ClockPlayEmailInstagramLinkSMSTwitterYouTubeXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwap
Skip to Content
87% would make again

Danish Butter Cookies

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
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

  1. Preheat the oven to 350°F (180°C). Line 6 baking sheets, or as many as you have, with parchment paper.
  2. 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.
  3. Add the eggs, egg yolks, and vanilla. Beat until well combined and the batter is mostly smooth.
  4. 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.
  5. Divide the dough evenly into 3 portions. Each portion of dough should be about 13.5 ounces.
  6. 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.
  7. 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.
  8. 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.
  9. Working in batches, bake the cookies for 12–15 minutes, until just golden brown.
  10. Enjoy!

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

  1. Preheat the oven to 350°F (180°C). Line 6 baking sheets, or as many as you have, with parchment paper.
  2. 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.
  3. Add the eggs, egg yolks, and vanilla. Beat until well combined and the batter is mostly smooth.
  4. 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.
  5. Divide the dough evenly into 3 portions. Each portion of dough should be about 13.5 ounces.
  6. 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.
  7. 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.
  8. 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.
  9. Working in batches, bake the cookies for 12–15 minutes, until just golden brown.
  10. Enjoy!

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.