• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Basics
  • Dinner
  • Dessert
  • Sides
  • Breads

Eats Delightful

  • Home
  • About
  • Contact
  • Privacy Policy
  • Portfolio

Check out more!

iced blueberry breakfast pastries on baking sheet (4)
assembled chocolate chip ice cream sandwich cookies on parchment paper (11)
filled matcha sandwich cookies stacked on serving platter
raspberry chocolate cake slice (2)
blueberry crisp in serving dish with scoop of ice cream on the side
chocolate glazed donuts in plate (1)
red velvet brownies lined up in a row (4)
sliced frosted and decorated pistachio cake on serving platter (2)
funfetti birthday cookies arranged on serving platter (1)
oatmeal muffins on tea towel (5)
frosted blackberry cupcakes on serving platter (5)
chocolate pound cake close up of slice on serving platter (2)
chocolate chip cookie bars on parchment paper sliced
sliced American Irish Soda Bread on serving platter (4)
spring lemon Bundt cake topped with icing and berries on parchment paper (5)

December 1, 2020

Danish Butter Cookies

This post may contain affiliate sales links. As an Amazon associate, we earn commission on qualifying purchases you make. Please see our privacy policy for full details.
Jump to Recipe Print Recipe

These cookies taste just as amazing as the Royal Dansk Danish butter cookies, and they’re super customizable! They can be piped into all different kinds of shapes and sizes, or even pressed with any shape cookie press. You can also top them with anything you like!

danish butter cookies baked close up

I remember growing up, it was always a mini party whenever my dad brought home a tin of Royal Dansk Danish butter cookies. But blink, and you would miss the cookies! THAT’s how much we loved them!

Subscribe to Eats Delightful!

Sign up to receive recipes and updates sent straight to your inbox!

    We respect your privacy. You can unsubscribe at any time.

    And then … the blue cookie tin would turn into a blue sewing tin. I’d always get excited to have some cookies, but instead find them replaced with yarn. Anyone else had that?

    danish butter cookies on cooling rack side view (1)

    Danish butter cookies are a really fun project to make at home (especially around Christmas time). And I use the word “project” very loosely, because they are ridiculously easy to make!

    The pipeable butter cookie batter comes together in a flash, and you’ll just need to dedicate a bit of time to actually pipe the cookies. But I find it just makes it that much funner to make (especially with family)!

    If you do want to speed things along, a cookie press can make the piping much quicker, and you can also get some unique shapes out of it. This cookie press is on my wishlist!

    danish butter cookies in cupcake liner baked

    Danish butter cookie ingredients:

    Danish butter cookies are made with a simple group of ingredients. To make these cookies, you will need:

    • unsalted butter: the softer, the better! It makes it a million times easier to pipe the cookies if the butter is extremely soft
    • sugar: I like to use powdered sugar because the cornstarch in it helps the cookies keep their shape without the need to chill them before baking!
    • egg: also at room temperature to make it easier to incorporate
    • vanilla extract: for flavor! But you can also substitute it for other extracts like almond, peppermint, citrus, you name it!
    • all-purpose flour
    • salt
    • milk: depending on the temperature of your butter, you may or may not need to add milk. The milk is just to make it easier to pipe the cookies (if using a piping bag). Using a cookie press, I’ve never actually had to add milk.
    The best way to test if you need milk is to actually try to pipe the cookies. If they break, then you’ll need to add some milk. But the dough is going to be somewhat stiff (to hold its shape). So it’s perfectly natural for the cookies to need a bit of pressure to pipe out, but they should pipe smoothly

    danish butter cookies dough

    How to get soft or crunchy cookies:

    This same recipe can be used to make soft Danish cookies or crispy cookies! The only difference is in the bake time.

    For softer cookies, bake for closer to 15 minutes. The cookies should still be a light golden brown color on the edges and top. For crispier Danish cookies, bake for closer to 20 minutes, or until a deep golden brown color on the edges and top.

    danish butter cookies on baking sheet
    danish butter cookies on baking sheet with sugar and sprinkles

    How to store Danish butter cookies:

    Storage differs slightly depending on if you made your Danish cookies soft or crunchy.

    For soft Danish butter cookies, treat their storage like soft sugar cookies: keep stored in an airtight container at room temperature. Make sure the container is sealed well to keep moisture in! They’ll keep for up to 1 week.

    For crunchy Danish butter cookies, store them like you would shortbread cookies: keep stored in a container that lets a bit of air through. The air will keep them crisp! You can do this by either leaving the lid slightly ajar or loosely tinting the container with plastic wrap or aluminum foil. They’ll also keep for around 1 week.

    danish butter cookies plated

    If you liked these Danish butter cookies, check out some of these other Christmas cookie recipes!

