Danish Butter Cookies Classic
Buttery, crisp Danish Butter Cookies perfect for any occasion. This easy recipe includes optional chocolate dipping for those who desire extra indulgence and elegant presentation.
Equipment
- 1 medium bowl
- 1 piping bag with large open star tip
- 1 baking sheet lined with parchment paper
- 1 cooling rack
- 1 microwave-safe bowl for melting chocolate (optional)
Ingredients
- 9 oz unsalted butter softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 to 2 teaspoons heavy cream if needed for piping
- 6 oz dark chocolate chips or almond bark melted (optional)
- 6 oz white chocolate chips or white almond bark melted (optional)
- candied sprinkles optional
Instructions
- Line a baking sheet with parchment paper to prevent sticking.
- Beat softened butter in a medium bowl for 2-3 minutes until pale and creamy.
- Add powdered sugar and continue mixing for 2 more minutes until light and fluffy.
- Mix in vanilla extract thoroughly.
- Add all-purpose flour and cornstarch to the butter mixture and combine just until dough forms.
- Place dough in a piping bag fitted with a large open star tip.
- If dough is too stiff, add 1-2 teaspoons heavy cream to achieve proper piping texture.
- Pipe desired shapes onto the prepared baking sheet.
- Chill piped cookies in the refrigerator for 30 minutes while preheating oven to 350°F (175°C).
- Bake cookies for 8-10 minutes until edges are lightly golden but tops remain pale.
- Allow cookies to cool completely on a rack.
- If desired, melt chocolate or almond bark in microwave-safe bowl in 20-second intervals, stirring until smooth.
- Dip cooled cookies halfway into melted chocolate and place on parchment-lined tray.
- Decorate with candied sprinkles before chocolate sets.
- Allow dipped cookies to firm up before serving.
Notes
- Ensure butter is room temperature for easier mixing.
- Choose chocolate type for dipping based on preference.
- Store cookies airtight to maintain freshness.