Ingredients

• 2 cups All-Purpose Flour
• 1 cup Powdered Sugar
• 1 cup Salted Butter, softened
• 1 Large Egg
• 1 tsp Vanilla Extract
• Granulated sugar, for sprinkling

Make the Cookie Dough

This dough comes together quickly, but it’s important that your butter is properly softened to room temperature so it can be piped.

In a large bowl, use a stand mixer or hand mixer to beat the softened butter and powdered sugar together until the mixture is light and creamy. This will take a few minutes.

Scrape down the sides of the bowl. Add the egg and vanilla extract and beat again until everything is just combined. The mixture might look a little curdled at this point, which is normal.

Add the flour in two batches, mixing on low speed until just incorporated. Be careful not to overmix the dough once the flour is added. The final dough should be very soft.

Pipe and Chill the Cookies

Prepare two baking sheets by lining them with parchment paper.

Transfer the soft dough to a piping bag fitted with a large open star tip. Don’t overfill the bag; working with smaller amounts of dough makes it easier to control. Pipe the dough into rosettes, circles, or other shapes, leaving a little space between each cookie.

Sprinkle the tops of the piped cookies with a little granulated sugar.

This next step is critical for the cookies to hold their shape. Place both baking sheets in the refrigerator and chill the piped dough for at least one hour. The cookies should be firm to the touch before baking.

Bake the Cookies

While the cookies are chilling, set your oven to 325F.

Bake the chilled cookies for ~15-18 minutes. They’re done when the edges are just beginning to turn a light golden brown. They will still be pale in the center.

Let the cookies cool on the baking sheets for about 5 minutes before carefully transferring them to a wire rack to cool completely.

Print Pin

Danish Butter Cookies

These are classic, piped butter cookies with a crisp texture that melts in your mouth. The dough is soft enough to pipe but firm enough after chilling to hold its shape. This recipe is scaled to make about three dozen cookies.

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 38 minutes mins

Ingredients

• ▢ 2 cups All-Purpose Flour
• ▢ 1 cup Powdered Sugar
• ▢ 1 cup Salted Butter softened
• ▢ 1 Large Egg
• ▢ 1 tsp Vanilla Extract
• ▢ Granulated sugar for sprinkling

Instructions

• Beat softened butter and powdered sugar until light and creamy, about 2-3 minutes.
• Add egg and vanilla extract, beat until just combined.
• Mix in flour in two batches on low speed until incorporated.
• Transfer dough to piping bag with large star tip.
• Pipe rosettes onto parchment-lined baking sheets.
• Sprinkle cookies with granulated sugar.
• Chill piped cookies in refrigerator for 1 hour until firm.
• Preheat oven to 325F.
• Bake chilled cookies 15-18 minutes until edges are light golden brown.
• Cool on baking sheets 5 minutes, then transfer to wire rack.

Notes

Butter must be properly softened to room temperature for piping. Work with small amounts of dough in piping bag for better control.