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+ servings
variation of danish butter cookies in a white plate

Traditional Danish Butter Cookies

5 from 1 vote
Created by Mariam E.
Buttery, crumbly, perfectly sweet and melt in the mouth - this Danish Butter Cookies recipe has it all! Easy to make and delicious!
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 30 cookies


  • 1 cup unsalted butter soft, room temperature
  • 1 cup confectioner sugar
  • 2 tsp. pure vanilla extract
  • 2 tbsps. milk
  • 2 cups all-purpose flour
  • ½ tsp. salt


  • Preheat oven to 350 F
  • In a medium bowl whisk together salt and all-purpose flour. Set aside.
  • In a bowl of an electric stand mixer place butter, confectioners’ sugar, and vanilla. Using paddle attachment beat on medium high for about 3-5 minutes until light and fluffy.
  • Add milk. Mix to incorporate.
  • Add flour in 2-3 part mixing thoroughly with every addition.
  • The dough will clump together.
  • Transfer it into a sturdy pastry bag with Wilton 1M attachment on.
  • Pipe rosettes onto a cookie baking sheet lined with parchment paper.
  • Bake for about 13-15 minutes or until lightly golden on the sides.
  • Let cool completely.

Dipping Process

  • To dip the cookies in chocolate, melt some chocolate in a microwave oven by 30 seconds increments. Mix after each time. If your melted chocolate seems too thick you can add a little bit of vegetable oil to it.
  • Dip cooled cookie into the melted chocolate and sprinkle with some holiday sprinkles right away.
  • Place chocolate dipped cookies onto the parchment paper and transfer to the refrigerator for 10-15 minutes.
  • Once the chocolate has set take the cookies out of the fridge and let come to room temperature.
  • Store cookies in an airtight container for up to a week.


  • Use a preheated oven.
  • I highly recommend refrigerating the piped dough for about 30 minutes before baking if you can to prevent the dough from spreading while baking and ensure that the cookies keep their beautiful piped shape. 
  • Make sure you ingredients are up to room temperature.
  • In order to get that amazing swirl look, the dough has to be piped. Use a 1M tip.
  • When piping,  start with a little bit of dough so you can determine if it’s creamy enough to pipe.
  • Use a cookie baking sheet lined with parchment, for easy removal and cleanup.
  • When the butter cookies are slightly brown on the side, they are done.
  • You can use white, milk or dark chocolate for dipping.
  • Allow to cool slightly before serving.


Calories: 102kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 33mg | Potassium: 12mg | Fiber: 1g | Sugar: 4g | Vitamin A: 189IU | Calcium: 4mg | Iron: 1mg
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