One of our all-time favorites is a simple yet delightful recipe for Danish Butter cookies. They’re easy to make, and the ingredients are common staples you likely already have in your pantry. What I love most about these cookies is not just the taste but also the fun of decorating them. My children love adding colorful sprinkles, making each cookie unique. It turns a straightforward recipe into a family project, and you really can’t beat that!
These cookies are incredibly versatile. You can change up the decorations depending on the season or occasion. During the holidays, we often dip them in chocolate and throw on some festive sprinkles, while in the summer, we might just keep them simple with rainbow dots. Plus, they’re perfect for sharing—baking a big batch means you’ve got treats ready for neighbors, friends, or school events. Honestly, once you whip up a batch of these delicious Danish Butter cookies, you’ll wonder how you ever lived without them!
So, are you ready to roll up your sleeves and bake something amazing? Let’s dive into how to make these irresistible Danish Butter cookies that promise to bring a smile to every face at the table.
How to Make Danish Butter Cookies
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Ingredients
- 1 cup unsalted butter, softened to room temperature
- 2/3 cup granulated sugar
- 1 large egg, brought to room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons milk
- 3 oz semi-sweet or milk chocolate, chopped
- 3 tablespoons colorful sprinkles
Directions
- Start by beating the softened butter and sugar together in a mixing bowl. Use either a stand mixer or a handheld mixer until the mixture is light and fluffy.
- Next, mix in the egg and vanilla extract, blending until it’s fully combined and smooth.
- Gradually add in the flour along with the salt, mixing at a low speed just until everything comes together into a dough.
- Pour in the milk and stir again. The dough should be thick enough to pipe; if it feels too dry, add a splash more milk.
- Fill a piping bag fitted with a large star tip with your dough and start piping 2-inch swirls on a prepared baking sheet, ensuring you leave space between them.
- Chill these piped cookies in the fridge for 15-20 minutes, which helps them maintain their shape during baking.
- While they’re chilling, preheat your oven to 350°F (175°C).
- Bake the cookies for about 15 minutes or until the edges are beautifully golden brown.
- Once baked, let them cool on the baking sheet for about 10 minutes before moving them to a wire rack to cool completely.
- Meanwhile, melt the chocolate in a double boiler or microwave, stirring until smooth. You can melt in short bursts of 20 seconds, stirring in between to avoid scorching.
- Dip each cookie into the melted chocolate, covering about two-thirds of the cookie, and place them on parchment paper. Sprinkle them with colorful sprinkles and allow the chocolate to set completely.
Storing Suggestion
To keep your Danish Butter cookies fresh, store them in an airtight container at room temperature. They can last for up to a week. You can also freeze them if you want to save some for later, just make sure to use freezer-safe containers or bags.
Cooking Tips
If you’re looking to mix things up, try adding some zested lemon or orange peel to the dough for a refreshing twist. You might also consider adding chopped nuts or using almond extract instead of vanilla for a different flavor profile!
Serving Suggestions
These cookies pair wonderfully with a cup of tea or coffee. For a festive touch, you could arrange them on a decorative plate as a centerpiece or gift them in a beautiful tin to friends or family. They also go great with ice cream if you want to get creative!
Ingredient Substitutions
If you’re out of butter, you can use margarine as a substitute, though the flavor may vary slightly. For a dairy-free option, consider using coconut oil instead. And if you don’t have granulated sugar, using coconut sugar can give a unique taste!
Seasonal Variations
During fall, add spices like cinnamon or nutmeg to the dough for a seasonal flair. In the spring or summer, you could use pastel-colored sprinkles or even incorporate fresh fruits like crushed strawberries or raspberries!
Allergen Information
This recipe contains common allergens such as dairy and gluten. If someone has a milk allergy, they could substitute butter with a non-dairy alternative, and a gluten-free all-purpose flour can replace traditional flour for a gluten-free version.
FAQ
Can I freeze Danish Butter cookies after baking?
Yes, you can freeze Danish Butter cookies! Just make sure they are completely cooled before placing them in an airtight container or freezer bag. They can last up to 3 months in the freezer. When you’re ready to enjoy them, simply let them thaw at room temperature for a few hours.
What’s the best way to store cookies to keep them fresh?
The best way to store cookies is in an airtight container. You can separate layers with parchment paper to prevent them from sticking together. For maximum freshness, keep them at room temperature away from humidity. Avoid storing in the fridge, as that can dry the cookies out.
How can I make the cookies more colorful?
You can easily make your cookies pop with color by using vibrant sprinkles, edible glitter, or colorful icing. Adding food coloring to the dough is another fun way to get creative! Just be careful to not add too much, as it can alter the texture of your dough.
Can I add other flavors to the cookie dough?
Absolutely! You can incorporate various flavor extracts such as almond, lemon, or hazelnut to switch things up. Just remember to taste the dough, so you can adjust the amounts to your liking!
Can I use chocolate chips instead of chopped chocolate?
Yes, feel free to use chocolate chips in place of chopped chocolate. They work just as well for dipping, and you can mix them directly into the dough for an extra chocolatey delight!
What if my dough is too sticky to pipe?
If your dough feels sticky, it might require additional chilling. Letting it sit in the fridge for an extra 15-30 minutes can help firm it up, making it easier to pipe into the perfect shapes. If it’s still too sticky, try adding a little more flour to the mix.
Danish Butter Cookies
Ingredients
- 1 cup room temperature unsalted butter
- 2/3 cup white sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons milk
- 3 oz semi-sweet or milk chocolate, chopped
- 3 tablespoons colorful sprinkles
Instructions
- Start by creaming together the butter and sugar in a mixing bowl, using a stand mixer or hand mixer. Mix until it’s nice and fluffy.
- Next, add in the egg and vanilla extract. Blend until everything is well mixed.
- Now, slowly incorporate the flour and salt. Mix on low speed until just blended together.
- Pour in the milk and mix again. The dough should be thick enough to pipe but not too runny. If it feels too dry, add a touch more milk.
- Grab a piping bag fitted with a large tip and fill it with your dough. Pipe 2-inch swirls onto a baking sheet, leaving about 3 inches of space between them.
- Chill the piped cookies in the fridge for 15-20 minutes. This helps them hold their shape while they bake.
- While they’re chilling, preheat your oven to 350°F.
- Bake the cookies for about 15 minutes, or until the edges turn a lovely golden brown.
- After baking, let them rest on the baking sheet for about 10 minutes, then transfer them to a wire rack to cool completely.
- While your cookies cool, melt the chocolate. You can do this in a double boiler or in the microwave, microwaving in 20-second bursts and stirring in between.
- Dip about two-thirds of each cookie into the melted chocolate and place them on parchment paper. Sprinkle with the colorful sprinkles and let them set completely.
