Prep time: 30 mins | Cook time: 15 mins | Total time: 45 mins | Yield: 36 COOKIES
If you love the iconic Royal Dansk, I am sure that you’ll be impressed with these Danish Butter Cookies! They taste the same as the ones in the blue tin. The bonus is this recipe is super simple to make and guarantees delicious piped butter cookies!
Ingredients
1 egg
1 c. (227 grams) unsalted butter, room temperature
½ c. (100 grams) granulated sugar
Granulated sugar, for sprinkling
1 ½ tsp (1.5 tsp) vanilla extract
2 c. (284 grams) all-purpose flour
¼ tsp (0.25 tsp) salt
How to make Danish Butter Cookies
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using silicone baking mats or parchment paper, line two baking sheets.
Step 2: On medium speed, beat the butter and sugar for about 1 to 2 minutes until fluffy. Then, add the salt along with the vanilla and egg. Beat again for another minute until well blended. Adjust the speed to low and slowly add in the flour, beating until mostly mixed. Then, using a rubber spatula, stir the mixture until completely combined. At this point, the dough should be thick.
Step 3: To a decorating bag fitted with a large open star tip, transfer the dough. On the parchment paper or silicone mats, pipe the dough into 2-inch circles and sprinkle them with sugar.
Step 4: Place the pan into the preheated oven, one at a time, and bake the dough for about 15 to 17 minutes until light golden brown. Remove from the oven when done and let the cookies cool completely.
Notes:
For this recipe, I recommend using good-quality butter.
In place of vanilla extract, you can use an equal amount of vanilla bean paste. This will give the cookies a hint of vanilla.
You can use Ateco #827 or Wilton 1M piping tip.
To portion out the dough, you can also use a cookie press if desired.
Before storing or consuming the cookies, let them cool completely first.
Place the cookies in an airtight container and store them for up to 1 week at room temperature or freeze for up to 3 months.
Nutrition Facts:
calories: 83 kcal, carbohydrates: 8g, fat: 5g, saturated fat: 3g, cholesterol: 18mg, sodium: 18mg, potassium: 10mg, sugar: 2g, vitamin a: 165IU, calcium: 3mg, iron: 0.3mg
Ingredients
- 1 egg
- 1 c. (227 grams) unsalted butter, room temperature
- ½ c. (100 grams) granulated sugar
- Granulated sugar, for sprinkling
- 1 ½ tsp (1.5 tsp) vanilla extract
- 2 c. (284 grams) all-purpose flour
- ¼ tsp (0.25 tsp) salt
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using silicone baking mats or parchment paper, line two baking sheets.
Step 2: On medium speed, beat the butter and sugar for about 1 to 2 minutes until fluffy. Then, add the salt along with the vanilla and egg. Beat again for another minute until well blended. Adjust the speed to low and slowly add in the flour, beating until mostly mixed. Then, using a rubber spatula, stir the mixture until completely combined. At this point, the dough should be thick.
Step 3: To a decorating bag fitted with a large open star tip, transfer the dough. On the parchment paper or silicone mats, pipe the dough into 2-inch circles and sprinkle them with sugar.
Step 4: Place the pan into the preheated oven, one at a time, and bake the dough for about 15 to 17 minutes until light golden brown. Remove from the oven when done and let the cookies cool completely.
Notes
For this recipe, I recommend using good-quality butter. In place of vanilla extract, you can use an equal amount of vanilla bean paste. This will give the cookies a hint of vanilla. You can use Ateco #827 or Wilton 1M piping tip. To portion out the dough, you can also use a cookie press if desired. Before storing or consuming the cookies, let them cool completely first. Place the cookies in an airtight container and store them for up to 1 week at room temperature or freeze for up to 3 months.
