Fold in 1-2 tablespoons of milk to loosen the dough and make it easier to pipe. It should be stiff yet pipeable. Flour alternatives- Try this recipe using a small amount of almond flour for a hint of sweet almond flavor. You can also use cake flour. Or why not try these Self Rising Flour Biscuits for a savory version? See my flour guideto learn more about the different types of flour and how to use them in baking. 🎓 Expert tips Large piping nozzle - It's best to use the large, wide piping nozzle to pipe the cookie dough into the iconic ring shape or rosettes. This type of the nozzle will also create the signature ridges on the cookie rings, which will trap the crunchy sugar topping. Use an open star tip, like Wilton 6B, Wilton 8B or Ateco 868. The universal Wilton 1M will also work, but you may have to add more milk to the cookie dough, if using it (because it is a narrower nozzle, it will be harder to pipe the dough through it). Yes, you can use salted butter. Just skip the salt if you use salted butter. Can I Use All-purpose Flour?

Do not chill the dough alone (in a bowl or in the piping bag), as it will become too hard to handle and to pipe after.

How to Make Danish Butter Cookies

I only baked the first batch for 13 minutes as someone else suggested. Very delicious!. Crispy on the edges, creamy on the inside. They spread/flattened out, however – but still held the design of the tip – and I see that the second batch, although more compact and tighter, have spread as well. I’ll cook those 2 minutes longer and see if the crisp goes all the way through and see which I like best. Campbell Soup shares rise after beating profit estimates on cost cuts". CNBC. 30 August 2019. Archived from the original on 19 August 2022 . Retrieved 8 April 2020.

If you want to get a little fancy, go to the nearest dollar store like Dollar General and buy the round tins they have, usually around Christmas time, but they may have them year-round. Then place cupcake paper cups on the bottom, and add a homemade Danish butter cookie to each paper cup. Add a round piece of parchment paper or wax paper on top, then add another layer. A fun gift to give to your neighbors, friends, and family. Straight after baking, be careful not to break them as they can be very fragile at this point. They will set as they cool.TIP: You can add an egg to the dough, which will produce a smoother texture and make it easier to pipe, but you can also keep it entirely eggless if you want. Sugar – I typically use powdered sugar, because it dissolves better in the butter and produces a little nicer texture to the cookie, but granulated sugar is suitable as well. Next mix in the vanilla extract. Add the flour to a sifter along with the salt or just add them to a separate bowl and give them a good mix with a whisk. Sift the flour and salt into the mixture and use a rubber spatulato fold together until just combined. Do not overmix it! Butter - Use a good quality, unsalted butter. To stay as close to the original recipe as possible, I'm using Lurpak (Danish butter), which is higher in fat content, due to the additional churning. Salted butter will also work, just skip any extra salt from the ingredients.

They often come in a various shapes and sizes. Piping bags with different nozzles are used to achieve some of their characteristic, twisted shapes. Powdered sugar- The light texture of the powdered sugar makes it easier to blend into the rest of the mixture than granulated sugar. For the best results, sift the powdered sugarbefore adding it to the recipe to eliminate any lumps. Refer to my sugar guidefor the different types of sugar and how to use them in baking. No fancy ingredients are required- This Danish butter cookie recipe is made with only six ingredients, many of which are likely already in your pantry. Unsalted butter- Always use unsalted butter to fully control the amount of salt in the recipe. I prefer butter with 82% fat content in my recipes as it gives baked goods the best taste and texture. You can also make your own homemade butter. The butter needs to be at room temperature. Add about a third of the flour mixture to the large bowl and mix, then repeat until all of the flour is incorporated and you have nice soft cookie dough.Step 1 Place the softened butter and sugar in a large bowl (or the bowl of a stand mixer). With a hand mixer (or stand mixer with a paddle attachment) on medium-high speed, beat until very light and fluffy, 3-4 minutes. Add the egg and vanilla and mix well to combine. Add the flour 1 cup at a time, mixing on low to combine completely in between each addition. Scrape the bottom and sides of the bowl as needed. Pipe the dough using a star nozzle. Bake in the oven for 10-12 minutes. Frequently Asked Questions Can I Use Salted Butter? Use an electric hand mixerto whip together the room-temperature butter and the powdered sugar. Whip for a few minutes until the texture becomes light and fluffy. Add the vanilla, and continue to whip until just combined. Vanilla extract- Avoid using imitation vanilla extract, as the taste is not as good and requires more to achieve the same result. Pure vanilla extract will always give the best flavor and outcome.