Danish Butter Cookies recipe

All Recipes Best Recipe World Cuisine Recipes European Scandinavian

Ingredients

4 cups all-purpose flour
¾ cup white sugar
1 teaspoon baking soda
1 pound unsalted Danish butter (such as Lurpak® or Plugrá®), room temperature
1 large egg, beaten
1 cup turbinado sugar
1 (8 ounce) package semisweet chocolate bar (such as Ghirardelli®), chopped
2 tablespoons flaky sea salt

Nutrition Info

90.2 calories
carbohydrate: 10.1 g
cholesterol: 13.8 mg
fat: 5.4 g
fiber: 0.4 g
protein: 0.9 g
saturatedFat: 3.3 g
servingSize: -
sodium: 143.1 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C), with racks in the upper and lower third. Line 2 large baking sheets with parchment paper.

  2. Whisk flour, sugar, and baking soda together in a large bowl. Set aside.

  3. Beat butter using the paddle attachment of an electric mixer on medium-high speed until fluffy, about 1 1/2 minutes. Gradually add flour mixture and beat on medium-low speed until just combined, about 2 minutes. Divide dough into quarters.

  4. Working with one quarter at a time, roll dough between 2 large sheets of parchment until 1/8-inch thick. Chill between the parchment on a baking sheet until firm, about 15 minutes.

  5. Cut out enough cookies to fill the 2 baking sheets with 2-by-1 1/2-inch rectangles or your desired shapes. Arrange 1 inch apart on the sheets. Brush tops of cookies with some of the egg and sprinkle evenly with a portion of turbinado sugar. Keep unused dough in the fridge.

  6. Bake cookies, 2 sheets at a time, until pale golden, 14 to 15 minutes, rotating pans after 7 minutes. Let cookies cool on sheets for about 5 minutes, then carefully move them to a wire rack to cool completely before dipping. Cut, brush, and bake the remaining cookie dough in the meantime.

  7. Place chocolate in a microwave-safe bowl. Microwave on high for 30-second intervals until melted and smooth, about 1 1/2 minutes. Either dip cookies halfway in chocolate mixture and let excess drip off, or use a fork and drizzle chocolate Jackson Pollack-style over cookies over a parchment-lined baking sheet. Sprinkle salt over chocolate. Let rest until chocolate sets, about 1 hour.

Recipe Yield

7 dozen cookies

Recipe Note

Ah, the holidays: that wonderful time of the year marked by an ubiquity of iconic blue tins filled with those delicate, buttery Danish shortbread cookies. Declare your love for the Dansk® by adding your personal twist to this homemade version! Cookies can be made 1 day ahead and stored in an airtight container before dipping in chocolate. Yes, chocolate! Get excited.

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes Ideas

All Recipes - Recipe Tags: Recipe Danish Butter Cookies, simple recipe Danish Butter Cookies, recipe Danish Butter Cookies, recipe Danish Butter Cookies, Danish Butter Cookies recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , fast recipes cheap recipes jamie oliver recipes recipes jamie oliver recipe for lunch recipe for dinner recipe for breakfast recipe for valentine recipe for christmas recipe for easter recipe for new year recipe for students recipe for beginners recipe for weigh-loss recipe for snacks recipe for christmas eve recipe for birthday recipe on grill gordon ramsay gordon ramsay recipes gordon ramsay recipes gordon ramsays recipes simple recipes , best recipe danish, , easy recipes , baking , tasty recipe best recipes