Danish Butter Cookies
Who doesn’t love Danish Butter Cookies? The name says it all, “butter”.
Several years ago Dale and I bought a cookie press. It changed our world. We made butter cookies by the hundreds. Every cookie was the same and came out perfectly. Perfectly, that is, if the butter wasn’t too warm or too cold and if the press was working correctly.
The truth is a cookies press is a nice tool but with a little practice, piping the cookies is easier and more impressive.
You can change the flavorings to create different cookies. I like to add almond extract.
If you make this recipe, snap a picture and post to Instagram and add #dougbakes
Danish Butter Cookies
These simple little cookies appear on store shelves around the holidays, but baking them yourself produces a rich buttery cookie that is perfect all year round.
Ingredients
- 2 sticks salted butter, softened
- 1 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 2 1/2 cups all-purpose flour
- Plain cake decorators sugar for coating
Instructions
-
Preheat oven to 325 degrees.
-
In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and confectioners' sugar on medium speed until light and fluffy, about 3 minutes.
-
Add vanilla and egg, beat until just combined. Slowly add flour, and beat until well incorporated. Transfer dough to a pastry bag fitted with a 7/16-inch star tip.
-
Pipe 2 1/2-inch rings onto parchment paper-lined baking sheets, spaced 2 inches apart. Sprinkle cookies with plain decorators sugar.
-
Bake until lightly golden around edges but still light on top, about 20 minutes.
Transfer sheets to wire racks; let cool completely.