Description
Delight in these classic Danish Butter Cookies, featuring a rich, buttery dough studded with dried currants and brightened with lemon zest and vanilla. Pipied into charming rings and coated with sanding sugar, these cookies are crisp, tender, and perfect for sharing or gifting.
Ingredients
Units
Scale
Cookie Dough
- 1 cup (2 sticks, 1/2 pound, or 227 grams) unsalted butter, room temperature
- 1/2 cup (100 grams) granulated sugar
- 1 large egg, room temperature
- 1 tablespoon finely grated lemon zest
- 1 teaspoon pure vanilla extract
- 2 cups (250 grams) all-purpose flour
- 5 ounces (142 grams) dried currants
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Topping
- 1 handful sanding sugar
Instructions
- Prepare the dough: In a large bowl, use an electric mixer on medium speed to beat the unsalted butter and granulated sugar for about 3 minutes until the mixture is creamy and well combined. Add the egg, finely grated lemon zest, and pure vanilla extract, beating until fully incorporated. Gradually beat in the all-purpose flour, dried currants, baking soda, and kosher salt just until the dough comes together.
- Pipe the cookies: Line a rimmed baking sheet with parchment paper. Transfer about one-quarter of the dough to a piping bag fitted with a ½-inch (1.2 cm) star tip. Pipe small rings approximately 1¾ inches (3.6 cm) in diameter onto the prepared baking sheet. Repeat this process with the remaining dough portions. Place the baking sheet in the freezer for about 20 minutes, or until the dough is firm enough to handle.
- Preheat oven and coat cookies: While the dough chills, preheat your oven to 350°F (180°C). Prepare two rimmed baking sheets by lining them with parchment paper. Pour some sanding sugar into a small bowl. Quickly dip each frozen cookie ring into the sanding sugar to coat it, and then transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart. Keep any remaining cookies in the freezer until ready to bake.
- Bake the cookies: Bake the cookies for 13 to 18 minutes, rotating the baking sheets halfway through baking to ensure even browning. The cookies are done when they are golden around the edges. Remove them from the oven and immediately transfer the cookies on their sheets to a wire rack to cool completely.
- Store or serve: These cookies can be made up to 3 days in advance and stored in an airtight container at room temperature. For longer storage, freeze the cookies for up to 2 months, ensuring they are well wrapped to maintain freshness.
Notes
- Make sure the butter and egg are at room temperature for a smooth, creamy dough.
- Freezing the dough before baking helps the cookies hold their shape and develop a crisp texture.
- Rotate baking sheets halfway through baking for even cooking and color.
- You can substitute dried currants with raisins or chopped dried cranberries if preferred.
- Store baked cookies in an airtight container to maintain freshness and crispness.
Nutrition
- Serving Size: 1 cookie (approx. 15g)
- Calories: 90 kcal
- Sugar: 5 g
- Sodium: 60 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 15 mg
