This recipe for Danish Butter Cookies is a Christmas staple in many homes. This eggless cookie recipe needs only a few ingredients. Try this Danish Butter Cookies Recipe ready in 45 mins.
What is December without some baking! Danish butter cookies are one of our favorite cookie recipes because they are super easy to make! Yes, this eggless cookie recipe hardly requires anything and its ready under 45 mins! I had got this Danish butter cookies recipes from one of my dad’s old recipe books.
I am sharing the basic Danish Butter Cookies recipe today which has only flour, butter and sugar as the main ingredients. You can make different recipes out of this by adding chocolate chips, cocoa powder, dried fruits etc and enjoy different kinds of cookies.
Origin of the Danish Butter Cookies Recipe
In Danish, this cookie is called Vaniljekranse, which literally means vanilla wreaths. When you buy the Danish cookies in tins you will find these cute wreath shapes in which they are baked. These can be easily done with any frosting nozzle tip. In case you don’t have a nozzle top you can just bake some round cookies!
What you need to keep in mind before you start using this Eggless Cookie Recipe
Butter should be at room temperature – if your butter is just out from the refrigerator, you will find it very difficult to cream. You need butter in room temperature, not solid, not melted just at room temperature. So get the butter out of the refrigerator at least an hour or two before preparing for this recipe.
Powdered SUgar or icing sugar – I am using powdered sugar for this recipe for the sole reason that it dissolves in butter quickly. You can use icing sugar or confectioner’s sugar as well. If you don’t have it, just take the measured sugar and whizz it in the mixer! Easy peasy.
Refrigerating the Dough – Once you are done mixing, you can pour the dough in a piping bag and refrigerate for at least two hours before baking. Or you can pipe them on a parchment paper and put the baking tray in the fridge. If you skip this step, the cookies will not hold shape.
Baking – These cookies are baked in low heat. I baked it in the convection mode of my microwave. These are best made in built-in ovens or regular ovens that allow low heat.
- ½ cup/120g butter at room temperature
- ¼ cup/25g powdered/icing sugar
- 1 teaspoon vanilla extract
- 1 cup/120g all-purpose flour
- 1 pinch salt
- 1/2 teaspoon baking powder
- Cream the butter, sugar, and vanilla extract with a handheld for 5 to 8 minutes till it is creamy and fluffy and turns pale in color
- Add flour and baking powder and incorporate in the dough with a rubber spatula. (Over-mixing flour with hand mixer will make the cookie rubbery)
- Pour the dough in a piping bag
- Pipe cookies using a flower nozzle or any nozzle of your choice on a lined baking tray.
- Refrigerate the tray with piped cookies for at least an hour
- Pre-heat oven to 300°F/ 150°C
- Bake cookies for 20 mins or until they are golden in color
- Remove from oven and let them rest and cool down for 10 minutes for serving
- Serve straight away or store them in an airtight container
