Description
These Danish butter cookies are melt-in-your-mouth and crisp with buttery edges, just like the ones in the Royal Dansk blue tin! Make perfect piped butter cookies with only 4 ingredients.
Ingredients
Scale
- 1/2 cup butter, room temperature
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cake flour
Instructions
- Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with a paddle attachment mix butter, powdered sugar, and vanilla together on medium speed for 5 minutes until light in color and whipped, scraping the sides of the bowl as necessary. Alternately you can use a bowl and a hand mixer.
- Turn the mixer to low and add in flour, mixing until just combined. The dough should be smooth and soft.
- Transfer the dough to a piping bag fitted with a large star attachment. Pipe the dough onto the prepared baking sheet in a circle or rosette shape.
- Place the baking sheet in a refrigerator for 20 minutes to chill the dough slightly.
- Preheat the oven to 300°F and bake cookies for 18-20 minutes, or until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store airtight at room temperature for up to 7 days
- Freeze airtight for up to 2 months for best freshness. Thaw at room temperature
