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Homemade Danish butter cookies arranged on a white plate, including pretzel shapes, rings, and sugar-topped rectangles.
Jana Rae

Danish Butter Cookies

Make homemade Danish butter cookies just like the classic blue tin. Easy, buttery, and shaped by hand—no piping required. Perfect for Christmas cookie trays.
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Prep Time 10 minutes
Chill time 20 minutes
Total Time 40 minutes
Servings: 32 cookies
Course: Dessert
Cuisine: Danish, Holiday
Calories: 85
Ingredients Method Notes

Ingredients
  

  • 1 cup 2 sticks unsalted butter, softened
  • ⅔ cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • ½ tsp almond extract for authentic blue-tin flavor
  • 2 cups all-purpose flour
  • ¼ tsp salt
  • Coarse sugar optional for topping
Optional Vanilla Butter Glaze
  • 5 tablespoons melted butter
  • 3 tablespoons warm milk
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

Method
 

  1. Cream the softened butter and sugar in a mixing bowl until light and fluffy.
  2. Add the egg, vanilla extract, and almond extract. Mix until combined.
  3. Add the flour and salt. Mix on low until a soft dough forms.
  4. Chill the dough for 20–30 minutes to make shaping easier.
  5. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Shape the cookies one of three ways:
  1. Pretzel: Roll 1 Tbsp dough into a 6-inch rope, form a U-shape, cross the ends, and press lightly.
  2. Ring: Roll a rope and form a circle with a hole in the center.
  3. Round: Roll into a ball and flatten slightly with your palm.
  4. Optional: Brush lightly with milk or melted butter and sprinkle coarse sugar.
  5. Bake 10–12 minutes or until edges are lightly golden.
  6. Cool completely before storing. Keep in a tin or airtight container for up to 2 weeks.
Optional Vanilla Butter Glaze
  1. Whisk the melted butter, warm milk, vanilla, and powdered sugar together until smooth. The glaze should be pourable but not runny. Brush the glaze lightly over the tops of the cooled cookies. Let the glaze set for 10–15 minutes before storing.

Notes

  • These cookies are subtly sweet, just like the traditional blue-tin Danish butter cookies.
  • If you prefer a sweeter finish, brush the tops with the optional glaze and add a light sprinkle of coarse sugar.
  • Chilling the shaped dough helps the cookies hold their form while baking.
  • The almond extract gives this recipe the authentic “holiday tin” flavor, but it may be reduced or omitted for a softer vanilla taste.
  • Be careful with added flour—small adjustments go a long way in shaping this dough.

 

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.