Danish Salted Butter Cookies Recipes

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DANISH BUTTER COOKIES

Just like the ones sold in those iconic blue tins but Martha's are even tastier! The secret is using the best-quality salted butter you can find.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 20

Number Of Ingredients 5



Danish Butter Cookies image

Steps:

  • 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, and beat to combine. Gradually add flour, and beat until well incorporated. Transfer dough to a pastry bag fitted with a 7/16-inch star tip (such as Ateco #825).
  • Pipe 2 1/2-inch rings onto parchment-lined baking sheets, spaced 2 inches apart. Bake, rotating halfway through, until lightly golden around edges but still light on top, about 20 minutes. Transfer sheets to wire racks; let cool completely.

1 cup (2 sticks) best-quality salted butter, room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
1 large egg
2 1/2 cups unbleached all-purpose flour

DANISH SALTED-BUTTER COOKIES

Using chilled butter and freezing the cookies before baking encourages clean, tidy edges.

Provided by Alison Roman

Categories     Bon Appétit     Dessert     Christmas     Kid-Friendly     Cookies     Vanilla     Butter     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 24

Number Of Ingredients 8



Danish Salted-Butter Cookies image

Steps:

  • Combine butter and granulated sugar in a large bowl; scrape in vanilla seeds and discard pod. Using an electric mixer on high speed, beat until very light and fluffy, about 5 minutes. Beat in 1 egg. Reduce speed to low; gradually mix in 2 cups flour. Form dough into a 3/4"-thick disk. Wrap in plastic and chill until firm, about 2 hours.
  • Place racks in upper and lower thirds of oven and preheat to 350°F. Let disk of dough sit at room temperature until slightly softened, about 5 minutes. Roll out on a lightly floured sheet of parchment paper, shifting often on sheet and dusting with more flour as needed to keep from sticking, until about 3/8" thick.
  • Punch out rounds with large cutter; punch out centers with smaller cutter. Transfer to parchment-lined baking sheets, spacing 1 1/2" apart. Pat scraps into a 3/4"-thick disk. Chill 15 minutes.
  • Beat remaining egg in a small bowl with 1 tsp. water; brush cookies with egg wash; sprinkle with sanding sugar. Freeze 10 minutes. Bake, rotating baking sheets halfway through, until edges are golden brown, 10-15 minutes. Transfer to wire racks; let cool. Repeat with scraps and remaining egg wash and sanding sugar.
  • Do Ahead
  • Dough can be made 1 month ahead; freeze. Cookies can be baked 2 days ahead; store airtight at room temperature.

1 cup (2 sticks) chilled salted butter, cut into pieces
3/4 cup granulated sugar
1 vanilla bean, split lengthwise
2 large eggs
2 cups all-purpose flour, plus more
1 cup white sanding sugar
Special equipment:
A 3"-diameter and a 1 1/2"-diameter fluted cookie cutter

DANISH BUTTER COOKIES RECIPE BY TASTY

A Christmas classic you'll love making at home, these crispy butter cookies come in different shapes, and textures including shredded coconut and a pretzel shaped topped with crunchy sparkling sugar.

Provided by Tikeyah Whittle

Categories     Desserts

Time 55m

Yield 48 cookies

Number Of Ingredients 9



Danish Butter Cookies Recipe by Tasty image

Steps:

  • Preheat the oven to 350°F (180°C). Line 6 baking sheets, or as many as you have, with parchment paper.
  • In a large bowl, cream the powdered sugar and butter with an electric hand mixer on medium-high speed until well combined and fluffy, 2-3 minutes.
  • Add the eggs, egg yolks, and vanilla. Beat until well combined and the batter is mostly smooth.
  • Gradually add the salt and flour, beating on low speed between each addition, until well combined, scraping down the sides of the bowl with a rubber spatula as needed.
  • Divide the dough evenly into 3 portions. Each portion of dough should be about 13.5 ounces.
  • Add the shredded coconut to 1 portion of dough and mix with your hands to combine. Portion the coconut dough into ½-ounce pieces and roll into balls. Place on 2 of the prepared baking sheets, spacing evenly. Using your fingers, gently press down on the tops of the dough rounds to create a flattened top. Transfer to the refrigerator if not baking immediately.
  • Transfer another portion of dough to a piping bag fitted with a large star piping tip. Pipe 2-inch (5 cm) circles of dough directly onto 2 of the prepared baking sheets, spacing evenly. Transfer to the refrigerator if not baking immediately.
  • Transfer the remaining portion of dough to a small piping bag fitted with a medium (¼-inch) round piping tip. Pipe 2-inch wide pretzel shapes directly onto the 2 remaining prepared baking sheets, spacing evenly. Sprinkle the pretzels with the sparkling sugar.
  • Working in batches, bake the cookies for 12-15 minutes, until just golden brown.
  • Enjoy!

