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Buttery Danish Cookies Recipe

ByMadison
Jump to Recipe· 4.9 from 30 reviews

If you’ve ever dreamed of cookies that just melt in your mouth with every bite, you’re going to love this Buttery Danish Cookies Recipe. These classic Danish butter cookies are crisp, buttery, and tender all at once — the perfect treat whether you’re serving guests or just indulging yourself. I can’t wait to walk you through the simple steps and share some tips I’ve picked up that help these cookies come out perfectly every time.

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Why This Recipe Works

  • Perfect Butter Temperature: Using European salted butter at room temperature creates the ideal creamy base for smooth mixing and rich flavor.
  • Balanced Flours: Combining all-purpose flour with cake flour gives you that classic crisp yet melt-in-your-mouth texture that Danish cookies are famous for.
  • Chilling the Dough: The 20-30 minute chill before baking helps the cookies hold their shape and prevents over-spreading in the oven.
  • Simple Yet Flavorful: Vanilla extract and a touch of milk bring subtle depth, making these cookies anything but plain.
Buttery Danish Cookies, Danish Butter Cookies, Danish Cookies Recipe, Classic Danish Cookies, Easy Danish Butter Cookies - A round white container filled with five light golden cookies, each placed in white paper cups. The cookies have different shapes and textures: one is a heart with two holes and sugar crystals on top, two have soft swirling patterns with sugar crystals, and two have star-like ridged patterns. Around the container are more cookies in white paper cups and a small bowl holding coarse sugar. A green cloth and a ribbon with red stripes are near the container on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in this buttery Danish cookies recipe plays a key role in how the cookies turn out. When you bring these together, you get that melt-in-your-mouth texture and buttery richness that’ll keep you coming back for more.

Buttery Danish Cookies, Danish Butter Cookies, Danish Cookies Recipe, Classic Danish Cookies, Easy Danish Butter Cookies - Flat lay of European salted butter in a square slab, a small white ceramic bowl filled with granulated sugar, a few grains of coarse salt scattered beside, two brown whole eggs with clean shells, a small white ceramic bowl holding clear pale vanilla extract, a small white ceramic bowl with whole milk, a small white ceramic bowl heaped with all-purpose flour, a small white ceramic bowl containing cake flour, and a small white ceramic bowl with coarse sugar crystals, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • European salted butter: Higher fat content than regular butter means a richer flavor and tender texture; salt enhances the sweetness.
  • Granulated sugar: Sweetens while helping create a light, airy cookie texture when creamed with butter.
  • Salt: Balances sweetness and enhances all the other flavors in the dough.
  • Egg yolks: Add richness and help bind the dough without making it tough.
  • Vanilla extract: Brings warmth and subtle depth to the flavor profile.
  • Whole milk: Softens the dough slightly for easier piping without adding heaviness.
  • All-purpose flour: The main structure builder; provides just the right amount of chew.
  • Cake flour: Lower protein content means a more delicate, tender crumb and crispiness.
  • Coarse sugar (for decorating): Adds a festive crunch and sparkle that’s just so pretty on top.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite things about this Buttery Danish Cookies Recipe is how easy it is to make it your own. Whether you like adding a little twist in flavors or using it as a base for different shapes and decorations, these cookies invite your creativity.

  • Variation: I’ve had great success swirling in a bit of lemon zest or almond extract to give the cookies an extra layer of flavor that’s so refreshing.
  • Dietary modification: For a dairy-free version, try using plant-based butter sticks with similar fat content to keep that buttery crumb intact.
  • Seasonal changes: Around holidays, I sprinkle colored coarse sugar or crushed peppermint candy to give these cookies a festive touch.

Step-by-Step: How I Make Buttery Danish Cookies Recipe

Step 1: Prep Your Space and Ingredients

Make sure you have plenty of space in your refrigerator for the cookie sheets later—that chill time is key to getting those cookies shaped beautifully without running all over the pan. Also, line two baking sheets with parchment paper or silicone mats to prevent sticking. This is a classic “set yourself up for success” move!

Step 2: Cream the Butter and Sugar

Using a stand mixer fitted with the paddle attachment, beat your European salted butter on medium speed until it’s smooth and creamy. While it’s mixing on low, slowly add granulated sugar and salt. Then crank it back to medium and beat until the mix turns light and fluffy – this usually takes about 3-4 minutes. The texture here makes a huge difference for those melt-in-your-mouth cookies.

