I am excited to share my new Homemade Danish Butter Cookies recipe with you. In this treat, a delightful mix of unsalted butter and granulated sugar blends perfectly with egg yolks, vanilla extract, and all-purpose flour to create the ideal holiday gift. These butter cookies evoke sweet memories in every bite.

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I’ve been perfecting this recipe for Danish Butter Cookies for a while now and i gotta say, these little treats are something else. When i started experimenting with 1 cup unsalted butter, softened to perfection along with 2/3 cup granulated sugar and 2 egg yolks, i knew i was onto something amazing.

Add in 1 teaspoon vanilla extract and 2 cups all-purpose flour with 2 tablespoons cornstarch and a tiny pinch of 1/4 teaspoon salt, and suddenly, you have the blend for a cookie that’s pure magic. They remind me a bit of some traditional tin butter cookies or even those Dutch sugar cookies i had as a kid.

I’ve also played around with them over several holidays, turning them into unique DIY useful christmas gifts. The process of creating these melt in your mouth treats is a rewarding challenge.

Trust me, if you try the recipe, you’ll be pleasantly surprised by the delicious nostalgia they deliver.

Why I Like this Recipe

I just love making these cookies because they literally melt in my mouth and bring back all my childhood holiday memories. They’re so simple to whip up, even if my kitchen isn’t always the neatest, and I know I can count on them to always turn out pretty good. I also really enjoy that they only need stuff I already have at home which makes the whole process feel effortless. And seriously, they make perfect little gifts for friends and family, reminding me of those warm and fuzzy moments from my past.

Ingredients

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Unsalted butter adds creaminess, rich flavor, and essential fat for a super tender cookie texture.
Granulated sugar provides sweetness, helps browning, and balances flavors for a perfect cookie finish.
Egg yolks enrich taste, bind ingredients, and add moisture for a soft, velvety cookie body.
Vanilla extract infuses a sweet, fragrant aroma that elevate overall cookie flavor.
All-purpose flour provides structure and carbohydrates, form the cookie’s base and light texture.
Cornstarch tenderizes dough, yield a lighter, melt in your mouth center with improved softness.
Salt intensifies flavors and balances sweetness, ensuring all ingredients unite in perfect harmony.

Ingredient Quantities

1 cup unsalted butter, softened

2/3 cup granulated sugar

2 egg yolks

1 teaspoon vanilla extract

2 cups all-purpose flour

2 tablespoons cornstarch

1/4 teaspoon salt

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 big bowl, cream the butter and sugar together until its smooth and a bit fluffy.

3. Mix in the egg yolks and vanilla extract until they’re all combined.

4. In another bowl, whisk together the all-purpose flour, cornstarch, and salt.

5. Gradually stir the dry ingredients into the wet ones until you form a soft dough that isn’t too sticky.

6. Scoop out small portions of the dough (about a tablespoon each) and roll em into little balls on your work surface.

7. Place the dough balls onto the prepared baking sheet with a little space between each cookie.

8. Use a fork to gently press down each ball to flatten them just a bit.

9. Bake in the oven for about 10 to 12 minutes, or until they turn lightly golden around the edges.

10. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a rack and enjoy these melt in your mouth treats!

Equipment Needed

1. Oven preheated to 350°F
2. Baking sheet
3. Parchment paper for lining the baking sheet
4. A large bowl for creaming the butter and sugar
5. A second bowl for whisking the dry ingredients
6. An electric mixer or a strong spoon for mixing
7. Measuring cups and spoons
8. A fork for pressing the dough
9. A cooling rack for letting the cookies cool
10. A clean work surface for rolling the dough balls

FAQ

Q: Can I freeze the cookie dough? A: Yeah, you can freeze the dough. Just wrap it tight and let it thaw at room temp before baking, so it bakes evenly.

Q: Why does the recipe call for only egg yolks and not whole eggs? A: Using just the yolks makes the cookies richer and helps achieve that melt-in-your-mouth texture, so it's best not to swap them out.

Q: How do I get that melt-in-your-mouth texture? A: The secret is using softened unsalted butter and measuring all the ingredients correctly. Overmixing can cause them to be tough.

Q: What can I do if I don’t have cornstarch? A: You can substitute it with an equal amount of all-purpose flour; although it may slightly affect the texture, it should still work fine.

Q: How should I store these cookies? A: Keep 'em in an airtight container at room temperature for a few days or freeze them for longer storage to keep that fresh taste.

Danish Butter Cookies (Melt In Your Mouth) Recipe Substitutions and Variations

Unsalted Butter: If you don’t have butter, you can try using margarine. It might change the flavor a bit but should work fine.
Granulated Sugar: You could use caster sugar instead since it dissolves easier in the dough.
Egg Yolks: If you’re low on yolks, you can try using one whole egg and remove some extra white, though it’s not perfect.
Vanilla Extract: Ran out of vanilla extract? A few drops of almond extract or a bit of vanilla paste can be a decent swap.
Cornstarch: Potato starch is a pretty good alternative if you can’t find cornstarch.

Pro Tips

1. If you find the dough too soft when you’re rolling out the cookies, try chillin it in the fridge for about 20 to 30 minutes so it doesn’t spread too much while its on the baking sheet.
2. Use a small ice cream scoop to portion out the dough; it makes sure all your cookies are about the same size and that helps them bake evenly.
3. Don’t be afraid to play around with mix-ins after you’ve got the basic recipe down, like adding a handful of chocolate chips or a sprinkle of lemon zest for some extra flavor.
4. For cookies that come out with a soft, chewy middle and a slightly crispy edge, take them out of the oven a minute or two before they are totally golden and let them sit on the sheet a bit to finish cooking.