Description
Classic Danish Butter Cookies are rich, buttery treats with a delicate crumb texture, perfect for any occasion. This recipe guides you through making traditional piped cookies that bake to a light golden edge, optionally dipped in luscious dark or white chocolate and sprinkled for extra festive flair.
Ingredients
Scale
Cookie Dough
- 255 g unsalted butter, softened
- 30 g powdered sugar
- 1 teaspoon vanilla extract
- 160 g all-purpose flour
- 8 g cornstarch
- 1-2 teaspoons heavy cream, as needed
Optional Decoration
- 170 g dark chocolate chips or chocolate almond bark, melted
- 170 g white chocolate chips or white almond bark, melted
- Candied sprinkles
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent the cookies from sticking during baking.
- Beat Butter and Sugar: In a medium bowl, beat the softened butter for 2-3 minutes until pale and creamy. Add the powdered sugar and continue beating for another 2 minutes until the mixture is light and fluffy. Add vanilla extract and mix thoroughly to combine the flavors.
- Add Dry Ingredients: Gradually add all-purpose flour and cornstarch to the butter mixture. Mix just until incorporated and a soft dough forms; be careful not to overmix to maintain tenderness.
- Pipe Cookies: Transfer the dough to a piping bag fitted with a large open star tip. Test the consistency of the dough; if too stiff for piping, add 1-2 teaspoons of heavy cream and mix to adjust. Pipe the dough into desired shapes onto the prepared baking sheet.
- Chill Cookies and Preheat Oven: Place the piped cookies in the refrigerator for 30 minutes to firm up. Meanwhile, preheat the oven to 175°C (350°F).
- Bake Cookies: Bake the chilled cookies for 8–10 minutes, or until the edges are just lightly golden. Avoid browning the tops to maintain the classic look. Remove from oven and cool completely on a wire rack.
- Melt Chocolate: If decorating, melt the dark or white chocolate chips or almond bark in a microwave-safe bowl. Heat in 20-second intervals, stirring between intervals until smooth and fully melted. Take care not to overheat to prevent the chocolate from seizing.
- Decorate Cookies: Dip the cooled cookies halfway into the melted chocolate, then place them on a parchment-lined tray. Add candied sprinkles immediately before the chocolate sets for festive decoration. Allow the chocolate to firm up completely before serving.
Notes
- Use softened butter at room temperature for easier creaming and better texture.
- Chilling the piped cookies prevents spreading during baking, preserving shape.
- Heavy cream can be adjusted slightly to achieve perfect piping consistency.
- Keep an eye on baking time to avoid overbrowning which alters the color and texture.
- If you prefer, skip the chocolate dip for a classic plain butter cookie.
