Butter cookies or butter biscuits, also known as Danish biscuits, are cookies originating in Denmark consisting of butter, flour, and sugar. They are similar to Scottish shortbread cookies but are more delicate.
The butter cookie is often categorized as a “crisp cookie” due to its texture, caused in part by the quantity of butter and sugar. Butter cookies at their most basic have no flavoring, but they are often flavored with vanilla, or chocolate, and/or topped with sugar crystals or colored sprinkles. They also come in a variety of shapes such as circles, squares, ovals, rings, and pretzel-like forms, and with a variety of appearances, including marbled, checkered or plain. In some parts of the world, such as Europe and North America, butter cookies are often served around Christmas time. Butter cookies are also a very popular gift in Hong Kong, especially during Chinese New Year
Vaniljekranse- Danish Butter Cookies
- Stand Mixer with paddle attachment
- 2 Large baking pan lined with parchment paper
- Wire baking rack
- Piping bag with 2-inch tip
- ½ cup Granulated sugar
- 1 cup Unsalted good-quality European butter, at room temperature
- ¼ tsp Salt
- 1½ tsp Vanilla extract
- 1 large Egg, at room temperature
- 2 cup All-purpose flour
- Granulated sugar for sprinkling
- Prep – Line 2 large baking pans with parchment paper or silicone mats. Preheat oven to 350°F (175°C).
- Make Dough – In a stand mixer, beat the butter and sugar together at medium speed until fluffy, 5 minutes. Add vanilla and egg and mix until combined. Reduce speed to low and gradually add the flour until it's flaky and combined. Scrape down the sides with a rubber spatula and make sure the flour is incorporated into the thick dough.
- Pipe Cookies – Transfer the dough to a decorating bag with a large open star tip. Pipe the dough into 2-inch hollow circles onto the baking pans, about 20 per pan. Sprinkle tops with sugar. If you don't have a piping bag, you can form the cookies in to loops or pretzel shapes or whatever shape you'd like. They may not look pretty but they'll taste great.
- Bake Cookies – using 1 pan at a time, bake cookies until light golden brown, about 15 minutes. Cool on a wire cooling rack. Allow cookies to cool completely before serving or storing.
- The cookies can be stored in an airtight container at room temperature for a week.
- Cookies can be frozen in an airtight container for 3 months.
- To dip in chocolate, melt 6 – 8 ounces dark chocolate in a microwave. Dip cooled cookies in melted chocolate and place back on the rack to cool.
- Sprinkles can replace sugar before cooking or sprinkled over chocolate after dipping but before cooling.