Welcome to the enchanting world of Danish Butter Cookies! These elegant, light, and crisp treats are destined to become your new favorite. Renowned for their delicate texture, rich buttery notes, and sweet vanilla aroma, they effortlessly melt in your mouth, leaving a delightful lingering taste. Simple to prepare with basic ingredients, this recipe offers a perfect balance of traditional flavor and irresistible charm. Whether you enjoy them plain, adorned with a sprinkle of sugar, or dipped in melted chocolate and festive sprinkles, these classic cookies are a joy to bake and share.
Often referred to as Danish biscuits, “cookies in the blue tin,” or Royal Dansk cookies, these iconic delights are a cherished treat any time of the year. However, they hold a special place during the festive season, evoking nostalgic memories of past holidays. The exquisite combination of fragrant vanilla and rich butter creates a truly superb flavor profile that appeals to all ages. Their distinctive shapes, often intricate swirls and rosettes, are achieved using piping bags with various nozzles, adding to their visual appeal.
Beyond their delicious taste, these homemade Danish butter cookies make fantastic gifts for friends and family. Just like cherished recipes such as chocolate thumbprint cookies or lemon pistachio biscotti, they are a beloved choice for holiday baking, embodying warmth and thoughtful generosity.
Why You’ll Love This Danish Butter Cookie Recipe
There are countless reasons why Danish butter cookies have remained a beloved classic for generations. Here’s why this particular recipe will quickly become a staple in your kitchen:
- Unforgettable Flavor: The star of the show is, of course, butter! We use high-quality butter to ensure an incredibly rich, authentic flavor that is beautifully complemented by a hint of vanilla. Optional almond extract elevates the taste further, creating a truly gourmet experience.
- Perfect Melt-in-Your-Mouth Texture: These cookies boast a delicate crispness that gives way to a tender, crumbly center, dissolving beautifully with every bite. The addition of cornflour (cornstarch) is our secret weapon for achieving this signature texture.
- Simple Ingredients, Impressive Results: You don’t need fancy components for these cookies. Just a few pantry staples transform into elegant treats, making them accessible for bakers of all skill levels.
- Effortless Preparation: While piping adds a touch of elegance, the dough itself is straightforward to mix. Our detailed instructions ensure a smooth process from start to finish.
- Versatility for Any Occasion: Perfect for holiday gatherings, afternoon tea, or simply a comforting snack. They’re equally delightful plain or dressed up with chocolate and sprinkles.
- Wonderful for Gifting: Homemade Danish butter cookies are a heartfelt present. Package them in a decorative tin, and you have a gift that will be truly appreciated.
- Make-Ahead Friendly: Both the dough and baked cookies can be prepared in advance and stored, making them ideal for busy schedules.
The Classic Blue Tin: A Taste of Nostalgia
When you hear “Danish butter cookies,” chances are your mind immediately conjures images of the iconic blue tin. This charming packaging has become synonymous with these delectable biscuits worldwide, evoking a sense of tradition and comfort. For many, opening a blue tin of these buttery delights is a cherished holiday memory, a ritual passed down through generations. While store-bought tins are convenient, there’s an unparalleled joy in creating your own batch of homemade Danish butter cookies. You get to control the quality of ingredients, customize the flavors, and pipe them into your favorite shapes, all while filling your home with their irresistible aroma. Plus, a homemade batch presented in a beautiful tin makes an even more special gift.
Ingredients and Substitutions for Perfect Danish Butter Cookies
The essence of an authentic Danish butter cookie (or biscuit, depending on your region) lies in its simplicity, relying on a harmonious blend of butter, sugar, and flour. This combination creates that wonderful, crisp, and delicate texture that melts in your mouth. Here’s a closer look at what you’ll need to create these heavenly cookies:
- Butter: This is the star ingredient, so quality matters! Always opt for good quality, unsalted butter. For an authentic Danish touch, I recommend Lurpak (a Danish butter brand) due to its higher fat content from additional churning, which contributes to an exceptionally tender crumb. If using salted butter, simply omit any extra salt from the recipe. Ensure your butter is at perfect room temperature for optimal creaming.
