These delicate Danish butter cookies are irresistible and perfect for any occasion. With a bit of patience and six ingredients, you can make a batch of delicate, melt-in-your-mouth cookies in no time!
1cup unsalted butterEuropean preferred for low water content
1cup powdered sugar
1teaspoonvanilla extract
1egg
2½ cupsall-purpose floursubstitute cake flour for a fluffier cookie
1teaspoonsaltoptional
Instructions
Cut butter into small cubes and soften it. Note: If butter is still cold or you are in a hurry, place the cubes on a microwave-safe dish and microwave for 15 seconds (in 5-second intervals).
To a stand mixer bowl, add butter and sugar and cream together at a medium speed well until both ingredients are fully integrated (this can take 8-10 minutes!) It should look a bit lighter in color and fluffy. Then, add the egg and vanilla and keep beating until well combined
Sift your flour and then add salt and sifted flour to the stand mixer bowl. Use a spatula to integrate well these ingredients into the butter mix. Feel the dough and ensure that it's smooth, and if not, add a bit of milk to ensure that it's the right texture. Transfer the dough to a piping bag.
Preheat the oven to 350°F.
Transfer the dough to a piping bag. Pipe the dough using a 1M open star tip onto a baking sheet lined with parchment paper in a 2 inch ring. If the dough still feels hard to pipe, rub the piping bag with the dough between the palms of your hand to warm the dough and make it easier to pipe.
Refrigerate the cookies for 20 minutes before cooking.
Cook to 375°F for about 8 to 10 minutes or until the edges turn golden brown. It’s ok if the center looks pale. Wait until they cool for about 5 minutes. Serve and enjoy!
Notes
Notes: store in an airtight container at room temperature for up to 1 week.
Use good quality butter. I like using unsalted Kerrygold butter for this recipe because it has lower water content and higher fat content. European butters will work a tad bit better than regular butter, but just make sure to get a good quality one at room temperature so that it mixes evenly with the other ingredients.
Sift the flour or add it little-by-little. Sifting the flour using a sifter or a fine mesh sieve, or adding it little by little to wet ingredients will help aerate the dough, and ensure it's mixed in well.
Ensure right consistency before piping. The dough should be silky so you can easily pipe. If it's dry or not smooth enough, add a bit of milk and mix really well until it's the right consistency.
Be mindful of your baking time. These cookies should be golden brown around the edges but still pale in the center. If they're too pale, they'll be doughy; if they're too brown, they'll be dry and crumbly. So keep an eye on them as they bake and take them out of the oven when they're just right.
Let them cool completely before eating. These cookies are best after they've had a chance to cool completely and crisp up a bit!