Danish Butter Cookies

5 from 1 vote

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.

Prep Time15

Total Bake Time24

Chill15

Total Time54

Course: Cookies

Cuisine: Danish

Difficulty: Medium

Servings: cookies

Calories: 142kcal

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
2 Tablespoons (2 Tablespoons) 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 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 until incorporated. Turn the mixer to a medium-low and add the flour mixture about a third at a time. 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 French open star piping tip. I heat the cookie dough for 8-10 seconds in the microwave for easier piping. I filled the piping bag twice to pipe to fill both sheet pans. If you are adding sparkling sugar to the tops of the cookies, add it now. Put the 2 pans into the refrigerator for 15 minutes (do 1 pan at a time if you do not have room in your fridge). This helps to cool down the butter and helps to keep the shape of the cookie when they bake.
Preheat the oven to 350°F (175°C or 180°C). Bake each pan for 11-13 minutes. Keep an eye on them after 11 minutes. You want them to be a light colored golden brown along the bottom edges. After pulling the pan from the oven, move them to a cooling rack.

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