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.