danish butter cookies

Danish Butter Cookies

Danish butter cookies….does that ring a bell? 😉 I’m sure everyone has a box of Danish butter cookies at home that are instead filled with sewing supplies! Haha now you can make them at home whenever you crave for these soft, crisp, buttery cookies. This recipe is adapted from my mom’s delicious butter cake recipe and I was so excited to finally make these – something that I’ve been planning for over a year! These cookies are sure to make your Christmas season brighter and help you fight those pandemic blues! May your box always be filled with cooking and not sewing supplies! 🙂

Ingredients: (makes approx. 20 cookies)

  • Unsalted butter – 1 cup (softened at room temperature)
  • Sugar – ½ cup 
  • Vanilla essence – 2 teaspoons or vanilla extract – 1 teaspoon 
  • Egg – 1 large 
  • All purpose flour (maida) – 2 cups 


  1. Preheat the oven to 350 degrees Fahrenheit (180 degrees C) and line a large baking tray with parchment paper/butter paper. Brush a few drops of vegetable or canola oil over the parchment paper and keep aside. 
  2. In a large mixing, add in the softened butter. If the butter is hard do not melt it in the microwave as it will change the consistency of the cookies. So remove the butter from the fridge beforehand and let it sit on your kitchen counter for about 30 minutes to an hour before using it. 
  3. Using an electric hand mixer beat the butter until pale and fluffy. Add in the sugar and the vanilla and beat together until they are well combined and the mixture is creamy. 
  4. Incorporate the egg into the butter mixture and whisk well. 
  5. Slowly add in the flour and whisk until the dough is creamy with no lumps. Do not overmix! 
cookie dough
This is the consistency of the dough
  1. Transfer the dough into the piping bag with a star tip nozzle as attachment and make swirls onto the prepared baking tray. Using a round tip nozzle, try drawing pretzel shaped cookies onto the baking tray. OR if you don’t have a piping bag or piping nozzle, use a small spoon to scoop out the dough and lay them on the baking tray. Using the back end of the spoon, adjust the shapes and sizes according to your liking. 
danish butter cookies
pipe them into swirls on the baking tray
  1. Bake in the preheated oven for 12-15 minutes until the bottom of the cookies are golden. Let the cookies cool on the baking tray before transferring them to a box. Cookies are soft when removed from the oven but they firm up as they cool. So don’t lose your patience! 😉 
  2. Store in an airtight container in a cool place. It doesn’t need to be refrigerated and holds fresh for up to 10 days.
butter cookies

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