1. Can I use a cookie press instead of piping the dough?

Yes! A cookie press is a great alternative, especially if piping is difficult. Just note that cookie press cookies are usually smaller, so adjust the baking time — they may need only 10–12 minutes. Reduce the amount of milk slightly so the dough is firm enough to hold shape without excessive spreading.

2. Why did my Danish Butter Cookies flatten in the oven?

Flattening usually occurs when the dough is too soft or hasn’t been properly chilled. To prevent this: Chill the piped cookies for at least 15–20 minutes before baking. Avoid adding too much milk; use just enough to make the dough pipeable. Use a large piping tip so the dough remains thick enough to hold shape.

3. Can I freeze Danish Butter Cookies after baking?

Absolutely. Let the cookies cool completely, then store them in an airtight container or freezer bag for up to 3 months. If you plan to dip them in chocolate, it's best to freeze them before decorating. Thaw at room temperature for a few hours before serving, and add chocolate or sprinkles fresh for best results.

Danish Butter Cookies – Easy Recipe You’ll Love

Name: Danish Butter Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 55 min
Cuisine: American (Holiday Style)
Ingredients: 1 cup unsalted butter, room temperature; 2/3 cup granulated sugar; 1 large egg, room temperature; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1/4 teaspoon salt; 2 teaspoons milk (plus more if needed); 3 oz semi-sweet or milk chocolate; 3 tablespoons sprinkles

Description

Classic Danish Butter Cookies that are crisp on the outside, soft on the inside, and dipped in chocolate with festive sprinkles. Perfect for holiday baking and gifting.

Ingredients

Scale

1 cup unsalted butter, room temperature
2/3 cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons milk (plus more if needed)
3 oz semi-sweet or milk chocolate
3 tablespoons sprinkles

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Instructions

Preheat the oven to 350°F (177°C).
In a stand mixer with a paddle attachment or using a hand mixer, cream the butter and sugar for a few minutes until light and fluffy.
Add the egg and vanilla extract, mixing until well combined.
On low speed, mix in the flour and salt until just combined.
Add 2 teaspoons of milk and mix again until the dough reaches a pipeable consistency. Add more milk if needed, 1 teaspoon at a time.
Transfer the dough to a piping bag fitted with a large star tip (such as Ateco 849).
Pipe 2-inch swirls directly onto an ungreased baking sheet, spacing them 3 inches apart.
Refrigerate the baking sheet with piped cookies for 15–20 minutes to help them hold their shape.
Bake for about 15 minutes or until the edges are golden brown.
Let cookies rest on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Melt the chocolate in a microwave-safe bowl in 20-second intervals, stirring between each.
Dip half of each cookie into melted chocolate, place on parchment paper, and decorate with sprinkles. Allow to set.

Notes

Use a wide piping tip (Ateco 849 or 826) for the best results and to maintain cookie shape.
Do not use parchment paper — piping directly onto the baking sheet ensures better shape retention.
If the dough is too thick, mix in 1–2 teaspoons of milk until pipeable.
Chilling the piped dough before baking is essential to prevent spreading.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American (Holiday Style)

Nutrition

Serving Size: 1 cookie
Calories: 148 kcal
Sugar: 7 g
Sodium: 31 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 30 mg