Danish Butter Cookies Recipe

5 from 37 votes

If you love the store bought Danish cookies in the blue tin that comes out around the Christmas season, then this is the recipe you need to make them at home. These cookies tastes amazingly buttery and have a lovely 'melt in the mouth' texture.

Prep Time10

Cook Time12

Total Time22

Course: Cookies

Cuisine: European

Diet: Vegetarian

Servings: cookies

Calories: 60kcal

Author: Sandhya Ramakrishnan

Equipment

Stand Mixer
Oven

Ingredients

8 tbsp (1 Stick ) Unsalted Butter Softened and at room temperature
⅔ cup Confectionery sugar / powdered sugar
1 Egg large
½ teaspoon Vanilla extract
½ teaspoon Baking soda
¼ teaspoon Cream of tartar
1 ¼ cup All purpose flour
¼ Almond flour

Instructions

Preheat the oven to 350 F. Line a baking sheet with parchment and keep it ready.
Cream together the butter and the sugar until it is pale and very creamy.
Add the baking soda, cream of tartar, egg and vanilla and beat again until well combined.
Add the almond flour and the all purpose flour in batches and beat well after each addition.
The cookie dough will be pretty stiff. The consistency of the cookie dough will be such that they can be rolled easily to be shaped as balls to bake the cookies.
I used a disposable pastry bag attached with a large star nozzle to pipe out the swirls with the cookies. I started out with 1 cup of flour to make the dough earlier and it was very easy to pipe out. But these cookies spread out quite a bit when baking and that is when I realized that we needed a little extra flour.
I added the extra flour, and squeezed out the spirals. It was quite hard to squeeze out, but they made very pretty shape. The next batch, I decided not to pipe the dough as my palms were hurting and hence just rolled out small balls of dough and made a simple indentation with fork on top.
Bake the cookies for about 10 to 12 minutes or just until the edges start to brown.
Cool entirely on a cooling rack and the store in an airtight container.

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