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+ servings
Closeup of Danish butter cookie

Danish Butter Cookies

julieblanner
You're just 5 ingredients and 5 minutes away from buttery, crisp Danish Butter Cookies. An easy cookie recipe for the holidays or any day!
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Cookies, Dessert
Cuisine Danish
Servings 21 cookies
Calories 72 kcal

Ingredients
  

  • ½ cup butter
  • ¼ cup sugar
  • Pinch of salt
  • 1 egg yolk
  • 1 cup flour

Instructions
 

  • Preheat oven to 350ºF.
  • Beat butter and sugar together until light and fluffy (about 2 minutes).
    Overhead view of creamed butter and sugar in glass mixing bowl for Danish butter cookies
  • Add salt and egg yolk and continue beating until well incorporated.
    Overhead view of wet ingredients for Danish butter cookies in glass mixing bowl
  • Add flour, and beat until just mixed.
    Overhead view of flour added to wet ingredients for Danish butter cookies
  • Using pastry bag and large open star decorating tip (such as Wilton 1M), pipe wreathlets onto parchment-lined cookie sheet. These will not spread, but try to leave about an inch between each for air flow.
    Overhead view of Danish butter cookies piped onto parchment-lined baking sheet
  • If desired, sprinkle with granulated sugar.
  • Bake in center of oven for about 15 minutes, until the edges are just turning golden. They may seem soft, but they’ll crisp up as they cool.
  • Let cool.

Notes

Don’t let not having a tip, or the right tip stop you from making these Danish butter cookies—you don't have to pipe them! You can make small patties (think about the square and round shapes in those cookie tins at the grocery store during the holidays!). I’d say just try to keep them about ¼ inch thick.

Nutrition

Calories: 72kcalCarbohydrates: 7gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 21mgSodium: 35mgPotassium: 9mgFiber: 0.2gSugar: 2gVitamin A: 147IUCalcium: 3mgIron: 0.3mg
Keyword danish butter cookies
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