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Danish butter cookies are crispy, crumbly, and heavenly delicious. The sugar crystals on their surface add the finishing touch, bringing them even closer to the original. You can easily make these butter biscuits from the famous round blue tin at home. You can find a detailed recipe with the exact quantities and step-by-step instructions below.
Perfect dough consistency
To ensure that Danish butter cookies don’t spread in the oven but still taste tender, it is very important to have the right consistency of dough, just like for the glagoliki or the teddy bear spritz cookies. Follow these tips to get the perfect result.
Right amount of flour
The amount of flour specified in my recipe may vary depending on your circumstances. You need enough to make a very soft dough. It should not be too easy to pipe, but require a little force.
If the dough is too firm to pipe, add a little more egg white. Add a small amount of flour gradually if the dough is too soft.
If your Danish butter cookies melt in the oven, add a little more flour to the dough next time. But don’t overdo it, so that the dough remains pipable.
Don’t stir for too long
Once you’ve added the flour to the butter mixture, you should only stir the dough for as long as necessary. You should also mix in the egg white until you have a smooth consistency, but don’t overdo it. Otherwise, your Danish butter cookies could end up tough instead of crumbly.
Do not let it rest
In addition, the dough must not be left to rest. Once it is ready, you should pipe it into cookies. If you leave the dough to stand, its consistency will become increasingly tough, making it difficult or even impossible to pipe.
No need to chill
If your dough has the right consistency, you don’t need to chill the dough pieces before baking. I put some of the cookies in the freezer and then baked them. I baked the rest immediately. Both types of cookies retained their piped shape in the end.
The secret of the best Danish butter cookies
The dough for these Danish butter cookies is made using only egg whites. This gives them their particularly crispy texture. At the same time, cornstarch makes them melt in the mouth, just like the ice cream scoop cookies or the chocolate vanilla cookies.
I also sprinkled the cookies with a little sugar before baking. This makes them look like the original.
Danish butter cookies with chocolate flavor
You can also make the Danish butter cookies with chocolate flavor, similar to the button cookies. To do this, replace a small amount of flour in the recipe with baking cocoa. Use about 200 grams of flour and 30 grams of cocoa powder.
What shape to pipe
I piped Danish butter cookies in the shape of closed rosettes. For this, I used a medium-sized fine star nozzle.
You can also make the cookies in a different shape or in many different shapes, similar to the spritz cookies with nuts or the spritz cookies with farmers cheese. Use the piping nozzles of your choice for this.
These Danish butter biscuits are
- crunchy,
- buttery,
- crumbly,
- melt-in-your-mouth,
- incredibly delicious,
- aromatic,
- with crispy sugar crystals, similar to the kefir cookies without butter,
- with vanilla,
- easy and quick to make with few ingredients,
- perfect as Christmas cookies, alongside the cookies “Walnuts” and the poppy seed cookies,
- also delicious all year round,
- ideal as a gift, packaged in a pretty cookie tin,
- a sweet classic from Denmark.
How to make Danish butter cookies: tips and tricks
- A small amount of cornstarch makes the Danish butter biscuits particularly melt-in-the-mouth. You can replace it with the same amount of flour if you prefer.
- If your spritz shortcrust dough is too firm, add a small amount of egg white. If it is too sticky, add a little more flour. You can find more information on the right consistency for the dough above in this article.
- Stir the dough briefly until it has a homogeneous consistency and do not stir for too long.
- Do not let the spritz shortcrust dough rest, but use it immediately after it is ready. If you leave it to rest, its consistency will become increasingly tough, making it difficult or even impossible to pipe.
- If your cookies spread in the oven, add a little more flour to the dough next time. But don’t overdo it, so that the dough remains pipable.
- If your dough has the right consistency, you don’t need to chill the cookies before baking.
- You can pipe the Danish butter biscuits into any shape you like.
- Do not bake the cookies longer than necessary, otherwise they may taste dry. They should only turn a light golden yellow around the edges in the oven and otherwise remain fairly pale.
- Store the Danish butter cookies in a tin box in a cool, dry place. They will stay crisp and fresh for several weeks.
- You can use the leftover egg yolk to make the coffee bean cookies, for example.
Have you made Danish butter cookies using this recipe? I look forward to seeing your results, your star rating, and your comments below about how they turned out and how they tasted.
Try these cookie recipes too:
- Alfajores – Argentine sandwich cookies with milk caramel filling
- Lemon curd cookies – heavenly delicate and aromatic
- Flourless oatmeal cookies – special thanks to secret ingredients
Danish butter cookies
Equipment
- piping bag with fine star nozzle
Ingredients
- 200 g butter room warm
- 100 g powdered sugar
- 1/5 tsp ground vanilla bean
- 1/4 tsp salt
- 230 g flour
- 30 g cornstarch
- 35 g egg white (from approx. 1 egg)
- some sugar for sprinkling
Instructions
- Beat softened butter, powdered sugar, vanilla, and salt for about 5 minutes until light, fluffy, and creamy.
- Mix flour with cornstarch.
- Quickly stir the flour mixture into the butter mixture.
- Briefly stir egg white into the dough to create a smooth, soft dough that can be piped with a little force without running.
- Transfer the dough to a piping bag with a fine star nozzle and pipe rosettes onto two baking sheets lined with parchment paper, leaving some space between them.
- Sprinkle the cookies with a little sugar.
- Bake the Danish butter cookies in a preheated oven at 356 °F (180 °C), first on the first baking sheet, then on the second baking sheet for about 10 minutes each, so that they remain pale or turn slightly golden yellow at the edges, and let them cool on the baking sheet.
Notes
- A small amount of cornstarch makes the Danish butter biscuits particularly melt-in-the-mouth. You can replace it with the same amount of flour if you prefer.
- If your spritz shortcrust dough is too firm, add a small amount of egg white. If it is too sticky, add a little more flour. You can find more information on the right consistency for the dough above in this article.
- Stir the dough briefly until it has a homogeneous consistency and do not stir for too long.
- Do not let the spritz shortcrust dough rest, but use it immediately after it is ready. If you leave it to rest, its consistency will become increasingly tough, making it difficult or even impossible to pipe.
- If your cookies spread in the oven, add a little more flour to the dough next time. But don't overdo it, so that the dough remains pipable.
- If your dough has the right consistency, you don't need to chill the cookies before baking.
- You can pipe the Danish butter biscuits into any shape you like.
- Do not bake the cookies longer than necessary, otherwise they may taste dry. They should only turn a light golden yellow around the edges in the oven and otherwise remain fairly pale.
- Store the Danish butter cookies in a tin box in a cool, dry place. They will stay crisp and fresh for several weeks.
- You can use the leftover egg yolk to make the coffee bean cookies, for example.
- Note the detailed tips and tricks for making the Danish butter cookies at the top of this article.
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