Danish Butter Cookies Recipe

There’s something incredibly satisfying about transforming a few basic ingredients into these little masterpieces of flavor and nostalgia, fresh from the oven. The subtle hint of almond extract (if you opt for it) in this classic shortbread cookie recipe elevates the comforting simplicity to a whole new level of deliciousness.

I adore preparing Danish Butter Cookies since their taste and fragile texture are totally and utterly “to die for”—killing us softly, one buttery bite at a time. We start with softened, unsalted butter.

We hit it with a hint of vanilla, and for some, a drop of almond extract. And then we mix as we must with a beater till it’s light and fluffy.

This is our cookie catechism.

Danish Butter Cookies Recipe Ingredients

• Unsalted Butter: Provides rich flavor; high in fats; essential for texture.
• Granulated Sugar: Sweetens dough; caramelizes for a golden color.
• Egg: Acts as a binder; adds richness and protein.
• Vanilla Extract: Enhances flavor; offers sweet, aromatic notes.
• Almond Extract: Optional; adds a nutty, sweet aroma.
• All-Purpose Flour: Provides structure; main carbohydrate source.
• Salt: Balances sweetness; enhances overall flavors.

Danish Butter Cookies Recipe Ingredient Quantities

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract (optional)
• 2 cups all-purpose flour
• 1/4 teaspoon salt

How to Make this Danish Butter Cookies Recipe

1. Set your oven to 350°F (175°C) to preheat, and prepare a baking sheet by lining it with parchment paper.

2. In a big mixing bowl, using an electric mixer, mix the softened butter and granulated sugar together until they are light and fluffy.

3. Incorporate the egg, as well as the vanilla and almond extracts, into the creamed mixture and beat until the whole thing looks like one mixture again.

4. In another bowl, combine the all-purpose flour and salt. Whisk them together well.

5. Warmly add the dry ingredients to the wet ingredients, blending at a low caliber until a tender and cuddly dough is our new best friend.

6. Put the dough into a piping bag that has been fitted with a large star tip.

7. Using a piping bag, pipe the dough onto the prepared baking sheet in small circles or other desired shapes, leaving enough space between each cookie.

8. The cookies should be baked in an oven that has been preheated to 350°F. Bake the cookies for 10-12 minutes, or until the edges are light golden brown.

9. Take the cookies out of the oven and permit them to cool on the baking sheet for a few minutes.

10. Move the cookies that have cooled onto a wire rack to cool completely before serving them or putting them in an airtight container.

Danish Butter Cookies Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Electric mixer
6. Measuring cups and spoons
7. Whisk
8. Piping bag
9. Large star piping tip
10. Wire cooling rack

FAQ

• Q: Can I use salted butter instead of unsalted?A: Yes, you can use salted butter. But you may want to reduce or omit the added salt in the recipe, which would prevent the cookies from being too salty.
• Q: Can these cookies be frozen?A: Of course! You are able to freeze the dough prior to baking it or the cookies that have already been baked for as long as 3 months. Just be sure to keep them in an airtight container.
• Q: What can I use instead of almond extract?A: If there is no almond extract, it can be left out or substituted with more vanilla extract for an entirely vanilla flavor.
• Q: Can I add chocolate chips or nuts?A: Yes, you can mix in things like chocolate chips or nuts, but remember that traditional Danish butter cookies don’t have those kinds of extras.
• Q: How should I store these cookies?A: Keep the cookies in an airtight container at room temperature. They’ll be good for around a week.
• Q: Can I make these cookies without eggs?A: Yes, you can substitute the egg with either applesauce or a flaxseed egg; Although the texture may vary slightly.

Danish Butter Cookies Recipe Substitutions and Variations

Butter without salt: Substitute 1 cup of salted butter, and cut back on the added salt in the recipe to a pinch.
Powdered sugar: Use 3/4 cup of granulated sugar for a coarser texture.
Vanilla extract: Swap with 2 teaspoons of maple syrup or a same amount of vanilla bean paste. Appropriate for: Sweet dishes. Less appropriate for: Savory dishes because, while maple syrup can taste quite delicious in savory dishes, it is quite sweet. Note: You could use as much as a tablespoon of maple syrup here, but you would then need to reduce the sweetness of whatever you are adding this to by a teaspoon or teaspoon and a half.
Almond extract: If necessary, sub in an additional 1/4 teaspoon of vanilla extract for a different but equally agreeable flavor.
All-purpose flour: Substitute 2 cups of pastry flour for a slightly more tender cookie.

Pro Tips

1. Chill the Dough After preparing the dough, consider chilling it in the refrigerator for about 15-20 minutes before piping. This will make it firmer and easier to handle, helping to maintain the shape of your cookies.

2. Even Baking Ensure the cookies are piped to the same thickness for even baking. Rotate the baking sheet halfway through the baking time for consistent browning.

3. Experiment with Flavors Try adding different extracts or spices to the dough, such as lemon or orange zest, to add a unique flavor twist.

4. Decorate Before Baking Sprinkle a little coarse sugar or add a cherry half or almond slice on the top before baking for added texture and visual appeal.

5. Double Batch Consider doubling the recipe and freezing half of the dough. This way, you can have fresh cookies on demand by baking them straight from the freezer whenever desired.