Description
Classic Danish Butter Cookies are a delightful treat made from a rich, buttery dough that’s piped into beautiful shapes and baked to perfection. Their tender crumb and delicate sweetness make them perfect for holiday celebrations or anytime indulgence. Optionally finished with dipped chocolate and festive sprinkles for added charm and flavor.
Ingredients
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
Chocolate Dip (Optional)
- 170 g dark chocolate chips or chocolate almond bark, melted
- 170 g white chocolate chips or white almond bark, melted
- Candied sprinkles, for decoration
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent the cookies from sticking during baking.
- Cream Butter and Sugar: In a medium bowl, beat the softened butter for 2-3 minutes until pale and creamy. Add powdered sugar and continue mixing for another 2 minutes until the mixture is light and fluffy. Incorporate vanilla extract thoroughly.
- Mix Dry Ingredients: Add all-purpose flour and cornstarch to the butter mixture. Mix just until the flour is incorporated and a soft dough forms, taking care not to overmix.
- Pipe Cookies: Transfer the dough to a piping bag fitted with a large open star tip. Test consistency; if too stiff, mix in 1 to 2 teaspoons of heavy cream to achieve a smooth, pipeable texture. Pipe desired shapes onto the prepared baking sheet.
- Chill Dough: Refrigerate the piped cookies for 30 minutes to help them hold their shape during baking. Meanwhile, preheat your oven to 175°C (350°F).
- Bake Cookies: Bake the cookies for 8–10 minutes until the edges are lightly golden, being careful to avoid browning the tops to maintain their classic appearance. Remove and allow to cool completely on a wire rack.
- Melt Chocolate (Optional): Melt dark or white chocolate chips or almond bark in a microwave-safe bowl in 20-second intervals, stirring between each to ensure smoothness and prevent overheating or seizing.
- Dip and Decorate: Once cookies are fully cooled, dip them halfway into the melted chocolate. Place on parchment-lined tray and decorate with candied sprinkles if desired. Let the chocolate set until firm before serving.
Notes
- If the dough feels too stiff for piping, adding a small amount of heavy cream helps to achieve a smooth texture.
- Ensure not to overbake cookies; lightly golden edges mean they are done and will have a tender texture.
- Chocolate dipping is optional but adds a festive touch and flavor variation.
- Use parchment paper on baking sheets to prevent sticking and facilitate easy removal.
- Store baked cookies in an airtight container at room temperature for up to one week.
- Butter should be softened—not melted—to achieve the right creaming texture.
