danish butter cookies

These easy Christmas butter cookies are perfect for the holiday season! Ready in only 20 minutes and made with 6 ingredients! Dipped in chocolate and decorated with Christmas sprinkles!

Easy Christmas Butter Cookies - Ready in 20 Minutes!

cake flour ((200 grams))

white sugar ((100 grams))

salt ((2 grams))

butter

egg ((60 grams))

vanilla extract ((1 grams))

oz bar of bittersweet chocolate

heavy cream

Christmas sprinkles

red and green cookie icing

Cream butter and sugar

Preheat your oven to 375 degrees F. In a large bowl, add the softened butter, sugar, and salt. Cream everything together until the sugar has dissolved and the mixture is light yellow and fluffy, about 2 to 3 minutes. You can use a hand mixer on high speed or use a whisk by hand.

Add the egg and vanilla

Next, add the egg and vanilla into the bowl and beat it together until it&#039;s fully incorporated. About 1 minute. 

Add the cake flour

Sift in the cake flour in three parts and mix together on medium speed until the flour is fully incorporated. The dough will be thick and sticky. Be careful not to over mix the dough as you want to minimize gluten development.

Pipe the cookies

Transfer the dough into a piping bag fitted with a large closed star tip. I use Ateco piping tips. I recommend Ateco 846 or Ateco 844. Line a baking sheet with parchment paper or a silicone baking mat. Pipe rosettes, straight lines, or any other shape you want. 

Bake the cookies

Bake at 375 degrees F for 10 minutes or until the edges turn golden brown. Let them completely cool before dipping in chocolate.

Make the ganache

When the cookies are completely cool, make the ganache. Break the chocolate bar into small pieces and add them to a medium microwave safe bowl with the heavy cream. Microwave for 20 seconds at a time, stirring after each time. When the chocolate pieces start to melt, keep stirring until you have a silky, smooth chocolate ganache. Makes ¾ cup of chocolate ganache.

Decorate

Dip each cookie into the ganache and lay it flat on parchment paper. Add sprinkles before the chocolate sets. Makes about 40 cookies.

These butter cookies are made with real butter so they&#039;re rich, buttery &amp; irresistable! An easy recipe for danish butter cookies that&#039;s ready in 20 minutes!

Butter Cookies - Easy 6 Ingredient Recipe!

Bake at 375 degrees F for 10 minutes or until the edges turn golden brown.

Wait for them to cool completely on a wire rack and then dip them in ganache or add other decorations. Makes about 40 butter cookies.

A hoA holiday classic gets a healthy makeover! These Keto Butter Cookies are buttery and crisp, and piped in festive swirls. Dip them in chocolate or leave them plain, it&#039;s up to you.

Keto Danish Butter Cookies

almond flour

Powdered Swerve Sweetener (or other powdered erythritol)

tsp salt

butter (softened)

tsp vanilla extract

chocolate

cocoa butter

sugar-free sprinkles,

Preheat the oven to 325F and line two baking sheets with silicone baking mats or parchment paper.

In a food processor, combine the almond flour, sweetener, and salt. Pulse to combine.

Cut the softened butter into chunks and add to the processor. Pulse until the mixture resembles coarse crumbs. Add the egg and vanilla and process until the dough clumps together in one big ball.

Fit a piping bag with a large open star tip such as the Ateco #824, and fill with dough. Holding the bag straight up and down, pipe the dough into tight circles, about 2 inches in diameter. Tip: It takes a bit to get the hang of this but if you mess up, just take that cookie dough and add it back into the bag to be re-piped.

Bake the cookies for about 18 to 20 minutes, until they are just golden brown around the edges. Remove and turn off the oven. Let the oven cool for about 15 minutes, then put the cookies back in to dry out and firm up, another 15 to 20 minutes or so. Remove and let cool completely.

In a heatproof bowl set over a bowl of barely simmering water, melt the chocolate and cocoa butter. Dip half of each cookie into the chocolate and set on a waxed paper lined baking sheet. Sprinkle with sugar-free sprinkles, if desired.

Delicious and so simple to make. They look and taste great. Definitely recommend this recipe

Just made a batch of these and they are delicious!   Will be making more for the family Christmas gathering (I'm on dessert detail).  Keeper!

Thanks Carolyn for this one and all the many other wonderous recipes you share.

Another perfect recipe! I will be able to make my family our traditional cookies once again - it's been 7 years!!

This cookies are delicious 
I had a little trouble piping though, it required strength 😀
And I can’t find cocoa butter, I was wondering if I can substitute it for coconut oil and in what proportion 
Thanks. I love your recipes

Bake Danish Butter Cookies that bring back iconic childhood memories! Buttery, crisp, and melt-in-your-mouth—even better than the blue tins!

