Today is about the delightful Danish Butter Cookies!!
I remember growing up with the tin of Danish Butter Cookies that were popular during the holidays! And of course, who can forget the disappointment when you grabbed the tin to find buttons or sewing supplies tucked inside!!?!! Never fret, there was always an extra tin of cookies gramma had tucked away. And the swirly cookies were always the first anyone grabbed, and my favorite! These delicious cookies are no different!
They’re buttery, tender and flaky with slightly crunchy edges. It reminds me of a spritz cookie, only a little more melt-in-your-mouth but not quite like whipped shortbread — it’s almost in between the two! It’s so hard to eat just one! They are a little tricky to make, but well worth the extra time!
This delicious recipe for Danish Butter Cookies do remind me a bit of the cookies in the tin from my childhood, only much better! And will definitely be a cookie I make every holiday season! The best part is baking with my girls…so much fun!
Let’s get started!
Cream butter, icing sugar and vanilla together.
Be sure it is creamed well and looks light and fluffy.
Then add sifted cake flour.
Sifted flour always looks so fluffy! Stir well to incorporate all the flour.
The dough should be sticky and hold peaks, otherwise it will not pipe through the 1M piping tip. It needs to be the consistency of thick buttercream. We wrecked one piping bag and adjusted the dough several times until we got the proper piping consistency. We added about 1/4 cup of milk until the dough was just right. You really do have to test and experiment with this dough and the piping bag.
Fill piping bag half way that has been fitted with the 1M piping tip. Place parchment on baking sheet and pipe cookie dough to form a rosette or small swirled, flower shape. These can be piped close together because they do not spread.
Almost ready for the oven. They look so dainty.
Sprinkle sugar over top, roughly 1/4 teaspoon per each cookie.
Once sprinkled with sugar, place in fridge for at least 30 minutes.
Bake at 350F for 10 to 12 minutes or until edges are set and just starting to brown. Don’t brown too much or the cookies will be quite crisp. As you can see, I let the cookie edges brown a bit.
Let cool completely. I left the cookies on the parchment on the cookie sheet to cool.
These cookies will look beautiful on any dessert tray or dessert charcuterie board! And they are simply delicious — not too sweet, buttery and flaky! Yum!
12 Days of Cookies… Day 4 — Danish Butter Cookies
1/2 cup butter
1/2 cup icing sugar
1 tsp vanilla
1 cup cake flour
Cream butter, sugar and vanilla until light in color and fluffy. Sift flour. Add 1/3 cup of flour at a time, folding gently. If dough is too stiff add a bit of milk. Place dough in a piping bag that has a large open star tip (1M).
Pipe cookies into a circle to look like a flower, on parchment paper. Sprinkle with sugar.
Refrigerate 30 minutes. Bake at 350F for 10 minutes or until edges begin to brown. Leave cookies cool before removing from pan.
