Danish Butter Cookies

5 from 3 votes

For a simple yet flavorful dessert or snack that the whole family will love, these buttery and soft Danish butter cookies (also known as Danish biscuits) will not disappoint! These buttery, soft Danish butter cookies taste just like the Royal Dansk Danish cookies in the blue tin that many know and love!

Prep Time17

Cook Time13

Resting time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 311kcal

Author: Katalin Nagy

Equipment

Ingredients

227 g Unsalted butter Room temperature
90 g Powdered sugar Sifted
1 teaspoon Vanilla extract
250 g Flour Sifted
½ Teaspoon Salt
1-2 Tablespoon Milk Room temperature

Metric - US Customary

Instructions

With an electric hand mixer whip room temperature butter with the powdered sugar for a few minutes until light and fluffy, then whip in the vanilla.
Sift in the flour and salt mixture and fold with the help of a Rubber spatula just until combined. Do not overmix.
Finally, to make the dough easier to pipe, fold in 1-2 tablespoons of milk. Use as much milk to make the dough pipeable yet stiff enough.
Prepare 2 baking pans with parchment paper.
Move the cookie dough into a piping bag fitted with Wilton 1M piping nozzle tip.
Pipe about 5 cm / 2 inches circles onto the baking sheets leaving enough space between them as the cookies will puff up during baking. Freeze the dough for 1 hour before baking.
Pre-heat the oven to 160 C / 320 °F (no fan) and bake the cookies for about 13 minutes. Pay attention to the bottom and top, the cookies are ready when the bottom is baked and the top is still nice and pale.
Let the cookies rest for a few minutes, then carefully remove them from the parchment and let them cool on a Cooling rack.
The cookies will further set as they cool. Store at room temp for a few days in air tight jar or container.

Notes

INGREDIENT NOTES:

Measure your ingredients with a digital scale for accuracy.
Use room temperature ingredients (e.g. butter, milk) and sift the dry ingredients (e.g. powdered sugar and flour).

TECHNIQUE NOTES:

Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details and science behind baking.
If the dough feels too stiff and too hard to pipe, add more milk to it but only in small portions at once.
Try not to overbake your cookies, they should stay nice and pale at 160 C / 320F. Consider using an oven thermometer.
The cookies will be very fragile when they are hot, but they will set as they cool.
Depending on the size of the piping tip you use, you may get more or fewer cookies than stated.

Nutrition