    • classic gingerbread cookies
    • snickerdoodles
    • jam filled sandwich cookies
    • soft sugar cookies
    • crispy shortbread cookies


    danish butter cookies on cooling rack (1)

    Danish Butter Cookies Recipe

    These cookies taste just as amazing as the Royal Dansk Danish butter cookies, and they're super customizable! They can be piped into all different kinds of shapes and sizes, or even pressed with any shape cookie press. You can also top them with anything you like!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 25 minutes
    Bake Time: 15 minutes
    Total Time: 40 minutes
    Servings: 32 cookies (approx.)

    Ingredients

    • 1 cup (2 sticks) unsalted butter, very soft
    • 3/4 cup powdered sugar, sifted
    • 1 large egg, at room temperature
    • 1 teaspoon pure vanilla extract
    • 2 cups all-purpose flour
    • 1/4 teaspoon salt
    • 2 tablespoons milk * see notes

    Instructions

    • Preheat your oven to 350°F. Line 2 large baking sheets with parchment paper or silicone baking mats, and set aside.
    • In a large bowl, combine butter and sugar. Cream together for about 2 minutes, or until the powdered sugar is fully worked into the butter and it's slightly pale in color. Add the egg and vanilla extract to the butter/sugar mix, and whisk until combined.
    • Add the flour and salt to the bowl in 2 to 3 additions, stirring well to incorporate after each addition. Transfer some batter to a large piping bag fitted with an open star tip. Test pipe a cookie onto your baking sheet in your desired shape. If it cracks or breaks, gradually add milk to the cookie dough until you're able to pipe smooth cookies. The dough should still be quite thick and need some pressure to pipe.
    • Pipe cookies in any shape or pattern you like on the lined baking sheets, leaving about 1 inch of space between each cookie. (NOTE: Larger cookies take longer to bake) ** (see notes)
      (Optional) Before baking, top cookies with granulated sugar, coarse sugar, or sprinkles for added shine, texture, and color!
    • Bake in the center of your preheated 350°F oven for 15 to 20 minutes, or until a light golden brown color along the edges. Cool for 5 minutes on the baking sheets, then transfer to a cooling rack to cool completely.

    Notes

    * Depending on how soft the butter was, you may need all, some, or none of the milk! To test, try piping some of the cookie dough. There should be some resistance, but the cookie dough shouldn’t break or flake. If it does, add some milk and give it another try until it pipes smoothly!
    ** If you’re making a simple design like the rosettes pictured above, you can bake the cookies right away. If you created a more intricate design (like one you get from a cookie press) you may need to refrigerate the dough for 15 minutes before baking if you’d like to keep a more crisp shape. 
    Tried this recipe?Tag @eatsdelightfulblog or use #eatsdelightful!

    Enjoy!


    Share this:

    • Tweet
    • Email
    • Print
    • WhatsApp

    Filed Under: Christmas Recipes, Cookies, Desserts, Thanksgiving Recipes Tagged With: butter cookies recipe, butter sugar cookies, Christmas cookie recipe, Christmas cookie recipes, Christmas cookies, Christmas dessert, Christmas recipes, cookie recipe, cookie recipes, cookies recipe, Danish butter cookies, Danish butter cookies recipe, Danish Christmas cookies, easy butter cookies, easy cookies, royal Danish cookies

    Reader Interactions

    Comments

    1. Marsha says

      February 12, 2022 at 6:05 pm

      5 stars
      I made these as part of my cookie trio for Christmas. They were so yummy, my family loved them! Also, super easy for my first attempt, thank you so much for writing a recipe that doesn’t intimidate an average baker.

      Reply
      • Mimi says

        February 12, 2022 at 6:46 pm

        Hey Marsha! Reading your comment made me so happy!! I’m glad you all liked the cookies and that you found the recipe approachable ❤️

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Follow Us

    • Pinterest
    • Facebook
    • Instagram
    • YouTube

    Trending

    • Simple Powdered Sugar Glaze / Icing
    • How to make buttermilk
    • Italian Meatballs Recipe
    • Bakery Style Chocolate Chip Muffins
    • Homemade Tortillas (Soft Flour Tortilla Recipe)
    • Quick and Easy Carrot Muffins
    • Rice Pudding Recipe (No Eggs)
    • Vanilla Buttercream Frosting
    • Classic Cheesecake
    • Crispy Breakfast Potatoes

    Footer

    Pages

    • Home
    • About
    • Contact
    • Privacy Policy
    • Portfolio

    Categories

    • Basics
    • Dinner
    • Dessert
    • Sides
    • Breads

    Recent Posts

    • Blueberry Breakfast Pastries (No Knead)
    • Chocolate Chip Ice Cream Sandwich Cookies
    • Matcha Sandwich Cookies
    • Raspberry Chocolate Cake
    • Small Batch Blueberry Crisp

    Copyright © 2022 Eats Delightful on the Brunch Pro Theme

    This site uses cookies
    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT