Amazing Danish Butter Cookies: 5‑Step Easy Recipe to Crispy Bliss

Thank you for being here, dear friend—I’m excited to share my warm and buttery Danish Butter Cookies recipe with you. Looking for that perfect crumbly, slightly vanilla‑scented treat? That’s exactly what this recipe delivers. Feel free to subscribe by email for future recipes straight from my kitchen to yours!

Overview of Recipe Content

What this recipe is

These classic Danish butter cookies are crisp, delicate, and melt‑in‑your‑mouth simple—perfect for afternoon tea, a cozy holiday plate, or sweet gifting.

Why you’ll love them

They use pantry‑staple ingredients, come together quickly, and yield buttery, tender cookies with a tender snap. Plus, they’re versatile—pipe or shape, sprinkle or dip!

What they taste like

Imagine buttery richness with a whisper of vanilla, a tender crumb thanks to cornstarch, and a slight sandy crunch on top. Pure bliss!

Health / seasonal relevance

While indulgent, they’re great in moderation—especially during holidays when light, crisp desserts are appreciated.

Ingredient list

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• 1 cup (227 g) unsalted butter, room temperature
• 2/3 cup (80 g) powdered sugar
• 1 large egg, room temperature
• 1 1/2 cups (190 g) all‑purpose flour
• 1/4 cup (30 g) cornstarch
• 1 tsp vanilla extract
• 1/4 tsp salt

Tools needed

• Electric mixer or sturdy whisk
• Piping bag with star or round tip (optional)
• Baking sheet and parchment paper
• Cooling rack

Suggested substitutions & additions

• Swap vanilla for almond or lemon extract for flavor variation
• Use half whole wheat pastry flour for added texture
• Stir in finely chopped toasted nuts or chocolate chips for a twist

How to Make Danish Butter Cookies

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1. Cream butter and sugar
   In a mixing bowl, beat room‑temperature butter with powdered sugar until light and fluffy—about 2–3 minutes. You’re aiming for pale butter that feels soft and billowy—just like cloud‑fluff!
2. Add egg and vanilla
   Beat in the egg and vanilla extract until well combined. The aroma at this point is simply glorious!
3. Incorporate dry ingredients
   In a separate bowl, whisk together flour, cornstarch, and salt. Gradually add to the butter mixture on low speed until just combined.
4. Chill the dough (optional but helpful)
   Spoon into a piping bag or cover and refrigerate for 15–20 minutes if dough feels too soft—it will pipe more cleanly.
5. Pipe or shape
   Pipe dough into swirls or drop small mounds about 1 inch apart on a lined baking sheet. You can also shape with a fork or cookie press.
6. Bake
   Preheat your oven to 350 °F (175 °C). Bake cookies for 10–12 minutes, until edges are lightly golden. They should still be pale on top.
7. Cool
   Let cookies rest on the baking sheet for a few minutes, then transfer to a wire rack. They crisp as they cool—truly satisfying.

(Feel free to sneak one while still warm. You’re welcome!)

What to Serve with Danish Butter Cookies

These lovely cookies pair beautifully with:

• A cup of strong black tea or coffee
• A glass of milk or hot cocoa (especially for little ones)
• Lemon curd, jam, or a dollop of whipped cream alongside for dipping or plating
• A decorative tin and ribbon if you’re gifting to friends or neighbors

Tips for Making It Perfect

• Room temperature ingredients: Butter and eggs at room temp ensure smooth mixing.
• Don’t over‑mix: Once the flour is in, stir just until combined to keep texture tender.
• Even spacing: Leave at least 1 inch between cookies for even baking.
• Watch the oven: They can turn golden fast—check a minute early if your oven runs hot.
• Pre‑prep: Dough can be chilled overnight—just pipe and bake fresh later for still‑crisp cookies.

Storage Instructions

• Store cooled cookies in an airtight container at room temperature for up to 5 days—best enjoyed within the first 2–3 days.
• To freeze: Arrange cookies in a single layer in freezer bags, adding parchment between layers. Freeze for up to 1 month.
• To reheat: Let thaw at room temperature. For crispness, pop in a 300 °F (150 °C) oven for 5 minutes.

General Information

Danish butter cookies—also considered a type of sablé—originated in Denmark and gained popularity worldwide partially through iconic blue tins from brands like Royal Dansk. Historically, similar cookies known as jødekager were baked in the Danish Jewish community beginning in the 18th century, evolving into the classic buttery shapes we know today . They remain a beloved holiday tradition in many homes and cultures.

Frequently Asked Questions

Q: Why use cornstarch?
A: Cornstarch softens the crumb and gives that tender, melt‑in‑your‑mouth texture.

Q: Can I skip piping and just drop them?
A: Absolutely! Dropped cookies bake beautifully and offer a slightly different rustic shape.

Q: Can I make them gluten‑free?
A: Yes—try a 1:1 gluten‑free flour blend, though texture may vary slightly.

Q: How do I prevent cookies from spreading too much?
A: Chill dough briefly and don’t over‑cream butter and sugar—it keeps shape.

Q: Are these similar to shortbread?
A: They’re in the same family, but Danish butter cookies often include egg for extra richness and structure.

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Conclusion

There you have it—classic, buttery, delightfully crisp Danish Butter Cookies that feel elegant enough for gifting but still cozy for snacking in your favorite chair. Try also my recipes with butter and sugar—like the overseas hit [Chocolate Chip Shortbreads] or [Classic Lemon Sugar Cookies] (links below)—just as addictive! Thanks for baking with me today—leave a comment if you tried them, and I’ll catch you in the next recipe!

Interactive Elements

I’d love to hear how your cookies turned out! Please leave a review or comment below, and don’t forget—share a photo of your buttery beauties on Pinterest or tag me on social media via https://www.pinterest.com/poulefrecipe/ to show off your creation 💛.

Nutritional Information (approx. per cookie, makes 24)

Calories	Fat (g)	Sat Fat (g)	Carbs (g)	Sugar (g)	Protein (g)	Fiber (g)
110	7.5	4.5	9.0	3.5	1.2	0.2

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