Description
Classic Danish Butter Cookies are crisp, buttery, and delicate treats perfect for any occasion. Made with simple ingredients like unsalted butter, sugar, and vanilla, these cookies are piped into elegant swirls and baked to golden perfection. Finished with a luscious chocolate dip and colorful sprinkles, they offer a delightful combination of rich flavor and appealing texture.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, room temperature
- 2/3 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons milk (more if needed)
Decoration
- 3 oz semi-sweet or milk chocolate
- 3 tablespoons sprinkles
Instructions
- Cream the Butter and Sugar: Using a stand mixer with paddle attachment or a hand mixer, beat 1 cup of room temperature unsalted butter with 2/3 cup granulated sugar for several minutes until the mixture becomes light and airy, ensuring the sugar is well incorporated for a smooth base.
- Add Egg and Vanilla: Add 1 large room temperature egg and 1 teaspoon vanilla extract to the creamed butter and sugar. Continue mixing until fully combined, forming a smooth batter.
- Incorporate Dry Ingredients: On low speed, gradually add 2 cups all-purpose flour and 1/4 teaspoon salt to the mixture. Mix just until combined to avoid overworking the dough, which keeps the cookies tender.
- Add Milk for Consistency: Stir in 2 teaspoons of milk to reach a pipeable dough consistency that’s not runny. If the dough is too thick to pipe, carefully add additional milk one teaspoon at a time to loosen it slightly.
- Prepare for Piping: Transfer the dough into a piping bag fitted with a large piping tip, such as Ateco 849 or Ateco 826, to make thick swirls. If unavailable, a Wilton 1M tip can be used, but may require more milk to thin the dough.
- Pipe the Cookies: Pipe 2-inch swirls directly onto a baking sheet spaced 3 inches apart. Avoid using parchment paper as the dough adheres better to the baking sheet, helping maintain shape.
- Chill before Baking: Refrigerate the piped cookies for 15-20 minutes to firm up the dough, which helps prevent spreading during baking and keeps the shapes defined.
- Preheat Oven and Bake: Preheat the oven to 350°F (175°C). Bake the cookies for about 15 minutes or until the edges turn a golden brown, indicating they are crisp and done.
- Cool the Cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes to set further before transferring them to a wire rack to cool completely.
- Melt Chocolate: While the cookies cool, melt 3 ounces of chopped semi-sweet or milk chocolate in a microwave-safe bowl. Heat in 20-second increments, stirring after each until smooth and fully melted. Alternatively, use a double boiler method.
- Dip and Decorate: Dip about two-thirds of each cookie into the melted chocolate and place them on parchment paper. Immediately sprinkle with 3 tablespoons of sprinkles for decoration. Allow the chocolate to set and dry completely before serving or storing.
Notes
- Use a wide piping tip like Ateco 849 or Ateco 826 to pipe thicker dough, which helps the cookies maintain their shape while baking.
- If only a Wilton 1M tip is available, add a bit more milk to thin the dough, but expect slightly more spreading during baking.
- Pipe dough directly on the baking sheet instead of parchment paper to reduce spreading and help the dough stick.
- If the dough is too thick to pipe, return it to the bowl, add 1-2 teaspoons of milk, mix, and try piping again.
- Always refrigerate piped cookies before baking to help them retain shape and prevent excessive spreading.
Nutrition
- Serving Size: 1 cookie (about 22 g)
- Calories: 110 kcal
- Sugar: 7 g
- Sodium: 45 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: 1.2 g
- Cholesterol: 25 mg
