Danish Butter Cookies Recipe

I absolutely love how this Danish Butter Cookies Recipe turns out every single time. The rich, buttery flavor combined with the subtle zing of lemon zest and bursts of dried currants make these cookies a standout in any cookie jar. They’re perfect for those cozy afternoons when you’re craving something sweet but not overwhelmingly sugary.

When I first tried this recipe, I was amazed at how straightforward the process was, yet how elegant the results felt. You’ll find that these cookies work wonderfully for holiday gatherings, gifting, or just a simple treat with your afternoon tea. The texture is delightfully tender, and the crispy edges add just the right amount of contrast.

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Ingredients You’ll Need

This Danish Butter Cookies Recipe uses classic pantry staples that blend effortlessly to create that iconic buttery, crisp bite. A few tips on sourcing ingredients to ensure your cookies come out just right!

• Unsalted Butter: Use high-quality butter, room temperature for easy creaming; it truly makes a difference in flavor and texture.
• Granulated Sugar: Adds sweetness and helps create crisp edges when baked.
• Large Egg: Makes the dough tender and gives structure; best used at room temperature for even mixing.
• Fresh Lemon Zest: Not bottled—fresh zest brightens the flavor beautifully.
• Pure Vanilla Extract: Adds warmth and depth; go for pure extract rather than imitation.
• All-Purpose Flour: Essential for structure; sift if clumpy for smooth batter.
• Dried Currants: Tiny bursts of tart sweetness that balance the rich butter.
• Baking Soda: Helps with lightness; measure carefully for perfect rise.
• Kosher Salt: Enhances all the flavors and balances the sweetness.
• Sanding Sugar: For that sparkling, pretty finish and light crunch on the outside.

Variations

I love mixing things up with this Danish Butter Cookies Recipe by swapping out or adding flavors. It’s a great way to make it your own and impress your friends with something unexpected.

• Add Citrus Twist: Sometimes I swap lemon zest for orange or even lime zest for a different zing that pairs beautifully with the rich butter.
• Nutty Notes: Toasted finely chopped almonds or pecans make a lovely crunch without overpowering the cookies.
• Chocolate Drizzle: Once cooled, I drizzle melted dark chocolate over half the cookies for a decadent touch that my family goes crazy for.
• Gluten-Free Version: I’ve had success replacing all-purpose flour with a cup-for-cup gluten-free blend, just keep an eye on baking time.

How to Make Danish Butter Cookies Recipe

Step 1: Cream the Butter and Sugar Until Light and Fluffy

Start by beating the room-temperature butter and granulated sugar in a large bowl using an electric mixer on medium speed. I usually do this for about 3 minutes until the mixture is creamy and pale. This step is crucial for the right texture—you want that air whipped into the butter-sugar combo. Then, add the egg, fresh lemon zest, and vanilla extract, mixing them in until combined and smooth.

Step 2: Gently Fold in the Dry Ingredients and Currants

Now, sift together the all-purpose flour, baking soda, and kosher salt. Slowly add this to your wet mixture, beating on low or folding gently to avoid overmixing. Finally, stir in the dried currants evenly throughout the dough. I find folding helps keep the dough tender rather than dense. Stop mixing as soon as everything is just combined.

Step 3: Pipe and Chill the Cookie Dough

Line a baking sheet with parchment paper, then spoon about a quarter of the dough into a piping bag fitted with a ½-inch star tip. Pipe small rings about 1¾ inches in diameter directly onto the pan. I love this step because shaping the cookies uniformly really helps them bake evenly. Once piped, pop the tray into the freezer for about 20 minutes until the dough firms up—this helps maintain that perfect shape during baking.

Step 4: Coat with Sanding Sugar and Bake

Preheat your oven to 350°F (180°C). While the oven warms, dip each chilled cookie ring lightly into sanding sugar for a sparkling finish. Place them about an inch apart on parchment-lined baking sheets. Bake for 13 to 18 minutes, rotating the sheets halfway through, until the edges turn a lovely golden color. You’ll know they’re done when the aroma fills your kitchen and edges feel crisp.

Step 5: Cool and Repeat

Once baked, transfer the cookies to a wire rack to cool completely. Repeat the piping, freezing, sugar coating, and baking process with the remaining dough. This step helps keep the entire batch crisp and evenly baked. Patience pays off!

How to Serve Danish Butter Cookies Recipe

Garnishes

I enjoy sprinkling a little extra sanding sugar on top right after baking while the cookies are still warm—it adds a lovely sparkle and subtle crunch. Sometimes, I’ll dip half of a cookie in melted chocolate and add a sprinkle of sea salt for an irresistible combo that’s great for gift trays.

Side Dishes

These cookies pair beautifully with a hot cup of coffee or a fragrant black tea. For holiday parties, I like serving them alongside spiced mulled wine or warm apple cider to complement their buttery flavors.

Creative Ways to Present

For a festive touch, arrange Danish Butter Cookies Recipe rings in a circle on a decorative plate and fill the center with fresh berries or soft cheese. They also look charming stacked in clear jars tied with a ribbon—perfect for gifting neighbors or friends!

Make Ahead and Storage

Storing Leftovers

I store leftover Danish Butter Cookies in an airtight container at room temperature, where they keep wonderfully crisp for up to 3 days. Avoid stacking too tightly to maintain crispness, and I usually add a small sheet of parchment paper between layers to prevent sticking.

Freezing

Freezing these cookies is a game-changer if you want to prep ahead. I pop the piped cookie dough on a tray, freeze until firm, then transfer to a freezer-safe bag. You can bake them straight from frozen and just add a minute or two to the bake time. This has saved me during busy holidays more than once!

Reheating

To freshen up stored or frozen cookies, I warm them in a 300°F (150°C) oven for 3-5 minutes. This brings back that freshly baked crunch and soft center without drying them out. It’s like they just came out of the oven again!

FAQs

Final Thoughts

This Danish Butter Cookies Recipe holds a special place in my baking repertoire because it’s simple, reliable, and always delivers that buttery, melt-in-your-mouth magic. If you’ve been searching for a cookie recipe that feels classic yet impressive, this one’s for you. I hope you enjoy making (and eating!) these as much as I do—it’s like a little buttery hug in every bite.

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