Danish Butter Cookies
Delicious Danish Butter Cookies, perfect for any occasion, made with European salted butter and a hint of vanilla.
Equipment
- Stand Mixer
- Piping bag
- Baking Sheets
- Parchment paper
Ingredients
Butter and Sugars
- 1 cup European salted butter room temperature
- 0.5 cup granulated sugar
- 0.125 teaspoon salt
Wet Ingredients
- 2 egg yolks
- 2 teaspoons vanilla extract
- 1 tablespoon whole milk or more to soften
Flours
- 2 cups all-purpose flour
- 0.5 cup cake flour
Decorations
- coarse sugar for decorating
Instructions
Preparation
- Make space in the refrigerator and prep the baking mats.
- Line two baking sheets with parchment paper or a silicone baking mat.
Mixing
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter on medium speed until smooth.
- With the mixer still running on low, slowly add in sugar and salt. Mix on medium speed until light and fluffy.
- While mixing, add egg yolks, vanilla, and milk. Continue to mix until well combined.
- In a medium bowl, whisk the flour and cake flour. Add flour mixture to mixer in two additions, mixing on low until combined.
- If the batter is too thick to pipe, add another tablespoon of milk to soften.
Piping and Baking
- Transfer cookie batter to a piping bag with a ½-inch open star tip. Pipe 2-inch cookies on a prepared baking sheet.
- Space cookies at least 2-inches apart and chill in the refrigerator for 20-30 minutes.
- Preheat oven to 350°F with the baking rack in the middle.
- Bake for 10-15 minutes or until the edges are lightly golden brown. Let cool on the baking sheet for about 5 minutes.
Notes
Use room temperature butter and eggs for best results. Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Nutrition
Serving: 1cookieCalories: 374kcalCarbohydrates: 65gProtein: 11gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 3gCholesterol: 85mgSodium: 178mgFiber: 2gSugar: 7g
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