This Danish butter cookie recipe is full of buttery flavor and baked to a beautiful golden brown producing delicate crunchy edges and a tender interior.
1cupconfectioners sugaraka powdered sugar or icing sugar
1cupunsalted butterat room temperature
1tspvanilla extract
1egg
1/2tspsalt
powdered sugarfor garnish, optional
Instructions
Preheat oven to 325F.
In a large bowl whisk together the flours. Set aside.
In the bowl of a stand mixer using a paddle attachment, combine the sugar and butter until light and fluffy. Add the egg and extract, scraping down the sides as needed. Mix until combined.
Add the flours to the stand mixer and mix thoroughly.
Working in batches, add dough to the piping bag fitted with a large star tip. Create 1-inch squared circles on a baking sheet lined with parchment paper.*
Bake for 22 minutes until edges start to brown and cookies are set. Remove and allow to cool on cooling racks. Dust with optional confectioner’s sugar before packaging as the perfect homemade holiday gift.
Notes
The dough will be thick and a bit tough to pipe, this is normal.
If you only have salted butter on hand, omit the 1/2 tsp of salt called for in the recipe card below. Allow your butter to come to room temperature for around 35-45 minutes so it's softened before beginning.
Depending on the size of piping tip you use, you may get more or less cookies than stated.