Bake Danish Butter Cookies that bring back iconic childhood memories! Buttery, crisp, and melt-in-your-mouth—even better than the blue tins!
- 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
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Preheat the oven to 325°F (165°C) Fan Assist and line 2 baking sheets with parchment paper.
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With an electric mixer, cream the butter, sugar, and salt together on High speed until pale and fluffy, about 3 minutes.
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Add the egg and vanilla, and beat until combined.
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On low speed add the flour and mix until just combined and your dough is formed.
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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 with the 2 tablespoons of granulated sugar.
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Bake the trays for about 15 minutes, or until the edges are light golden brown. Let cool completely before storing in an airtight container.
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Enjoy with a hot cup of coffee. These cookies can be stored at room temperature for up to 4 days.