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Danish Butter Cookies

Danish butter cookies are piped into neat 2-inch rings and baked until their edges are lightly golden. Chilling the shaped dough helps the cookies hold their ridged shape in the oven.
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Prep Time 25 minutes
Cook Time 15 minutes
Chilling 15 minutes
Total Time 55 minutes
Servings: 30 servings
Course: Dessert
Cuisine: Danish
Calories: 105
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 0.67 cup granulated sugar
  • 1 egg large, at room temperature
  • 1 tsp vanilla extract
  • 2 cup all-purpose flour
  • 0.25 tsp kosher salt

Equipment

  • 2 18x13-inch baking sheets
  • 1 electric mixer

Method
 

  1. Heat the oven to 350°F and line two 18x13-inch baking sheets with parchment paper.
  2. In a large bowl, beat the butter and sugar with an electric mixer on medium speed for 2 to 3 minutes, until pale and fluffy.
  3. Beat in the egg and vanilla until smooth, scraping down the bowl as needed.
  4. Add the flour and salt, and mix on low just until no dry flour remains.
  5. Fit a piping bag with a large open-star tip, fill it with the dough, and pipe 2-inch rings onto the prepared sheets, spacing them about 1 inch apart. Chill the sheets for 15 minutes.
  6. Bake for 12 to 15 minutes, switching the sheets between racks and rotating them front to back halfway through, until the edges are lightly golden.
  7. Cool the cookies on the sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

For defined ridges, pipe evenly sized rings and chill the sheets before baking. Store airtight at room temperature for up to 5 days; freeze baked cookies for up to 2 months. A 1:1 gluten-free baking flour may work as a swap, though the texture can vary.