Do you love the classic ring-shaped Danish butter cookies sold in decorative tins during the holidays? Now you can learn how to make your own homemade version of these iconic treats. Everyone will appreciate the time and thought you put into making and sharing these edible gifts.
The key to making homemade Danish butter cookies is a dough that is soft enough to be piped into the signature ring shape, but doesn't spread too much when baked. The delicate texture of these cookies is the result of a combination of two different flours: all-purpose and almond flour.
The subtle vanilla flavor of these cookies is achieved by using vanilla sugar to flavor the dough, a commonly used ingredient in Danish baking. It is made when granulated sugar is flavored with vanilla beans or sugar is mixed with vanilla extract. If you can't find vanilla sugar in your local grocery store, it's easy to make a homemade version. Alternatively, you can use one teaspoon of vanilla extract in this recipe, mixing it into the batter at the same time as the egg and salt.
- 1 1/4 cup unsalted butter (softened)
- 1 cup sugar
- 1 egg
- 1/2 teaspoon salt
- 2 1/4 cups all-purpose flour
- 3/4 cup almond flour
- 2 teaspoons vanilla sugar
Gather the ingredients. Preheat oven to 400 F. Prepare 3 cookies sheets by lining them with parchment paper.
In a large bowl, cream together the butter and sugar.
Mix in the egg and salt.
Add the flour, almond flour, and vanilla sugar. Mix to combine.
Spoon cookie dough into a large piping bag fitted with a large star tip.
Pipe into 2-inch circles onto the prepared cookie sheets. Pipe all cookies before baking the first batch as the dough can stiffen as it sits. Bake 8 to 10 minutes until just lightly golden.
Cool on a wire rack.
- Store between layers of wax paper in an airtight container.
- Pre-packaged vanilla sugar is common in Scandinavian grocery stores, but may be more difficult to find outside of Europe. Don't worry, because it can easily be made at home. Add one or two whole vanilla beans to an airtight jar filled with one or two cups of sugar. Allow the sugar to sit for at least two weeks so the flavor of the vanilla bean can infuse into the sugar. If you have already split a vanilla bean and scraped out the seeds for another use, this is a great way to utilize the remainder of the vanilla bean pod in a useful and flavorful way. Vanilla sugar is also a delicious addition to your morning coffee. Once you have a jar of vanilla sugar on hand you will continue to find creative ways to use it in the kitchen.