Here’s a simple, classic butter cookie recipe—crisp, buttery, and perfect for tea or gifting!
Classic Butter Cookies (Danish-Style)
Ingredients
- 1 cup (226 g) unsalted butter, softened
- ⅔ cup (135 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract (or ½ tsp vanilla + ½ tsp almond extract)
- 2 cups (240 g) all-purpose flour
- ¼ tsp salt
(Optional: 1–2 tbsp milk if you need to soften the dough for piping)
Instructions
- Cream the butter & sugar
Beat the softened butter and sugar together until light and fluffy (about 2–3 minutes). - Add egg & vanilla
Mix in the egg and vanilla until fully combined. - Add dry ingredients
Stir in the flour and salt. Mix until a soft dough forms. - For piped cookies:
- Transfer dough to a piping bag with a star tip.
- If it’s too stiff to pipe, mix in 1–2 tbsp milk.
- Pipe into spirals or lines on a parchment-lined tray.
For shaped cookies:
- Chill dough 30 minutes, then roll and cut shapes.
- Bake
Bake at 350°F (175°C) for 10–12 minutes, until edges are just starting to turn golden. - Cool
Let them cool on the tray for 5 minutes, then transfer to a rack.
Optional Add-On Ideas
- Dip ends in melted chocolate
- Sprinkle with coarse sugar before baking
- Add lemon zest to the dough
- Sandwich two cookies with jam
If you want, I can give:
- A small-batch version
- A piping-friendly dough
- A cookie-press version
- A Danish butter cookie tin-style recipe
Which one?
