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    Home » Cookies

    Danish Butter Cookies

    Published: Aug 6, 2021 · Modified: Nov 22, 2022 · This post may contain affiliate linksLeave a Comment

    Jump to Recipe Print Recipe

    Where I live, things are starting to go back to some kind of normal. I had two grandchildren graduate this past week, and it was so good to see family and friends again. I am fully vaccinated, but I do realize that it is not 100% safe. My thought is life has to go on at some point. I am sure the uncertainty that I am feeling is the same as after any other plague that has hit our world. So this cookie "Danish Butter Cookies" is my feelings on a fresh start, hope, and looking forward.

    Pink and blue sparkling sugar top these round rosette style cookies on a white serving plate.

    As I said, this time of the year is full of graduations, birthdays, weddings, and baby showers. So since it is too far away for the holidays and the gradations are mostly finished, I settled on decorating these cookies for a baby shower.

    As I was looking at other pictures of Danish Butter Cookies, I saw some dipped in chocolate and colored sprinkles, but I saw a lot of white sparkling sugar. I had light blue and pink sparkling sugar in my cabinet, so I thought of baby shower colors. The great thing is if you don't know if the baby is a boy or a girl, do both colors!

    This is perfect for me. I am not a cookies decorator. My skill set is more like a down-to-earth home baker. So if you want to make your own cookies, this is a simple and soooo good-tasting treat for your guests.

    Pink and blue sparkling sugar top these round rosette style cookies on a white serving plate.

    Danish Butter Cookies

    Barbara Hall
    These are simple cookies with a delicate and amazing flavor! Perfect for dressing them up for a baby shower, birthday party, and of course the holidays.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Total Bake Time 12 mins
    Total Time 37 mins
    Course Cookies
    Cuisine Danish
    Servings 21 cookies
    Calories 125 kcal

    Ingredients
     

    • 1 cup (227 g) Butter unsalted room temperature
    • ¾ cup (90 g) Powdered sugar
    • 1 (1 ) Egg
    • 1 teaspoon (1 teaspoon) Vanilla Extract
    • ½ teaspoon (0.5 teaspoon) Vanilla bean paste
    • 2 cups (250 g) All-purpose flour
    • ¼ teaspoon (0.25 teaspoon) Kosher Salt
    • 1 cup (200 g) Sparkling sugar

    Instructions
     

    • In a small bowl weigh or measure the powdered sugar and set aside. In another bowl weigh or measure the flour and salt running a whisk through to blend.
    • Add the butter to your mixing bowl. Take the powdered sugar and sift it right over the butter. Turn the mixer to a low speed to get the powdered sugar incorporated into the butter, then turn the mixer to a medium-high speed for 3 minutes. The butter will be lighter in color and have soft peaks. Next, I stop the mixer, scrape down the sides, and add vanilla bean paste and vanilla extract. Crack the egg into a small bowl to make sure there are no eggshells, then add the egg. Mix till incorporated. Turn the mixer to a medium-low and gradually add the flour and salt. Transfer the cookie dough to a microwave-safe bowl.
    • Line 2 cookie sheet pans with parchment paper and set them aside. For piping my cookies, I used a large closed star piping tip. You can make your cookies in any shape you like, but I found the rosette style works best when adding sparkling sugar. A little secret I figured out some time ago is to put the bowl of cookie dough into the microwave for 10 seconds, and that is all. Then add the cookie dough to your piping bag. I piped out 21 cookies between the 2 cookie sheet pans. If you are adding sparkling sugar to the tops of the cookies add it now. I used light blue and pink since this was going to be for a baby shower. Put the 2 pans into the refrigerator for 15 minutes. This helps to cool down the butter and helps to keep the shape of the cookie when they bake.
    • Preheat the oven to 350°. Bake each pan for 12-14 minutes. Keep an eye on them after 12 minutes. You want them to be a golden brown along the bottom edges. You don't want them to get dark. After pulling the pan from the oven let them sit for about 1 minute before moving them to a cooling rack.

    Nutrition

    Calories: 125kcalCarbohydrates: 14gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 31mgSodium: 108mgPotassium: 19mgFiber: 1gSugar: 1gVitamin A: 281IUCalcium: 6mgIron: 1mg
    Keyword butter cookies, danish butter cookies, piped cookies
    Tried this recipe?Let us know how it was!

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    Hi! My name is Barbara. I am a retired IT professional who wants my next career to be fun. What better way than by sharing cookie recipes that I make in my kitchen, taking photos, and showing you the results. My goal is to provide cookie recipes you can make at home that look great and taste fantastic!

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