Danish Butter Cookies

Name: Danish Butter Cookies
Total time: 2700 s
Yield: 30 cookies
Cuisine: American
Ingredients: 225 g Unsalted butter, softened; 115 g Granulated sugar; 0.25 tsp Salt; 1 Large egg, room temperature; 1 tbsp Vanilla extract or vanilla bean paste; 284 g All-purpose flour; 2 tbsp Granulated sugar (for sprinkling)

Fabio @fsan

Sao Paulo / Bristol

who doesn't like butter cookies?

Fabio @fsan

Sao Paulo / Bristol

who doesn't like butter cookies?

Saved

Ingredients

45 minutes

30 cookies

225 gUnsalted butter, softened
115 gGranulated sugar
0.25 tspSalt
1Large egg, room temperature
1 tbspVanilla extract or vanilla bean paste
284 gAll-purpose flour
2 tbspGranulated sugar (for sprinkling)

Saved

Steps

45 minutes

1

Preheat oven to 165°C (325°F). Line 2 baking sheets with parchment paper.
2

In a large bowl, beat the softened butter and granulated sugar together on medium-high speed until light, pale, and fluffy.
3

Add the salt and the egg to the butter mixture. Beat until well incorporated, then mix in the vanilla extract.
4

Turn the mixer to low speed and add the all-purpose flour. Mix until just combined to ensure the cookies remain tender—do not overmix. The dough should be soft and easy to pipe.
5

Transfer the dough into a large piping bag fitted with a large open star nozzle. Pipe the dough onto the prepared baking sheets in circles or swirls, spacing them about ½ inch apart.
6

Sprinkle a little granulated sugar over the top of each piped cookie for the classic finish.
7

Bake for approximately 15 minutes, or until the cookies are a light golden brown.
8

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.