Danish Butter Cookies Recipe
Danish Butter Cookies
Flavors of Denmark

Prep. time: 20 minutes
Resting time: 2 hours
Cooking time: 10 minutes

Difficulty: Easy
Chef's Note

Do you love the Danish butter cookies sold in decorative tins during the holidays? They're so easy, you can make your own homemade version of these iconic treats.

The delicate texture of these cookies is the result of a combination of two different flours: all-purpose and almond flour.

Everyone will appreciate the time and thought you put into making and sharing these edible gifts.

Decorating ideas
Why not turn your cookies into decorations for your Christmas tree? In step 8, simply use a wooden skewer or chopstick to make a hole in the top of each cookie so you can attach a ribbon once they're baked. 

Another idea: pile up 3 or 4 cookies and tie them up with a ribbon. Place a little gift on each of your guest's plates. They'll appreciate this little gourmet treat!

Hints and tips
Danish cookies are served plain, but if you wish to ice them, combine 100 g icing sugar with a little orange juice and zest - just enough to create a spreadable, but not runny, consistency. 

For about 20 cookies

- 150 g butter at room temperature
- 200 g flour
- 1 tsp. baking powder
- 50 g sugar
- 2 packets of vanilla sugar
- 1 orange
- 1 egg

Icing (optional)
- 100 g icing sugar
  1. Zest the orange on a fine grater.
  2. Combine the dry ingredients in a bowl: flour, almong powder, baking powder and both sugars.
  3. Make a well in the center and add the beaten egg.
  4. Add the butter in small pieces along with the zest and combine everything with your fingers until smooth.
  5. Wrap the dough in plastic wrap and refrigerate at least 2 hours.
  6. Preheat the oven to 190° C / 375° F.
  7. Roll the dough out to 5 mm and cut out cookies using a cutter of your choice. 
  8. Place the cookies on a parchment-lined baking sheet.
  9. Bake for 8-10 minutes until lightly golden, although traditionally they should be very pale.
  10. Cool on a rack.
More recipe ideas

Photo: ID 24298464 / Ivan Dzyuba / MSCOM

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