Danish Butter Cookies Classic (Print-Friendly Version)
Buttery Danish cookies, golden baked and delicately dipped in chocolate or sprinkles for an elegant finish.
# Ingredients You'll Need:
→ Cookie Dough
01 -
255 g unsalted butter, softened
02 -
30 g powdered sugar
03 -
1 teaspoon vanilla extract
04 -
160 g all-purpose flour
05 -
8 g cornstarch
06 -
1-2 teaspoons heavy cream, as needed
→ For Dipping (Optional)
07 -
170 g dark chocolate chips or chocolate almond bark, melted
08 -
170 g white chocolate chips or white almond bark, melted
09 -
Candied sprinkles
# How to Make It:
01 -
Line a baking sheet with parchment paper to prevent sticking.
02 -
In a medium bowl, beat softened butter for 2-3 minutes until pale and creamy. Add powdered sugar and continue mixing for another 2 minutes until light and fluffy. Incorporate vanilla extract and mix thoroughly.
03 -
Add all-purpose flour and cornstarch to the butter mixture. Mix just until the flour is incorporated and a soft dough forms.
04 -
Transfer dough to a piping bag fitted with a large open star tip. Test the consistency; if the dough is too stiff, return to bowl and mix in 1–2 teaspoons heavy cream to achieve proper piping texture. Pipe desired shapes onto the prepared baking sheet.
05 -
Chill piped cookies in the refrigerator for 30 minutes. Meanwhile, preheat the oven to 175°C (350°F).
06 -
Bake cookies for 8–10 minutes until edges are lightly golden. Avoid browning the tops to preserve classic appearance. Allow cookies to cool completely on a rack.
07 -
If desired, melt chocolate or almond bark in a microwave-safe bowl, heating in 20-second intervals and stirring until smooth. Avoid overheating to prevent seizing.
08 -
Dip cooled cookies halfway in melted chocolate, then place on parchment-lined tray. Decorate with candied sprinkles before chocolate sets. Let set until firm before serving.
# Extra Information:
01 -
Use room temperature ingredients for a smoother dough and even mixing.
02 -
Chilling the piped dough helps maintain cookie shapes during baking.
03 -
Add a pinch of salt with the flour to enhance overall flavor, if desired.
04 -
Melt chocolate slowly to prevent seizing; run the cookie’s bottom along the bowl edge to remove excess coating.