Yield: 40 Cookies
Danish Butter Cookies
This easy recipe for Danish Butter Cookies is sure to be your new holiday favorite! Pretty swirls of soft buttery dough bake into crisp, meltaway cookies, dipped in chocolate and dressed with sprinkles.
Ingredients
For the Cookies
- 1 cup (2 sticks) butter
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 2 ½ cups all-purpose flour, sifted
- ¼ teaspoon salt
For the Icing
- 1 cup semi-sweet chocolate chips
- 1 tablespoon butter
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Instructions
- Heat the oven to 375°F. Line two cookie sheets with parchment paper, and set aside.
- In a large bowl, cream the butter, sugar, and vanilla extract, until light and fluffy. Add the egg and beat until well combined.
- Add the all-purpose flour and salt, and mix thoroughly until the dough comes together.
- Transfer the dough into a piping bag with a size 1M star tip. Pipe the cookies onto a greased cookie sheet, leaving a little space between each cookie for spreading.
- Bake for 8 - 10 minutes, until the edges of the cookies are just starting to brown. Remove the cookies from the oven, and let rest for 5 minutes before transferring the cookies to a cooling rack to finish cooling.
- Once the cookies have cooled completely, make the chocolate icing. Place the chocolate chips and butter in a microwave-safe bowl. Heat at 50% in 30-second bursts, stopping to stir each time, until it reaches a smooth consistency.
- Dip each cookie into the melted chocolate icing, and place on a piece of parchment paper or wax paper. Decorate with sprinkles, if desired. Let cool until the chocolate is set, about 30 minutes.
- Store the cookies in an airtight container at room temperature for up to one week.
Notes
Storage: You can store Butter Cookies in an airtight container for up to a week. If you have not added icing, they will keep frozen for about 2 months.
You can enjoy them warm, fresh out of the oven, or cooled down to room temperature, or chilled. Sometimes we just can’t wait and sneak a few cookies while they’re still warm.
The dough does take some muscle to pipe. Make sure the piping tip you are using is big enough for the cookie dough to move through. If the tip is too small, it is almost impossible to get any dough out, no matter how hard you squeeze.
Be careful not to overheat the chocolate when you are melting it for the icing. Once chocolate becomes overheated, it starts to thicken up and can’t be used.
Nutrition
Serving: 1, Calories: 64kcal, Carbohydrates: 11g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Cholesterol: 5mg, Sodium: 18mg, Sugar: 5g