- Flour: Standard plain or all-purpose flour is ideal for these butter cookies. It provides the necessary structure without being too dense.
- Cornflour (Cornstarch): A small but mighty addition! Cornflour is crucial for achieving that characteristic crumbly, tender, and melt-in-your-mouth texture that sets Danish butter cookies apart. If you don’t have cornflour, you can substitute it with an equal amount of plain/all-purpose flour, adjusting the total flour amount to 310g, but be aware the texture might be slightly less delicate.
- Sugar: I prefer using icing sugar (powdered sugar) in the cookie dough. Its fine texture helps create a smoother dough and a more uniform cookie. Danish butter cookies are not overly sweet, which is why a light sprinkle of granulated or caster sugar on top before baking is a traditional and welcome addition, adding a lovely crunch. You can also use granulated or caster sugar directly in the dough if icing sugar isn’t available, but the texture will be slightly different.
- Vanilla Extract: While optional, a good quality vanilla extract adds a wonderful, fragrant depth of flavor that is quintessential to these cookies. Vanilla bean paste is another excellent alternative for an even richer vanilla experience.
- Almond Extract: This is another optional yet highly recommended ingredient for elevating the flavor profile. A touch of almond extract pairs beautifully with vanilla and butter, giving the cookies a more complex and sophisticated taste.
- Milk: A small amount of milk helps to achieve the perfect dough consistency, making it smoother and easier to pipe into those beautiful shapes. Any type of milk (dairy or non-dairy) will work. Add it gradually to reach the desired consistency.
- Salt: A pinch of salt balances the sweetness and enhances all the other flavors, particularly the rich butter.
Don’t forget to scroll to the bottom of this post for the detailed recipe card with precise measurements and full instructions!
Step-by-Step Instructions for Perfect Danish Butter Cookies
Creating these delightful Danish butter cookies is a straightforward process, but paying attention to a few key details will ensure perfectly crisp, tender, and beautifully shaped results every time. Before you begin, ensure your butter is at room temperature and prepare your baking sheets – lining them with parchment paper or silicone mats is recommended. Also, make sure you have ample space in your fridge to chill the piped cookies.
1. Cream Butter and Sugar: In a large mixing bowl (or the bowl of a stand mixer), cream together the softened unsalted butter and icing sugar until the mixture is pale, light, and very fluffy. This typically takes about 4-5 minutes with an electric mixer. This step incorporates air, contributing to the cookies’ light texture. Next, beat in the vanilla extract and almond extract (if using), ensuring everything is well combined. Remember to scrape down the sides and bottom of the bowl occasionally to ensure even mixing.
2. Combine Dry Ingredients and Form Dough: In a separate bowl, whisk together the plain flour, cornflour, and salt. Gradually add this dry mixture to the butter and sugar mixture in two additions, mixing on low speed until just combined after each addition. Avoid overmixing. If the dough seems too stiff, add a tablespoon of milk, mixing until you achieve a thick, smooth, and pliable cookie dough that is easy to pipe. Add more milk, half a tablespoon at a time, if needed, until the desired consistency is reached.
3. Pipe and Chill: Transfer the prepared cookie dough into a sturdy piping bag fitted with your chosen large piping nozzle. For classic Danish butter cookie shapes like rings, S-shapes, or rosettes, an open star tip (such as Wilton 6B, Wilton 8B, or Ateco 868) works best. Pipe the cookies onto your prepared baking sheets, leaving a little space between each. Once piped, transfer the baking sheets to the refrigerator and chill for a minimum of 30 minutes. This crucial step prevents the cookies from spreading too much during baking.
4. Bake to Golden Perfection: While the cookies are chilling, preheat your oven to 170°C (160°C fan). Once chilled, remove the baking sheets from the fridge. If desired, lightly sprinkle the piped cookies with granulated or caster sugar for an extra crunchy topping. Bake in the preheated oven on the middle shelf for 10-15 minutes. Baking time will vary based on the size and thickness of your cookies; smaller cookies may take 10-12 minutes, while larger ones could take up to 15 minutes. The cookies are ready when their edges are just beginning to turn a delicate golden brown. Do not overbake to maintain their tender texture.