Nutrition Facts : Calories 138 calories, Carbohydrate 13 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, Sugar 3 grams

1 cup powdered sugar
1 lb unsalted butter, room temperature
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
½ teaspoon kosher salt
4 cups all purpose flour
½ cup unsweetened shredded coconut
2 tablespoons sparkling sugar

DANISH BUTTER COOKIES

Ah, the holidays: that wonderful time of the year marked by an ubiquity of iconic blue tins filled with those delicate, buttery Danish shortbread cookies. Declare your love for the Dansk® by adding your personal twist to this homemade version! Cookies can be made 1 day ahead and stored in an airtight container before dipping in chocolate. Yes, chocolate! Get excited.

Provided by TheOtherJuliaGulia

Categories     World Cuisine Recipes     European     Scandinavian

Time 2h35m

Yield 84

Number Of Ingredients 8



Danish Butter Cookies image

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C), with racks in the upper and lower third. Line 2 large baking sheets with parchment paper.
  • Whisk flour, sugar, and baking soda together in a large bowl. Set aside.
  • Beat butter using the paddle attachment of an electric mixer on medium-high speed until fluffy, about 1 1/2 minutes. Gradually add flour mixture and beat on medium-low speed until just combined, about 2 minutes. Divide dough into quarters.
  • Working with one quarter at a time, roll dough between 2 large sheets of parchment until 1/8-inch thick. Chill between the parchment on a baking sheet until firm, about 15 minutes.
  • Cut out enough cookies to fill the 2 baking sheets with 2-by-1 1/2-inch rectangles or your desired shapes. Arrange 1 inch apart on the sheets. Brush tops of cookies with some of the egg and sprinkle evenly with a portion of turbinado sugar. Keep unused dough in the fridge.
  • Bake cookies, 2 sheets at a time, until pale golden, 14 to 15 minutes, rotating pans after 7 minutes. Let cookies cool on sheets for about 5 minutes, then carefully move them to a wire rack to cool completely before dipping. Cut, brush, and bake the remaining cookie dough in the meantime.
  • Place chocolate in a microwave-safe bowl. Microwave on high for 30-second intervals until melted and smooth, about 1 1/2 minutes. Either dip cookies halfway in chocolate mixture and let excess drip off, or use a fork and drizzle chocolate Jackson Pollack-style over cookies over a parchment-lined baking sheet. Sprinkle salt over chocolate. Let rest until chocolate sets, about 1 hour.

Nutrition Facts : Calories 90.2 calories, Carbohydrate 10.1 g, Cholesterol 13.8 mg, Fat 5.4 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 3.3 g, Sodium 143.1 mg, Sugar 5.4 g

4 cups all-purpose flour
¾ cup white sugar
1 teaspoon baking soda
1 pound unsalted Danish butter (such as Lurpak® or Plugrá®), room temperature
1 large egg, beaten
1 cup turbinado sugar
1 (8 ounce) package semisweet chocolate bar (such as Ghirardelli®), chopped
2 tablespoons flaky sea salt

DANISH BUTTER COOKIES

These staple Christmas cookies, often sold in a decorative blue tin at the grocery store, are similar to sweetened, crispy shortbread but with an unbelievable vanilla-almond flavor. Our homemade version is even better-- soft on the inside, crispy on the outside, with a fresher, lighter and more delicate taste than the industrial made treats. You can serve them plain, or jazz them up with melted chocolate and sprinkles or a maraschino cherry in the middle to give you all the holiday feels.

