Danish Butter Cookies (Klassiske Vaniljekranse). Crispy, buttery goodness in each bite.
At Christmas time I was always a fan of those Danish Butter Cookies made by Royal Dansk. You know the ones that come in a blue tin with several different shaped cookies in them? Some are sprinkled with coarse sugar on top & some are plain. I searched the internet looking for a similar recipe & I finally found one that I liked. However the measurements were listed using the metric system & the conversions didn’t come out evenly so I tweaked the recipe to make it work in the U.S.
This recipe is supposed to be close to a traditional Danish Butter Cookie. The cookies turned out crisp & loaded with butter flavor which was just what I was hoping for. I didn’t add any coarse sugar on top of the cookies but only because I didn’t have any on hand. These would also be cute decorated with colored sprinkles on top.
I piped the dough using Wilton disposable decorating bag with a Wilton 1M open star tip. My cookies turned out a little flat but I like them that way, if you want them a little thicker try adding 1-2 tablespoons more of flour to the recipe.
- 1 egg
- 1 cup (2 sticks) salted butter, softened
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 2 teaspoons vanilla
- Preheat oven to 400 F. degrees.
- Combine all ingredients in a large mixing bowl. Using an electric mixer, mix on low speed until well combined.
- Fill a pastry/piping bag fitted with a star tip with dough. (I used a Wilton 1M tip).
- Pipe the dough onto the cookie sheet forming a circle.
- Bake for 8-10 minutes or until the edges are turning golden brown.
Recipe adapted from Travelling Foodies. (post contains amazon affiliate links)