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.
Shape the cookies one of three ways:
- 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.