Description
These Christmas Danish Butter Cookies are buttery, crisp, and piped into festive shapes using vanilla, matcha, and cocoa dough. Each cookie looks beautifully seasonal, from wreaths to bows and Christmas trees. Perfect for Christmas gifting, cookie boxes, and holiday snacking.
Ingredients
Units
Scale
For the Dough
- 282 g unsalted butter, softened
- 125 g caster sugar
- 3 egg yolks
- 40 ml double cream
- 2 1/2 tsp vanilla extract
- 312 g cake flour
- 40 g cornflour
- 3/4 tsp salt
- 6 g cocoa powder
- 6 g green tea powder
- gel food colouring, Kelly Green, Forest Green, Christmas Red and Super Red
For the Decorations
- 100 g dark chocolate
- 100g white chocolate
- Christmas sprinkles
- Gold dust
Instructions
Make the Dough
- Preheat the oven to 170°C. Line three baking trays with parchment paper and place your templates underneath (see my companion blog post for templates, these are not essential for making great cookies).
- Cream butter and sugar with a hand mixer until pale and fluffy.
- Mix in egg yolks, double cream, and vanilla until smooth.
- Sift in the cake flour, cornflour, and salt. Mix with a spatula first, then a mixer until just combined.
- Divide the dough into four equal portions.
- Mix one portion with cocoa powder, another with matcha. Colour the matcha dough to a darker shade if desired.
- Tint one portion red. Leave the last portion plain.
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Transfer each dough to its own piping bag.
Pipe the Cookies
- Cut a small hole in the piping bag filled with matcha dough.
- Fit an open star piping tip into a clean piping bag. Insert the matcha dough bag inside.
- Pipe ring-shaped wreaths following the circular template, smoothing the shape with your finger as you go. Save a small amount of matcha dough for the bow knots, then freeze the cookies until firm.
- Switch to the vanilla dough and (with the same piping tip) pipe along the triangle templates to create Christmas trees.
- Swap to the chocolate dough and pipe a small line at the bottom of each tree to create the trunk.
- Switch to the red dough (with the same piping tip) and pipe bows using the bow template.
- Fit a small 2D closed-star tip onto the reserve matcha dough and pipe tiny stars for bow knots.
- Fit a French star tip and pipe thick chocolate rings using the chocolate dough.
- Freeze all piped cookies until firm.
Bake and Cool
- Before baking, remove the template underneath. The cookies are frozen and firm. You can adjust the spacing if needed.
- Bake for 13–18 minutes or until the edges are turning lightly golden.
- Cool on the tray for 5–10 minutes, then transfer to a wire rack to cool completely.
Decorate
- Melt white chocolate and milk/dark chocolate separately in the microwave, stirring between each burst.
- Dip or drizzle cookies with melted chocolate.
- Finish with Christmas sprinkles.
- (Optional) Lightly brush with edible gold dust for a festive sparkle.
Notes
- The links of the templates are in the blog, using them to help you pipe evenly sized cookies. They make shaping so much easier—just remember to remove the templates before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 140kcal
- Sugar: 3.2g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g