Traditional Danish Butter Cookies
Buttery, crumbly, perfectly sweet and melt in the mouth – this Christmas version Danish Butter Cookies recipe has it all! Plus they’re dipped in chocolate and sprinkles. Made with simple staple ingredients, this is the perfect holiday cookies.
Who can forget the blue tin of addictive, buttery cookies that came out every winter as a child? This Danish Butter Cookies recipe serves up the most delightful homemade butter cookies, perfect for the festive season.
Looking for more cookie recipes? Why not also try my Raspberry Jam Thumbprint Cookies, Cranberry Orange Shortbread Cookies, Gingerbread Christmas Tree Cookies, and Apple Pie Cinnamon Oatmeal Cookies.
What are Danish Butter Cookies
Danish Butter Cookies are popular cookies all around the world known as Blue Tin Cookies because they are usually stores in a blue tin container which are very common. Some also call them just Butter Cookies or Royal Butter Cookies. But they are all referring to the same buttery cookies in those popular blue tins. They are known to melt in your mouth as the most important ingredient in Danish Butter Cookies is butter. They are originated from a village in Denmark and mostly served during Christmas in North America.
Why these Danish Biscuits are so good!
- Buttery and melt in the mouth. These homemade butter cookies just melt away in every bite, crumbly and super satisfying.
- Dipped in chocolate! Danish Butter Cookies are great on their own. But dipped in melted white or milk chocolate? Next level!
- An easy holiday cookie recipe. Six ingredients, minimal prep, these scrumptious cookies go from pantry to table in 35 mins.
Ingredients in Danish Cookies
- Unsalted Butter– Make sure it’s at room temperature. Butter adds flavor and structure to the cookie.
- Confectioner Sugar-sift well to make sure you don’t have any clumps.
- Vanilla Extract– adds flavor to the cookies. You can also add a few drops of almond extract if you have some.
- Milk– whole fat preferred, used to thin out the cookies just a little bit.
- All Purpose Flour– sift well before use. Holds up the best for these cookies.
- Salt– to balance out the flavor.
- Chocolate and Sprinkles (optional)- you can use white or dark chocolate for these recipes and use any kind of sprinkles you like, depending on what time of the year you make them.
How to make Homemade Butter Cookies
- Make your cookie dough: Whisk together salt and flour in a bowl, set aside. Using an electric mixer, mix the rest of the ingredients and, blending in milk and the flour mixture.
- Pipe the cookies: Using a pastry bag and attachment, pipe the dough onto a cookie baking sheet.
- If you have time, refrigerate the piped dough 30 minutes before baking to prevent the dough from spreading while baking and ensure that the cookies keep their beautiful piped shape.
- Cook: Bake for 13-15 mins or until slightly brown peaks start on the crust.
- Dip: If you like you can dip the cookies into some melted chocolate
- Allow to cool, serve and enjoy!
Tips to make the Best Danish Butter Cookies at home
- Use a preheated oven.
- I highly recommend refrigerating the piped dough for about 30 minutes before baking if you can to prevent the dough from spreading while baking and ensure that the cookies keep their beautiful piped shape.
- Make sure you ingredients are up to room temperature.
- In order to get that amazing swirl look, the dough has to be piped. Use a 1M tip.
- When piping, start with a little bit of dough so you can determine if it’s creamy enough to pipe.
- Use a cookie baking sheet lined with parchment, for easy removal and cleanup.
- When the butter cookies are slightly brown on the side, they are done.
- You can use white, milk or dark chocolate for dipping.
- Allow to cool slightly before serving.
How to Dip Butter Cookies in Chocolate
These Danish Butter Cookies are great on their own, but why not dip them in chocolate for an extra festive treat!
- Melt some chocolate in a microwave oven by 30 seconds increments. Mix after each time. If your melted chocolate seems too thick you can add a little bit of vegetable oil to it.
- Dip cooled cookie into the melted chocolate and sprinkle with some holiday sprinkles right away.
- Place chocolate dipped cookies onto the parchment paper and transfer to the refrigerator for 10-15 minutes.
- Once the chocolate has set take the cookies out of the fridge and let come to room temperature.
Frequently Asked Questions
The cookies can be stored in an airtight container at room temperature for up to 1 week, or frozen for up to 3 months.
Butter cookies are very similar to shortbread, with the main variation being an increase in sugar. Also the texture also differs as shortbread cookie dough is a bit more firm and can be cut out while butter cookies cannot.
Yes, the piped or shaped dough can be frozen overnight or up to 1 month before baking. Simply freeze them on a sheet pan over parchment paper first, and then transfer to store them in an air tight container after frozen. When ready to bake, thaw them on a sheet pan again over parchment paper, leaving space between the cookies and bake as directed.
You can bake a batch, cool them and freeze them in an air tight container for up to 3 months. You can also freeze it uncooked. See the question above for freezing tips.
Variations for Homemade Danish Cookies
- As mentioned you can dip these beauties in different kinds of chocolate. For a more festive presentations, dip the chocolate side of the cookies into sprinkles or balls.
- You could also but a maraschino cherry on top of them for a pop of color.
- Or keep tings simple and sprinkle on some coarse sea salt, coconut flakes, or nuts after dipping into chocolate.
Other Holiday Desserts to Try
I hope you enjoy all the recipes I share with you, including this Danish Butter Cookies recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Traditional Danish Butter Cookies
Buttery, crumbly, perfectly sweet and melt in the mouth – this Danish Butter Cookies recipe has it all! Easy to make and delicious!
Instructions
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Preheat oven to 350 F
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In a medium bowl whisk together salt and all-purpose flour. Set aside.
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In a bowl of an electric stand mixer place butter, confectioners’ sugar, and vanilla. Using paddle attachment beat on medium high for about 3-5 minutes until light and fluffy.
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Add milk. Mix to incorporate.
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Add flour in 2-3 part mixing thoroughly with every addition.
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The dough will clump together.
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Transfer it into a sturdy pastry bag with Wilton 1M attachment on.
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Pipe rosettes onto a cookie baking sheet lined with parchment paper.
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Bake for about 13-15 minutes or until lightly golden on the sides.
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Let cool completely.
Dipping Process
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To dip the cookies in chocolate, melt some chocolate in a microwave oven by 30 seconds increments. Mix after each time. If your melted chocolate seems too thick you can add a little bit of vegetable oil to it.
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Dip cooled cookie into the melted chocolate and sprinkle with some holiday sprinkles right away.
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Place chocolate dipped cookies onto the parchment paper and transfer to the refrigerator for 10-15 minutes.
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Once the chocolate has set take the cookies out of the fridge and let come to room temperature.
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Store cookies in an airtight container for up to a week.
Notes
- Use a preheated oven.
- I highly recommend refrigerating the piped dough for about 30 minutes before baking if you can to prevent the dough from spreading while baking and ensure that the cookies keep their beautiful piped shape.
- Make sure you ingredients are up to room temperature.
- In order to get that amazing swirl look, the dough has to be piped. Use a 1M tip.
- When piping, start with a little bit of dough so you can determine if it’s creamy enough to pipe.
- Use a cookie baking sheet lined with parchment, for easy removal and cleanup.
- When the butter cookies are slightly brown on the side, they are done.
- You can use white, milk or dark chocolate for dipping.
- Allow to cool slightly before serving.
Nutrition
Calories: 102kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 33mg | Potassium: 12mg | Fiber: 1g | Sugar: 4g | Vitamin A: 189IU | Calcium: 4mg | Iron: 1mg
This article was originally published by cookinwithmima.com. Read the original article here.
