Danish butter cookies are ultra-buttery and tender. Dip them in sweet melted chocolate and decorate them with your favorite sprinkles, and they’re a guaranteed crowd-pleaser!
- 1 cup (224g) unsalted butter, room temperature
- 2/3 cup (138) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups (293g) all purpose flour
- 1/2 teaspoon salt
- 1–3 teaspoons milk
- 6–8 ounces melting chocolate
- Sprinkles, optional
- Preheat oven to 350°F (180°C). Line baking sheets with silicone baking mats or parchment paper.
- Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy, about 3-4 minutes. You should be able to see the mixture lighten in color and get a creamy texture and know it’s ready.
- Add the egg and mix until well combined.
- Add the vanilla extract and mix until well combined.
- Add the flour and salt and mix until the dough is just combined, then remove the bowl from the mixer and finish combining with a rubber spatula, if needed. Do not over mix.
- Add milk a teaspoon at a time as needed to get a pipeable consistency. The best way to test this is to put a little bit in a piping bag and see if it pipes. You don’t want to add milk if you don’t need it, because then the cookies will spread more.
- Pipe the cookies onto the prepared baking sheet. I used Ateco tip 825 and found that to be the best size. I recommend an open star tip, as opposed to a closed star. You don’t want it to be too big or your cookies will spread more.
- Bake cookies for about 8-10 minutes, or just before they turn golden on the edges. Timing can vary by oven as well as the size of your piping tip and the size of cookie it makes.
- Remove cookies from the oven and allow to cool on the baking sheet for 2-3 minutes, then transfer to a cooling rack to finish cooling.
- To dip the cookies in chocolate, melt the chocolate according to the package directions.
- Dip about half of each cookie into the chocolate and then shake off the excess. Place on parchment paper to dry and add the sprinkles of your choice, if desired.
- Be careful not to over-measure your flour. Too much flour can lead to a thick cookie dough that’s hard to pipe and dry cookies. A food scale is always the best way to ensure it’s accurate.
- To store. Once the chocolate has set on your cookies, store them in an airtight container on the counter. They’re best if eaten within 5-7 days. I recommend saving at least a few cookies for the day after you bake them, because they taste even better after sitting overnight!
- To freeze. These cookies are freezer-friendly if you want to store them long-term. You can store the cookies with the chocolate and sprinkles already on or add them later so that they look more fresh. Frozen butter cookies will last for up to 3 months! Just thaw them out in the fridge before enjoying.
- Serving Size:
- Calories: 147
- Sugar: 8.7 g
- Sodium: 48.7 mg
- Fat: 8.7 g
- Carbohydrates: 15.9 g
- Protein: 1.7 g
- Cholesterol: 24 mg