Danish Butter Cookies Classic

By Tyla | Last modified on Jan 15, 2026

Featured in: Desserts

Indulge in the buttery, crisp delight of classic Danish Butter Cookies, a timeless treat that melts in your mouth. Perfectly balanced with rich butter and a hint of vanilla, these cookies bring a touch of Danish tradition to your kitchen.

Whether served alongside afternoon tea or gifted during the holidays, these cookies offer a satisfying crunch with an optional dip in decadent chocolate to elevate every bite.

Why You’ll Love This Recipe

Simple ingredients come together for an irresistibly buttery and crisp cookie.
Easy piping makes beautiful traditional shapes that impress every time.
Optional chocolate dipping adds a luxurious touch for chocolate lovers.

Ingredients

Unsalted Butter: 255g of softened butter provides the rich, creamy base essential for authentic Danish butter cookies.
Powdered Sugar: 30g of finely ground sugar blends smoothly without grit, adding gentle sweetness and improving texture.
Vanilla Extract: 1 teaspoon enhances the buttery flavor with warm aromatic notes for classic appeal.
All-Purpose Flour: 160g creates the structure for crisp yet tender cookies, balancing richness without heaviness.
Cornstarch: 8g lightens the dough, resulting in a delicate, melt-in-your-mouth crumb texture.
Heavy Cream: 1 to 2 teaspoons (optional) used to adjust dough consistency for easy piping without affecting flavor.
Dark Chocolate Chips or Almond Bark: 170g melted optional coating that adds rich and slightly bitter depth when dipped.
White Chocolate Chips or Almond Bark: 170g optional sweet contrast that beautifully complements buttery cookies when melted and dipped.
Candied Sprinkles: Optional decoration to add vibrant color and fun texture on chocolate coated cookies.

Instructions

Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent cookies from sticking during baking. This ensures easy removal and keeps the cookie bottoms smooth and clean.
Cream Butter and Sugar: Beat the softened butter in a medium bowl for 2-3 minutes until pale and creamy. Add powdered sugar and continue mixing for another 2 minutes to create a fluffy, aerated base that traps air for lighter cookies.
Add Vanilla and Dry Ingredients: Incorporate vanilla extract thoroughly. Gradually mix in all-purpose flour and cornstarch just until combined. This prevents over-mixing, which could toughen the cookies.
Adjust Dough Consistency: Transfer dough to a piping bag fitted with a large open star tip. If dough is too stiff to pipe smoothly, add 1-2 teaspoons heavy cream and mix gently to loosen it without compromising texture.
Pipe Cookie Shapes: Pipe your preferred cookie shapes onto the prepared baking sheet, spacing them evenly. Traditional shapes like pretzels or wreaths create charming, classic cookies.
Chill Dough: Refrigerate the piped cookies for 30 minutes to help maintain their shape while baking and improve the final texture.
Preheat Oven and Bake: Preheat the oven to 175°C (350°F). Bake cookies for 8-10 minutes until the edges turn lightly golden. Avoid browning the tops to preserve the classic pale appearance and delicate texture.
Cool Cookies: Transfer baked cookies to a wire rack to cool completely. This prevents sogginess and allows cookies to firm up perfectly.
Optional Chocolate Dipping: Melt dark or white chocolate chips or almond bark in a microwave-safe bowl in 20-second intervals, stirring gently to avoid overheating and seizing. Dip cooled cookies halfway, place on parchment, add sprinkles if desired, and let the chocolate set fully.

You Must Know

Room temperature butter is key for proper creaming and light texture.
Do not overbake to maintain the delicate crumb and buttery flavor.
Customize chocolate coatings depending on your preference for sweetness and texture.

Storage Tips

Store cookies in an airtight container at room temperature to keep them crisp for up to one week. For longer storage, freeze in layers separated by parchment paper.

Serving Suggestions

Enjoy these cookies with a cup of hot tea or coffee. They also make a lovely gift when packaged in decorative tins or boxes, especially with the chocolate-dipped option.

Professional Tips

Use a large open star piping tip to create traditional ridged cookie shapes that bake beautifully.
Chilling the cookies before baking helps them retain shape and develop the ideal texture.
Temper your melted chocolate by stirring frequently and using short bursts in the microwave for smooth, shiny coating.

FAQs

Can I use salted butter?: Unsalted butter is recommended for controlling salt levels, but salted butter can be used if reducing or omitting added salt elsewhere.
What if my dough is too soft and won’t hold shapes?: Chill the dough longer or add a teaspoon of extra flour to firm it up for easier piping.
How long can I store these cookies?: Stored in an airtight container, they remain fresh for about one week at room temperature.
Can I substitute heavy cream?: A small amount of milk can be used, but heavy cream helps maintain a rich texture without thinning the dough too much.
Do these cookies freeze well?: Yes, freeze in an airtight container with parchment paper between layers for up to 3 months. Thaw at room temperature before serving.
Is it necessary to chill the dough before baking?: Chilling helps the cookies keep their shape and improves texture by firming the butter.
What type of chocolate is best for dipping?: Choose chocolate or almond bark that melts smoothly; chocolate with a higher cocoa content adds richness while white chocolate offers a sweeter contrast.