Danish Butter Cookies Recipe

This classic Danish Butter Cookies Recipe allows you to recreate the magic of the iconic blue tin right in your own kitchen. With a rich, tender crumb flavored with a delicate balance of vanilla and almond, these piped rosettes are far superior to the store-bought version. They offer a melt-in-your-mouth texture and an elegant appearance that makes them a standout addition to any holiday cookie platter.

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Danish Butter Cookies Ingredients

• 2 sticks (16 tablespoons) Unsalted Butter: Must be at room temperature. The butter needs to be soft enough to pipe but cool enough to hold its shape.
• 2/3 cup Granulated Sugar: Provides the sweetness and helps aerate the butter during the long creaming process.
• 1 tablespoon Whole Milk: loosen the dough just enough to make it pipeable without making it runny.
• 2 teaspoons Pure Vanilla Extract: The primary flavor base.
• 1 teaspoon Almond Extract: This is the signature flavor that distinguishes Danish cookies from regular sugar cookies.
• 1 Large Egg: Adds structure and richness to the dough.
• 2 1/4 cups All-Purpose Flour: Spoon and level this carefully. Too much flour will make the dough impossible to pipe.
• 1/4 teaspoon Kosher Salt: Enhances the butter flavor.

How To Make Danish Butter Cookies

1. Preheat: Preheat the oven to 350°F (175°C). Prepare two baking sheets (do not grease them, or use parchment paper for easy cleanup).
2. Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, beat the room-temperature butter and granulated sugar on medium speed. Beat for a full 5 minutes until the mixture is very pale, light, and fluffy. This aeration is key to the texture.
3. Add Wet Ingredients: Mix in the milk, vanilla extract, almond extract, and the egg. Beat until fully incorporated.
4. Add Dry Ingredients: Reduce the mixer speed to low. Gradually add the flour and salt, mixing only until just combined and no streaks of flour remain. Do not overmix.
5. Pipe: Transfer the dough to a sturdy pastry bag fitted with a large open star tip (like a Wilton 1M or 824). Pipe 2-inch circles (rosettes) spaced 2 inches apart onto the baking sheets.
6. Chill: This is a crucial step. Place the baking sheets with the piped cookies in the refrigerator for about 30 minutes. Chilling firms up the butter so the intricate ridges don’t melt away in the oven.
7. Bake: Bake the chilled cookies for 12 to 14 minutes. They are done when they are just set and the bottom edges are slightly golden brown. The tops should remain pale.
8. Cool: Transfer the cookies to a wire rack to cool completely. They will crisp up as they cool.

Recipe Tips

• Piping Bag Durability: This is a stiff dough. Use a high-quality canvas bag or double-layer disposable bags to prevent them from bursting under the pressure of piping.
• Butter Temperature: If the dough is too hard to pipe, wrap a warm towel around the pastry bag for a minute. If the dough is piping too easily and looks oily, chill it briefly before piping.
• Flavor Variations: While almond is traditional, you can dip the finished, cooled cookies in melted dark chocolate and add sprinkles for a festive touch.
• The Flour Factor: If you scoop flour directly from the bag, you might add too much, leading to a dough that is physically impossible to pipe. Always fluff, spoon, and level.

What To Serve With Danish Butter Cookies

• Hot Tea: These are the quintessential “tea biscuits” and pair well with Earl Grey.
• Coffee: A simple black coffee highlights the buttery sweetness.
• Milk: Great for dunking due to their sturdy structure.

How To Store Danish Butter Cookies

• Room Temperature: Store in an airtight container (or a decorative tin!) at room temperature for up to 1 week.
• Freezing: Baked cookies freeze very well for up to 3 months. Thaw at room temperature.

Danish Butter Cookies Nutrition Facts

• Calories: ~95 kcal
• Fat: 6g
• Carbohydrates: 9g
• Protein: 1g
• Nutrition information is estimated per cookie based on a yield of approx. 30 cookies.

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