Description
These Danish Butter Cookies are melt-in-your-mouth delights made with European salted butter and a blend of all-purpose and cake flours, offering a crisp yet tender texture. Perfectly piped and lightly golden baked, these festive cookies are easy to prepare and ideal for any occasion.
Ingredients
Scale
Butter Cookie Dough
- 1 cup (227 g) European salted butter room temperature
- ½ cup (100 g) granulated sugar
- ⅛ teaspoon salt
- 2 egg yolks
- 2 teaspoons (10 g) vanilla extract
- 1 tablespoon (15 g) whole milk or more to soften
- 2 cups (220 g) all-purpose flour
- ½ cup (50 g) cake flour
Decoration
- Coarse sugar for decorating
Instructions
- Prepare Refrigerator and Baking Sheets: Make space in your refrigerator for a baking sheet so the shaped cookies can chill for 20-30 minutes. Line two baking sheets with parchment paper or silicone baking mats and set aside.
- Cream Butter, Sugar, and Salt: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter on medium speed until smooth. With the mixer running on low, slowly add sugar and salt. Mix on medium speed until the mixture is light and fluffy.
- Add Egg Yolks, Vanilla, and Milk: While mixing, add egg yolks, vanilla extract, and milk. Continue mixing on medium speed until well combined. Scrape down the sides of the bowl to ensure even mixing.
- Combine Dry Ingredients and Mix In: In a separate bowl, whisk together the all-purpose flour and cake flour. Add the flour mixture to the mixer in two additions, scraping down the bowl sides as needed. Mix on low speed until fully combined with no traces of flour. If the dough is too thick to pipe, add another tablespoon of milk to soften.
- Pipe the Cookies: Transfer the dough to a large piping bag fitted with a ½-inch open star tip. Pipe 2-inch cookies in desired shapes such as rosettes, pretzels, circles, or squares onto the prepared baking sheets. Space cookies at least 2 inches apart. Sprinkle with coarse sugar or festive sprinkles if desired. Chill in the refrigerator for 20-30 minutes.
- Preheat Oven: Preheat your oven to 350°F. Position the baking rack in the middle of the oven.
- Bake the Cookies: Bake the cookies for 15 minutes or until the edges are just lightly golden brown. Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely to room temperature.
Notes
- Use room temperature butter: Leave butter out for about 45 minutes until slightly cool but soft enough to leave an indentation with your finger.
- Use room temperature eggs: Warm eggs quickly by placing in slightly warm water for 5 minutes to ensure even baking.
- Do not over mix: Over mixing develops gluten, toughening the dough.
- Watch baking time closely: Times vary depending on cookie size and shape.
- You can substitute all-purpose flour for the cake flour and use 260 grams of all-purpose flour instead.
- Measure flour accurately using a kitchen scale or properly fluff and level your measuring cup to avoid adding too much flour.
- If using unsalted butter, add ¼ teaspoon kosher salt to the dough.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Make-Ahead: Chill shaped cookies on the baking sheet in the refrigerator for up to 2 days, covering if over 30 minutes. Alternatively, freeze shaped dough for up to 2-3 months and bake without thawing, adding a couple of extra minutes to baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 90 kcal
- Sugar: 5 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 20 mg
