Danish Butter Cookies

5 from 8 votes

Danish butter cookies are made with a few simple ingredients and are so buttery and delicious. If you like the cookies that come in tins, you'll love these!

Prep Time15

Cook Time14

Total Time29

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 133kcal

Author: Brandy Nelson

Ingredients

1 cup butter room temperature
¾ cup powdered sugar
½ teaspoon vanilla
½ teaspoon almond extract
2 cups flour
4 Tbsp. milk

Supplies

Large star tip (at least .5" wide)
Frosting bag

Instructions

Preheat oven to 350 degrees
Combine butter, powdered sugar, and extracts in a large bowl with an electric mixer until well combined and fluffy.
Note: Make sure that the butter is room temperature, not chilled.
Add flour. Mix thoroughly.
Add milk and mix. The dough might look crumbly, but it will come together just fine.
Scrape the bowl with a rubber spatula and press the dough together.
Fit a sturdy pastry bag (if using a disposable bag, double it up for strength) with a large star tip. Add a few spoonfuls of cookie dough.
Note: DO NOT fill the bag more than ½ full. ⅓ full is ideal. Refill the bag as needed.
Pipe cookies into a rosette shape on an ungreased baking sheet (or silpat lined baking sheet). Do not use parchment paper, as it will move around the cookie dough and won't stick to it as well as Silpat or metal.
Space cookies 2" apart.
Bake cookies for 15 minutes. Edges should be slightly golden.
Allow cookies to cool for 5 minutes then remove from baking sheets and place onto a wire cooling rack.

Video

Notes

Store cookies in an airtight container for up to 10 days. Cookies freeze well and can be stored in the freezer for up to 2 months.

Tips

Use LARGE frosting tips (at least ½" wide).
The dough is thicker than frosting, so you'll need to use more pressure to pipe the shapes.
Cookies are best eaten cold, so let them cool completely to allow them to crisp up.

Nutrition