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How to Make Danish Butter Cookies - A Step-by-Step Guide

When it comes to classic holiday treats, Danish butter cookies are always at the top of the list. These rich and buttery cookies are the perfect combination of sweetness and crunch, making them a favorite for people of all ages. Whether you're looking to impress your holiday guests or just want to indulge in a delicious treat, this recipe for Danish butter cookies is sure to hit the spot.

Making Danish butter cookies from scratch may seem daunting, but with the right ingredients and a...

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Ingredients

  • 4 cups all-purpose flour
  • ¾ cup white sugar
  • 1 teaspoon baking soda
  • 1 pound unsalted Danish butter (such as Lurpak® or Plugrá®), room temperature
  • 1 large egg, beaten
  • 1 cup turbinado sugar
  • 1 (8 ounce) package semisweet chocolate bar (such as Ghirardelli®), chopped
  • 2 tablespoons flaky sea salt

Information

  • Prep Time: 40 mins
  • Cook Time: 30 mins
  • Additional Time: 1 hr 25 mins
  • Total Time: 2 hrs 35 mins
  • Servings: 84
  • Yield: 7 dozen cookies

  • Preheat the oven to 325 degrees F (165 degrees C), with racks in the upper and lower third. Line 2 large baking sheets with parchment paper.
  • Whisk flour, sugar, and baking soda together in a large bowl. Set aside.
  • Beat butter using the paddle attachment of an electric mixer on medium-high speed until fluffy, about 1 1/2 minutes. Gradually add flour mixture and beat on medium-low speed until just combined, about 2 minutes. Divide dough into quarters.
  • Working with one quarter at a time, roll dough between 2 large sheets of parchment until 1/8-inch thick. Chill between the parchment on a baking sheet until firm, about 15 minutes.
  • Cut out enough cookies to fill the 2 baking sheets with 2-by-1 1/2-inch rectangles or your desired shapes. Arrange 1 inch apart on the sheets. Brush tops of cookies with some of the egg and sprinkle evenly with a portion of turbinado sugar. Keep unused dough in the fridge.
  • Bake cookies, 2 sheets at a time, until pale golden, 14 to 15 minutes, rotating pans after 7 minutes. Let cookies cool on sheets for about 5 minutes, then carefully move them to a wire rack to cool completely before dipping. Cut, brush, and bake the remaining cookie dough in the meantime.
  • Place chocolate in a microwave-safe bowl. Microwave on high for 30-second intervals until melted and smooth, about 1 1/2 minutes. Either dip cookies halfway in chocolate mixture and let excess drip off, or use a fork and drizzle chocolate Jackson Pollack-style over cookies over a parchment-lined baking sheet. Sprinkle salt over chocolate. Let rest until chocolate sets, about 1 hour.

    • Nutrition

    90 cal.

    • Total Fat: 5g
    • Saturated Fat: 3g
    • Cholesterol: 14mg
    • Sodium: 143mg
    • Total Carbohydrate: 10g
    • Dietary Fiber: 0g
    • Total Sugars: 5g
    • Protein: 1g
    • Calcium: 5mg
    • Iron: 2mg
    • Potassium: 18mg

    Categories

    Cookie recipes
    Dessert recipes
    Danish recipes
    Butter recipes
    Baking recipes