Danish butter cookies are crisp, elegant treats with an irresistible vanilla aroma — I prepared them on TV on Canale10 in my show La cucina di Vane.
Perfect to enjoy with a cup of tea or coffee, they are also ideal as gifts during the Christmas season or served as homemade tea cookies.
Today I share my simple, tested version, perfect for bringing homemade Danish cookies to the table that are as good as those from the famous tins. A straightforward recipe with few ingredients and plenty of quality butter, just as Nordic tradition requires.
I decorated the Danish cookies with a simple and very cute method to make them delightful Christmas cookies — you’ll see how pretty and delicious they turn out!
Follow me in the recipe and let’s prepare these delicious homemade tea cookies together!
Remember: I’m on TV on Canale10 with La cucina di Vane every Tuesday, Thursday and Saturday at 1:10 PM and 7:40 PM — I’ll be waiting for you, don’t miss it!
DO YOU NEED MY HELP IN THE KITCHEN? WRITE TO THE SOS VANE AT [email protected] and I will answer you ON TV during my show!
You can read all the recipes recreated on TV HERE and rewatch all the episodes on my YouTube Channel or on the Canale10 website, you can watch this recipe here.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 25 pieces
- Cooking methods: Oven
- Cuisine: Danish
- Seasonality: All seasons, Christmas
Ingredients
- 1 cup Danish butter (At room temperature (about 8 oz))
- 1/2 cup granulated sugar
- as needed vanilla extract
- 1 egg yolk
- 1 pinch salt
- 2 cups all-purpose flour
- 1 pinch baking soda
- as needed unsweetened cocoa powder (For decorating)
Steps
First, beat the softened butter with the sugar using electric beaters until you obtain a light, smooth and fluffy cream. At this point add the vanilla, the egg yolk, the baking soda and a pinch of salt, continuing to mix to incorporate all the ingredients well.
First, beat the softened butter with the sugar using electric beaters until you obtain a light, smooth and fluffy cream. At this point add the vanilla, the egg yolk, the baking soda and a pinch of salt, continuing to mix to incorporate all the ingredients well.
After resting, take the dough and roll it between two sheets of parchment paper to a thickness of about 3/8 inch. Using a cookie cutter, cut out the cookies and place them on a baking sheet lined with parchment paper.
To decorate them I use cutters slightly dusted with unsweetened cocoa powder to achieve an elegant and indulgent effect.Bake the Danish butter cookies in a preheated conventional oven at 356°F (180°C) for about 10 minutes. They should remain pale and crisp without darkening too much.
Once removed from the oven, let them cool completely before serving.
… Vane’s tips
Choose a high-quality butter to get fragrant, flaky cookies — Danish butter is the most suitable.
Do not overbake to maintain the perfect texture.
Danish cookies keep very well for several days in a tin box.