Hint: For even browning and consistent baking, rotate your baking tray halfway through the baking time. This prevents one side from cooking faster than the other.
Once baked, allow the cookies to cool on the baking tray for about 5 minutes. They will be delicate when warm. After 5 minutes, carefully transfer them to a wire cooling rack to cool completely. Once fully cooled, they are ready to be enjoyed as is, or you can get creative with decorations like dipping them in melted chocolate and adding sprinkles.
Mastering the Art of Piping Danish Butter Cookies
The distinctive, elegant shapes of Danish butter cookies are one of their most charming features. Achieving these swirls, S-shapes, and rosettes is easier than you might think with the right tools and a little practice. Here are some tips for perfect piping:
- Dough Consistency is Key: Your cookie dough needs to be soft enough to pass through the piping nozzle easily, but firm enough to hold its shape. If your dough is too stiff, add milk (½ tablespoon at a time) until it’s pliable. If it’s too soft, chill it for a few minutes.
- Choose the Right Nozzle: For traditional shapes and to ensure the dough flows smoothly, a large, wide piping nozzle is essential. An open star tip is highly recommended, such as Wilton 6B, Wilton 8B, or Ateco 868. These tips create the signature ridges that add to the cookie’s beauty and help trap any sugar sprinkled on top. While a Wilton 1M can work, it’s narrower, so you might need a slightly softer dough (more milk) to pipe through it comfortably.
- Fill Your Piping Bag Correctly: Don’t overfill your piping bag. Filling it about two-thirds full makes it easier to handle and control. Twist the top of the bag to seal the dough and apply even pressure.
- Practice Makes Perfect: If you’re new to piping, don’t be afraid to practice on a piece of parchment paper before piping directly onto your baking sheet. You can always scrape the dough back into the bag.
- Consistent Pressure: Maintain steady, even pressure on the piping bag for uniform cookie sizes and shapes.
- Clean Breaks: To achieve a clean break at the end of a piped shape, stop squeezing the bag and quickly flick your wrist upwards.
Creative Variations and Serving Suggestions
While classic Danish butter cookies are delightful on their own, they also serve as a fantastic canvas for creative customization. Here are some ideas to add your personal touch:
- Different Flavor Extracts: Beyond vanilla and almond, experiment with other extracts like lemon, orange, coconut, peppermint, or even a hint of rosewater for a unique twist.
- Warm Spices: Infuse your cookies with warmth by adding a pinch or two of ground cinnamon, cardamom, nutmeg, or even a touch of pumpkin spice blend to the dough.
- Chocolate Dips and Toppings: A beloved variation! Dip cooled cookies into melted dark, milk, or white chocolate. Before the chocolate sets, sprinkle with festive sprinkles, finely chopped nuts (like pistachios, almonds, or walnuts), shredded coconut, or even a dusting of cocoa powder.
- Gluten-Free Danish Butter Cookies: For those with dietary restrictions, delicious gluten-free versions are possible. Many excellent recipes exist, such as this one from Gluten Free On a Shoestring blog, which provides a great starting point.
- Vegan Butter Cookies: With the rise of plant-based ingredients, crafting vegan butter cookies is entirely achievable. Substitute dairy butter with a high-quality vegan butter alternative and use a plant-based milk substitute. Alternatively, explore dedicated recipes like this one from The Hidden Veggies blog.
- Citrus Zest: For a bright, fresh flavor, add finely grated lemon or orange zest to the dough along with the extracts.
- Jam-Filled Delights: For a touch of color and fruitiness, pipe a small dollop of your favorite fruit jam (like raspberry or apricot) into the center of ring-shaped cookies before baking.
Equipment Essentials for Danish Butter Cookie Success
Having the right tools on hand can make the process of baking Danish butter cookies even more enjoyable and ensure the best results. Here’s a list of essential equipment:
- Electric Mixer: A handheld electric mixer or a stand mixer fitted with the paddle attachment is crucial for creaming the butter and sugar until light and fluffy. This step is vital for the cookies’ texture.
