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Danish Butter Cookies (Classic) Recipe

Danish Butter Cookies (Classic) Recipe
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★★★★★

4.7 from 12 reviews

Classic Danish Butter Cookies with a rich, buttery flavor and crisp texture, delicately piped into swirls and optionally dipped in smooth white chocolate with various toppings for a delightful treat.

Ingredients

Scale

Cookie Dough

  • 250g unsalted butter (room temperature)
  • ¾ cup (150g) powdered sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2½ cups (315g) all-purpose flour
  • ¼ tsp salt

White Chocolate Dip

  • 200g white chocolate (good quality)
  • 1 tsp vegetable oil or cocoa butter (for shine & smoothness)

Optional Toppings

  • Crushed almonds
  • Desiccated coconut
  • Sprinkles

Instructions

  1. Preheat and Prepare: Preheat your oven to 170°C (340°F) and line a baking tray with parchment paper to prevent sticking and ensure easy cleanup.
  2. Cream Butter and Sugar: In a bowl, cream the room temperature unsalted butter together with powdered sugar until the mixture becomes pale, smooth, and fluffy, which helps create a light texture in the cookies.
  3. Add Egg and Vanilla: Beat in the large egg and vanilla extract thoroughly to combine, adding moisture and enhancing flavor.
  4. Mix Dry Ingredients: Gradually add the all-purpose flour and salt to the wet mixture, stirring just until a soft dough forms. Avoid overmixing to keep cookies tender.
  5. Pipe the Dough: Transfer the dough into a piping bag fitted with a star-shaped nozzle and pipe decorative swirls onto the prepared baking tray, spacing them adequately to allow for slight spreading during baking.
  6. Bake Cookies: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges turn a light golden brown. This ensures a crisp yet tender texture.
  7. Cool Completely: Remove the cookies from the oven and let them cool entirely on a wire rack before dipping to maintain their shape and texture.
  8. Melt White Chocolate: Gently melt the white chocolate using a double boiler or microwave in short bursts, stirring frequently to prevent burning.
  9. Add Oil for Texture: Stir in vegetable oil or cocoa butter into the melted chocolate to achieve a smooth, shiny consistency perfect for dipping.
  10. Dip Cookies: Dip one side of each cooled cookie into the white chocolate, coating it evenly.
  11. Add Optional Toppings: Immediately sprinkle with crushed almonds, desiccated coconut, or sprinkles for added flavor and decorative appeal.
  12. Set Chocolate: Place the dipped cookies back onto parchment paper and allow the chocolate to set at room temperature or refrigerate for 5 to 10 minutes for quicker setting.

Notes

  • Ensure butter is softened but not melted for proper creaming with sugar.
  • Use good quality white chocolate for dipping for the best flavor and texture results.
  • Don’t overmix the dough to avoid tough cookies.
  • Cookies can be stored in an airtight container at room temperature for up to one week.
  • For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
  • Be careful not to overbake to keep cookies tender and crisp without becoming hard.

Nutrition

Keywords: Danish butter cookies, butter cookies recipe, classic cookies, white chocolate dipped cookies, homemade cookies, Danish dessert

Find it online: https://maicook.com/danish-butter-cookies-classic-recipe/