Craving a melt-in-your-mouth cookie experience? Look no further than Danish butter cookies! These timeless treats boast a rich, buttery flavour encased in a crisp, satisfying texture. Celebrated for their simplicity, Danish butter cookies are a delightful addition to any cookie jar. This recipe unlocks the secrets behind their legendary flavour, offering a straightforward approach to creating these classic cookies.
Ingredients in Danish Butter Cookies
- Butter – It is the star ingredient in Danish butter cookies, and it’s the primary contributor to their rich, buttery taste. The fat in butter releases flavor compounds during baking, creating that classic, melt-in-your-mouth deliciousness.
- Caster sugar – It has finer crystals compared to granulated sugar. This allows it to dissolve more easily and evenly into the softened butter during the creaming process.
- Egg yolks – Using only egg yolks in Danish butter cookies can result in a richer flavour because they contribute more fat and less moisture compared to whole eggs. The added fat intensifies the buttery taste.
- Double cream – Use a small amount of double cream to adjust the dough consistency. A touch of cream can help create a smoother and more workable dough
- Vanilla extract – Use a high quality to enhance the flavour.
- Cake flour – Cake flour has a lower protein content (around 7-9%) compared to all-purpose flour (around 10-12%). Less protein in cake flour translates to less gluten development, resulting in a more tender and crumbly texture in the cookies.
- Corn flour – adding it in to help increase crumbliness and create lighter texture.
- Sea salt – a small amount of sea salt can balance the sweetness
- Cocoa powder – I use the unsweetened cocoa powder. It has a strong chocolate flavour and a deep brown colour.
Watch my video tutorial
Danish Butter Cookies
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 25 minutes
- Yield: 40 cookies 1x
- Category: afternoon tea, desserts, snacks
- Cuisine: European
Description
These melt-in-your-mouth cookies are a Danish delight! Made with simple ingredients, they offer a crispy texture and rich flavor. Choose vanilla or chocolate, and enjoy them plain or get creative with decorations!
Ingredients
Units
Scale
- 226 g unsalted butter (softened)
- 100 g caster sugar
- 2 egg yolks
- 2 tbsp double cream (chilled)
- 2 tsp vanilla extract
- 250 g cake flour
- 32 g corn flour
- 1/2 tsp sea salt
- 1 tbsp cocoa powder
Instructions
Preparation
- Preheat the oven to 170ยฐC.
- Line two baking pans with parchment paper.
Prepare the cookie dough
- Cream the butter in a mixing bowl using a spatula.
- Add in sugar and mix. Then continue to mix using a hand held mixer at medium speed until pale and fluffy.
- Mix in egg yolks, double cream and vanilla extract and continue to beat until well combined. Scrape down the sides and the bottom of the bowl if needed.
- Sift in cake flour, corn flour and sea salt.
- Mix using a spatula first then with a hand held mixer until just combined.
- Divide the dough in half using a kitchen scale for accuracy.
- Mix the cocoa powder into one half to create chocolate dough.
Pipe the cookies
- Place each flavour into a separate piping bag.
- Cut a hole at the top of a new piping bag and insert an open star piping tip.
- Cut a hole at the top of the vanilla dough bag. Place it into the bag with piping tip.
- Start piping on a lined baking pan in a circular motion to create a swirl-shaped cookie. Continue to pipe spaching each cookie an inch apart.
- Swap the vanilla dough bag with the chocolate dough bag and continue to pipe the cookies onto a lined baking pan.
- Place the piped cookies in the freezer until they firm.
Bake and Cool the cookies
- Bake the cookies in a preheated oven for about 18 to 20 minutes or until the edges turn golden brown.
- Remove the cookies from the oven and let them sit on a baking pan for around 5 to 10 minutes.
- Transfer them on a wire rack to cool completely.
- Serve them with a cup of coffee. Enjoy!
Notes
- Watch my video tutorial to see how I made the cookies in action.ย
- Keep the cookies in an airtight container for up to a week.
- Freeze the piped cookies in the freezer for up to a month.
- You can use any piping tip you have on hand.ย ย
- Due to the cookies are frozen, the baking time might be different.ย Keep an eye on them!
Nutrition
- Calories: 129
- Sugar: 3.2
- Sodium: 522
- Fat: 8.2
- Saturated Fat: 4.7
- Carbohydrates: 10.2
- Fiber: 1
- Protein: 2.1
- Cholesterol: 81
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Thanks for joining me on a journey into the world of Danish butter cookies. I’d love to hear your variations or favourite ways to enjoy them! Don’t forget to pin this recipe for later! If you loved this recipe, share it, rate it and leave a comment below if you try this recipe.
Keep Baking!
