Classic Christmas Danish Butter Cookies
Buttery, crisp, and melt-in-your-mouth — just like the ones that come in the iconic blue tin! Perfect for gifting, snacking, or serving with coffee during the holidays.
Ingredients (Makes about 40 cookies)
For the Cookie Dough:
- 1 cup (230 g) unsalted butter, softened to room temperature
- ¾ cup (90 g) powdered sugar (or granulated for a slightly crunchier texture)
- 1 large egg, room temperature
- 2 cups (250 g) all-purpose flour
- 2 tsp pure vanilla extract (or 1 tsp vanilla + ½ tsp almond extract for a Danish touch)
- ¼ tsp salt
Optional Toppings:
- Coarse sugar for sprinkling
- Melted dark or white chocolate for dipping
Instructions
1. Preheat & Prepare
Preheat your oven to 180°C / 350°F.
Line two baking sheets with parchment paper or silicone mats.
2. Cream the Butter & Sugar
In a large bowl, beat butter and sugar together using a hand or stand mixer until light, pale, and fluffy (about 2–3 minutes).
This step is key to getting that airy, melt-in-your-mouth texture.
3. Add Egg & Flavoring
Beat in the egg and vanilla extract until smooth and creamy.
4. Mix in Dry Ingredients
Sift in flour and salt, then mix gently until a soft, pipeable dough forms.
If it’s too stiff, add 1–2 tsp milk or cream to soften.
5. Pipe the Cookies
Transfer dough into a piping bag fitted with a large star tip (like Wilton 1M or Ateco 826).
Pipe classic swirls, rings, or rosettes onto the prepared baking sheet.
Tip: Chill the piped cookies for 15–20 minutes before baking to help them hold their shape.
6. Bake
Bake for 10–12 minutes, or until edges are lightly golden.
Do not overbake — they should stay pale in the center.
7. Cool & Decorate
Let cookies cool completely on a wire rack.
Dip half in melted chocolate or sprinkle with sugar if desired.
Storage Tips
- Store in an airtight tin at room temperature for up to 3 weeks.
- Or freeze baked cookies (or dough logs) for up to 2 months — perfect for making ahead before Christmas!
Variations
- Coconut Danish Cookies: Add ¼ cup shredded coconut.
- Lemon Butter Cookies: Add 1 tsp lemon zest and ½ tsp lemon extract.
- Chocolate Swirl: Mix 1 tbsp cocoa powder into half the dough and swirl before piping.