- Baking Sheets/Trays: As this recipe typically yields a generous batch of cookies, it’s incredibly helpful to have 2-3 baking trays. This allows you to chill one batch while piping another, or to bake multiple trays simultaneously if your oven permits. Lining them with parchment paper or silicone baking mats prevents sticking and ensures even baking.
- Piping Bag: A sturdy reusable or disposable piping bag is essential for creating those signature swirled and shaped cookies. If you don’t have a dedicated piping bag, a heavy-duty zip-lock bag with one corner snipped off can serve as an emergency substitute, though it may be harder to control.
- Large Piping Nozzle: To pipe the relatively thick cookie dough, you’ll need a large, wide piping nozzle. This is key for creating the iconic ring shapes, rosettes, or S-shapes with their distinctive ridges. An open star tip is ideal, such as Wilton 6B, Wilton 8B, or Ateco 868. These nozzles ensure the dough flows smoothly and maintains its intricate design during baking. The popular Wilton 1M can also be used, but due to its slightly narrower opening, you might need to add a touch more milk to your dough to make it easier to pipe.
- Wire Cooling Rack: Essential for cooling the baked cookies completely. Cooling them on a rack allows air to circulate underneath, preventing sogginess and ensuring they maintain their crisp texture.
- Rubber Spatula: Useful for scraping down the sides of the mixing bowl and transferring the dough to the piping bag.
Storage and Make-Ahead Tips
One of the many charms of Danish butter cookies is their excellent keeping quality, making them perfect for preparing in advance or gifting. Here’s how to store them effectively:
Storing Baked Cookies:
Once completely cooled, these Danish-style butter cookies will keep beautifully in an airtight container at room temperature for up to a week. To prevent them from sticking together or losing their crispness, it’s best to store them in a single layer or with sheets of parchment paper between layers.
Make-Ahead Dough (Chilling):
This recipe is incredibly versatile for make-ahead preparations. You can pipe the biscuits onto your baking sheets and store them in the fridge for up to 2 days before baking. Ensure they are covered tightly with clingfilm to prevent them from drying out and absorbing any unwanted fridge odors. This is a fantastic option for holiday baking when time is often at a premium.
Freezing Baked Cookies:
For longer storage, baked butter cookies freeze exceptionally well for up to 2 months. Ensure the cookies have cooled down completely before transferring them to a freezer-friendly airtight container or bag. To prevent breakage, consider freezing them in a single layer on a tray first, then transferring to a container. Thaw them overnight in the fridge or at room temperature for at least an hour before serving.
Freezing Unbaked Cookies:
You can also freeze unbaked, shaped cookies for up to 3 months. Arrange the piped cookies in a single layer on a baking tray and place them in the freezer for at least a couple of hours until solid. Once frozen, transfer the solid cookies to a freezer-friendly container or bag, separating layers with parchment paper if needed, and return to the freezer. When ready to bake, you can bake them directly from frozen, adding an extra 2-3 minutes to the usual baking time.
Top Tips for Danish Butter Cookie Perfection
Achieving perfectly crisp and beautifully shaped Danish butter cookies is all about paying attention to a few crucial details. Here are my top tips to ensure your baking success:
- Do Not Skip the Chilling Time: This is arguably the most important tip! The cookies absolutely need at least 30 minutes in the fridge (and often longer is better, especially if your kitchen is warm) to allow the butter to solidify. If you bake them straight away without chilling, the butter will melt too quickly in the oven, causing the cookies to spread excessively, lose their intricate shapes, and become flat.
- Chill Piped Cookies, Not Just the Dough: Avoid chilling the entire dough in a bowl or in the piping bag before shaping. Once chilled, the dough becomes too firm and almost impossible to pipe. Always pipe the shapes first, then chill the shaped cookies on the baking sheet.
- Strategic Chilling for Limited Fridge Space: If your fridge space is limited, pipe your cookies close together onto one large baking tray. Once they are thoroughly chilled and firm, you can carefully lift them with a spatula and arrange them onto 2-3 separate baking sheets for baking, giving them adequate space.
