Danish Butter Cookies are made simply and easily with a short list of ingredients!PRINT
- 1 cup (226g) unsalted butter, softened
- 1 cup (110g) confectioners’ sugar, sifted
- 1 large egg
- 1 tablespoon vanilla bean paste or vanilla extract
- 2 cups (240g) all-purpose flour
- about 2 tablespoons granulated sugar or sanding sugar
- Preheat oven to 375°F. Line baking sheets with parchment paper or silicone liner.
- Using an electric mixer on medium speed, beat the butter and confectioners’ sugar until light and fluffy.
- Mix in the egg and vanilla.
- Reduce mixer speed to low. Gradually add the flour, mixing just until combined.
- Transfer the dough to a pastry bag fitted with a large star tip.* Pipe the dough into circles about 2 inches in diameter. Leave about 2 inches between cookies.
- Sprinkle each cookie with granulated sugar or sanding sugar.
- Refrigerate the pans of cookies for 15 minutes.
- Bake, one pan at a time, 14 to 18 minutes, or until the edges are just browned.
- Cool on the pan on a wire rack for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
*The cookies pictured were made with a Wilton 1M tip. Most any tip at least that large should work. If you don’t have a pastry bag, you can use a zip-top bag with the corner snipped instead.
Recipe slightly adapted from McCormick.