These classic Danish Butter Cookies are rich, buttery, and delicately crisp—just like the ones in the iconic blue tin I always looked forward to during the holidays. With just a few pantry staples, I can whip up a batch of these melt-in-your-mouth treats that pair perfectly with a cup of tea or coffee.
Why I Love This Recipe
I love how simple yet indulgent these cookies are. The dough comes together easily, and the result is buttery perfection with a slight crunch on the edges. I can pipe them into beautiful rosettes for a fancy touch or just drop them for a more rustic look. Whether I’m making them for guests or keeping them all to myself, they never disappoint.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, room temperature
2/3 cup powdered sugar
1 large egg, room temperature
1 ½ cups all-purpose flour
¼ cup cornstarch
1 tsp vanilla extract
¼ tsp salt
Directions
Prepare the Dough I start by beating the butter and powdered sugar together until the mixture becomes creamy and fluffy—this takes about 2 to 3 minutes. Then, I add the egg and vanilla extract and mix until smooth. In a separate bowl, I whisk together the flour, cornstarch, and salt, and then gradually add it to the butter mixture. I mix everything until a soft, smooth dough forms.
Pipe the Cookies I transfer the dough into a piping bag fitted with a large star tip (like a Wilton 1M). Then I pipe rosettes or circles onto a parchment-lined baking sheet. Tip: If the dough feels too stiff, I let it sit at room temperature for a few minutes or mix in 1–2 teaspoons of milk to loosen it up.
Bake I preheat my oven to 350°F (175°C) and bake the cookies for 12 to 15 minutes, just until the edges start turning golden. Once out of the oven, I let them cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely.
Serve & Store I love enjoying them fresh with a warm drink. For storage, I keep them in an airtight container at room temperature for up to one week. I can also freeze the baked cookies for up to 2 months.
Servings and timing
This recipe makes approximately 25 cookies. The total prep and bake time is about 30–35 minutes:
Prep time: 15 minutes
Bake time: 12–15 minutes
Cooling time: 5 minutes
Variations
I sometimes dip half of each cookie in melted dark chocolate and let it set for a richer flavor.
For a festive twist, I sprinkle colored sanding sugar over the piped dough before baking.
I’ve also tried adding a bit of lemon or almond extract in place of vanilla for a unique flavor.
If I want to make sandwich cookies, I fill two cookies with jam or chocolate ganache.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 1 week. To keep them longer, I freeze them in a sealed freezer-safe bag or container for up to 2 months. When ready to enjoy, I let them thaw at room temperature. These cookies don’t need reheating, but I can warm them gently in the oven at 300°F for 2–3 minutes if I want them slightly warm.
FAQs
How do I keep the cookies from spreading too much?
To help maintain their shape, I make sure the dough is firm enough to hold its shape after piping. If needed, I chill the piped cookies on the tray for 10–15 minutes before baking.
Can I make the dough ahead of time?
Yes, I can prepare the dough up to 2 days in advance. I keep it wrapped tightly in the fridge and let it sit at room temperature for a few minutes before piping.
What’s the best way to get that perfect Danish cookie shape?
Using a large star piping tip (like Wilton 1M) gives that classic rosette shape. I apply even pressure while piping and keep the size consistent.
Can I use granulated sugar instead of powdered sugar?
I stick with powdered sugar because it gives the cookies a delicate, melt-in-the-mouth texture. Granulated sugar may make them grainy.
Are these cookies good for gifting?
Absolutely! I like to pack them in decorative tins or boxes lined with parchment paper—they make a charming homemade gift, especially during the holidays.
Conclusion
These Danish Butter Cookies are a timeless treat that I always enjoy making and sharing. Whether piped into elegant swirls or simply shaped, they deliver rich, buttery goodness in every bite. With minimal ingredients and easy steps, I find myself returning to this recipe whenever I crave something classic and comforting.