Danish Butter Cookies Recipe

(8 oz/225 g) butter, softened

(4 oz/115 g) granulated sugar

salt

egg, room temperature

vanilla extract

(10 oz/284 g) all-purpose flour

granulated sugar, (for sprinkling)

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.

These look great. Unfortunately, I can’t eat egg yolks. Can I make them with whites only and still get a reasonably good result?  Thanks!

Very easy recipe! They came out so well. They looked good and tasted delicious. Thank you Gemma for another successful recipe.

Hi, I love your recipes. Today I tried them n they came out perfect . I did a small mistake I left them in the oven extra 3 min they turned little more brown . But still taste wise scrumptious????????. I will make these again for gifting my kids class teachers for Christmas .

These Danish butter cookies are melt-in-your-mouth and crisp with buttery edges, just like the ones in the Royal Dansk blue tin! Make perfect piped butter cookies with only 4 ingredients.

Danish Butter Cookies

butter, room temperature

sugar

cake flour

Line a baking sheet with parchment paper and set aside.

In the bowl of your stand mixer fitted with a paddle attachment mix butter, powdered sugar, and vanilla together on medium speed for 5 minutes until light in color and whipped, scraping the sides of the bowl as necessary. Alternately you can use a bowl and a hand mixer.

Turn the mixer to low and add in flour, mixing until just combined. The dough should be smooth and soft.

Transfer the dough to a piping bag fitted with a large star attachment. Pipe the dough onto the prepared baking sheet in a circle or rosette shape.

Place the baking sheet in a refrigerator for 20 minutes to chill the dough slightly.

Preheat the oven to 300°F and bake cookies for 18-20 minutes, or until edges are lightly golden.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Buttery, tender, and unbelievably light, these homemade Danish butter cookies are so much better than the tinned version. Loaded with flavor, these cookies will melt in your mouth and are so easy to make.

Butter Cookies

unsalted butter (softened)

almond extract

egg yolk (room temperature)

milk

all purpose flour

chocolate chips

vegetable oil

sprinkles (if desired)

Beat

In a large mixing bowl, beat 1 cup unsalted butter, ⅔ cup granulated sugar, 1 egg yolk, 1 ½ teaspoons vanilla extract, ½ teaspoon almond extract, and 1 tablespoon milk together for a few minutes until combined and creamy.

Incorporate

Add in 2 cups + 2 tablespoons all purpose flour and beat until well incorporated. Scrape down the sides and bottom of the bowl and beat again briefly until incorporated.

Prep

Fit a sturdy medium-sized piping bag with a large open star piping tip (I used a Wilton 1M) and fill about halfway full with dough. Less is easier to pip with, so don&#39;t overfill the bag. Press a tiny amount of dough under each corner of the parchment paper on the baking sheet to help it stay in place.

Pipe

With the piping bag perpendicular to the baking sheet, pipe rosettes of dough about 2 inches wide, leaving 2 inches of space between each so they have room to spread.

Chill

Chill the pan of piped dough in the freezer for 25-30 minutes before baking. This helps the cookies maintain their shape while they bake.

Preheat the oven to 375 degrees Fahrenheit. Line two baking trays with parchment paper and set aside.

Bake

After the dough has finished chilling, bake for 10 minutes, just until the edges of the cookies begin to turn golden brown. Transfer to a cooling rack to cool.

Melt

Once the cookies have cooled completely, prepare the chocolate by melting ¾ cup semi-sweet or milk chocolate chips with 1  teaspoon vegetable oil in the microwave in 30-second intervals. Stir after each interval until the chocolate is smooth.

Dip half of each cooled cookie in chocolate, scraping the base on the edge of the bowl, then place on the tray and add sprinkles  if you like. Let them set in the fridge for 20 minutes.

The best Danish butter cookies! These Danish cookies are buttery, rich in milky and creamy flavors. This easy Danish butter cookie recipe is fail-proof.

g unsalted butter (room temperature)

g sugar

35 g fine sugar

ml heavy whipping cream

cake flour (sifted)

Preheat the oven to 180°C (356°F). In a bowl, mix together the butter, powdered sugar, fine sugar, and salt. Then whisk until well combined and fluffy.

Gradually add the whipping cream in 3 portions, beating on low speed after each addition.

Add the cake flour to the butter mixture and mix well. Then, pour the mixture into a piping bag fitted with a star piping tip.

Pipe the batter onto a lined baking sheet.

Bake for 10-12 minutes or until the edges turn slightly brown. Do not overbake. Let cool and store in an airtight container for up to 5 days.

I would love to make these cookies but I live in a high attitude area (just over 3000 ft).  Do you have a way to convert this for my area?

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Top 7 danish butter cookies recipes from across the web

The most viewed danish butter cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed danish butter cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine