Danish Butter Cookies
87kcal
Ingredients
- 1 cup unsalted butter (227 g) softened to about 65°F / 18°C
- 2/3 cup powdered sugar (80 g)
- 1/4 teaspoon fine salt
- 1 large egg room temperature
- 2 teaspoons vanilla extract (10 ml) or vanilla bean paste
- 2 1/4 cups all-purpose flour (280 g) spooned and leveled
- 2 tablespoons cornstarch (16 g)
- 2 tablespoons coarse or sanding sugar (25 g) for sprinkling
Equipment
- Stand or hand mixer
- 2 baking sheets lined with parchment
- Heavy-duty piping bag
- Large open star tip (Wilton 1M or Ateco 827)
Method
- Beat the softened butter, powdered sugar and salt on medium speed for about 2 minutes, until pale and fluffy.
- Add the egg and vanilla and beat until smooth. Scrape down the bowl.
- Whisk the flour and cornstarch together, add to the bowl and mix on low just until no dry streaks remain.
- Spoon the dough into a sturdy piping bag fitted with a large open star tip, filling it only halfway.
- Pipe 2-inch rings, swirls or S shapes onto parchment-lined baking sheets, 1 1/2 inches apart. Sprinkle with coarse sugar.
- Freeze the piped cookies for 15 minutes (or refrigerate 30 minutes). Heat the oven to 350°F (175°C).
- Bake one sheet at a time for 12 to 15 minutes, until the edges and bottoms are light golden and the tops are still pale.
- Cool on the sheet for 5 minutes, then move to a wire rack to cool completely. The cookies crisp as they cool.
Nutrition
Calories87kcalCarbohydrates9gProtein1gFat5gSaturated Fat3gCholesterol19mgSodium19mgSugar3g
Notes
Chilling: Do not skip freezing the piped cookies. It keeps the ridges sharp.
Almond version: Replace 1/2 cup (60 g) of the flour with 1/2 cup (50 g) almond flour and add 1/4 tsp almond extract.
Storage: Airtight tin at room temperature up to 2 weeks; freeze baked cookies up to 3 months.
Make ahead: Freeze piped unbaked cookies, then bag them. Bake from frozen, adding 1 to 2 minutes.
Nutrition is an estimate per cookie.