More About Danish Butter Cookies
Prep Time: 25minutes minutes Cook Time: 15minutes minutes Servings: 36 Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢1 cup salted butter softened
▢1 1/2 cups confectioners sugar
▢1 large egg
▢1 1/2 teaspoons vanilla extract
▢2 1/2 cups sifted all purpose flour
▢1/4 cup cream
▢1/2 cup coarse white sugar
Instructions
Preheat your oven to 350 °. Line two baking sheets with parchment paper and set aside.
Fit an icing/decorating bag with a large open star cake decorating tip and set aside.
In a large bowl attached to a stand mixer, or using a hand mixer, beat the butter sugar, egg and vanilla until fully combined and it’s light and fluffy.
Add in the flour and mix in using the lowest speed until just combined.
Fill the icing bag with dough 2/3 full. Pipe the dough in 2 inch circles onto the parchment paper.
Brush each cookie with the cream, then spinkle the coarse sugar on top.
Bake in the oven for 14-15 minutes or until the cookies are golden brown on top.
Remove and cool on the sheets completely.
Store in a closed container at room temperature for up to 3-5 days, or in the container in the freezer for up to 3 months.
Notes
Play around with the shapes you pipe, you can make shapes like the cookies that come in the famous blue tin
You can use a cookie press for shapes as well
Ingredients
1x
2x
3x
▢1 cup salted butter softened
▢1 1/2 cups confectioners sugar
▢1 large egg
▢1 1/2 teaspoons vanilla extract
▢2 1/2 cups sifted all purpose flour
▢1/4 cup cream
▢1/2 cup coarse white sugar
Instructions
Preheat your oven to 350 °. Line two baking sheets with parchment paper and set aside.
Fit an icing/decorating bag with a large open star cake decorating tip and set aside.
In a large bowl attached to a stand mixer, or using a hand mixer, beat the butter sugar, egg and vanilla until fully combined and it’s light and fluffy.
Add in the flour and mix in using the lowest speed until just combined.
Fill the icing bag with dough 2/3 full. Pipe the dough in 2 inch circles onto the parchment paper.
Brush each cookie with the cream, then spinkle the coarse sugar on top.
Bake in the oven for 14-15 minutes or until the cookies are golden brown on top.
Remove and cool on the sheets completely.
Store in a closed container at room temperature for up to 3-5 days, or in the container in the freezer for up to 3 months.
Notes
Play around with the shapes you pipe, you can make shapes like the cookies that come in the famous blue tin
You can use a cookie press for shapes as well
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