Step 3: Add the Egg Yolks, Vanilla, and Milk

With the mixer still running on medium, slowly pour in the egg yolks, vanilla extract, and milk. These ingredients add richness and keep the dough soft enough to pipe easily. Be sure to scrape down the bowl occasionally to make sure everything’s mixed evenly.

Step 4: Incorporate the Flours

Whisk together your all-purpose flour and cake flour in a separate bowl. Add the flour mixture to the mixer in two parts, mixing on low speed just until combined—don’t overdo it or your cookies might get tough. If your dough feels too stiff to pipe, adding another tablespoon of milk softens it up nicely.

Step 5: Pipe and Chill

Transfer your dough to a piping bag with a ½-inch open star tip. I love piping out pretty rosettes, pretzels, or circles, spacing each about 2 inches apart. For a festive touch, sprinkle coarse sugar or colorful sprinkles on top. Then pop the trays into the refrigerator for 20-30 minutes—this chill step helps maintain shape and prevents the cookies from spreading too much.

Step 6: Bake and Cool

While the dough chills, preheat your oven to 350°F (175°C) and position a rack in the middle. Bake your cookies for 10-15 minutes; keep a close eye and pull them out as soon as the edges turn a very light golden brown. Let them cool on the baking sheet for five minutes before transferring to a wire rack to cool completely. Trust me, the patience here pays off big time!

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Pro Tips for Making Buttery Danish Cookies Recipe

  • Use European salted butter: I switched from regular butter years ago and noticed an immediate flavor and texture upgrade – the saltiness complements the sweetness perfectly.
  • Don’t skip the chilling: I learned the hard way that skipping this step leads to cookies that spread too thin and lose their beautiful shape.
  • Measure flour carefully: I recommend weighing your flour for precise results; too much flour can dry your dough and make your cookies crumbly.
  • Watch the baking time closely: Every oven is different; start checking at 10 minutes to avoid overbaking, which will dry out the cookies.

How to Serve Buttery Danish Cookies Recipe

Buttery Danish Cookies, Danish Butter Cookies, Danish Cookies Recipe, Classic Danish Cookies, Easy Danish Butter Cookies - The image shows a close-up of a single golden-brown cookie shaped like a flower with eight rounded petals, each petal having ridged textures that add dimension. The cookie's surface is dusted with large sparkling sugar crystals that catch the light, adding a crunchy look. The edges of the cookie are slightly darker, showing where it was baked to a perfect crisp. Around the main cookie, a few more similar cookies are visible but softly out of focus. All the cookies rest on crinkled white parchment paper that adds a soft, textured background. The overall tone is warm and inviting, highlighting the delicate flower shape and sugary details. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love sprinkling coarse sparkling sugar on top before baking for a festive crunch and subtle sparkle. Sometimes I’ll add a drizzle of melted chocolate once the cookies are cooled — it looks fancy but is super easy. If you want to get creative, chopped nuts or edible gold leaf can also elevate the look for special occasions.

Side Dishes

These cookies pair beautifully with a strong cup of coffee or a creamy hot chocolate. I often serve them alongside a cheese platter or fresh fruit for an elegant tea-time spread that’s not too heavy. You’ll find they make a delightful pairing with cinnamon-spiced cider too, perfect for cozy gatherings.

Creative Ways to Present

For holiday parties, I arrange these cookies in a festive tin layered with parchment or tissue paper, interspersed with sprigs of fresh rosemary or citrus peel for a fresh aroma. Another favorite is placing them in clear cellophane bags tied with satin ribbons for gifting – they look gorgeous and everyone loves receiving a homemade treat.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature, and they stay fresh and crisp for up to five days. A little tip: placing a slice of bread in the container can help maintain moisture balance so the cookies don’t dry out.

Freezing

You can freeze both the unbaked dough shapes and the baked cookies. When freezing dough, lay them flat on a tray first, then transfer to a freezer-safe container or bag once firm. They keep for up to three months, and I love how convenient this is when you want fresh cookies anytime without all the prep.

Reheating

If you want to enjoy the cookies warm, pop them in a preheated oven at 300°F for 3-5 minutes. This refreshes their crisp edges and melts the butter just enough to taste like they came straight from the oven. I avoid microwaving as it can make them soft or chewy, which is not quite the texture you want here.

