Danish butter cookies are a classic treat that show up every holiday season, especially in those iconic blue tins. This homemade version delivers the same crisp, buttery flavor with simple pantry ingredients and easy shaping methods. You don’t need a piping bag, and the dough comes together quickly for a cookie that’s perfect for gifting or filling your holiday trays.
Why This Recipe Works
These Danish butter cookies use real butter, a touch of vanilla, and a small amount of almond extract to recreate the authentic flavor that the blue tin cookies are known for. The dough is soft enough to shape by hand but firm enough to hold its form in the oven. Chilling the dough helps the cookies maintain clean edges and prevents spreading. Every cookie—pretzel, ring, swirl, or rectangle—bakes into a crisp, lightly golden treat with classic holiday flavor.
Ingredients You’ll Need
This recipe uses simple baking staples: butter, sugar, flour, and flavor extracts. A small amount of almond extract enhances the nostalgic taste of store-bought Danish butter cookies. Coarse sugar is optional but recommended for topping the ring or rectangle cookies to get that traditional sparkle.
How to Shape Danish Butter Cookies
These cookies can be shaped entirely by hand. The dough rolls smoothly into ropes, making it easy to create classic holiday shapes:
- Pretzel: Roll dough into a thin rope, form a U-shape, and cross the ends.
- Ring: Shape a rope into a circle and widen the center hole.
- Round: Roll into a ball and gently flatten.
- Rectangle: Shape a small block and score with a fork.
Chilling the shaped dough for 20 to 30 minutes helps maintain clean lines and makes handling easier.
Baking the Cookies
Bake the cookies at 350°F until the edges are just lightly golden. Overbaking can cause the cookies to lose their tender texture, so watch closely during the last few minutes. Once cooled, the cookies become crisp and buttery—perfect for storing in a tin or gifting.
Serving Suggestions
These cookies pair well with coffee, tea, or hot chocolate and make an ideal addition to Christmas cookie boxes. Their simple flavor also makes them great for dipping in melted chocolate or topping with coarse sugar for extra crunch.
Storage Information
Danish butter cookies keep well in airtight containers and tins. Store them at room temperature for up to two weeks. They also freeze well, either baked or unbaked, making them an excellent make-ahead option during the busy holiday season.
Make-Ahead Tips
The dough can be prepared up to two days in advance. Store it tightly wrapped in the refrigerator, then let it sit at room temperature for several minutes before shaping. Shaped dough can be frozen and baked straight from the freezer with just a slight increase in baking time.
Frequently Asked Questions
Can I skip the almond extract?
Yes. The cookies will still have a delicious butter-vanilla flavor, but the almond extract gives them the classic blue-tin taste.
Can I pipe the dough instead of shaping by hand?
You can. Using a large star tip will give you the traditional ridged edges found in store-bought Danish butter cookies.
Do I need to chill the dough?
Chilling helps the cookies keep their shape and prevents spreading. It’s highly recommended.
Can I double the recipe?
Yes. This recipe doubles cleanly with no adjustments.
Danish Butter Cookies
Ingredients
Method
- Cream the softened butter and sugar in a mixing bowl until light and fluffy.
- Add the egg, vanilla extract, and almond extract. Mix until combined.
- Add the flour and salt. Mix on low until a soft dough forms.
- Chill the dough for 20–30 minutes to make shaping easier.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Pretzel: Roll 1 Tbsp dough into a 6-inch rope, form a U-shape, cross the ends, and press lightly.
- Ring: Roll a rope and form a circle with a hole in the center.
- Round: Roll into a ball and flatten slightly with your palm.
- Optional: Brush lightly with milk or melted butter and sprinkle coarse sugar.
- Bake 10–12 minutes or until edges are lightly golden.
- Cool completely before storing. Keep in a tin or airtight container for up to 2 weeks.
Notes
Substitutions
- Salted butter may be used; reduce added salt to a pinch.
- Almond extract may be omitted for a milder vanilla flavor.
- Dough can be shaped with cookie cutters for ease.
Storage
- Store cookies in an airtight container or tin for up to 14 days.
- Freeze baked cookies for up to 3 months.
- Freeze shaped dough for up to 2 months; bake from frozen with an extra 1–2 minutes.
Make Ahead
The dough can be made up to 48 hours in advance. Keep refrigerated and bring to room temperature for 5–10 minutes before shaping.FAQs
Can I skip chilling the dough?No — chilling helps the cookies hold their shape and prevents spreading. Can I use a piping bag?
Yes. Use a large star tip for classic ridged shapes. Why almond extract?
It gives the signature flavor found in traditional blue-tin Danish cookies. Can I double the recipe?
Yes. No changes needed.
