Danish Butter Cookies Recipe

If you love classic, buttery cookies that practically melt in your mouth, then this Danish Butter Cookies Recipe is exactly what you need to try next. I absolutely adore how these cookies come out crisp on the edges but tender and rich inside — they are truly a timeless treat that’s surprisingly easy to make right at home. Stick around, and I’ll walk you through every step so you can impress friends and family with these scrumptious cookies.

this Recipe

Ingredients You’ll Need

These ingredients work beautifully together to deliver that authentic Danish butter cookie flavor and texture I fell in love with. When I shop for this recipe, I always make sure to use good quality European-style butter—it really makes a difference!

• European salted butter: Using European butter with a higher fat content is key for rich flavor; if you use unsalted, just add a pinch more salt.
• Granulated sugar: Provides just the right sweetness and helps with that delicate crunch.
• Salt: Enhances flavors and balances sweetness perfectly.
• Egg yolks: They add richness and help bind the dough without making it tough.
• Vanilla extract: I like to use pure vanilla for the warm aroma and flavor boost.
• Whole milk: Just a splash softens the dough so it pipes beautifully.
• All-purpose flour: The main structure for our cookies; measure it carefully.
• Cake flour: This is the secret weapon for melt-in-your-mouth texture—it lightens the cookies up wonderfully.
• Coarse sugar: Use this for decorating — it adds a lovely sparkle and crunch on top.

Variations

I love making this Danish Butter Cookies Recipe my own by tweaking it just a little depending on the season or my mood. Once you get comfortable with the basic dough, feel free to get creative!

• Chocolate-Dipped Cookies: After baking, dip half the cookie in melted dark or white chocolate — my family goes crazy for this twist at holiday time.
• Almond or Citrus Twist: Add a teaspoon of almond extract or a bit of finely grated lemon zest to the dough for a fragrant variation.
• Gluten-Free Option: You can experiment with a gluten-free flour blend but expect the texture to be slightly different; my trick is to chill dough longer before baking.
• Vegan Adaptation: Replace butter with a vegan alternative and use a flax egg instead of yolks, though you might lose some richness.

How to Make Danish Butter Cookies Recipe

Step 1: Prep Your Space and Chill Your Dough

First things first: make room in your fridge for your shaped cookies — chilling is an absolute must. When I first tried skipping this step, my cookies spread too much and lost their beautiful shapes. Line your baking sheets with parchment or silicone mats so your cookies will release easily after baking.

Step 2: Cream Butter, Sugar, and Salt to Perfection

Pop your room temperature butter into a stand mixer with the paddle attachment and whip it until it’s silky smooth. Then, while your mixer is running low, slowly add the sugar and salt. You’ll notice the mixture turn light and fluffy — that’s your base for beautifully tender cookies.

Step 3: Add Egg Yolks, Vanilla, and Milk

Next, slowly add in the egg yolks, vanilla extract, and milk while mixing on medium speed. Scrape the bowl sides a couple of times to make sure everything blends evenly. This helps create a smooth dough that’s easy to pipe.

Step 4: Mix Flours and Combine Dough

Whisk together your all-purpose and cake flour in a separate bowl to ensure they’re evenly mixed. Add the flour in two batches to your wet ingredients, mixing on low speed just until it disappears. If the dough seems too stiff to pipe, add a little extra milk—this is something I learned after a few tries because dryness can make piping tricky.

Step 5: Pipe and Chill the Cookies

Transfer your cookie dough to a piping bag fitted with a ½-inch open star tip. Now, pipe your cookies onto the prepared sheets — I love making rosettes, pretzels, and circles. Remember to space them at least 2 inches apart so they don’t stick together. Add coarse sugar or festive sprinkles on top if you want a little extra sparkle. Then chill them in the fridge for 20-30 minutes to set.

Step 6: Bake to Golden Perfection

Preheat your oven to 350°F (175°C) and position the rack in the middle. Bake your chilled cookies for 10-15 minutes until just the edges turn a delicate golden brown. This is key to getting that crisp outside without drying out the middle. Let the cookies cool on the pan for about 5 minutes before transferring them to a wire rack to cool completely.

How to Serve Danish Butter Cookies Recipe

Garnishes

I usually keep garnishes simple — a sprinkle of coarse sugar before baking adds the perfect touch of sparkle and slight crunch. Sometimes for special occasions, I dip fingertips of my cookies in melted chocolate or dust them lightly with powdered sugar for extra flair.

Side Dishes

These cookies pair wonderfully with a range of drinks — I love serving them alongside a strong cup of coffee, a refreshing glass of cold milk, or even a warming cup of hot chocolate. They also make a delightful accompaniment to afternoon tea with lemon or chamomile.

Creative Ways to Present

For gift-giving, I like to arrange these butter cookies in colorful tins or clear jars tied with ribbons. On holidays, mixing in red and green sprinkles or using festive cookie cutters adds a fun festive vibe. Displaying them on tiered cake stands also makes for an elegant dessert table centerpiece.

Make Ahead and Storage

Storing Leftovers

I store leftover Danish Butter Cookies in airtight containers at room temperature, where they stay fresh and crisp for up to 5 days. Sometimes I add a slice of bread to the container to help maintain moisture balance — it’s a little trick that works wonders!

Freezing

I’ve found that freezing both unbaked piped dough and baked cookies works great for this recipe. For unbaked dough, pop the shaped cookies on baking sheets, freeze solid, then transfer to airtight bags for up to 3 months. When ready to bake, add a couple extra minutes to the bake time with no thawing needed.

Reheating

To refresh baked cookies from the freezer, I like to warm them in a 300°F oven for about 5 minutes—this helps restore that fresh-from-the-oven crispness without drying them out. Be sure not to overdo it or they’ll lose their tender middle.

FAQs

Final Thoughts

This Danish Butter Cookies Recipe is a true gem in my baking repertoire. I remember the first time I made them, the smell filled the kitchen with warmth and nostalgia, and everyone loved how buttery and delicate they turned out. If you’re looking for a no-fail cookie that’s impressive yet easy to make, give this recipe a whirl. I promise you’ll find yourself coming back for batch after batch — they’re that good!

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