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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: This Danish Butter Cookies Recipe brings back all the nostalgia of Christmas blue tins with a richer, homemade flavor! Buttery, crisp, and melt-in-your-mouth, these cookies are perfect for sharing, gifting, or simply enjoying with a cup of tea.
- Classic Homemade Flavor – Buttery and vanilla-sweet, this recipe captures that iconic taste with quality ingredients.
- Perfect for Holiday Gifting – Pack these cookies in a festive tin for a thoughtful, homemade gift.
- Fun & Easy to Make – Just a few ingredients and simple piping make this a delightful baking project.
- Customizable – Dip in chocolate or sprinkle with festive sugar for an extra-special touch!
In Ireland, gifting tins of biscuits and sweets during the holidays is a cherished tradition, and Danish butter cookies were always among them. I have fond memories of unwrapping the iconic blue tin and enjoying each buttery cookie by the fire in my childhood home. If you’re making these cookies at home, here are my top tips: make sure your butter is well-softened and thoroughly creamed with the sugar—this helps create a smooth, pipeable dough. For best results, use a high-quality piping bag instead of a ziplock, as the dough can be a bit too firm for flimsy bags.
If you’re in the mood for more festive treats, we’ve got plenty of delicious holiday cookies to try! From my Chocolate Crinkle Cookies, packed with rich cocoa and a crackly finish, to the classic Austrian Linzer Cookies, perfect for spreading holiday cheer, there’s something for every cookie lover. Or, if you’re looking for something quick and easy, don’t miss my 3-Ingredient Shortbread Cookies—a buttery, melt-in-your-mouth favorite. Whatever you choose, these holiday cookies are sure to brighten your season!
Bold Bakers Loved This!
“Very easy recipe! They came out so well. They looked good and tasted delicious. Thank you Gemma for another successful recipe.” — Patricia
“I made these Danish Cookies today and I put 1 1/2 cups all-purpose flour and 1/2 cup coconut flour. They are so yummy – Thank you so much for this recipe.” — Elaine
“Perfect as always! Another excellent recipe, Gemma! I truly love these cookies, and when I saw this recipe, I knew I had to try it! They smell delicious and taste great! ” — Carlos
IMPORTANT NOTE: This recipe was improved and updated on 11/28/2024, to include a NEW STEP-BY-STEP TUTORIAL VIDEO, explanations and substitutes of key ingredients, make-ahead and storage instructions, why Danish dough is too thick and how to fix it, why Danish cookies spread and how to prevent it, and more Pro Chef Tips.
Table of Contents
- What are Danish Butter Cookies?
- Tools You Need for Butter Cookie Recipe
- Key Ingredients and Substitutes
- How to Make Danish Butter Cookies
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- Why is my Danish Butter Cookies Dough Too Thick to Pipe?
- Why Did My Danish Cookies Spread Out and Lose Their Shape?
- More Cookies Recipes for Holidays
What are Danish Butter Cookies?
Danish Butter Cookies are a type of shortbread cookie known for their rich, buttery flavor and crisp texture. Often associated with holiday tins, they are simple yet elegant cookies that melt in your mouth.
- Buttery & Crisp – Rich in butter for a delicate, crisp bite.
- Vanilla Flavored – A light, sweet vanilla taste balances the richness.
- Melt-in-Your-Mouth Texture – Known for their tender, airy crumb.
- Iconic Holiday Treat – Often found in festive tins, perfect for sharing.
Danish Butter Cookies originated in Denmark and became widely popular in the 20th century, especially through brands like Royal Dansk, which packaged them in iconic blue tins. Once a homemade treat, they are now a holiday favorite, known for their rich flavor and delicate texture.
Tools You Need
- Measuring Cups and Spoons
- Electric mixer with a mixing bowl
- Or stand mixer with paddle attachment
- Piping bag with large star piping tip
- 2 baking sheets
- Parchment paper or silicone mat
Key Ingredients
Butter
- Provides richness, flavor, and a tender texture to the cookies.
- I used salted butter for extra flavors. Unsalted butter will also work.
- Substitute: Margarine or shortening can be used, but butter gives the best flavor and texture.
Granulated Sugar
- Adds sweetness and helps with the crisp texture.
