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Danish Butter Cookies
This Danish butter cookie recipe helps you to recreate the famous treats at home! The buttery cookies come in a variety of shapes and are separated by white cupcake liners.
👥 24 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
📝 Preparation Steps
1
Place the softened butter and sugar in a large bowl (or the bowl of a stand mixer). With a hand mixer (or stand mixer with a paddle attachment) on medium-high speed, beat until very light and fluffy, ⏱️ 3-4 minutes. Add the egg and vanilla and mix well to combine. Add the flour 1 cup at a time, mixing on low to combine completely in between each addition. Scrape the bottom and sides of the bowl as needed.
egg, room temperature1
2
Transfer the dough to a piping bag fitted with a large, star tip (with a wide opening). Pipe the dough in a circle shape, about 2" in diameter, overlapping by about 1/2-inch at the edges. Sprinkle all over with sparkling sugar. Refrigerate the cookies for ⏱️ 30 minutes (or freeze for ⏱️ 15 minutes) in order to firm up and prevent spreading while baking.
3
Preheat the oven to 350 degrees. Bake cookies for ⏱️ 12-15 minutes, until the edges are just lightly golden. Let cool on a sheet tray for ⏱️ 5 minutes, then carefully transfer to a cooling rack to cool completely. Once cool, store in an air-tight container in a single layer, between layers of parchment paper, at room temperature for up to 1 week.
Nutrition Facts
calories
134 Calories
fat Content
8 g
fiber Content
0 g
sugar Content
7 g
sodium Content
63 mg
protein Content
1 g
trans Fat Content
0 g
cholesterol Content
27 mg
carbohydrate Content
14 g
saturated Fat Content
5 g
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