Description
These Danish Butter Cookies are melt-in-your-mouth treats made with European salted butter, a blend of all-purpose and cake flour, and flavored with vanilla. Crisply baked to a delicate golden edge, these cookies are perfect for any occasion, offering a classic buttery taste with a tender, crisp texture.
Ingredients
Scale
Cookies
- 1 cup (227 g) European salted butter room temperature
- ½ cup (100 g) granulated sugar
- ⅛ teaspoon salt
- 2 egg yolks
- 2 teaspoons (10 g) vanilla extract
- 1 tablespoon (15 g) whole milk or more to soften
- 2 cups (220 g) all-purpose flour
- ½ cup (50 g) cake flour
- coarse sugar for decorating
Instructions
- Prep your workspace: Make space in your refrigerator for a baking sheet to chill the shaped cookies for 20-30 minutes to prevent over-spreading during baking. Line two baking sheets with parchment paper or silicone baking mats and set aside.
- Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream the room temperature butter on medium speed until smooth. Slowly add sugar and salt while mixing on low, then increase to medium speed and mix until light and fluffy.
- Add wet ingredients: With the mixer running on medium speed, add the egg yolks, vanilla extract, and whole milk. Continue mixing until well combined, then scrape down the bowl sides to ensure uniform blending.
- Incorporate dry ingredients: In a separate bowl, whisk together all-purpose flour and cake flour. Add the flour mixture to the mixer in two additions, mixing on low speed until just combined and no traces of flour remain. If the dough is too stiff to pipe, add one more tablespoon of milk to soften.
- Pipe the cookies: Transfer dough to a large piping bag fitted with a ½-inch open star tip. Pipe 2-inch shapes (rosettes, pretzels, circles, or squares) onto prepared baking sheets, spacing cookies at least 2 inches apart. Sprinkle with coarse sugar or festive sprinkles if desired. Chill the shaped cookies in the refrigerator for 20-30 minutes.
- Preheat oven: Set oven to 350°F and place the rack in the middle position.
- Bake cookies: Bake chilled cookies for 15 minutes or until the edges turn just lightly golden brown. Remove from oven and let them cool on the baking sheet for 5 minutes.
- Cool completely: Transfer cookies to a wire rack and allow them to cool to room temperature before serving or storing.
Notes
- Use room temperature butter (around 67°F or 19°C) for smooth mixing and better texture.
- Bring eggs to room temperature for even baking; place eggs in warm water for 5 minutes if needed.
- Do not overmix the dough to avoid toughening the cookies.
- Keep an eye on cookie baking time as shapes and sizes affect baking duration.
- All-purpose flour can substitute cake flour by using a total of 260 grams all-purpose flour.
- Measure flour by spooning into the cup and leveling with a knife to avoid adding too much.
- If using unsalted butter, add ¼ teaspoon kosher salt to the recipe.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Chill shaped cookies up to 2 days before baking; cover if chilling longer than 30 minutes.
- Frozen shaped dough can be baked directly with a couple extra minutes added to baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 90 kcal
- Sugar: 4 g
- Sodium: 40 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 25 mg
