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Danish Butter Cookies

Danish Butter Cookies

Photo: Natalie Levin

Winter-time, if you ask me, is the perfect time for cookies. It’s literally cookie season in my kitchen, and the fact that Christmas is around the corner only gives me another excuse for non-stop baking. I simply love the idea of dipping a sweet buttery cookie in my coffee when that rain is falling outside my window.

Danish butter cookies are my favorite kind of cookies, for any occasion. I like the buttery, crumbly texture that melts in the mouth, and they are super easy to make and require only a few simple ingredients. Ever since I was a little girl, I always LOVED butter cookies.

These Danish butter cookies are amazing for this time of they year. They resemble little snowballs and have the perfect melt-in-your-mouth addictive texture. They are wonderful alongside a cup of tea and great on cold winter days. Just the kind of cookie that’s fun to have a jar full of on your kitchen counter.

Click here for more cookie recipes for Christmas and for all year round >> 

Danish Butter Cookies

Photo: Natalie Levin

Danish Butter Cookies

Photo: Natalie Levin



5 from 7 votes
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Danish Butter Cookies

Servings 25 cookies
Author Natalie

Ingredients

For the cookies:

  • 100 grams (1/2 cup) very soft butter
  • 40 grams (1/3 cup) powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 175 grams (1 ¼ cups) all-purpose flour
  • 70 grams (1/2 cup) cornstarch
  • 1 teaspoon baking powder
  • 75 ml. (5 tablespoons) vegetable oil
  • Sugar powder for decoration

Instructions

  1. Preheat the oven to 170 Celsius degrees and arrange baking paper on your baking tray.
  2. In a mixer bowl with a paddle attachment, place butter, powdered sugar, vanilla and salt and mix at high speed until a uniform creamy mixture is obtained.
  3. Add flour, cornstarch and baking powder and mix until crumbly dough is obtained.
  4. Add the oil and continue to mix until the dough is uniform and smooth to the touch.
  5. Make walnut-sized balls and place at intervals on the pan.
  6. Flatten the top of each cookies a bit with your hands.
  7. Bake the cookies for 15-20 minutes or until they turn slightly golden, cracking at the top and set.
  8. Cool completely, sprinkle with powdered sugar and serve.

Recipe Notes

  • Keep the cookies in a sealed jar for up to a week.
  • It is important not to give up the powdered sugar at serving, as it adds sweetness.
  • You can add spices such as cinnamon, coffee or even citrus zest to diversify flavors.
  • You can freeze the cookies (without sugar powder) for up to a month in a sealed box.
Danish Butter Cookies

Photo: Natalie Levin

Danish Butter Cookies

Photo: Natalie Levin

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