Danish Butter Cookies
These light and crispy buttery Danish butter cookies are melt in your mouth cookies that are full of butter and sweet flavor.
Ingredients
- 1 cup Butter softened, unsalted
- ¾ cup Powdered sugar
- ½ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- 2 cups Flour
- 2 teaspoon Milk
Assembly
- 3.5 oz Dark chocolate melted with 1 tablespoon of coconut oil
- 2 tablespoon Sprinkles
Instructions
- Preheat the oven to 180c (350f) and prepare a baking sheet with parchment paper.
- In a medium mixing bowl, add the softened butter, vanilla extract, kosher salt, and powdered sugar. Mix with an electric hand mixer until well combined and creamy.
- Add the flour, and mix until a dough forms. Do not overmix it. Add the milk to loosen up the mixture to make it pipeable. It should be thick but you will be able to pipe it.
- Transfer the mixture to a piping bag with a large open star piping tip and pipe the cookies into 2-inch circles on a parchment paper lined baking sheet.
- If you don’t have a piping tip, you can make these with your favorite cookie press.
- Transfer the baking sheet to the fridge and store it for 20-30 minutes to prevent them from spreading in the oven.
- Bake the cookies in a 180c (350f) preheated oven for about 12 minutes or until the cookies are set and the edges of the cookies are lightly golden brown.
- Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
- Dip the cookies in melted chocolate and sprinkle them with festive sprinkles if desired. Allow the chocolate to set in the fridge, serve, and enjoy.
Notes
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Before baking, place the cookies in the baking pan in the fridge for at least 20 to 30 minutes to prevent them from spreading and to help them keep their shape.
- Make these your own! Dip these cookies in your favorite melted chocolate like white chocolate, dark chocolate, milk chocolate, and top these with your favorite toppings like chopped nuts, shredded coconut, sprinkles, etc.
- Use a star piping tip for the best looking danish cookies! Transfer the cookie dough mixture to a piping bag with a large star tip to create the most beautiful cookies!
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
Nutrition
Calories: 115kcalCarbohydrates: 12gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 18mgSodium: 95mgPotassium: 38mgFiber: 1gSugar: 2gVitamin A: 205IUCalcium: 6mgIron: 1mg
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