Danish Butter Cookies

Name: Danish Butter Cookies
Prep time: 30 min
Cook time: 13 min
Total time: 43 min
Cuisine: European
Ingredients: 227 g Unsalted butter (Room temperature); 90 g Powdered sugar (Sifted); 1 teaspoon Vanilla extract; 250 g Flour (Sifted); ½ Teaspoon Salt; 1-2 Tablespoon Milk (Room temperature)

9 steps

Prep:30minCook:13min

For a simple yet flavorful dessert or snack that the whole family will love, these buttery and soft Danish butter cookies (also known as Danish biscuits) will not disappoint! These buttery, soft Danish butter cookies taste just like the Royal Dansk Danish cookies in the blue tin that many know and love!

Updated at: Thu, 17 Aug 2023 10:04:15 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories161.6 kcal (8%)

Total Fat10.4 g (15%)

Carbs15.7 g (6%)

Sugars5 g (6%)

Protein1.6 g (3%)

Sodium66.7 mg (3%)

Fiber0.4 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

18 servings

227gUnsalted butter

Room temperature

90gPowdered sugar

sifted

1 teaspoonvanilla extract

250gFlour

Sifted

½ teaspoonsalt

1 TablespoonMilk

Room temperature

Instructions

Step 1

With an electric hand mixer whip room temperature butter with the powdered sugar for a few minutes until light and fluffy, then whip in the egg and vanilla.

Step 2

Sift in the flour and salt mixture and fold with the help of a Rubber spatula just until combined. Do not overmix.

Step 3

Finally, to make the dough easier to pipe, fold in 1-2 tablespoons of milk. Use as much milk to make the dough pipeable yet stiff enough.

Step 4

Prepare 2 baking pans with parchment paper.

Step 5

Move the cookie dough into a piping bag fitted with Wilton 1M piping nozzle tip.

Step 6

Pipe about 5 cm / 2 inches circles onto the baking sheets leaving enough space between them as the cookies will puff up during baking. Freeze the dough for 1 hour before baking.

Step 7

Pre-heat the oven to 160 C / 320 °F (no fan) and bake the cookies for about 13 minutes. Pay attention to the bottom and top, the cookies are ready when the bottom is baked and the top is still nice and pale.

Step 8

Let the cookies rest for a few minutes, then carefully remove them from the parchment and let them cool on a Cooling rack.

Step 9

The cookies will further set as they cool. Store at room temp for a few days in air tight jar or container.

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