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Homemade Danish Butter Cookies

Delicious and delicate Danish butter cookies that are rich in flavor and a joy to make at home, surpassing store-bought options.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 15 minutes
Servings: 36 cookies
Course: Dessert, Snack
Cuisine: Baked Goods, Danish
Calories: 70
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup Unsalted European-style butter, softened Use high-quality butter like Kerrygold for best flavor.
  • 2/3 cup Powdered sugar (icing sugar), sifted Make sure to sift to avoid lumps.
  • 1 large Egg white Use only the egg white for better piped texture.
  • 1 teaspoon Vanilla extract Good quality extract enhances flavor.
  • 2 cups All-purpose flour Sift with salt before incorporating.
  • 1/4 teaspoon Salt Enhances overall flavor.
Optional finishing touches
  • 2 tablespoons Granulated sugar for sprinkling Sprinkle on top before baking.
  • 2-3 tablespoons Colored nonpareils or sprinkles Use for decoration.
  • 1/4 cup Flaked almonds for topping Press into cookies before baking.
  • a small pinch per cookie Coarse sea salt for a sweet-salty finish Adds an extra flavor layer.

Method
 

Preparation
  1. Take your butter out of the refrigerator at least 45 minutes to 1 hour before you start.
  2. Place softened butter in a large bowl and beat for about 2 minutes until smooth and creamy.
  3. Add sifted powdered sugar and beat for another 3 minutes until pale and fluffy.
  4. Add the egg white and vanilla; beat until fully incorporated and the mixture is smooth.
  5. Sift the flour and salt together and fold them into the butter mixture gently.
  6. Press the dough; if it's too stiff, add a teaspoon of milk, if too loose, chill for 10 minutes.
Piping and Baking
  1. Fit a piping bag with a large star tip, fill it with dough, and twist to remove air.
  2. Pipe shapes onto parchment-lined baking sheets, then chill in the refrigerator for 30 minutes.
  3. Preheat your oven to 350°F (175°C) and bake for 10 to 12 minutes until edges are pale golden.
  4. Cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store cooled cookies in an airtight container at room temperature for up to 10 days. Freezing raw piped dough is also an option for fresh cookies whenever desired.