danish butter cookies

Danish Butter Cookies

danish butter cookies

Danish Butter Cookies

These Danish butter cookies that you can get at Christmas in the little blue tins. A simple recipe, that makes great tasting piped cookies.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 10 minutes
Course Biscuits
Servings 36 pieces
Calories 300 kcal


  • 1/2 cup granulated sugar, granulated sugar for sprinkling
  • 1/4 tsp salt
  • 1 egg
  • 2 cups plain flour
  • 1 1/2 tsp vanilla extract


  • Preheat oven to 180C. or 350 F. Line two baking trays with baking paper.
  • Beat butter and sugar until light and fluffy . Add the salt , vanilla and egg. Mix till combined for 1 minute. Reduce speed to low and gradually add the flour until combined. Give a final few stirs with a rubber spatula, to make sure all flour is incorporated ( dough will be thick).
  • Transfer dough to a decorating bag fitted with a large open star tip. Pipe the dough into 2-inch circles on the baking paper. Sprinkle the sugar over top. Put piped cookies in the fridge to harden slightly, so cookies don’t flatten out.
  • Bake one tray at a time, until light golden brown, 13-15 minutes. Times will vary on your oven. Allow to cool completely before storing or serving.


  • Use good quality butter. These cookies can be stored in an airtight container at room temperature for up to a week, or frozen for 3 months.
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