Homemade Danish butter cookies are the perfect treat to share and give as edible gifts! Make your own tin with different unique piped designs.
ingredient
- 1 cup unsalted butter, softened to 60 to 65°F (16 to 18°C)
- ½ cup granulated sugar
- ¼ teaspoon kosher salt
- ½ vanilla bean, seeds scraped
- 1 large egg
- 2 cups all-purpose flour, measured then sifted
Directions
- Preheat the Oven – Position the rack in the center of the oven. Preheat to 350°F (177ºC). Line two large sheet trays with parchment paper and set aside.
- Make the Dough – Using the paddle attachment on a stand mixer, cream the butter and sugar on medium speed until light and fluffy, about 1 minute. Add salt, vanilla, and egg. Mix on medium speed until combined, about 1 minute.
- Scrape down the sides of the bowl as needed. Gradually add the flour to the bowl, mixing on low speed for about 1 minute.
- Pipe the Cookies – Scrape the dough into a piping bag fitted with a 1⁄2" star tip or desired tip. Pipe 1 ½ to 2" pretzel or wreath shapes onto the parchment paper-lined sheet trays, at least 2" apart.
- If desired, sprinkle the tops of the cookies with granulated sugar or large coarse sparkling sugar.
- Bake – Bake one tray at a time. Bake until cookies are lightly golden on the bottom, about 11 to 13 minutes.
- Let Them Cool – Leave the cookies on the baking sheet for 3 minutes, then transfer them to a wire rack to cool completely.
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