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Danish Vaniljekranse

Vaniljekranse- Danish Butter Cookies

This is a very traditional recipe for Danish butter cookies. Although they are usually served during the Christmas holidays, they are also great anytime of the year with coffee or milk. With very little effort and the right equipment, you can basically make the same cookies as found in that blue Dansk tin.
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Course: Dessert, Snack
Cuisine: Denmark, North Western European, Scandanavian
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 40 cookies
Author: My Hungry Traveler

Equipment

  • Stand Mixer with paddle attachment
  • 2 Large baking pan lined with parchment paper
  • Wire baking rack
  • Piping bag with 2-inch tip

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 75kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 53mg | Potassium: 10mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 149IU | Calcium: 3mg | Iron: 0.3mg