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 24 cookies

Number Of Ingredients 8



Danish Butter Cookies image

Steps:

  • Preheat the oven to 350 degrees F.
  • Beat the butter and sugar in a stand mixer fitted with the paddle attachment at medium speed until light and fluffy, about 5 minutes. Mix in the milk, vanilla extract, almond extract and egg.
  • Reduce the speed to low and mix in the flour and salt until just combined. Transfer the dough to a pastry bag fitted with a large star tip. Pipe 2-inch circles spaced 2 inches apart onto two ungreased baking sheets. Chill until firm, about 30 minutes.
  • Bake until the cookies are just set and the bottoms are slightly golden brown, 12 to 14 minutes. Transfer the cookies to a wire rack to cool completely, about 30 minutes. The cookies can be stored in an airtight container for up to 1 week.

2 sticks (16 tablespoons) unsalted butter, at room temperature
2/3 cup granulated sugar
1 tablespoon whole milk
2 teaspoons pure vanilla extract
1 teaspoon almond extract
1 large egg
2 1/4 cups all-purpose flour (see Cook's Note)
1/4 teaspoon kosher salt

DANISH BUTTER COOKIES

Make and share this Danish Butter Cookies recipe from Food.com.

Provided by YummySmellsca

Categories     Dessert

Time 40m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 8



Danish Butter Cookies image

Steps:

  • Heat the oven to 350°F.
  • Beat together the butter, shortening, sugar, and extracts until fluffy, about 3 minutes.
  • Add the flour, milk, and salt and beat on low speed until just combined.
  • Scrape into a piping bag fitted with a 1⁄2-inch star tip and pipe 2-inch swirl or wreath shapes onto parchment paper lined baking sheets, at least 2 inches apart.
  • Bake until lightly golden on the bottom, about 14 to 16 minutes.
  • Cool on baking sheet for 2 minutes, then remove and cool on a rack.

Nutrition Facts : Calories 76.3, Fat 4.2, SaturatedFat 1.8, Cholesterol 5.3, Sodium 50, Carbohydrate 8.1, Fiber 0.3, Sugar 0.2, Protein 1.2

1/4 cup unsalted butter, softened (ideally European-style)
1/4 cup butter-flavoured shortening
2/3 cup vanilla sugar
2 teaspoons vanilla extract
1/2 teaspoon butter flavoring (optional)
2 cups all-purpose flour
1/4 cup plus 2 tablespoons whole milk
1/2 teaspoon kosher salt

DANISH BUTTER COOKIES

Make and share this Danish Butter Cookies recipe from Food.com.

Provided by Laka

Categories     Dessert

Time 50m

Yield 20 cookies, 10 serving(s)

Number Of Ingredients 11



Danish Butter Cookies image

Steps:

  • Sift flour with baking powder, add chopped butter, sugar, vanilla sugar, pinch of salt, eggs and grated lemon peel. Mix to combine and knead into the dough.
  • Wrap the dough with plastic wrap and let it sit for 30 minutes in the refrigerator.
  • On a working desktop or a silicone mat sprinkled with sugar roll out with a rolling pin 5 mm thick dough. Brush with water and sprinkle with sugar. With a palm of your hand lightly press sugar into the dough. Cut into desired shapes with a cookie cutter.
  • Place cookies onto a baking sheet lined with parchment paper or a silicone baking sheet. Bake 10 - 12 minutes at 180 ° C. They are done when the ends become slightly golden.
  • Cool and put in a tightly closed metal container. They will keep for several weeks.

Nutrition Facts : Calories 580.1, Fat 30.1, SaturatedFat 18.4, Cholesterol 130.6, Sodium 476.1, Carbohydrate 71.4, Fiber 1.4, Sugar 32.7, Protein 7.3

500 g flour
24 g baking powder (2 packets)
350 g butter, cold
250 g sugar
1 vanilla sugar
1 pinch salt
3 eggs
1 grated lemon, zest of
3 -4 tablespoons sugar, for sprinkling
3 -4 tablespoons water
3 -4 tablespoons sugar, for sprinkling

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  • Combine butter and granulated sugar in a large bowl; scrape in vanilla seeds and discard pod. Using an electric mixer on high speed, beat until very light and fluffy, about 5 minutes. Beat in 1 egg. Reduce speed to low; gradually mix in 2 cups flour. Form dough into a ¾"-thick disk. Wrap in plastic and chill until firm, about 2 hours.
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