Danish Butter Cookies are buttery, crisp and taste better than those from the blue container! They are easy to make too and only require a few simple ingredients!
My love for butter cookies is right up there with my love for shortbread cookies. I love cookies that are self-sufficient, that is, they need no icing. And to make matters easier they are so easy to make.
These cookies need no icing, decoration or bells and whistles. The butteriness speaks for itself. But you could definitely dip them in melted chocolate if you want to.
My kids and I enjoy these cookies so much! You guys, I have been making a lot of cookies these days. Something tells me my freezer will be filled with homemade cookies soon!
These are the cookies to make to share with neighbors and friends! They are so tasty! I love them with a steaming cup of tea!
I adapted this recipe from my Homemade Shortbread Cookies recipe. I just added egg and vanilla extract. I also used granulated sugar instead of icing sugar in this one for some texture.
This is the cookie recipe to make. If you have kids, make these cookies with them. So much fun!
What Are Danish Butter Cookies
Danish Butter Cookies are popular cookies typically sold in round blue tins and quite common. As the name suggests, the most important ingredient in Danish Butter Cookies is butter. The cookies are notably buttery.
Danish Butter Cookies are said to have originated from a bakery in a small village in Denmark. They are served at Christmas time in North America and Europe.
Ingredients for Danish Butter Cookies
1. Butter. Use high quality butter here. My favorite butter to use is a European grass-fed butter called Kerrygold. The more flavorful the butter, the more flavorful the cookies will be.
2. Sugar. For sweetness.
3. Egg. For richness and to make the dough pipeable using a piping bag.
4. Vanilla Extract. For flavor.
5. Flour. You need good quality all-purpose flour also known as plain flour for this recipe.
6. Salt. Salt is needed to balance the sweetness especially if you use unsalted butter. And salt just makes baked goods taste better!
HOW TO MAKE DANISH BUTTER COOKIES
1. Cream together room temperature butter and sugar.
2. Add eggs and vanilla extract and mix.
3. Add flour and salt then mix to form a dough.
4. Place dough into a piping bag with an open or closed star piping tip attached.
5. Pipe the dough unto a baking sheet lined with parchment paper. Pipe the cookies into 1-2 inch swirl circles.
6. Place the cookies in a 350 degree Fahrenheit oven and bake for 15 minutes.
Important Tools For This Recipe (affiliate)
- For this recipe I used this open star piping tip by Ateco (Ateco #826).
- I also used these disposable piping bags.
- Here are closed star piping tips ( Ateco #849) you could use in place of the open star ones.
More Cookie Recipes You Might Love
Watch How To Make Butter Cookies
Here is a video on how to make Danish Butter Cookies. SUBSCRIBE to my YouTube Channel so you do not miss a video.
Danish Butter Cookies are buttery, crisp and easy to make! They have amazing flavor!
- 1 cup butter (16 tablespoons or 230g) softened and at room temperature
- ½ cup granulated sugar (100g)
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
- 2 cups all purpose flour (250g) spooned and leveled to measure
- ¼ teaspoon salt
Preheat oven to 350° F (180° C). Line two large baking sheets with parchment paper.
In a large bowl and using a hand mixer, cream together butter, sugar and salt using until fluffy. About 2 minutes.
Add the egg and vanilla extract then beat to combine.
Add in the flour and beat to form a dough. It will take a while but keep beating just until the mixture comes together.
Place the dough into a piping bag fitted with an open star or closed star piping tip. Pipe the cookies into 1-2 inch swirl circles.
Pipe the cookies into roses or circles leaving at least one inch between each cookie.
Bake one sheet of cookies at a time in preheated oven for 15 minutes until slightly golden brown. Start checking around 12 minutes. The cookies might be ready around 12 minutes if you made them smaller than mine. But if you made them larger than mine, there might need a few more minutes in the oven.
Let the cookies cool on the baking sheet.
Serve warm or at room temperature. Store leftovers in an airtight container.
1. Store cookies in an airtight container at room temperature for 2-3 days. Cookies can also be frozen for up to a month. Let them cool completely then put them in a freezer safe airtight bag and freeze them.
2. To secure parchment paper onto baking sheet, use some of the cookie dough as glue to glue the parchment paper on 4 spots (close to the sides) of the baking sheet.