- Do Not Overbake: Danish butter cookies bake relatively quickly. Keep a close eye on them, as overbaking can make them dry and hard rather than tender. The baking time will vary depending on the size and thickness of your cookies. Smaller cookies typically need about 10-12 minutes, while larger ones might take up to 15 minutes. They are ready when their edges just begin to turn a light golden brown. The centers should still look slightly pale.
- Room Temperature Butter is Crucial: Ensure your butter is truly at room temperature (soft enough to indent easily with a finger, but not melted) before you start creaming. This allows it to incorporate sugar and air properly, leading to a light and fluffy dough.
- Gradually Add Milk for Perfect Piping Consistency: The amount of milk needed can vary slightly depending on your flour and butter. Add milk gradually, a half tablespoon at a time, mixing well after each addition, until the dough reaches a consistency that is easily pipeable but still holds its shape.
- Rotate Baking Trays: As mentioned, rotating your baking trays halfway through the baking time helps ensure that all cookies bake and brown evenly.
- Cool Completely: Allow the cookies to cool completely on a wire rack before handling extensively, storing, or decorating. They are fragile when warm and firm up as they cool.
Frequently Asked Questions (FAQ) About Danish Butter Cookies
While Danish butter cookies and shortbread share many similarities in their core ingredients (butter, sugar, flour) and delicious buttery taste, there are a few subtle differences. Shortbread tends to have a denser, more crumbly texture and typically uses less sugar and butter in proportion to flour. The dough is traditionally pressed into molds or cut into shapes before baking. Danish butter cookies, on the other hand, are characterized by their lighter, more delicate, and melt-in-your-mouth texture, often achieved with the addition of cornflour, and are typically piped into intricate shapes.
Cookies naturally spread a little in the oven, but if your butter cookies came out significantly flat and over-spread, the most common culprit is insufficient chilling. Chilling the piped cookie dough for at least 30 minutes allows the butter to firm up, helping the cookies maintain their shape during baking. Additionally, your butter might have been too warm to begin with, or the dough might have been too soft due to adding too much milk. Ensure your oven temperature is accurate; an oven that’s too hot can also cause rapid spreading.
This issue is closely related to the cookies spreading flat. The primary reason cookies “melt” or lose their shape in the oven is that the butter in the dough gets too warm before it has a chance to set, causing it to spread out too quickly. This usually points to two main issues: either the dough wasn’t chilled for long enough (or at all), or your oven temperature was set too high. Always ensure your dough is well-chilled, and it’s a good idea to check your oven’s calibration if you frequently experience issues with spreading cookies.
While a piping bag helps achieve the iconic shapes, you can still make delicious butter cookies without one. You can roll the dough into a log, chill it, and then slice it into rounds (icebox cookies). Alternatively, roll out the dough and cut out shapes using cookie cutters. The texture and flavor will still be wonderful, though the classic piped aesthetic will be different.
Several factors contribute to crispiness. Firstly, ensure you’re using cornflour as specified, as it helps create a delicate crumb. Secondly, avoid overmixing the dough once the flour is added; this can develop gluten and lead to tougher cookies. Thirdly, make sure you bake them until the edges are golden brown. If they’re too pale, they might be soft. Lastly, ensure they cool completely on a wire rack to prevent steam from making them soggy.
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If you try this delightful Danish Butter Cookie recipe, or any other recipe from Anna Banana, please take a moment to rate it and/or leave me a comment. Your feedback is invaluable, helping both me and other aspiring bakers!
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Danish Butter Cookies
Equipment
- â–¢ baking trays
- â–¢ electric mixer
- â–¢ Piping bag
- â–¢ large piping tip/ piping nozzle
Ingredients
- â–¢ 250 g unsalted butter room temperature
- â–¢ 70 g icing/ powdered sugar
- â–¢ 1 tsp vanilla extract optional
- ▢ ½ teaspoon almond extract optional
- â–¢ 280 g plain flour
- â–¢ 30 g cornflour/ cornstarch
- ▢ ¼ teaspoon salt
- â–¢ 1- 2 tablespoon milk any
Instructions
- Before you start baking, ensure your baking trays are ready. Line them with baking paper or use silicone baking mats. Crucially, verify that you have sufficient space in your refrigerator to accommodate these baking trays once the cookies are piped.
