Go Back
+ servings
Danish Butter Cookies

Erin's Danish Butter Cookies

You can make these with a piping bag and 1/2 inch start tip or just snip off the corner of a freezer bag and pipe in circles.
Course Dessert
Cuisine Danish
Keyword Danish Butter Cookies
Prep Time 30 minutes
Cook Time 14 minutes
Cooling 20 minutes
Servings 36 Cookies
Author Anna
Cost 5


  • 1 cup unsalted butter, best quality, softened (225 grams)
  • 1/2 cup granulated cane sugar (100 grams)
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 3 large egg yolks (54 grams)
  • 2 cups unbleached all-purpose flour (King Arthur) (250 to 270 grams) -- I used 270
  • 1/4 cup coarse or sparkling sugar for garnishing


  • Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or Silpats.
  • Put a 1/2 inch wide star tip in a large pastry bag and have it ready to go.
  • In a mixing bowl, using an electric mixer, beat the butter and sugar together until very light and fluffy. Beat in the salt, vanilla and egg yolks and mix well.
  • Gradually add the flour, 1/2 cup at a time, stirring until fully blended and you have a soft dough. Spoon about 1/3 to 1/2 of it into your pastry bag.
  • Pipe the dough into circles somewhere around 3 inches in diameter. Sprinkle generously with sparkling sugar.
  • Bake one sheet at a time for about 12 to 14 minutes or just until the cookies start turning golden brown around the edges. Let cool on baking sheets for 5 minutes before transferring to a wire rack.