These classic Danish Butter Cookies are a melt-in-your-mouth treat made with just a few simple pantry staples. Lightly sweet, delicately crisp, and subtly flavored with vanilla and almond, these cookies are the kind I love to bake during the holidays—or anytime I want to enjoy a nostalgic homemade treat. They’re perfect for gifting, sharing, or indulging with a cup of coffee or tea.
Why You’ll Love This Recipe
I love how simple this recipe is, yet the result feels so special. The buttery, crumbly texture paired with the delicate almond and vanilla flavor makes each bite irresistible. They pipe beautifully into elegant shapes, bake evenly, and stay fresh for days. These cookies look just like the classic store-bought kind in the blue tin—but taste a hundred times better.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 cup butter, at room temperature
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¾ cup powdered sugar
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½ teaspoon vanilla extract
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½ teaspoon almond extract
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2 cups all-purpose flour
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2 tablespoons milk
Directions
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I start by creaming the butter and powdered sugar together until light and fluffy. This helps the cookies hold their shape and texture.
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Then I mix in the vanilla and almond extracts for that classic Danish flavor.
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I gradually add the flour, mixing just until combined.
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I add the milk one tablespoon at a time to create a soft, pipeable dough.
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Using a piping bag with a large star tip, I pipe the dough onto a baking sheet in rings or other decorative shapes.
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I bake the cookies in a preheated oven at 350°F (175°C) for about 10–12 minutes, until the edges are just lightly golden.
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After removing from the oven, I let them cool completely on a wire rack before serving or storing.
Servings and timing
This recipe makes about 30–36 cookies, depending on how large I pipe them.
Prep time: 15 minutes
Bake time: 10–12 minutes
Total time: About 30 minutes
Variations
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I sometimes dip the ends in melted chocolate or drizzle chocolate over the top for a fancier touch.
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For a lemony twist, I replace the almond extract with lemon zest and a dash of lemon juice.
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I love using different piping tips to create a variety of shapes and textures.
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Sprinkling coarse sugar or colored sugar crystals on top before baking gives them a festive look.
storage/reheating
I store these cookies in an airtight container at room temperature for up to one week.
If I’m making them ahead, I freeze the baked cookies (fully cooled) in a freezer-safe container for up to 3 months.
To refresh them, I let them thaw at room temperature and pop them in a 300°F oven for 5 minutes if I want them extra crisp.
FAQs
How do I keep the cookies from spreading?
I make sure the butter isn’t too soft and don’t overmix the dough. Also, chilling the piped dough for 10–15 minutes before baking can help retain the shape.
Can I make the dough ahead of time?
Yes, I often make the dough a day ahead and store it in the fridge. I let it soften slightly before piping.
Can I skip the almond extract?
If I don’t like almond flavor, I leave it out and just use vanilla. The cookies still taste delicious and buttery.
What piping tip works best for these?
I use a large open star tip (like Wilton 1M or 4B) to get that classic swirl look.
Can I use margarine instead of butter?
I don’t recommend it—real butter is what gives these cookies their rich flavor and crisp texture.
Conclusion
These Danish Butter Cookies are simple to make, wonderfully nostalgic, and perfect for any occasion. I love how just a few basic ingredients can turn into something so beautiful and satisfying. Whether I’m baking for the holidays or just treating myself, this recipe never disappoints.
