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.
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
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.
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.
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.
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.
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
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
- 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. - 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.
- Do not overfill the piping bag with the dough. Rather divide the dough in half, this will make the piping easier to manage.
- 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
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Ashika, these look so light and delicate and I just can almost taste that buttery flavor! So lovely!
I have always wanted to make these! They look so buttery and delicious! Will definitely have to add this to my baking list!
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.
Absolutely delicious keeper for holidays dear ! Thank you so much -)
These cookies are excellent! I make them a couple of times a month. Great recipe!
Hi Deb, thank you, I am so glad that you love these cookies too 🙂
How many cookies do you get out of this recipe
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 🙂
Hey I also want to bake these yammy cookies but I don't know or see measurements for ingredients. Please send me measurements Please
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 🙂
Can you please tell me what size tip you used for piping?
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:)
Should I use salted or unsalted butter?
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 🙂
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!!!!!!!!!
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 🙂
It came out well and soo yummy too. How come it doesn't require baking soda?
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 🙂
How many cookies can you make with these measurements?
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 🙂
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?
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 🙂
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
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 🙂
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.
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 🙂
Can you use a cookie press to make them instead of piping them? Can you double the recipe and still turn out ok? Thsnks!
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 🙂
Can I ask when do you add sugar? Before baking or do you sprinkle over the biscuits after baking?
Hi Juliette, the sugar is sprinkled on the piped or cut out dough before baking 🙂
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 👌
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 ☺️
Can I substitute regular flour with Almond Flour?
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 🙂
Hii can i use granulated sugar instead ?
Hi Safo, yes you can use granulate sugar 🙂
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..
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 🙂
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!
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 🙂
I have my butter sitting out and will make these babies tonight’. Wrapped presents,drinking custard and listing to Christmas music.
Hi Wanda, sounds like the perfect way to enjoy the festive season 🙂
Happy baking and Happy Holidays to you 🙂
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!
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 🙂
Can I add cocoa? If so how much and do I need to use less flour?
Hi Laurie, You can add a Tablespoon of cocoa powder without adjusting the flour measurement. I hope that this helps answer your question 🙂
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?
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 🙂
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!
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 😊
Do you use salted or unsalted butter for this recipe?
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. 🙂
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.
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 🙂
These look amazing. Can you freeze them once they are baked?
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.
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!
Hi Mona, that's great, thank you 🙂 I am so glad that you and your family enjoyed these cookies 🙂
Happy Baking 🙂
Hi Mona, thank you, I am really glad that you and your family enjoyed these cookies too 🙂
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?
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 🙂
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!
Hi
I made dese cookies today n they came out so beautiful n tastes so gud. Thank u for the perfect recipe.
Hi Manisha, you are welcome and Thank you 🙂
I'm so happy that the cookies turned out well and you enjoyed them too 🙂
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
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 🙂
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!
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 🙂
Would it work to make these with a cookie press? Or dough too soft?
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 🙂
Hi. I’ve seen traditional recipes with finely minced almonds. Can I add that to the recipe?
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 🙂
Has anyone tried using this recipe for cut out stamped cookies?
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!
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 🙂
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?
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 🙂
Can you soluble this recipe or if I need more cookies make one recipe twice?
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