These buttery, light, and crispy Danish butter cookies are simply irresistible. Made with only a handful of simple ingredients, they are a perfect treat for any occasion — whether you’re enjoying them with a warm cup of tea or serving them as a snack. Their delicate flavor, combined with a satisfying crunch, makes them one of the most popular cookies around the world. This recipe uses the traditional method to create the classic Danish cookie that’s been loved for generations. They are deliciously simple and come together quickly, making them a perfect addition to your baking repertoire.
Servings:
24–30 cookies
Prep Time:
10 minutes
Cook Time:
12-15 minutes
Total Time:
22-25 minutes
Ingredients:
-
1 cup unsalted butter, softened
Using unsalted butter allows you to control the amount of salt in the recipe, ensuring your cookies come out just right. -
½ cup powdered sugar
Powdered sugar, or confectioner’s sugar, helps to create a smoother, softer texture for the cookies and ensures they don’t spread too much while baking. -
1 teaspoon vanilla extract
Vanilla extract adds a rich, sweet aroma and deepens the overall flavor of the cookies. -
2 cups all-purpose flour
The main structure of the cookies comes from the all-purpose flour. It gives them the right balance of tenderness and crispness. -
½ teaspoon baking powder
Baking powder helps the cookies to rise a little, giving them the right amount of fluffiness. -
Pinch of salt
Salt enhances the flavor of the cookies by balancing the sweetness and bringing out the richness of the butter.
Instructions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
This is the optimal temperature to ensure the cookies bake evenly, becoming crisp on the outside and tender on the inside.
Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking and make cleanup a breeze.
Step 2: Prepare the Cookie Dough
In a large mixing bowl, combine the unsalted butter and powdered sugar. Using an electric mixer (or a hand whisk if you prefer a little arm workout), beat the two ingredients together on medium speed until the mixture becomes light, fluffy, and pale in color. This should take about 2-3 minutes.
The creaming process is essential as it creates tiny air bubbles in the dough, which helps the cookies puff up slightly when baking and gives them their tender texture.
Once the butter and sugar are well-mixed, add the vanilla extract to the bowl. Continue mixing for another minute until the vanilla is fully incorporated into the butter and sugar mixture.
In a separate bowl, combine the all-purpose flour, baking powder, and pinch of salt. Whisk them together to make sure the baking powder is evenly distributed through the flour.
Gradually add the flour mixture to the butter mixture, about 1/3 at a time, while mixing on low speed (or folding by hand if you don’t have an electric mixer). This prevents flour from spilling everywhere while you combine.
Mix until the dough is smooth and well-combined. It will be soft and slightly sticky but should come together without being too wet.
Step 3: Shape the Cookies
Now comes the fun part — shaping your cookies! If you have a cookie press or piping bag with a star-shaped nozzle, fill it with the dough. If you don’t have a press, you can simply roll the dough into small balls (about the size of a walnut) and flatten them with your hands or a spoon.
If you’re using a piping bag, pipe out the dough in swirls or rosette shapes on the baking sheet. You can also pipe round shapes if you prefer.
If you’re rolling the dough into balls, place them on the baking sheet and gently press down to flatten them slightly.
Be sure to leave about 2 inches of space between each cookie so that they have room to spread slightly as they bake.
Step 4: Bake the Cookies
Once you’ve shaped the dough, place the baking sheet into your preheated oven and bake the cookies for 12-15 minutes. Keep an eye on them toward the end of baking; you want the edges of the cookies to turn golden brown, but you don’t want them to get too dark or over-baked.
The cookies will firm up as they cool, so don’t be tempted to take them out too early. You’ll want them to be golden but not overly crisp while still maintaining a slightly soft center.
If you like your cookies a little crunchier, you can leave them in for another minute or two.
Step 5: Cool and Serve
Once your cookies are baked, remove them from the oven and let them cool on the baking sheet for a few minutes.
This helps them set so they don’t fall apart when you transfer them to a wire rack. After a few minutes, carefully move them to a wire rack to cool completely.
These cookies are delicious on their own, but you can sprinkle them with a bit of powdered sugar after cooling for an extra sweet touch, especially for serving or gifting.
Step 6: Enjoy
Enjoy these Danish-style butter cookies with your favorite hot beverage, like tea, coffee, or hot chocolate. They’re perfect for snacking, dessert, or even gift-giving during the holidays or special occasions!
Tips & Variations:
-
Flavor Add-ins:
You can add chocolate chips, cinnamon, lemon zest, or ground nuts to the dough to give the cookies more flavor and texture. A pinch of cinnamon or nutmeg can give the cookies a warming, festive vibe. -
For Extra Crispness:
Chill the dough for 15 minutes before baking. Chilled dough holds its shape better and tends to spread less during baking, giving the cookies a crispier texture. -
Storage:
Store the cooled cookies in an airtight container at room temperature for up to 1 week. You can also freeze these cookies for up to 3 months by placing them in a freezer bag or airtight container. -
Gluten-Free Version:
To make these cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the baking powder you use is also gluten-free. -
Low-Sugar Option:
If you’re looking to cut down on sugar, try replacing the powdered sugar with stevia, monk fruit sweetener, or a sugar substitute designed for baking. -
Vegan Option:
For a vegan version, replace the butter with vegan butter or coconut oil, and use a vegan egg substitute like flax eggs or applesauce instead of the eggs. Use a plant-based sweetener to keep it completely dairy- and egg-free.
Nutrition (Per Cookie)
(Approximate values based on 24 cookies)
- Calories: 95 kcal
- Protein: 1g
- Carbs: 12g
- Fat: 5g
- Fiber: 0g
- Sugar: 3g
