Servings: 24 cookies
Calories: 150kcal
Equipment
- Stand Mixer
- Piping bag
- baking sheet
- Double Boiler
Ingredients
For the Cookie Base
- 1 cup Unsalted Butter Provides fat and richness for a tender cookie.
- ¾ cup Granulated Sugar Sweetens the cookies for a soft texture.
- 1 large Egg Acts as a binder; use flax egg for egg-free.
- 1 teaspoon Vanilla Extract Enhances flavor; almond extract can be a substitute.
- 2 cups All-Purpose Flour Main ingredient for structure; use gluten-free option if needed.
- ¼ teaspoon Salt Balances sweetness.
- 1 tablespoon Milk Adjust for dough consistency.
For the Chocolate Coating
- 1 cup Semi-sweet or Milk Chocolate For dipping cookies.
- ½ cup Sprinkles For decoration.
Instructions
Danish Butter Cookies Preparation
- In a stand mixer, cream together the unsalted butter and granulated sugar until light and airy, around 3-5 minutes.
- Add the large egg and vanilla extract to the creamed mixture, mixing until fully incorporated.
- Gradually mix in the all-purpose flour and salt until just combined.
- Stir in the milk until the dough reaches a pipeable consistency.
- Transfer the dough to a piping bag fitted with a large tip. Pipe 2-inch swirls onto a non-stick baking sheet.
- Refrigerate the piped cookies for 15-20 minutes.
- Preheat your oven to 350°F (175°C).
- Bake for about 15 minutes until golden brown at the edges.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack.
- Melt the semi-sweet or milk chocolate using a double boiler until smooth.
- Dip ⅔ of each cooled cookie into the melted chocolate and sprinkle with colorful sprinkles.
Notes
For a fancier presentation, drizzle additional melted chocolate over the cookies.
Nutrition
Serving: 1cookie | Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 40mg | Potassium: 30mg | Sugar: 10g | Vitamin A: 200IU | Calcium: 10mg | Iron: 0.5mg
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