Ingredients
- 1 cup (226 g) unsalted butter, softened
- 3/4 cup (90 g) powdered sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups (250 g) all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar (optional, for sprinkling)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Beat softened butter and powdered sugar together until light and creamy, about 2–3 minutes.
- Add egg and vanilla extract, mixing until smooth and fully incorporated.
- In a separate bowl, whisk together flour and salt.
- Gradually add dry ingredients to the butter mixture and mix on low speed until a soft dough forms. Do not overmix.
- Transfer dough to a piping bag fitted with a large star tip and pipe into desired shapes onto prepared baking sheets, spacing 2 inches apart.
- Sprinkle with granulated sugar if desired.
- Bake for 12–15 minutes until edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chill piped cookies for 10 minutes before baking if butter is very soft to prevent spreading.
- Add 1/2 teaspoon almond extract for extra flavor.
- Dip cooled cookies in melted chocolate for a decorative finish.
- If dough is too stiff to pipe, let it rest slightly or add 1–2 teaspoons milk.
- Measure flour accurately to avoid crumbly texture.
- Dough can be refrigerated up to 48 hours before baking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Danish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 6 g
- Sodium: 35 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 25 mg
