Description
These classic Danish Butter Cookies are rich, buttery, and melt-in-your-mouth treats perfect for any occasion. Made with simple ingredients like unsalted butter, powdered sugar, and vanilla, these cookies are shaped using a piping bag and baked to a delicate golden perfection. For an extra touch, they can be dipped in melted dark or white chocolate and decorated with colorful candied sprinkles.
Ingredients
Scale
Cookie Dough
- 255 g unsalted butter, softened
- 30 g powdered sugar
- 1 teaspoon vanilla extract
- 160 g all-purpose flour
- 8 g cornstarch
- 1-2 teaspoons heavy cream, as needed
Optional Decoration
- 170 g dark chocolate chips or chocolate almond bark, melted
- 170 g white chocolate chips or white almond bark, melted
- Candied sprinkles
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent the cookies from sticking during baking.
- Beat Butter and Sugar: In a medium bowl, beat the softened butter for 2-3 minutes until it becomes pale and creamy. Add the powdered sugar and mix for another 2 minutes until the mixture turns light and fluffy. Stir in the vanilla extract thoroughly.
- Add Dry Ingredients: Sift in the all-purpose flour and cornstarch to the butter mixture. Mix just until the flour is incorporated and a soft dough forms, avoiding overmixing to maintain tenderness.
- Prepare Dough for Piping: Transfer the dough into a piping bag fitted with a large open star tip. Test the dough’s consistency; if it seems too stiff to pipe smoothly, add 1-2 teaspoons of heavy cream and mix until the desired texture is achieved.
- Pipe Cookies: Pipe the dough onto the prepared baking sheet in desired shapes, spacing them adequately to allow slight spreading during baking.
- Chill Dough: Place the piped cookie dough into the refrigerator for 30 minutes. This helps the cookies hold their shape during baking. Meanwhile, preheat the oven to 175°C (350°F).
- Bake Cookies: Bake the chilled cookies for 8-10 minutes until the edges turn lightly golden. Avoid browning the tops to maintain the classic appearance. Once baked, transfer cookies to a wire rack to cool completely.
- Melt Chocolate (Optional): If decorating, melt dark or white chocolate chips or almond bark in a microwave-safe bowl by heating in 20-second intervals, stirring between each until smooth. Take care not to overheat to avoid chocolate seizing.
- Decorate Cookies: Dip the cooled cookies halfway into the melted chocolate, then place them on parchment paper-lined trays. While the chocolate is still wet, sprinkle with candied sprinkles. Let the chocolate set completely before serving.
Notes
- Use softened butter at room temperature for optimal creaming and texture.
- Do not overbake; the cookies should be lightly golden at the edges but not browned on top.
- Piping the dough creates the classic ridged shape synonymous with Danish butter cookies.
- Chilling the dough before baking helps maintain shape and texture.
- If you don’t have a piping bag, you can use a plastic ziplock bag with a corner cut off.
- For a lactose-free version, substitute butter and heavy cream with dairy-free alternatives.
- The optional chocolate dip adds sweetness and aesthetic appeal but can be omitted for a simpler version.
