Indulge in a timeless delight with these Danish butter cookies that offer a melt in your mouth experience. Softened butter, powdered sugar, and a whisper of vanilla blend perfectly with a tender flour base, creating a light, crisp texture. Each bite is pure bliss, making them a charming treat for any tea or milk moment.

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I love experimenting with new cookie recipes and mine for Danish Butter Cookies has quickly become a favorite in my kitchen. I used 1 cup of unsalted butter, softened at room temperature, with 1 cup of sifted powdered sugar which gives the cookies their signature light sweetness.

Adding a single large egg yolk not only provides protein but also contributes to that irresistible melt in your mouth texture. I mixed in 1 teaspoon of vanilla extract and just a pinch of 1/4 teaspoon salt to balance out the flavors before folding in 2 cups of all-purpose flour.

I find these cookies are light and crisp but still have a rich buttery flavor that makes them a standout treat. They also offer a fairly simple nutritional value profile compared to many sugary desserts.

This easy cookie recipe is perfect for everyday baking or when you have a special holiday treat in mind.

Why I Like this Recipe

1. I really like how simple this recipe is. It doesn’t use a million ingredients, just stuff that I usually have at home, so its super easy to whip up whenever I crave something sweet.
2. The texture is amazing and totally melt in your mouth. I love that the cookies are light and crisp on the edges yet soft in the middle – it’s the perfect combination.
3. I like the balanced flavor too. The vanilla gives it a sweet, warm taste while the pinch of salt makes it taste even more interesting.
4. I enjoy baking these because they’re fun to make. Rolling the dough into little balls and even pressing them with a fork gives me a chance to be creative, which makes the whole process really satisfying.

Ingredients

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Butter is a fatty ingredient that gives richness and smooth texture to these cookies.
Powdered sugar makes the cookies sweet while adding a light, delicate finish.
Egg yolk offers protein and acts as a binding agent to hold everything together.
Vanilla extract provides a sweet aroma and enhances the overall flavor profile.
Salt helps balance the sweetness and brightens the flavors in the dough.
All-purpose flour is primarily carbohydrates that form the cookie’s structure and light crunch.

Ingredient Quantities

1 cup (227g) unsalted butter, softened at room temp

1 cup (125g) sifted powdered sugar

1 large egg yolk

1 teaspoon vanilla extract

1/4 teaspoon salt

2 cups (240g) all-purpose flour

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, cream together the softened butter and sifted powdered sugar until it’s light and fluffy.

3. Add the egg yolk, vanilla extract and salt to the butter mixture and mix in until everything is combined well.

4. Slowly stir in the all-purpose flour just until the dough comes together, making sure not to overmix.

5. Scoop small amounts of the dough and roll them into balls about 1 inch in diameter.

6. Place the dough balls on your baking sheet leaving enough space between each because they will spread a bit.

7. If you wanna, lightly press down each cookie with a fork to create a pattern.

8. Bake the cookies in the oven for about 12 to 15 minutes until they start to get a light golden color on the edges.

9. Remove the cookies from the oven and let them sit on the baking sheet for a few minutes before transferring them to a cooling rack.

10. Enjoy your melt in your mouth Danish Butter Cookies with your fav cup of tea or milk!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Electric mixer or a sturdy whisk and spatula
6. Measuring cups and spoons
7. Sifter for the powdered sugar
8. Cookie scoop or spoon for shaping the dough
9. Fork for creating the pattern on the cookies
10. Cooling rack for finishing the cookies after baking

FAQ

Can I use salted butter instead of unsalted? A: Yes you can but you need to cut down on the extra salt since salted butter already has flavor.

Why does the recipe call for sifted powdered sugar? A: Sifting helps remove lumps so the dough mixes up smooth and evenly.

Can I substitute whole eggs for the egg yolk? A: Its best to stick with just the yolk because whole eggs can change the texture and make the cookies less delicate.

What if my butter isn’t fully softened at room temp? A: Using butter that's too cold can leave lumps and mess up the dough, so make sure its really softened.

How do I know when my dough is ready? A: The dough should be smooth and a bit sticky, if it feels too dry then you might need to adjust by adding a tiny bit more butter.

Danish Butter Cookies ⋆ The Gardening Foodie Recipe Substitutions and Variations

For unsalted butter, you could use salted butter but reduce the extra salt accordingly.
For powdered sugar, try blitzing granulated sugar in a blender, although it might not be as smooth.
For the egg yolk, using a whole egg can work out if you dont mind a slightly different texture.
For vanilla extract, you could substitute almond extract, but know it’ll change the flavor a bit.
For all-purpose flour, you might use cake flour; you may need a tad more as it’s lighter than regular flour.

Pro Tips

1. Be sure to beat the butter and sugar until they’re really light and airy; if you rush this part, your cookies might turn out dense than expected.

2. When mixin in your flour, stir just enough so the dough comes together, dont overdo it cause overmixing can make your cookies too tough.

3. Chill your dough balls for a few minutes before baking if you got the time; this helps them hold their shape better and can give you a nice texture.