- In the bowl of an electric mixer, combine the softened unsalted butter and icing sugar. Beat on medium-high speed until the mixture becomes pale, light, and very fluffy, which should take approximately 4 minutes.250 g unsalted butter, 70 g icing/ powdered sugar
- If using, add the almond and vanilla extracts to the creamed butter mixture. Beat again until thoroughly combined, making sure to scrape down the bottom and sides of the bowl to ensure all ingredients are incorporated.1 teaspoon vanilla extract, ½ teaspoon almond extract
- In a separate large bowl, whisk together the plain flour, cornflour, and salt. Add half of this dry flour mixture to the butter and sugar mixture and beat until just combined. Then, add the remaining flour mixture and mix again until a smooth dough forms, scraping the bottom and sides of the bowl. Add 1 tablespoon of milk and mix well until the dough is pliable.280 g plain flour, 30 g cornflour/ cornstarch, ¼ teaspoon salt, 1- 2 tablespoon milk
- Carefully transfer the cookie dough into a piping bag fitted with your chosen large nozzle. For ease of piping, a nozzle with a wide opening tip is recommended. Excellent choices include a large open star nozzle, Wilton 8B, Ateco 826, or Ateco 827. Avoid overfilling the piping bag, as smaller amounts of dough are generally easier to handle and pipe.
- Pipe the cookie dough onto your prepared baking trays, creating your desired shapes. If the dough feels too stiff to pipe comfortably, add a little more milk to the dough, about ½ tablespoon at a time, mixing thoroughly before attempting to pipe again. Once piped, place the baking trays with the shaped cookies into the fridge and chill for a minimum of 30 minutes. This step is critical for maintaining their shape during baking.
- Preheat your oven to 170°C (160°C fan). If you desire, sprinkle some granulated or caster sugar evenly over the chilled cookies for an extra crunch. Bake the cookies on the middle shelf for 10-15 minutes. Smaller cookies will typically be ready in about 10-12 minutes, while larger ones may take slightly longer. The cookies are done when their edges just begin to turn a light golden brown. Remove from the oven and allow them to cool on the baking tray for 5 minutes before carefully transferring them to a wire cooling rack to cool completely.
- To decorate, once the cookies are fully cooled, you can dip them into some melted chocolate (dark, milk, or white chocolate work wonderfully) and then sprinkle them with your favorite festive sprinkles or chopped nuts.
Please note that all my recipes are developed and tested in metric grams. For the most accurate and consistent results, I highly recommend using digital scales. While a conversion to US customary units is provided in the recipe card, please be aware that I have not personally tested the recipe using these measurements.
Video
Notes
- The total yield of cookies may vary depending on the size and thickness you pipe them.
- If your cookie dough feels too stiff or difficult to pipe, incrementally add more milk. Begin with approximately ½ tablespoon of milk at a time, mixing well before adding more, until you achieve the desired consistency.
- If you add more milk to soften the dough, it’s advisable to increase the chilling time accordingly. A minimum of 30 minutes is essential.
Make ahead:
You can pipe the cookies onto baking sheets and store them covered with clingfilm in the fridge for up to 2 days before baking. This prevents them from drying out or absorbing fridge odors.
Storage and freezing:Â
Baked cookies will stay fresh and delicious for up to a week when stored in an airtight container at room temperature. For longer preservation, they can be frozen for up to 2 months. Thaw them either overnight in the fridge or at room temperature for at least an hour.
Unbaked and shaped cookies can also be frozen for up to 3 months. First, arrange them on a baking tray in a single layer and freeze for a minimum of 2 hours until solid. Then, transfer the frozen cookies to a freezer-friendly container or bag. When ready to bake, you can bake them directly from frozen, adding an extra 2-3 minutes to the standard baking time.
Nutrition
This post was originally published in December 2020. It has been thoroughly updated with new photos, a video, a revised recipe, and comprehensive tips in October 2022 to provide the best possible baking experience.