Danish Butter Cookies

by Sabrina Snyder

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4 Comments

15
Prep Time 40 minutes
Cook Time 13 minutes
Total Time 53 minutes
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Danish Butter Cookies are wonderfully crunchy but with a rich, buttery flavor. Easy to make with a delicious and nostalgic taste.

These Danish cookies are a classic Cookie Recipe that’s familiar, comforting, and always tasty.

You’ll likely recognize these Danish Butter Cookies if you ever got the blue tin cookies around the holidays. This is the homemade version of those. Making them yourself is quite easy, and the buttery vanilla flavor is so much better when fresh. For an amazing present, package them with assorted cookies for variety. Try Ginger Bread Cookies, Meringue Cookies, and Spritz Cookies for the perfect holiday cookie roundup!

Dinner, then Dessert

Danish Butter Cookies Recipe

Danish Butter Cookies are wonderfully crunchy but with a rich, buttery flavor. Easy to make with a delicious and nostalgic taste.
Yield 15
Prep Time 40 minutes
Cook Time 13 minutes
Total Time 53 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Simple cookies sprinkled with coarse sugar.
PrintRate

Ingredients
 

  • 1 cup unsalted butter , room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 3/4 cups flour
  • 1/4 cup cornstarch

Instructions

  • Add butter and powdered sugar to your stand mixer on the lowest speed setting until just combined.
  • Once combined raise speed to medium high and cream for a full 5 minutes until very pale in color and fluffy.
  • Add in vanilla extract, beat for 10 seconds.
  • Lower to the lowest speed setting.
  • Add in flour and cornstarch in spoonfuls until just combined (do not overbeat).
  • Add the cookie dough to a piping bag with a #1M piping tip.
  • Line a baking sheet with parchment paper.
  • Pipe the cookie dough into a 2" circle, then sprinkle with coarse sanding sugar.
  • Refrigerate the baking sheets for 30 minutes.
  • Preheat the oven to 325 degrees.
  • Bake the cookies for 11-13 minutes or until the edges just start to brown a tiny bit.
  • For most authentic Grandma cookie vibes serve in a metal cookie tin (you can also store them in there!).

Nutrition

Serving: 2 Cookies | Calories: 202kcal | Carbohydrates: 21g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 33mg | Sodium: 2mg | Potassium: 20mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 378IU | Calcium: 6mg | Iron: 1mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

    1. I have not tried this recipe with a cookie press but I believe that the consistency of the dough would work. Come back and let us know how they turned out, Darlene!

      Reply

    1. I recommend that you shape the cookies first, flash-freeze them (Parchment paper lined cookie sheet with shaped cookie dough in freezer for 30 minutes), and then store them in an airtight container for up to 3 months.

      Reply