Danish Butter Cookies
featured in 25 Most-Loved Cookie Recipes
A Christmas classic you’ll love making at home, these crispy butter cookies come in different shapes, and textures including shredded coconut and a pretzel shaped topped with crunchy sparkling sugar.
Tasty Team
December 25, 2019
88% would make again
Total Time
55 minutes
55 min
Prep Time
10 minutes
10 min
Cook Time
45 minutes
45 min
Total Time
55 minutes
55 min
Prep Time
10 minutes
10 min
Cook Time
45 minutes
45 min
Ingredients
for 48 cookies
- 1 cup powdered sugar (120 g)
- 1 lb unsalted butter (455 g), room temperature
- 2 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 4 cups all purpose flour (500 g)
- ½ cup unsweetened shredded coconut (50 g)
- 2 tablespoons sparkling sugar
Nutrition Info
- Calories 138
- Fat 8g
- Carbs 13g
- Fiber 0g
- Sugar 3g
- Protein 1g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F (180°C). Line 6 baking sheets, or as many as you have, with parchment paper.
- In a large bowl, cream the powdered sugar and butter with an electric hand mixer on medium-high speed until well combined and fluffy, 2–3 minutes.
- Add the eggs, egg yolks, and vanilla. Beat until well combined and the batter is mostly smooth.
- Gradually add the salt and flour, beating on low speed between each addition, until well combined, scraping down the sides of the bowl with a rubber spatula as needed.
- Divide the dough evenly into 3 portions. Each portion of dough should be about 13.5 ounces.
- Add the shredded coconut to 1 portion of dough and mix with your hands to combine. Portion the coconut dough into ½-ounce pieces and roll into balls. Place on 2 of the prepared baking sheets, spacing evenly. Using your fingers, gently press down on the tops of the dough rounds to create a flattened top. Transfer to the refrigerator if not baking immediately.
- Transfer another portion of dough to a piping bag fitted with a large star piping tip. Pipe 2-inch (5 cm) circles of dough directly onto 2 of the prepared baking sheets, spacing evenly. Transfer to the refrigerator if not baking immediately.
- Transfer the remaining portion of dough to a small piping bag fitted with a medium (¼-inch) round piping tip. Pipe 2-inch wide pretzel shapes directly onto the 2 remaining prepared baking sheets, spacing evenly. Sprinkle the pretzels with the sparkling sugar.
- Working in batches, bake the cookies for 12–15 minutes, until just golden brown.
- Enjoy!
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