Danish Butter Cookies
These Danish Butter Cookies are crisp along the edges and tender at the heart, offering a melt-in-your-mouth experience that pairs beautifully with tea or coffee.
Ingredients
For the Dough
- 1 cup unsalted butter, room temperature Use real butter for best results.
- 2/3 cup granulated sugar
- 1 large egg, room temperature This will help the dough blend better.
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Measure flour carefully to avoid a dry dough.
- 1/4 teaspoon salt
- 2 teaspoons milk Use as little milk as possible.
For Decoration
- 3 oz semi-sweet or milk chocolate Melted for dipping.
- 3 tablespoons sprinkles For decorating the dipped cookies.
Instructions
Preparation
- Using a stand mixer with a paddle attachment or hand mixer, cream together 1 cup butter and 2/3 cup granulated sugar for a few minutes until light and airy.
- Add 1 egg and 1 teaspoon vanilla extract. Mix until well combined, scraping the sides for even mixing.
- Gradually add 2 cups all-purpose flour and 1/4 teaspoon salt and mix on low speed until just combined. Do not overmix.
- Add 2 teaspoons milk and mix until the dough has a pipeable consistency.
- Transfer the dough to a piping bag with a large tip and pipe 2-inch swirls on a baking sheet, 3 inches apart. Refrigerate for 15-20 minutes.
Baking
- Preheat the oven to 350°F (175°C).
- Bake the cookies for about 15 minutes, or until golden brown on the edges. Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack.
- For decoration, melt the chocolate and dip 2/3 of each cookie. Place on parchment and sprinkle with decor while the chocolate is wet.
Notes
Store in an airtight container at room temperature for up to one week. Cookies can be frozen for up to three months. To reheat, warm briefly in the oven.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 8gSaturated Fat: 5gSodium: 50mgSugar: 5g
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