Description
These Danish Butter Cookies are delightfully crisp and melt in your mouth. Made with a combination of European salted butter, granulated sugar, egg yolks, vanilla, and a blend of all-purpose and cake flours, they have a light, buttery texture perfect for any occasion. They are piped into charming shapes, chilled to prevent spreading, and baked until just golden at the edges.
Ingredients
Scale
Main Ingredients
- 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
- Prepare refrigeration and baking mats: Make space in your refrigerator for a baking sheet to chill the shaped cookies for 20-30 minutes to prevent over-spreading. Line two baking sheets with parchment paper or silicone baking mats and set aside.
- Cream butter, sugar, and salt: In a stand mixer fitted with a paddle attachment, cream the room temperature butter on medium speed until smooth. With the mixer on low, slowly add the granulated sugar and salt. Continue mixing on medium speed until the mixture is light and fluffy.
- Add egg yolks, vanilla, and milk: While mixing on medium speed, incorporate the egg yolks, vanilla extract, and milk. Mix until well combined, scraping down the sides of the bowl as needed to ensure thorough mixing.
- Combine dry ingredients and add to mixture: Whisk together the all-purpose flour and cake flour in a separate bowl. Add the flour mixture to the mixer in two additions, scraping down the sides of the bowl between additions. Mix on low speed until fully combined with no visible flour. If the dough is too thick to pipe, add another tablespoon of milk to soften.
- Pipe the cookies: Transfer the cookie dough into a large piping bag fitted with a ½-inch open star tip. Pipe 2-inch shapes such as rosettes, pretzels, circles, or squares on the prepared baking sheets. Space cookies at least 2 inches apart. Optionally, sprinkle the cookies with coarse sugar or festive sprinkles. Chill the shaped cookies in the refrigerator for 20-30 minutes.
- Preheat the oven: Preheat your oven to 350°F (175°C), placing the rack in the middle position.
- Bake the cookies: Bake for 15 minutes or until the edges are just lightly golden brown. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely to room temperature.
Notes
- Use room temperature butter (around 67°F or 19°C) for easy mixing and smooth incorporation.
- Use room temperature eggs for even baking; warm cold eggs quickly by placing them in slightly warm water for 5 minutes.
- Do not overmix the dough to avoid tough cookies caused by gluten development.
- Closely watch the cookies during baking as times vary with cookie size and shape.
- You can substitute all-purpose flour for the cake flour by using 260 grams all-purpose flour instead for a slightly different texture.
- Measure flour accurately using a kitchen scale or spoon and level method to prevent adding too much flour.
- If using unsalted butter, add ¼ teaspoon kosher salt to the dough.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- The shaped cookies can be chilled for up to 2 days before baking; cover with plastic wrap or foil if chilling beyond 30 minutes.
- The unbaked shaped dough can be frozen for 2-3 months and baked directly from frozen, adding a couple of extra minutes to baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 6 g
- Sodium: 45 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 25 mg
