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.
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.