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Danish Butter Cookies with Chocolate and Sprinkles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 149 reviews
  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 55 minutes
  • Yield: 22 cookies 1x
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: Danish

Description

Classic Danish Butter Cookies characterized by a rich, buttery flavor and delicate crisp texture. Made with simple ingredients including butter, sugar, and flour, these cookies are piped into elegant swirls and lightly baked to golden perfection. They are dipped in melted chocolate and garnished with colorful sprinkles for a festive touch, perfect for gifting or enjoying with tea or coffee.

Ingredients

Scale

Cookie Dough

  • 1 cup unsalted butter, room temperature
  • ⅔ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • 2 teaspoons milk

Decoration

  • 3 oz semi-sweet or milk chocolate, chopped
  • 3 tablespoons sprinkles

Instructions

  1. Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat 1 cup of unsalted butter and ⅔ cup granulated sugar together for several minutes until the mixture becomes light, fluffy, and airy, ensuring a smooth base for your cookie dough.
  2. Add Egg and Vanilla: Mix in 1 large room temperature egg and 1 teaspoon vanilla extract until the ingredients are fully combined, incorporating air and moisture into the batter.
  3. Combine Dry Ingredients: Add 2 cups all-purpose flour and ¼ teaspoon salt to the wet mixture. Mix on low speed just until the flour is incorporated, avoiding overmixing to keep the dough tender.
  4. Add Milk for Consistency: Stir in 2 teaspoons of milk to achieve a pipeable dough consistency that holds its shape but is not runny. Add more milk cautiously if the dough feels too stiff.
  5. Pipe the Cookies: Transfer the dough into a piping bag fitted with a large piping tip (preferably Ateco 849 or Ateco 826). Pipe 2-inch swirls directly onto an unlined baking sheet, spacing them about 3 inches apart to allow room for slight spreading.
  6. Chill the Dough: Place the baking sheet with piped cookies into the refrigerator for 15-20 minutes to firm up the dough, helping the cookies maintain their shape during baking.
  7. Preheat Oven: Set your oven to 350°F (175°C) ensuring it reaches the correct temperature before baking the cookies.
  8. Bake: Bake the cookies for approximately 15 minutes or until the edges turn a delicate golden brown, indicating they are cooked through and crisp.
  9. Cool in Pan: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for about 10 minutes, letting them set before transferring.
  10. Transfer to Wire Rack: Carefully move the cookies to a wire rack to cool completely, preventing condensation which could soften them.
  11. Melt Chocolate: While the cookies cool, melt 3 oz chopped chocolate in a heatproof bowl in the microwave using 20-second increments, stirring thoroughly after each until smooth, or use a double boiler method for gentle melting.
  12. Dip and Decorate: Dip about two-thirds of each cookie into the melted chocolate halfway, then place them on parchment paper. Immediately sprinkle with 3 tablespoons of sprinkles. Allow the chocolate to set and dry completely at room temperature.

Notes

  • Use a wide piping tip like Ateco 849 or Ateco 826 for easier piping and better dough shape retention during baking.
  • If a large piping tip is unavailable, a Wilton 1M can be used, but additional milk might be necessary to thin the dough, which could cause more spreading.
  • Pipe dough directly onto unlined baking sheets rather than parchment paper to prevent sticking.
  • If the dough is too stiff to pipe, return it to the bowl and add 1-2 teaspoons of milk to loosen it before trying to pipe again.
  • Refrigerating piped cookies before baking is essential to help them keep their shape and prevent excessive spreading.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 110
  • Sugar: 6g
  • Sodium: 30mg
  • Fat: 7g
  • Saturated Fat: 4.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 11g
  • Fiber: 0.3g
  • Protein: 1g
  • Cholesterol: 25mg

Find it online: https://emilyquickdinners.com/danish-butter-cookies-with-chocolate-and-sprinkles-recipe/