This recipe for Danish butter cookies has been a household favorite for as long as I can remember. I first learned to pipe these delicate shapes at my grandmother’s kitchen table, where the radio played old tunes and waxed paper dusted with flour cushioned the cookie tins. The texture is the real delight: a crisp exterior that gives way to a tender, melt-in-your-mouth center. The flavor is simple and honest — real butter, a hint of vanilla, and just enough sugar to bring out the buttery notes without overwhelming them.

I discovered the exact proportions in a winter when I wanted a cookie I could easily make for gift boxes and afternoon tea. The dough is forgiving and comes together quickly, and piping makes small batches feel special without any complicated technique. These cookies are perfect for when you want something that looks like it took effort but actually relies on straightforward method and quality ingredients. The result is consistently light, buttery, and elegant — and everyone asks for the recipe.

Ingredients

• Unsalted butter — 1 cup: Use high-quality European-style butter if you can, as its higher fat content and cultured flavor create a richer cookie. Make sure it is softened to room temperature for easy creaming; plug-in brands I trust are Kerrygold or Plugra when available.
• Granulated sugar — 3/4 cup: Fine granulated sugar blends smoothly into butter for a uniform texture. If you prefer a slightly finer crumb, superfine sugar works well but is optional.
• Large egg — 1: Adds structure and a tender crumb. Use large at room temperature so it incorporates evenly; cold eggs can cause the butter to seize.
• All-purpose flour — 2 cups: Provides structure. Spoon and level when measuring to avoid compacting the flour which could make cookies dense. King Arthur or other unbleached flours yield consistent results.
• Vanilla extract — 1 teaspoon: Real vanilla amplifies the butter flavor. Pure vanilla extract is preferred to imitation for a cleaner taste.
• Salt — 1/4 teaspoon: Balances the sweetness and highlights the butter. If using salted butter, reduce or omit added salt to taste.
• Cornstarch — 2 tablespoons: Softens the texture and contributes to a tender, short crumb that is characteristic of classic butter cookies.
• Extra sugar for sprinkling (optional): Coarse or sanding sugar adds pretty sparkle and a slight crunch on top before baking.

Instructions

Preheat and prepare: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside. A properly preheated oven ensures even spread and stable edges. If using dark-colored pans, reduce heat by 10°F to prevent overbrowning. Cream butter and sugar: In a large bowl, use a stand mixer fitted with the paddle or a hand mixer to beat the softened butter and granulated sugar together until light and fluffy, about 2 to 3 minutes on medium speed. Scrape down the bowl halfway to ensure even aeration; the mixture should look paler and slightly increased in volume. Add egg and vanilla: Beat in the large egg and vanilla extract until well combined. Mix just until incorporated to avoid overworking the batter. The egg provides emulsion and helps the dough hold together while still giving a tender bite once baked. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Whisking distributes the cornstarch and salt evenly and helps prevent streaks in the dough. Gradually add the dry mix to the butter mixture on low speed until a smooth, pipeable dough forms. Do not overmix; stop when no visible streaks of flour remain. Pipe the shapes: Transfer the dough to a piping bag fitted with a large star tip. If the dough feels too soft, chill for 10 to 15 minutes so it holds shape while piping. Pipe uniform rounds or rosettes onto the prepared baking sheets, spacing them about 1 inch apart. Sprinkle with extra sugar if desired for sparkle. Bake and cool: Bake for 12 to 15 minutes or until the edges are a light golden color. Rotate pans halfway through baking for even color. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling. This brief rest helps the cookies set and prevents breakage during transfer.

Storage Tips

To maintain texture, store fully cooled cookies in an airtight container layered with parchment paper at room temperature for up to one week. For longer storage, freeze baked cookies in a single layer on a sheet pan until firm, then stack with parchment and transfer to a freezer-safe bag or tin for up to three months. Thaw at room temperature for 20 to 30 minutes before serving. If you plan to freeze dough, pipe logs onto parchment, freeze until solid, then transfer to a bag and cut and bake from frozen with an extra minute or two in the oven.

Ingredient Substitutions

If you need to swap ingredients, use a 1:1 substitution of light brown sugar for part of the granulated sugar for a hint of caramel flavor, though this will slightly darken the cookies. For a gluten-free option, replace all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum; texture may be a touch crumblier. To reduce sweetness, decrease sugar by 1 to 2 tablespoons, noting it will change the structure slightly. Do not substitute margarine for butter if you want the same flavor and melt-in-the-mouth quality.

Serving Suggestions

Serve these cookies on a simple platter with tea or coffee, or arrange them in gift tins layered with tissue for holidays. For a festive touch, dip half of each cookie in melted dark or milk chocolate and chill until set, or sandwich two cookies with a thin layer of jam or chocolate ganache for a decadent bite. Lightly dust with powdered sugar for a snowy look during winter gatherings. They pair beautifully with Earl Grey or a bright, slightly acidic coffee to balance the buttery richness.

Cultural Background

Cookies of this style are inspired by Danish butter cookie traditions that emphasize high-fat, short crumb doughs piped into decorative shapes. While the exact origin is a blend of Northern European shortbread techniques and local Danish baking customs, these cookies became popular worldwide through tins exported as holiday treats. The classic profile celebrates butter over sugar or spices, which highlights the quality of dairy and simple technique rather than complex ingredients.

Seasonal Adaptations

In winter, fold in 1 teaspoon of orange zest or a pinch of ground cardamom for warmth. For summer, top with finely chopped pistachios and a drizzle of white chocolate. For Valentines or celebrations, press a small preserved cherry into the center before baking lightly to create a jewel-like finish. The base dough is versatile and accepts small flavor additions without losing its characteristic tender texture.

Meal Prep Tips

Piping and baking in batches makes these ideal for meal prep and gifting. Pipe cookies onto parchment-lined trays, freeze until solid, then transfer to bags that you can bake from frozen as needed. Alternatively, bake a large batch and portion into small airtight containers for grab-and-go snacks. Label containers with baking or freeze dates and use within recommended timeframes for best quality.

These cookies remain a simple pleasure: feeding friends, slipping into tin-lined baskets, or enjoying with a quiet cup of tea. They invite small acts of generosity and make baking approachable and rewarding. Try them once and they will quickly become a dependable classic in your baking repertoire.