- Substitute: Powdered sugar or coconut sugar for a different sweetness profile.
Salt
- Balances the sweetness and enhances the overall flavor.
Egg
- Binds the ingredients together and helps with the structure of the cookie.
- Substitute: no egg substitute can work the same as eggs in this recipe.
Vanilla Extract
- Pure vanilla extract adds a sweet, aromatic flavor that complements the butter.
- Substitute: Vanilla Bean Paste will also work.
All-Purpose Flour
- Provides structure and helps hold the dough together.
- Substitute: Gluten-free flour blend or Easy Almond Flour Baking Mix for a gluten-free version.
Granulated Sugar
- Adds a slight crunch and extra sweetness on top of the cookies.
- Substitute: Colored sanding sugar for a festive touch.
How to Make Danish Butter Cookies Recipe
Prep
- Preheat the oven to 325°F (165°C) Fan Assist and line 2 baking sheets with parchment paper.
Make Danish Butter Cookie Dough
- With an electric hand mixer, cream the butter, sugar, and salt together on High speed until pale and fluffy, about 3 minutes.
- Add the egg and vanilla, and beat until combined.
- On low speed add the flour and mix until just combined and your dough is formed with the right consistency.
Shape Danish Cookie Dough
- Scoop dough into a pastry bag fitted with a large star tip (9mm) and pipe 2-inch (5cm) circles onto the prepared baking sheets. Sprinkle each biscuit with the 2 tablespoons of granulated sugar.
Bake the Cookies
- Bake the trays for about 15 minutes, or until the edges are light golden brown. Let cool completely on wire rack before storing in an airtight container.
- Enjoy with a hot cup of coffee. These cookies can be stored at room temperature for up to 4 days.
Gemma’s Pro Chef Tips For Making Danish Butter Cookies
- Keep an eye on the cookies while you are baking them. They should only be a very pale golden when they are done.
- These cookies make great gifts! Line a tin with paper cupcake liners and stack two or three cookies in each liner. It will look just like a classic tin of Danish butter cookies!
- The primary flavors in this cookie are butter and vanilla, so you’ll want to use good quality ingredients!
- Use colored sanding sugar for a festive touch!
- You can dip these cookies into melted milk, or dark or white chocolate.
- Go big on homemade! Make them with homemade vanilla extract and handmade butter!
- Here are a few fun variations for your Danish butter cookies:
- Chocolate-dipped: After baking, dip the edges of the cookies in melted chocolate (eg. dark, milk, or white chocolate) for an extra indulgent touch.
- Sprinkle with festive sugars: Use colored sanding sugar or coarse sugar to add a sparkling, festive finish to your cookies, perfect for the holidays.
- Coconut-flavored: Add shredded coconut to the dough or sprinkle it on top before baking for a tropical twist.
- Lemon zest: Incorporate lemon zest into the dough for a refreshing citrus flavor that complements the buttery richness.
- Almond variation: Add almond extract instead of vanilla for a nutty, aromatic version of the classic cookie.
Make Ahead and Storage Instructions
Make-ahead:
- You can prepare the cookie dough up to 2 days in advance. Simply wrap it tightly in plastic wrap and refrigerate until ready to pipe and bake.
Storage:
- Once baked, store the Danish Butter Cookies in an airtight container at room temperature for up to 4 days.
- For longer storage, place them in a sealed container and freeze for up to 2 months. Let frozen cookies thaw at room temperature for about an hour before serving.
For gifting, pack the cookies in a decorative tin or box, check out my guide How to Ship Cookies.
Why is my Danish Butte Cookies dough too thick to pipe?
If your Danish butter cookie dough is too thick or dry to pipe, here’s how to fix it:
- Add a tablespoon of milk to the dough and mix it in to soften the consistency.
- Check the dough texture—it should be smooth, soft, and easy to pipe. If it’s still too thick, add a little more milk, but avoid making it too runny.
- Ensure proper mixing—sometimes the butter or flour can cause clumps, so make sure the dough is well-blended before adding any liquids.
For best results, make sure you’re using quality butter, as it helps create the right texture for piping
Why Did my Danish Cookies Spread out and Lose Their Shape?
