The Best Danish Butter Cookies Recipe — Melt-in-Your-Mouth Perfection
There’s something irresistible about a tin of classic Danish Butter Cookies: the delicate swirls, the golden edges, and an aroma of real butter that fills the kitchen. This recipe recreates that bakery-quality texture at home — a crisp exterior that gives way to a tender, melt-in-your-mouth center. Ideal for holidays, gifts, or an elegant everyday treat, these cookies highlight how a few high-quality ingredients can deliver truly luxurious results.
Ingredients (with roles explained)
- 1 cup (226 g) unsalted butter, softened — the star ingredient. Provides flavor, richness, and the cookie’s delicate crumb. Use high-quality butter for the best aroma and mouthfeel.
- 1/2 cup (100 g) granulated sugar — Sweetens and helps create the cookie’s crisp edges through caramelization.
- 1 large egg — Binds the dough and adds structure so piped shapes hold during baking.
- 2 cups (240 g) all-purpose flour — Builds the cookie’s body; the right amount keeps cookies tender, not cakey.
- 1 tsp vanilla extract — Adds a warm aromatic note that enhances the butter’s flavor.
- 1/4 tsp salt — Balances sweetness and elevates the butter’s natural flavor.
Yield & Timing
Yield: ~36 small cookies (depending on piping size).
Prep: 15–20 minutes active + 20–30 minutes chilling.
Bake: 10–12 minutes per tray at 180°C (350°F).
Step-by-Step Instructions
- Cream the butter and sugar. In a large bowl or stand mixer fitted with the paddle, beat the softened butter and granulated sugar on medium speed for 2–3 minutes until pale, airy, and creamy. This incorporates air and creates a soft crumb.
- Add the egg and vanilla. Beat in the egg and vanilla extract until fully combined. Scrape down the bowl as needed so everything is even.
- Fold in the dry ingredients. Sift or add the all-purpose flour and salt to the butter mixture. Use the mixer on low or fold by hand with a spatula until just combined. Avoid overmixing — overworked dough becomes tough.
- Prepare to pipe. Transfer the dough to a piping bag fitted with a large star tip (or any decorative tip you prefer). If the dough is too stiff to pipe, knead briefly and warm slightly in your hands, or let rest at room temperature for 5 minutes.
- Pipe shapes and chill. Pipe small swirls, ropes, S-shapes, or circles onto parchment-lined baking sheets, spacing them 1–1.5 inches apart. Pop the trays into the refrigerator for 20–30 minutes — chilling firms the fat so cookies keep their defined shapes during baking.
- Bake until just golden. Preheat the oven to 180°C / 350°F. Bake one tray at a time for 10–12 minutes, rotating halfway through. The cookies are done when the edges turn a light golden color — they should still be pale on top.
- Cool completely. Allow the cookies to cool on the tray for 2–3 minutes, then transfer to a wire rack to cool completely. Cooling fully allows them to crisp up to the ideal texture.
Pro Tips for Perfect Cookies
- Use high-quality butter: European-style butter (higher fat) will yield the most luxurious flavor and texture.
- Do not skip chilling: Chilling the piped cookies prevents spreading and preserves detailed shapes.
- Pipe on cool trays: Warm baking sheets make the dough soften and lose detail before baking.
- Watch baking time: 10–12 minutes is the sweet spot. A minute or two extra will make them crisper but avoid deep browning.
- Test one tray first: If you’re trying a new oven or nonstick sheet, bake a test tray to confirm timing.
- Storage: Store completely cooled cookies in an airtight tin at room temperature for up to 2 weeks. Layer parchment between layers to prevent sticking.
Note: For a flavor twist, dip half the cooled cookie in melted dark or milk chocolate and allow to set on parchment. You can also sprinkle finely