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Danish Butter Cookies Recipe

Danish Butter Cookies are my absolute favorite, and this version was so tasty, and not too sweet! Be sure to refrigerate the cookies for at least 40 minutes, preferably longer, so they don't spread too much and they retain their swirled shape.

Ingredient:

  • 1 1/4 cups (10-ounces) unsalted butter, softened

  • 1 cup granulated sugar

  • 1 large egg

  • 1/2 teaspoon kosher salt

  • 2 1/4 cups (292 grams) all-purpose flour

  • 3/4 cup (87 grams) almond flour

  • 2 teaspoons vanilla sugar

Recipe Direction :

  1. Gather the ingredients.
  2. Position 3 racks in the upper, middle, and lower parts of the oven and heat to 350 F. Prepare 3 cookies sheets by lining them with parchment paper or silicone baking mats.
  3. In a large bowl, cream together butter and sugar. Alternatively, us a stand mixer fitted with the paddle attachment.
  4. Mix in egg and salt.
  5. In a large bowl, whisk together the all-purpose flour, almond flour, and vanilla sugar. Gradually add to the butter-sugar-egg mixture, mixing until well combined, scraping down the sides of the bowl as needed.
  6. Spoon cookie dough into a large piping bag fitted with a large star tip. 
  7. Pipe into 2-inch circles onto the prepared cookie sheets, about 2-inches apart. Refrigerate the cookies for at least 40 minutes. Bake, rotating cookie sheets in the oven half way through cooking time, until light golden on the edges, 16 to 18 minutes total.
  8. Cool on a wire rack. Serve.