If your Danish butter cookie dough is spreading too much while baking, it could be due to a few common issues:
- Too much butter: Excess butter can cause the cookies to spread more than desired. Use a kitchen scale to measure the butter or ensure you’re using the correct ratio of ingredients.
- Overmixing the dough: Overmixing the dough can warm up the butter and make it too soft. Mix until just combined to prevent excess spreading.
- Warm dough: If the dough is too warm when piped or placed on the baking sheet, it will spread more while baking. Try chilling the dough for 15–30 minutes before piping and baking.
- Incorrect oven temperature: Ensure your oven is preheated to the correct temperature, and use an oven thermometer to make sure it’s accurate. Too low a temperature can cause excessive spreading.
Make More Holiday Cookies At Home!
- Chocolate Crinkle Cookies
- Classic Austrian Linzer Cookies
- 3-Ingredient Shortbread Cookies
- Classic Snowball Cookies
- Swiss Tirggel Cookies
IMPORTANT NOTE: This recipe was improved and updated on 11/28/2024, to include a NEW STEP-BY-STEP TUTORIAL VIDEO, explanations and substitutes of key ingredients, make-ahead and storage instructions, why Danish dough is too thick and how to fix it, why Danish cookies spread and how to prevent it, and more Pro Chef Tips.
Try These Recipes!
Watch The Recipe Video!
Danish Butter Cookies Recipe
Ingredients
- 1 cup (8 oz/225 g) butter, softened
- ½ cup (4 oz/115 g) granulated sugar
- ¼ teaspoon salt
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 2 cups (10 oz/284 g) all-purpose flour
- 2 tablespoons granulated sugar, for sprinkling
Instructions
- Preheat the oven to 325°F (165°C) Fan Assist and line 2 baking sheets with parchment paper.
- With an electric mixer, cream the butter, sugar, and salt together on High speed until pale and fluffy, about 3 minutes.
- Add the egg and vanilla, and beat until combined.
- On low speed add the flour and mix until just combined and your dough is formed.
- Scoop dough into a pastry bag fitted with a large open star tip (9mm) and pipe 2-inch (5cm) circles onto the prepared baking sheets. Sprinkle each biscuit with the 2 tablespoons of granulated sugar.
- Bake the trays for about 15 minutes, or until the edges are light golden brown. Let cool completely before storing in an airtight container.
- Enjoy with a hot cup of coffee. These cookies can be stored at room temperature for up to 4 days.
Oh it makes me so happy to see a Danish cookie recipe. This is a stable in our Christmas baking.
If you would like a traditional Danish recipe, for the original Danish version, just let me know ????
Can you use a cookie press for this recipe?
Hi Gemma – love your site and your helpful tips! I can’t wait to try these but I have been reading all of the comments about the difficulties with piping. I’m a little confused by one of your responses – you mention that it is important to really whip up the sugar and butter till it’s fluffy but in another response you said that whipping too much can break down the fats and cause the cookies to spread. I understand not overmixing once you put in the flour because it will make a tough cookie but I guess I am… Read more »
Too thick not happy its impossible to squeeze
Oh so happy I finished making the best ever butter cookies. They came out well. Thank you Gemma for giving us these recipes.
Turned out perfect on the first try!!! love ur recipes Gemma.. they always work out 100% for me.
Hi Gemma… Is there no video of these cookies?
can you make this into chocolate butter cookies?
I’ve never had a bigger cookie making flop than this recipe. I watched the video and the only actual difference in making the batter was that I used a hand mixer, rather than the stand mixer. But my dough still looked the same consistency as yours. But it wouldn’t pipe, I added milk and it still wouldn’t pipe nicely. The first sheet spread when baked so I put the next one in the fridge and increased the oven temp and it still spread. And they tasted awful like a bland over cooked pancake. Should this batter really be made in… Read more »
i could not get them through the tip on the pastry bag no matter how hard I tried. So I got out the cookie press. They would not stick to the parchment paper and release from the press. Not to be defeated, I cleaned up all that mess, rolled them in balls and then sugar, flattened out to a “pattie” and poked 5 fork holes in them like on dice. They do have a great flavor and texture, but I sure would have liked them to look better.