DANISH BUTTER COOKIES
These homemade Danish Butter Cookies are not your regular butter cookies! Super buttery and soft, tender and irresistible, and filled with vanilla and almond flavor, these are the best ever! Easy as can be to make by piping the cookie dough, and extra-fancy when you dip in melted milk, dark or white chocolate and add some holiday sprinkles or sparkling sugar! You can always pack these in colorful holiday tins for gift-giving!
My sweet Skipper used to love getting the Danish butter cookies that come packaged up in a tin - he was such a fan that family and friends gave them to him as gifts. (Truth be told, they worked REALLY GOOD for rewarding potty-training toddlers!)
But once he tried my homemade Danish Butter Cookies, he'll never go back to the others. Perfectly golden on the outside, and tender and so flavorful in the middle! My family likes these sprinkled with sparkling sugar, or dipped in melted chocolate and sprinkled with holiday sprinkles. They are also pretty darn wonderful warm from the oven!
One of the easiest cookie doughs ever - comes together in minutes. Once you have all of your ingredients and baking equipment in place, you'll be piping cookies in under 30 minutes, and have them chilling (or freezing) and ready to back before you know it!
Freezing the cookies after piping gives them time to set-up hard, and prevents them from spreading during baking. We don't want that! You can also have these piped and frozen ahead of time, and ready to bake up fresh when you're ready. Perfect for holiday baking!
1 cup (2 sticks; 230g) unsalted butter (softened to room temperature)
2 large egg yolks (room temperature)
1-2 tablespoons milk (room temperature)
3/4 cup (150g) granulated sugar
1 and 1/2 teaspoons pure vanilla extract
1 teaspoon pure almond extract
2 and 1/4 cups (281g) all-purpose flour
1/2 teaspoon salt
one 4-ounce quality chocolate bar (milk, dark or white chocolate) bar (113g), finely chopped
sprinkles or sparkling sugar
Piping Bags (I use 12” or 14”)
Ateco 849 tip for piping these cookies (you can also use an Ateco 826, Ateco 827 or Wilton 8B)
HOW I MAKE THESE:
Read through the recipe and recipe notes before beginning. Make room in your freezer for several baking sheets so the shaped cookies can chill for about an hour. Without freezing, the piped cookies may over-spread when baked and lose their piped detail. You also don’t want to chill the dough prior to piping, as it will be too stiff and cold to pipe – room temperature is best!
YIELD: 30 cookies
Recipe inspired and adapted from Sallys Baking Addiction.
Originally posted December 2019; revised and reposted December 2020.
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