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These classic Danish butter cookies are melt in your mouth tender with a rich buttery flavor. The swirl shape and hint of vanilla make them perfect for holidays or any time you want to enjoy a sweet treat with tea or coffee. Dipping them in chocolate and sprinkles turns them into a festive favorite that kids and adults always reach for at the cookie tray.
My family always asks me to make these around Christmas and we love to sit together dipping them in chocolate and adding sprinkles. The simple baking process has become a cozy tradition every winter.
Ingredients
- Butter: gives that signature flavor and richness always use European style for more creaminess
- Powdered sugar: creates the delicate melt in your mouth texture sift for extra smoothness
- Vanilla extract: adds lovely aroma pure vanilla gives the best result
- Flour: forms the structure always weigh or spoon into your cup so the cookies stay tender
- Cornstarch: boosts tenderness and helps cookies stay crisp
- Heavy cream (optional): for adjusting dough consistency choose high quality for silky cookies
- Chocolate chips or almond bark (optional): for dipping use good quality for glossy finish
- Candied sprinkles (optional): for pops of color choose festive shapes for special occasions
Instructions
- Prep Baking Sheet:
- Line a large cookie sheet with parchment paper so the cookies lift off easily and have perfect bottoms
- Beat Butter:
- Mix room temperature butter using a stand mixer or hand mixer at medium speed for 2 to 3 minutes until it becomes noticeably lighter in color and creamy. This step is essential for an airy dough
- Cream Sugar Into Butter:
- Add powdered sugar to the whipped butter and continue mixing until the mixture is fluffy pale and very smooth about 2 minutes. Scrape down the bowl as needed to keep the texture even
- Add Vanilla:
- Blend the vanilla extract in until the dough smells beautiful and the flavor is distributed
- Incorporate Dry Ingredients:
- Add the flour and cornstarch to the creamed butter and mix on low speed. Only mix until the flour disappears to keep the cookies delicate. If needed gently knead the dough to bring it together
- Test and Adjust Piping Consistency:
- Place a spoonful of dough into a piping bag fitted with a large open star tip. Gently try to pipe a swirl. If it is too stiff transfer the dough back to the bowl and mix in a teaspoon or two of heavy cream until it pipes effortlessly
- Pipe and Chill Cookies:
- Pipe swirls onto the parchment lined tray with a couple inches in between. Chill the tray in the refrigerator for 30 minutes so the cookies keep their shape in the oven
- Bake to Perfection:
- Preheat your oven to 350 degrees F. Bake the cookies for 8 to 10 minutes just until the edges are set and turn a light golden hue. Do not let the tops get dark to maintain the classic look
- Cool and Dip:
- Allow cookies to cool on the baking sheet. For a dipped finish gently melt chocolate in 20 second bursts in the microwave stirring after each session. Dip each cookie halfway and lay on parchment add sprinkles before the chocolate sets
I always favor the butter in this recipe and try to pick the best tasting European style for an extra rich outcome. Watching my kids swirl the dough onto baking trays is one of my favorite holiday moments.
Storage Tips
Once cooled store these cookies in a tightly sealed tin or container at room temperature. They keep their crisp bite for up to one week. If dipped in chocolate ensure the chocolate is completely set before stacking to avoid sticking. For longer storage layer them with parchment in the freezer and enjoy for months.
Ingredient Substitutions
If you run out of cornstarch you can use additional flour but the cookies may be slightly less tender. Gluten free all purpose blends work well for a wheat free version just watch the piping consistency. Almond extract can replace half the vanilla for a different flavor. If you do not have heavy cream milk can loosen the dough though the final cookies may be less rich.
Serving Suggestions
Pair these butter cookies with coffee or tea for a simple and elegant treat. Add them to holiday cookie tins along with favorites like spritz or gingerbread. Serve alongside ice cream or pudding for an easy dessert. These cookies are also perfect for cookie exchanges or as part of a festive charcuterie style dessert board.
Cultural Context
Danish butter cookies are a beloved holiday tradition in Denmark and around the world. Traditionally gifted in decorative tins they symbolize warmth and togetherness. The swirled pastry shape is iconic and rolling or piping the dough is a family activity in many Danish homes during the festive season.
Seasonal Adaptations
Swirl orange or lemon zest in with the sugar for a spring update. Sprinkle with colored sugars in pastel shades for Easter or bold red and green for Christmas. Top with flakes of sea salt or chopped toasted nuts after dipping in chocolate.
These cookies are an annual favorite in my house and always make holiday gatherings extra special. Share a batch and you'll instantly spread some cheer!
Common Recipe Questions
- → How do I achieve the iconic piped shape?
Use a large open star piping tip and pipe the dough onto parchment-lined baking sheets. If the dough is too firm, add a small amount of heavy cream to loosen it for easier piping.
- → Why chill the cookies after piping?
Chilling firmes up the dough, helping the cookies hold their shape while baking and resulting in cleaner, defined edges.
- → Can I use salted butter in this method?
Yes, but consider omitting any additional salt to maintain a balanced flavor without over-salting the dough.
- → What are some chocolate dipping tips?
Gently melt your chocolate in short intervals, stirring often to avoid burning. Dip only half the cooled cookie and allow excess chocolate to drip off before placing on parchment to set.
- → How should I store these cookies for best freshness?
After the chocolate has set, store the cookies in an airtight container at room temperature for up to a week.