The Best Danish Butter Cookies

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The best butter cookie recipe that is light, crispy, and guaranteed to win your heart!

If you love buttery, melt-in-your-mouth cookies then you will surely love this simple and quick eggless butter cookie recipe.

An easy butter cookie recipe that can be made in less than 30 minutes with just a handful of easily available ingredients.

Butter cookies, also known as Danish butter cookies, originate from Denmark. They are particularly loved for their light and crispy texture, which is due to the amount of butter and sugar used in this recipe.

These cookies have a soft dough that can be easily piped into beautiful shapes and patterns.

About This Recipe

This simple butter cookie recipe uses just five basic ingredients: butter, sugar, flour, vanilla extract, and a pinch of salt.

These delightful Danish cookies are light, airy, and crispy—perfect for making with kids. The soft, pliable dough is ideal for piping, allowing you to create elegant, bakery-style cookies effortlessly.

Get creative with your favorite piping nozzle designs, then take it up a notch by sprinkling sugar crystals, and vanilla sugar, or dipping the cookies in melted chocolate for fun and unique toppings.

This easy recipe comes with detailed instructions for mixing the dough using a hand mixer or stand mixer and even includes tips for baking in an air fryer.

Butter cookies are a classic treat that’s incredibly simple to make. Full of buttery goodness, these light and crispy cookies are made with pantry staples and are ready in under 30 minutes. Perfect as a vegetarian, eggless dessert, these Danish-style piped cookies are a hit with both kids and adults alike!

More Sugary Delights

• Whole Wheat Blueberry Muffins
• Chocolate Chip and Cashew Cookies
• Chocolate and Vanilla Marble Cake

Ingredients & Substitutes

1. Butter: Unsalted butter that is at room temperature. The butter should be soft to the touch. During winter pop the butter for a few seconds in the microwave for it to soften or keep it for a few minutes on top of a warm plate. The butter should not be melted but just enough soft to hold its shape.
2. Sugar: Powdered white sugar or light cane sugar can be used for this recipe. Brown sugar can also be used.
3. Flour: All-purpose flour or maida is the best for this recipe.
4. Vanilla: Use pure vanilla extract for best results. It can be substituted with almond extract, vanilla bean paste, or vanilla essence.
5. Salt: A pinch of salt to balance the flavors.

Piping Tips

Steps to pipe the cookie dough using a piping bag

To easily fill the batter into a piping bag without any mess follow the below method:

• Select a tall glass or mug with a wide mouth. Ensure the glass is clean and dry.
• Place the piping bag inside the glass with the wide mouth of the bag facing upward.
• Allow the top 1/3 of the bag to hang outside the glass. Fold the top exterior portion of the bag over the glass rim.
• Create a stable, open-mouth configuration.
• Carefully transfer the batter/dough into the bag. Fill approximately 2/3 full for easy handling.
• Lift the piping bag from the glass, holding the folded part of the bag, twist, and close the piping bag.
• Then gently squeeze the batter toward the tip.
• Ready for precise piping.

How To Make Butter Cookies Recipe

Detailed _{Step by Step} Instructions

1. Set the oven to preheat at 180 C for 10 minutes.
2. In a bowl add 1 cup all-purpose flour (maida) and a pinch of salt(approximately, 1/4 tsp) and mix well with a whisk. Set aside.

Using an Electric Mixer or Hand Whisk

1. In a separate large bowl add 100 gms of unsalted dairy butter(soft at room temperature). Whisk the butter on medium-low speed for 2-3 minutes till it becomes light and becomes lighter in color. 
2. Add 1/4 cup of powdered sugar. Whisk for a few seconds till the sugar has combined well with the butter.
3. Add 1/2 tsp of pure vanilla extract and gently fold it in using a silicone spatula.
4. Now add the dry ingredients (flour mixture) in small batches gently cutting and folding through the butter. Do not over mix as it can cause all the trapped air to escape and make the dough dense.

Using Stand Mixer

1. Add 100 gms of softened unsalted butter to the bowl of a stand mixer and whisk it using the paddle attachment for 2 minutes or until it turns pale white on medium speed.
2. Then add 1/4 cup of powdered sugar and beat for another minute on medium speed. 
3. Add 1/2 tsp of pure vanilla extract and beat for a few seconds.
4. Now, add the dry ingredients in small batches while mixing on a medium speed. Scrape the sides of the bowl in between for an even mix of ingredients.

Shape

Using a Piping Bag

• Attach your favorite piping nozzle to a piping bag(I have used a medium-sized open star tip/nozzle). Transfer the cookie dough into a piping bag. Check the notes above for tips on how to transfer a dough or batter into a piping bag.
• Line a baking tray with parchment paper. Pipe the cookie dough onto the baking sheet keeping a distance of 1 inch between each cookie.

Shaping with hands or a cookie-cutter

You can easily use your hands or a cookie cutter to shape this butter cookie dough.

• After mixing all the ingredients and the dough is ready, place the cookie dough in the refrigerator to chill for at least half an hour. The dough can be left for longer if you want to bake them later.

• To roll with hands: 
  • Take the chilled dough out of the fridge and scoop 1 tbsp of the dough with a cookie scoop or measuring spoon.
  • Roll the dough gently with the palm of your hands and then lightly press with your fingers to slightly flatten the dough.
• To use a cookie cutter: 
  • Divide the dough into 3 portions.
  • Take one portion and roll the dough with the palm of your hand.
  • Then using a rolling pin, roll the dough on a cold flat surface or baking sheet.
  • Cut the cookies into your desired shape.
  • Repeat for the rest of the dough.

Bake

1. Place the shaped cookies on a baking tray leaving at least 1 inch space between each cookie.
2. Bake the cookies at 180 C for 12-15 minutes or until golden brown.
3. Remove the baked cookies from the oven and place them carefully on a wire cooling rack to cool down.
4. Once completely cool, transfer them into an airtight container and enjoy them with tea or as a snack.

Watch & Learn How To Make It

Easy Butter Cookies in an Air Fryer

Steps to easily bake the butter cookies in an air fryer

1. Line the air fryer basket with an air fryer baking sheet.
2. Preheat the air fryer for 5 minutes at 140 C
3. Pipe the cookies onto the lined basket (be careful not to touch the sides of the hot basket).
4. Keep a distance of 1-2 inches between each cookie.
5. Air fry the cookies for 12 minutes. Bake for a few more minutes if you want a golden brown cookie.
6. Once done remove the cookies carefully from the basket and place them on a wire rack to cool down.

Notes

1. Do not over-whisk/beat the butter. It can cause the butter to split.
2. Add more flour if the batter does not hold its shape.

Serving & Storing Suggestions

Serve

Serve these sweet treats with milk, tea, or coffee.

Dip the cooled cookies in some melted chocolate (dark, milk, or white chocolate), and then let them cool on a wire rack. Enjoy them as a snack or dessert.

Store

Store these sugar cookies in an airtight container for 10-15 days in a cool place. 

Recipe Card

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