Desserts
Danish Butter Cookies Recipe
48 servings
servings25 minutes
active time1 hour 43 minutes
total timeIngredients
1 cup (226g) unsalted butter, softened
⅔ cup (134g) granulated sugar
1 large egg yolk
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
2 cups (248g) all-purpose flour
Sanding sugar (for rolling, optional)
Directions
Cream butter and sugar until fluffy in a large bowl using a hand or a stand mixer, about 1-2 minutes.
Mix in egg yolk, baking powder, salt and vanilla extract until smooth, then mix in flour until dough forms.
Divide dough into two sections. Roll each into a log that is about 6-7-inches long and approximately 1 ½-inches in diameter. (You can make these any size, larger or smaller, if you prefer.)
Place sanding sugar on a large flat surface. Roll each log carefully in sugar and press lightly to adhere it, then wrap the logs in plastic wrap and chill at least 2 hours before slicing, or up to overnight. Tip: Place the logs standing up in drinking glasses so they stay circular.
When ready to bake, preheat oven to 350°F. Slice cookies desired thickness, no more than ¼-inches. Place on cookies sheets covered with parchment paper or silicone baking mats.
Bake for 16-18 minutes, or until they’re light golden around the edges and no longer glossy. You may want to check part way through baking to see if you need to rotate your pans in your oven, even if you normally don’t. These are delicate cookies and may brown in different areas quicker or slower.
Cool on cookie sheets then store in an airtight container for up to 5 days. Freeze for up to 3 months.
Nutrition
Serving Size
1 cookie
Calories
65 kcal
Total Fat
4 g
Saturated Fat
2 g
Unsaturated Fat
2 g
Trans Fat
1 g
Cholesterol
14 mg
Sodium
25 mg
Total Carbohydrate
7 g
Dietary Fiber
1 g
Total Sugars
3 g
Protein
1 g
48 servings
servings25 minutes
active time1 hour 43 minutes
total time