Description
These Danish Butter Cookies are a classic treat known for their melt-in-your-mouth texture and buttery flavor. Made with a perfect blend of European salted butter, sugar, egg yolks, and a combination of all-purpose and cake flours, these cookies are piped into charming shapes and baked to a delicate golden finish. Perfect for festive occasions or an everyday indulgence, these cookies deliver a crisp yet tender bite, ideal for pairing with tea or coffee.
Ingredients
Scale
Dough Ingredients
- 1 cup (227 g) European salted butter, room temperature
- ½ cup (100 g) granulated sugar
- ⅛ teaspoon salt
- 2 egg yolks
- 2 teaspoons (10 g) vanilla extract
- 1 tablespoon (15 g) whole milk, plus more to soften if needed
- 2 cups (220 g) all-purpose flour
- ½ cup (50 g) cake flour
Decoration
- Coarse sugar for decorating
- Optional festive sprinkles
Instructions
- Prep the refrigerator and baking mats: Clear space in your refrigerator to chill the shaped cookies later. Line two baking sheets with parchment paper or silicone baking mats and set aside.
- Cream butter, sugar, and salt: In a stand mixer fitted with a paddle attachment, beat the room temperature butter on medium speed until smooth. Gradually add the granulated sugar and salt while mixing on low, then increase to medium speed until the mixture is light and fluffy.
- Add egg yolks, vanilla, and milk: Reduce mixer speed to medium low and add egg yolks, vanilla extract, and milk. Continue to mix until fully incorporated, scraping the bowl sides to ensure even mixing.
- Mix dry ingredients and combine: Whisk together all-purpose flour and cake flour in a separate bowl. Gradually add the flour mixture to the wet ingredients in two portions, mixing on low speed until just combined with no visible flour. If the dough feels too stiff to pipe, add an additional tablespoon of milk to soften.
- Pipe the cookies: Transfer the cookie dough into a piping bag fitted with a ½-inch open star tip. Pipe 2-inch shapes such as rosettes, pretzels, circles, or squares onto prepared baking sheets, spacing them at least 2 inches apart. Sprinkle the shaped dough with coarse sugar and optional festive sprinkles. Chill the trays in the refrigerator for 20-30 minutes to prevent spreading.
- Preheat the oven: Preheat your oven to 350°F (175°C) and ensure the rack is placed in the middle position.
- Bake the cookies: Bake chilled cookies for 10-15 minutes or until the edges just begin to turn lightly golden. Keep an eye on them to avoid over-baking.
- Cool the cookies: Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely to room temperature.
Notes
- Use room temperature butter, slightly cool around 67°F (19°C), for smooth creaming and easy mixing.
- Use room temperature eggs for even baking. Warm cold eggs in slightly warm water for 5 minutes if needed.
- Do not over-mix the dough to prevent gluten overdevelopment, which can toughen the cookies.
- Watch baking time closely as it varies with cookie size and shape.
- You can substitute all cake flour with all-purpose flour (260 g total) for easier preparation, though cake flour improves crispness and texture.
- For accurate flour measurement, use a kitchen scale or fluff the flour before spooning and leveling it off with a knife.
- If using unsalted butter, add ¼ teaspoon kosher salt to the dough.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- You can chill shaped cookies on the baking sheet for up to 2 days before baking; cover if chilling longer than 30 minutes.
- Frozen unbaked dough can be baked directly from the freezer with an additional 2-3 minutes in baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6 g
- Sodium: 55 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 30 mg