FAQs

  1. Can I use unsalted butter instead of salted?

    Absolutely! If you use unsalted butter, add about 1/4 teaspoon of kosher salt to the dough to make up for the missing saltiness, which enhances the overall cookie flavor beautifully.

  2. Why do I need to chill the dough before baking?

    Chilling the dough firms it up, which helps the cookies keep their shape when baked rather than spreading too thin and losing that lovely definition and texture that makes Danish butter cookies so recognizable.

  3. Can I skip the cake flour and just use all-purpose flour?

    You can! Using all-purpose flour only will still yield delicious cookies, but the combination of cake flour and all-purpose flour produces that signature tender, crisp texture. If skipping cake flour, increase your all-purpose flour to about 260 grams to compensate.

  4. How do I prevent my cookies from turning out tough?

    To avoid tough cookies, don’t overmix once you add the flour and handle the dough gently. Overmixing develops gluten which makes baked goods dense and less tender. Also, using room temperature ingredients helps everything combine smoothly.

Final Thoughts

There’s something undeniably comforting about the simplicity and elegance of this Buttery Danish Cookies Recipe. Every time I make them, I’m reminded of lazy afternoons with friends sharing stories over a cup of tea and freshly baked treats. You’re going to love how easy these are to whip up and how they elevate any occasion, whether it’s a weeknight snack or special celebration. So go ahead, grab your piping bag, and start baking—I promise these cookies will become a beloved staple in your kitchen too!

Print
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Buttery Danish Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 30 reviews
  • Author: Madison
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: Danish
Print Recipe

Description

Danish Butter Cookies are classic melt-in-your-mouth treats made with European salted butter, a blend of all-purpose and cake flour, and a hint of vanilla. These cookies are piped into various shapes, chilled to prevent spreading, and baked to a delicate golden crispness, perfect for festive occasions or everyday indulgence.

Ingredients

Main Ingredients

  • 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
  • coarse sugar for decorating

Instructions

  1. Prepare refrigeration and baking mats: Clear space in your refrigerator to accommodate a baking sheet for chilling the shaped cookies for 20-30 minutes to avoid over-spreading. Line two baking sheets with parchment paper or silicone baking mats and set aside.
  2. Cream butter, sugar, and salt: In a stand mixer fitted with a paddle attachment, cream the room temperature butter on medium speed until smooth. Slowly add sugar and salt while mixing on low, then increase to medium speed and mix until light and fluffy.
  3. Add egg yolks, vanilla, and milk: With the mixer running on medium speed, add egg yolks, vanilla extract, and milk until fully incorporated, scraping down the bowl sides as needed.
  4. Combine dry ingredients and add to mixture: Whisk together all-purpose flour and cake flour in a medium bowl. Add the flour mixture in two batches to the mixer on low speed, scraping down the bowl sides to ensure thorough mixing. Add an extra tablespoon of milk if the batter is too thick to pipe.
  5. Pipe the cookies: Transfer the batter to a piping bag fitted with a ½-inch open star tip. Pipe 2-inch shapes like rosettes, pretzels, circles, or squares onto prepared baking sheets, spacing them at least 2 inches apart. Optionally, sprinkle with coarse sugar or festive sprinkles. Chill the shaped cookies in the refrigerator for 20-30 minutes.
  6. Preheat oven: Preheat your oven to 350°F and position the oven rack in the middle for even baking.
  7. Bake the cookies: Bake chilled cookies for 15 minutes or until the edges are just lightly golden brown. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use room temperature butter (around 67°F or 19°C) for easy mixing and proper texture.
  • Bring eggs to room temperature before use by immersing them in warm water for 5 minutes.
  • Avoid overmixing the batter to prevent gluten development which can toughen the cookies.
  • Monitor baking closely as times can vary by cookie size and shape.
  • You may substitute cake flour with additional all-purpose flour (260 g total) for a similar crisp texture.
  • Measure flour accurately using a kitchen scale or spoon and level method to prevent dry, crumbly dough.
  • If using unsalted butter, add ¼ teaspoon kosher salt to the dough.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
  • Chill shaped cookies up to 2 days before baking, covering if longer than 30 minutes; freeze shaped dough for 2-3 months and bake from frozen, adding a few minutes to baking time.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 110 kcal
  • Sugar: 6 g
  • Sodium: 50 mg
  • Fat: 7 g
  • Saturated Fat: 4.5 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 11 g
  • Fiber: 0.3 g
  • Protein: 1 g
  • Cholesterol: 25 mg

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