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Danish Butter Cookies (Melt in your mouth) Recipe

Danish Butter Cookies (Melt in your mouth) Recipe
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★★★★★

4.8 from 6 reviews

These Danish Butter Cookies are classic melt-in-your-mouth treats made with rich European salted butter, a perfect balance of sweetness, and a hint of vanilla. Their delicate texture and buttery flavor make them ideal for gift-giving or enjoying with a cup of tea or coffee. With a simple piping method and a quick chill before baking, these cookies maintain their shape beautifully and have a delightful crisp edge with a tender center.

Ingredients

Scale

Dough Ingredients

  • 1 cup (227 g) European salted butter, room temperature
  • 1/2 cup (100 g) granulated sugar
  • 1/8 teaspoon salt
  • 2 egg yolks
  • 2 teaspoons (10 g) vanilla extract
  • 1 tablespoon (15 g) whole milk, plus extra if needed
  • 2 cups (220 g) all-purpose flour
  • 1/2 cup (50 g) cake flour

For Decoration

  • Coarse sugar (for sprinkling)

Instructions

  1. Prepare Refrigerator and Baking Mats: Clear space in your refrigerator for a baking sheet to chill the piped cookies. Line two baking sheets with parchment paper or silicone baking mats and set aside.
  2. Cream Butter, Sugar, and Salt: In a stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth. Gradually add sugar and salt while mixing on low, then increase speed to medium and beat until the mixture is light and fluffy.
  3. Add Egg Yolks, Vanilla, and Milk: With the mixer running on medium, add egg yolks, vanilla extract, and milk. Continue mixing until fully incorporated, then scrape the bowl sides to ensure even mixing.
  4. Incorporate Dry Ingredients: Whisk together all-purpose and cake flours in a separate bowl. Add the flour mixture to the wet ingredients in two parts, mixing on low speed until no streaks of flour remain. Add an additional tablespoon of milk if the dough is too stiff to pipe.
  5. Pipe the Cookies: Transfer the dough into a large piping bag fitted with a ½-inch open star tip. Pipe 2-inch shapes (such as rosettes, pretzels, circles, or squares) onto prepared baking sheets, spacing them at least 2 inches apart. Sprinkle coarse sugar or festive sprinkles on top if desired. Chill the piped cookies in the refrigerator for 20-30 minutes to prevent spreading.
  6. Preheat Oven: Set the oven to 350°F (175°C) and position the rack in the middle.
  7. Bake the Cookies: Bake chilled cookies for 10-15 minutes or until the edges are just lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Chilling the cookies before baking is essential to prevent them from spreading too much and to maintain their shape.
  • Using European salted butter adds a richer flavor due to its higher butterfat content compared to regular butter.
  • If you do not have cake flour, you can substitute with all-purpose flour minus 2 tablespoons per cup, replaced by cornstarch for tenderness.
  • The coarse sugar sprinkled on top adds a lovely crunch and sparkle, but you can omit for a more subtle cookie.
  • Store the cookies in an airtight container at room temperature for up to one week.

Nutrition

Keywords: Danish butter cookies, butter cookies, melt-in-your-mouth cookies, homemade cookies, vanilla cookies, Christmas cookies, piped cookies

Find it online: https://cheframiflavor.com/danish-butter-cookies-melt-in-your-mouth-recipe/