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Hi Bold Bakers!
Around Christmas time, it isn’t unusual to find squat, round tins around in the shops, filled with delicious looking Festive Danish Butter Cookies. But my homemade Danish Butter Cookie recipe is so unlike those unfilling store-bought cookies! And they would make an even better gift for family and friends!
If you check out my Holiday Baking Headquarters you will see an abundance of Holiday cookie recipes like my Chocolate Crinkle Cookies or my famous Classic Austrian Linzer Cookies which are always a hit! But if your more of a shortbread fan then these cookies are light, simple, buttery with a vanilla flavor, and they just melt in your mouth. They are so incredibly tender on the inside, and they have just a slight crisp on the outside.
[ Looking for my German Spritz Cookie recipe? Click here! ]
Were you ever the kid who was excited to see a tin of these at your mum’s or grandmother’s house — only to open it up and realize that it was just full of sewing supplies? These Danish butter cookies taste the opposite of how that felt!
What Are Danish Butter Cookies?
They are a crispy, vanilla-flavored cookie that gets their crisp texture from the amount of butter and sugar used in the recipe. They come in many shapes and sizes, depending on who controls the piping bag, and can be flavored or topped with other sweets like chocolate or coconut.
What You Need To Make Danish Butter Cookies
- Measuring Cups and Spoons
- Electric mixer
- Piping bag with large star tip
- 2 baking sheets
- Parchment paper
How To Make Danish Butter Cookies
Making these homemade Danish butter cookies is easier than prying the lid off of those store-bought tins! (Why do they make them so difficult to open?) Here’s how you make them (and don’t forget to get the full recipe with measurements, on the page down below):
- Preheat your oven to 350°F (180°C) and line your baking sheets with parchment paper.
- To make the dough, beat the butter, sugar, and salt until pale and fluffy with an electric mixer.
- Add in the vanilla extract and the egg and beat until it is combined.
- Gradually add in the flour and beat until just thoroughly combined.
- Scoop the dough into a pastry bag that is fitted with a large, open star tip. Pipe about 2-inch (5cm) circles onto the prepared baking sheets. Sprinkle with the granulated or sanding sugar.
- Bake in the preheated oven for about 15 minutes, rotating the pans halfway through until the edges are light brown. Allow them to cool completely before storing in an airtight container.
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 dop these cookies into melted milk, dark or white chocolate.
- Go big on homemade! Make them with homemade vanilla extract and handmade butter!
How Do I Store Danish Butter Cookies?
These cookies can be stored at room temperature for up to 5 days or frozen for up to 2 months. Defrost the cookies at room temperature for an hour before serving.
Make More Holiday Cookies At Home!
- Chocolate Crinkle Cookies
- Classic Austrian Linzer Cookies
- 3-Ingredient Shortbread Cookies
- Classic Snowball Cookies
- Swiss Tirggel Cookies
Don’t miss my New Bigger Bolder Baking Every Day Cookbook available now!
Full (and printable) recipe below!
Try These Recipes!
Festive 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 assit 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 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?
Too thick not happy its impossible to squeeze
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 »
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?
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.
Is the butter salted or unsalted
can you make this into chocolate butter cookies?