe twice?

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Reply
Author
The Gardening Foodie
2 months ago
Reply to  Marcy

Hi Marcy, this recipe can easily be doubled without making 2 batches of the dough. Just ensure that your butter is REALLY soft, not melted and creamed for about 8 minutes. This will make piping so much easier.

Happy baking

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Reply

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Welcome to my blog on simple gardening ideas and easy-to-follow recipes. Great recipes made with everyday ingredients to create impressive treats. Let me show you just how easy it really is. Enjoy ♥
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