Danish Butter Cookies
Danish Butter Cookies
There's something magical about the moment you open a tin of Danish butter cookies – that sweet, buttery aroma that instantly transports you to cozy holiday gatherings and afternoon tea times. While many of us know these treats from their iconic blue tins, making them at home brings an entirely new level of appreciation for these beloved cookies. Today, I'm sharing my favorite recipe for authentic Danish butter cookies that rivals any store-bought version.
The Magic Behind Danish Butter Cookies
Danish butter cookies, or "Dansk Smørkager," are a testament to the quality of Scandinavian dairy. These delicate, buttery treats showcase the rich, creamy butter that Denmark is famous for. The key to their distinctive taste and texture lies in using high-quality butter with a high fat content – preferably European-style butter with at least 82% butterfat.
Why You'll Love This Recipe
These cookies strike the perfect balance between crisp and tender, literally melting in your mouth with each bite. The beauty of this recipe lies in its simplicity – just a few basic ingredients transform into something extraordinary. Plus, you can pipe them into various shapes, making them as beautiful as they are delicious.
Ingredients
1 cups all-purpose flour
½ cup (1-stick) unsalted European-style butter, softened
½ cup + 2 tablespoons powdered sugar
1 large egg
2 teaspoons vanilla extract
1 teaspoon vanilla bean paste
¼ teaspoon salt
Optional: coarse sugar for sprinkling
Instructions
Prepare Your Workspace
Preheat your oven to 350°F (175°C)
Line two baking sheets with parchment paper
Fit a piping bag with a large star tip
Make the Dough
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy (about 3-4 minutes)
Beat in the egg and vanilla extract until well combined
In a separate bowl, whisk together the flour and salt
Gradually add the flour mixture to the butter mixture, mixing until just combined
Shape the Cookies
Transfer the dough to your prepared piping bag
Pipe rosettes, rings, or S-shapes onto the lined baking sheets, leaving about 1.5 inches between each cookie
If desired, sprinkle with coarse sugar
Place baking sheet in the refrigerator for 30-60 minutes to allow cookies to set.
Bake to Perfection
Bake for 12-15 minutes, or until the edges are lightly golden
Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack
Cool completely before serving
Pro Tips for Perfect Danish Butter Cookies
Make sure your butter is properly softened but not melted
Don't overmix the dough once you add the flour – this keeps the cookies tender
If the dough is too soft for piping, refrigerate for 15-20 minutes
For the classic shine, brush with beaten egg white before baking
Storage
Store your Danish butter cookies in an airtight container at room temperature for up to 2 weeks. They also freeze beautifully for up to 3 months – perfect for making ahead during the holiday season.
A Personal Note
Every time I make these cookies, I'm reminded of winter afternoons spent at my grandmother's kitchen table, dunking these buttery delights into hot cocoa. While the blue tin version will always have a special place in my heart, there's something incredibly satisfying about creating these beloved cookies from scratch. The aroma of butter and vanilla filling your kitchen, the therapeutic process of piping each cookie, and the joy of sharing them with loved ones – it's what home baking is all about.
Give this recipe a try, and I promise you'll never look at Danish butter cookies the same way again. Happy baking!
