Danish Butter Cookies Recipe

I absolutely love this Danish Butter Cookies Recipe because it’s one of those timeless treats that always bring a little bit of joy to the kitchen. The rich, buttery flavor combined with the subtle zing of lemon zest and those delightful bursts of dried currants create a cookie that’s both classic and a little unexpected. Whether you’re baking for the holidays, a cozy afternoon tea, or just to satisfy your sweet tooth, these cookies always turn out perfectly golden and irresistibly tender.

When I first tried this recipe, I was amazed at how simple ingredients came together to create such an elegant cookie. You don’t need fancy equipment—just some patience and a piping bag—and you’ll find that this Danish Butter Cookies Recipe is incredibly forgiving for bakers of all levels. Plus, they freeze wonderfully, so it’s great to make a batch ahead and enjoy them whenever you want a buttery little treat.

this Recipe

Ingredients You’ll Need

Gather these ingredients for your Danish Butter Cookies Recipe — each plays a crucial role in creating that signature melt-in-your-mouth texture with a touch of sweetness and a hint of citrus brightness.

• Unsalted Butter: Use good-quality, room temperature butter to get that creamy dough and rich flavor.
• Granulated Sugar: Provides the perfect amount of sweetness and helps create a nice crumb.
• Large Egg: Make sure it’s room temperature to blend smoothly into the batter.
• Finely Grated Lemon Zest: Adds a wonderful fresh zing that brightens the cookies.
• Pure Vanilla Extract: Enhances the overall flavor with warm, sweet notes.
• All-Purpose Flour: The structure of these cookies relies on quality flour—no substitutions here for best results.
• Dried Currants: These tiny bursts of chewy sweetness really elevate the cookie’s texture and flavor.
• Baking Soda: Just a pinch to help the cookies rise slightly and become tender.
• Kosher Salt: Balances the sweetness and intensifies the butter’s flavor.
• Sanding Sugar: Used to give the cookies a lovely sparkling finish and a slight crunch.

Variations

I love tweaking this Danish Butter Cookies Recipe based on the season or mood—don’t hesitate to personalize it! Swapping out currants or adding a little twist can make this classic cookie truly your own.

• Substitute Dried Fruits: I sometimes replace currants with chopped dried cranberries or raisins, which gives a slightly different flavor and texture but still works beautifully.
• Almond or Orange Zest: Adding almond extract or switching lemon zest for orange zest adds a warming or fruity note that’s just divine.
• Chocolate Dip: After baking, dip half the cookie in melted dark or white chocolate and let it set for an extra indulgent treat.
• Gluten-Free Version: I’ve experimented using a gluten-free flour blend with good results, just watch the dough texture—it might need a tad more butter or chilling time.

How to Make Danish Butter Cookies Recipe

Step 1: Cream Butter and Sugar to Perfection

Start by beating the room temperature butter and granulated sugar together with an electric mixer on medium speed. I like to do this for about 3 minutes until it’s combined and really creamy. This step is crucial—you want the butter to be light and fluffy because it gives the cookies their tender crumb. If the butter is too cold, it won’t whip properly, and if it’s too soft, the texture will suffer. Once creamy, add the egg, lemon zest, and vanilla extract, and beat again until everything is well combined.

Step 2: Mix in Dry Ingredients and Currants

Next, gently beat in the flour, baking soda, salt, and dried currants. You want to mix just until everything comes together—overmixing can toughen the dough, and that’s one thing you definitely want to avoid with Danish Butter Cookies. The currants are what give these cookies those delightful little pockets of chewiness, and I always make sure they’re evenly distributed by folding them in carefully.

Step 3: Pipe the Cookies and Chill

Prepare a rimmed baking sheet with parchment paper, and then scoop about one-quarter of the dough into a piping bag fitted with a ½-inch star tip. I love this step because piping gives the cookies that pretty, traditional shape with ridges. Pipe small rings, roughly 1¾ inches in diameter, spaced evenly on the sheet. Pop the sheet into the freezer for about 20 minutes to firm up the dough. This chilling step helps the cookies keep their shape and prevents spreading too much while baking.

Step 4: Sugar-Coat and Bake

Preheat your oven to 350°F (180°C) while the dough chills. Line two more baking sheets with parchment paper. Pour some sanding sugar into a small bowl and quickly dip each cookie ring in the sugar to coat—this gives them that beautiful sparkle and a slight crunch. Arrange the cookies about an inch apart on the baking sheets, pop them back in the freezer to keep firm while you work through the batches, and then bake for 13 to 18 minutes, rotating the sheets halfway through. I usually watch for the edges to turn lightly golden as my cue that they’re done, which keeps them tender, not overbaked.

Step 5: Cool and Store

Once baked, transfer the cookies to a wire rack to cool completely. This is key because they firm up as they cool but stay perfectly soft inside. These cookies keep well in an airtight container at room temperature for up to three days, but honestly, they rarely last that long in my house!

How to Serve Danish Butter Cookies Recipe

Garnishes

I like to sprinkle a little extra sanding sugar right after baking for an elegant sparkle that makes these cookies feel extra special. Sometimes I add a drizzle of melted dark chocolate or a light dusting of powdered sugar for festive occasions. Fresh lemon zest grated on top just before serving also adds a wonderful fresh aroma.

Side Dishes

These cookies are fantastic paired with a warm cup of tea or coffee—the buttery richness really shines alongside a strong brew. I especially enjoy serving them with a fruit salad or fresh berries to balance out the sweetness during afternoon snack time.

Creative Ways to Present

For holidays or gatherings, I like arranging Danish Butter Cookies Recipe on a tiered cookie stand mixed with fresh sprigs of rosemary or tiny edible flowers for a charming effect. Wrapping small stacks with colorful ribbons makes them perfect little gifts that always impress friends and family.

Make Ahead and Storage

Storing Leftovers

I store leftover Danish Butter Cookies in an airtight container at room temperature, layered with parchment paper to keep them from sticking. They stay fresh and buttery for up to 3 days, although in my experience, they get devoured much faster!

Freezing

One of the best things about this Danish Butter Cookies Recipe is how well it freezes. I usually freeze the shaped dough on the baking sheet and then transfer the frozen rings to a zip-top bag. You can also freeze fully baked cookies between parchment layers. Just make sure to thaw fully before serving for best taste and texture.

Reheating

If you want to enjoy these cookies warm, I pop them in a 300°F (150°C) oven for 5–7 minutes. This refreshes their crisp edges and buttery aroma without drying them out. Microwave is a quick option but can make them a bit soft if heated too long.

FAQs

Final Thoughts

This Danish Butter Cookies Recipe holds a special place in my heart because it’s simple, elegant, and so reliably delicious every time I bake it. Sharing these cookies always brings a smile to the table, and I’m confident you’ll enjoy making and eating them just as much as I do. Give this recipe a try—you’ll have buttery, beautiful cookies that feel like a warm hug from Denmark every time.

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