Danish Butter Cookies

Rosette butter cookies dipped in white and dark chocolate with festive sprinkles.

5 from 5 votes

Rich, buttery, and lightly sweet, Danish Butter Cookies have a delicate vanilla flavor and crisp edges. They’re a simple homemade treat for holidays, cookie trays, or gifting.

Prep Time20

Cook Time15

Total Time35

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Author: Mariam Ezzeddine

Ingredients

1 cup unsalted butter softened to room temperature
1 cup confectioners’ sugar
2 teaspoons pure vanilla extract
2 tablespoons milk
2 cups all-purpose flour
½ teaspoon salt
chocolate for dipping
sprinkles optional

US Customary - Metric

Instructions

For the Cookies

Preheat the oven to 350°F.
In a medium bowl, whisk together the salt and all-purpose flour. Set aside.
In the bowl of an electric stand mixer, add the butter, confectioners’ sugar, and vanilla for the cookie dough. Using the paddle attachment, beat on medium-high speed for 3-5 minutes, until light and fluffy.
Add the milk to the cookie dough mixture and mix until incorporated.
Add the flour mixture to the cookie dough in 2-3 additions, mixing thoroughly after each addition.
Note: The cookie dough will clump together once fully mixed, which is normal and means it’s ready to transfer to the pastry bag.
Transfer the cookie dough to a sturdy pastry bag fitted with a Wilton 1M attachment.
Pipe the cookie dough into rosettes onto a cookie baking sheet lined with parchment paper.
Bake the cookies for 13-15 minutes, or until lightly golden on the sides.
Let the cookies cool completely.

For the Chocolate Coating

Melt the chocolate in the microwave in 30-second increments. Stir after each interval. If the chocolate seems too thick, add a small amount of vegetable oil.
Dip the cooled cookies into the melted chocolate and immediately top with holiday sprinkles.
Place the chocolate-dipped cookies on parchment paper and transfer them to the refrigerator for 10-15 minutes.
Once the chocolate has set, remove the cookies from the refrigerator and let them come to room temperature.
Store the cookies in an airtight container for up to a week.

Notes

If the melted chocolate is too thick for an even coating, add a small amount of vegetable oil to help thin it out.
Let the chocolate set completely before you store the cookies to keep the coating neat and prevent the cookies from sticking together.
Chocolate and sprinkles are optional. You can leave the cookies plain or decorate them to match any holiday or occasion.
Store the cookies in an airtight container at room temperature for up to 1 week. Keep the container in a cool, dry place to help maintain their texture.

Nutrition