Description
Classic Danish Butter Cookies are rich, buttery treats with a delicate, crumbly texture. These cookie classics are piped into elegant shapes and baked to perfection before optionally being dipped in luscious melted chocolate and decorated with colorful sprinkles. Perfect for gifting or enjoying with tea, this recipe yields 30 irresistible cookies with a crisp exterior and melt-in-your-mouth softness.
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
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.
- Cream Butter and Sugar: In a medium bowl, beat the softened butter for 2-3 minutes until it becomes pale and creamy. Add powdered sugar and continue mixing for another 2 minutes until the mixture is light and fluffy. Then mix in the vanilla extract thoroughly.
- Make Dough: Add the all-purpose flour and cornstarch to the butter mixture. Mix just until the flour is incorporated and a soft dough forms, careful not to overmix.
- Pipe Cookies: Transfer the dough into a piping bag fitted with a large open star tip. Check the consistency; if the dough is too stiff to pipe, add 1 to 2 teaspoons of heavy cream and mix until desired piping texture is achieved. Pipe desired shapes onto the prepared baking sheet.
- Chill Dough: Place the piped cookies in the refrigerator for 30 minutes to firm up, which helps them hold their shape during baking. Meanwhile, preheat your oven to 175°C (350°F).
- Bake Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes until the edges turn lightly golden. Avoid browning the tops to maintain the classic look of Danish butter cookies. Remove and cool completely on a wire rack.
- Melt Chocolate (Optional): If decorating, melt the dark or white chocolate or almond bark in a microwave-safe bowl. Heat in 20-second intervals, stirring after each interval until smooth, taking care not to overheat to avoid seizing.
- Decorate Cookies: Dip the cooled cookies halfway into the melted chocolate. Place them on a parchment-lined tray and sprinkle candied decorations over the chocolate before it sets. Let the chocolate firm completely before serving or storing.
Notes
- Ensure butter is softened to room temperature for easier creaming and smoother dough.
- Chilling the piped dough helps the cookies retain their shape and prevents spreading during baking.
- Watch closely while baking; overbaking can result in dry cookies or browned tops which alters the classic appearance.
- The heavy cream is optional and only added if the dough is too stiff to pipe easily.
- For a dairy-free option, substitute butter and cream with plant-based alternatives.
- Store cookies in an airtight container to maintain freshness for up to one week.
