Description
This Danish Butter Cookies recipe delivers classic, crisp, buttery cookies with a light golden finish, perfect for any occasion. The dough is piped into elegant swirls and baked to perfection, then dipped in melted chocolate and decorated with colorful sprinkles for an irresistible treat with a delightful texture and rich flavor.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, room temperature
- ⅔ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 2 teaspoons milk (adjust as needed)
Decoration
- 3 oz semi-sweet or milk chocolate
- 3 tablespoons sprinkles
Instructions
- Cream Butter and Sugar: Using a stand mixer with a paddle attachment or a hand mixer, cream together 1 cup unsalted butter and ⅔ cup granulated sugar for several minutes until the mixture is light and airy.
- Add Egg and Vanilla: Add the large egg and 1 teaspoon vanilla extract to the creamed mixture and beat until well combined.
- Incorporate Dry Ingredients: Slowly add 2 cups all-purpose flour and ¼ teaspoon salt, mixing on low speed until just combined to form the dough.
- Add Milk: Mix in 2 teaspoons of milk to achieve a pipeable yet firm dough consistency. Add more milk sparingly if the dough is too thick.
- Pipe the Dough: Transfer the dough to a piping bag fitted with a large tip (preferably Ateco 849 or Ateco 826) and pipe 2-inch swirls onto a baking sheet without parchment paper, spacing them about 3 inches apart.
- Chill the Dough: Refrigerate the piped cookies for 15-20 minutes to help them maintain shape during baking.
- Preheat Oven and Bake: Preheat the oven to 350°F (175°C) and bake the cookies for approximately 15 minutes, or until the edges are golden brown.
- Cool the Cookies: Remove the baking sheet from the oven and allow the cookies to cool on it for 10 minutes before transferring them to a wire rack to cool completely.
- Melt Chocolate: Chop 3 oz of semi-sweet or milk chocolate and melt it using a double boiler or microwave in 20-second increments, stirring thoroughly between intervals.
- Dip and Decorate: Dip about two-thirds of each cookie into the melted chocolate, place on parchment paper, sprinkle with 3 tablespoons of sprinkles, and allow the chocolate to set completely before serving or storing.
Notes
- Use a wide piping tip like Ateco 849 or Ateco 826 for easier piping of thicker dough, which helps cookies keep their shape better during baking.
- If you only have a smaller piping tip such as Wilton 1M, add more milk to thin out the dough, but be aware this may cause cookies to spread more while baking.
- Pipe directly onto the baking sheet without parchment paper so the cookies stick better while baking.
- If the dough is too thick to pipe easily, add 1-2 teaspoons of milk and mix again before piping.
- Always refrigerate piped cookies before baking to prevent spreading and maintain shape.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 20mg
