Danish Butter Cookie Recipe
Lightly sweet, buttery Danish butter cookies made with simple ingredients. They're a classic, elegant treat that's perfect for gifting and holiday cookie trays!
Servings 36 cookies
Calories 86kcal
Ingredients
- 1 cup unsalted butter at cool room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 ¼ cups all purpose flour properly measured
- ¼ cup cornstarch
- ½ teaspoon kosher salt
- ½ cup milk plus more as needed
- Raw sugar for decorating
Instructions
- Prepare three baking sheets by lining them with parchment paper or silicone baking mats.
- To the bowl of a stand mixer fitted with the paddle attachment, add the butter and powdered sugar. Beat until light and fluffy, about 3-5 minutes.1 cup unsalted butter, ½ cup powdered sugar
- Add vanilla and almond extract. Beat again to fully combine, scraping down the sides of the bowl as needed.1 teaspoon vanilla extract, ¼ teaspoon almond extract
- In a large bowl, add flour, cornstarch, and salt. Whisk to combine.2 ¼ cups all purpose flour, ¼ cup cornstarch, ½ teaspoon kosher salt
- Add the flour mixture to the bowl with the butter. Beat again until just combined.
- Add milk. Mix again.½ cup milk
- Transfer cookie dough to a piping bag with a large star tip.
- Pipe the dough onto the prepared baking sheets, leaving about 2 inches between each one. If the dough is too hard to pipe, you can add a little more milk at a time to make it more pipeable.
- Place the baking trays with the piped cookie dough into the fridge to chill for at least 30 minutes.
- Preheat oven to 325F.
- Sprinkle raw sugar on top of the cookies.Raw sugar
- Bake for about 15-20 minutes, or until the edges just start to turn golden brown.
- Allow cookies to cool completely on the baking sheet.
Notes
- Butter: You can use salted butter if you prefer. If using salted butter, omit the kosher salt.
- Almond extract: The almond extract adds a nice depth of flavor, but you can use additional vanilla extract if you prefer.
- Flour: To properly measure the flour weigh it (click "metric" immediately above the ingredients for the weights) or sift/stir it to break it up. The lightly spoon into a measuring cup and level without packing. Too much flour will give you a dry, crumbly dough.
- Salt: If you don't have kosher salt or sea salt, use half the amount of table salt.
- Nutrition values are estimates.
Nutrition
Serving: 1cookie | Calories: 86kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 35mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 161IU | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 0.4mg