Danish Butter Cookies

What you'll need

• Parchment paper
• Good quality baking sheets
• Cookie press or piping bag with star tip

Ingredients

• 225g (2 sticks) unsalted butter, softened
• 100g (½ cup) granulated sugar
• 240g (2 cups) all-purpose flour
• 1 tsp vanilla extract
• ¼ tsp salt (if using unsalted butter)
• Granulated sugar, for dusting (optional)

Instructions

1. Preheat & prepare Preheat oven to 175°C (350°F) and line baking sheets with parchment paper or silicone mats.
2. Cream butter and sugar In a mixing bowl, beat softened butter and sugar together until the mixture becomes light and fluffy, about 3–4 minutes using a hand or stand mixer.
3. Add vanilla Blend in the vanilla extract thoroughly. Add salt if using unsalted butter.
4. Incorporate flour Gradually add flour to the butter mixture, stirring until a dough forms. If needed, knead gently by hand to ensure all flour is fully incorporated.
5. Shape the cookies Use a cookie press, a piping bag fitted with a star tip, or roll dough into small balls and flatten gently with a fork to create the classic ridged pattern.
6. Add topping Optionally sprinkle a pinch of granulated sugar over each cookie before baking.
7. Bake Bake for 10–12 minutes until the edges turn lightly golden. The centers may look soft — they will firm up as they cool.
8. Cool Let cookies rest on the baking sheet for 2–3 minutes, then transfer to a wire cooling rack until completely cooled.