This recipe for Danish butter cookies has been my holiday and teatime secret for years. I first learned the basic proportions from a little tin of imported cookies and then set out to recreate that delicate crispness and rich buttery flavor at home. I discovered the right balance of sugar, cornstarch and careful creaming one winter afternoon when I wanted something special for a neighbor visit, and the result was a batch that disappeared before I could finish stacking them on a plate.

What makes these cookies special is the texture: a light, crumbly snap at the edges that gives way to a tender, almost shortbread-like center. The vanilla lifts the butter without overpowering it, and piping them with a star tip creates those classic ridges that crisp up beautifully in the oven. I often make a double batch and freeze portions of shaped dough for quick baking later — friends always think they’re store-bought, and the aroma that fills the kitchen while they bake is impossible to resist.

Ingredients

• Unsalted butter (1 cup): Use high-quality European-style butter if you can (brands like Plugra or Kerrygold) for a richer flavor and creamier mouthfeel. Soften to room temperature but do not melt; properly softened butter traps air during creaming, giving lighter cookies.
• Granulated sugar (3/4 cup): Provides sweetness and structure; superfine sugar will dissolve faster and yield a slightly smoother texture, but standard granulated sugar works perfectly.
• Large egg (1): Acts as a binder and adds a touch of richness. Use an extra-large only if your eggs are unusually small — the dough should come together but not be wet.
• All-purpose flour (2 cups): The backbone of the dough; spoon and level your measuring cup to avoid packing. For slightly more tender cookies, you can mix half all-purpose and half pastry flour.
• Vanilla extract (1 teaspoon): Pure vanilla extract is preferable to imitation for depth of flavor; add at room temperature to avoid shocking the butter.
• Salt (1/4 teaspoon): Enhances the butter and balances sweetness — do not omit unless using salted butter, in which case reduce slightly.
• Cornstarch (2 tablespoons): Key for that delicate, almost melt-in-your-mouth texture. Cornstarch softens the gluten network and lightens the cookie.
• Extra sugar for sprinkling (optional): Granulated or coarse sugar adds sparkle and an extra crisp surface when desired.

Instructions

Prepare and preheat:Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper so the bottoms brown evenly and cleanup is easy. Allow the softened butter to sit at room temperature for 20 to 30 minutes if not already soft.Cream butter and sugar:In a large bowl, beat the softened butter with the granulated sugar using a hand mixer or stand mixer fitted with the paddle attachment. Beat on medium speed for about 2 to 3 minutes until the mixture is light, fluffy and pale — this incorporates air that improves texture. Scrape down the bowl halfway through to ensure even creaming.Add egg and vanilla:Beat in the large egg and vanilla extract until fully combined and smooth, about 30 seconds. The mixture may look slightly curdled — that’s normal. Avoid overbeating once the flour is added to prevent a tough cookie.Mix dry ingredients:In a separate bowl, whisk together the all-purpose flour, cornstarch and salt until evenly distributed. Sifting is optional but helps eliminate lumps and makes blending easier.Combine to form dough:Gradually add the dry ingredients to the wet mixture on low speed, mixing until just combined and a soft dough forms. Stop as soon as there are no visible streaks of flour — overmixing develops gluten and will change the desired tender texture.Shape the cookies:Transfer the dough to a piping bag fitted with a large star tip and pipe 1.5-inch rosettes or short logs onto the prepared baking sheets, leaving about 1.5 to 2 inches between cookies. If you prefer, drop tablespoons of dough for a simpler shape. Sprinkle lightly with extra sugar if desired.Bake and cool:Bake in the preheated oven for 12 to 15 minutes, rotating the pans once halfway through if your oven has hot spots. Look for the edges to turn a light golden color while centers remain pale — this preserves tenderness. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Storage Tips

Store fully cooled cookies in an airtight container at room temperature for up to one week to maintain crisp edges and tender centers. Layer parchment between layers to prevent sticking. For longer storage, freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe container for up to three months. To revive slightly stale cookies, warm them at 300°F (150°C) for 3 to 5 minutes; watch closely to avoid browning. Shaped dough freezes even better: pipe onto a tray, freeze until solid, then bag for baking later.

Ingredient Substitutions

If you’re adapting for dietary needs, use a high-quality vegan butter and a flax “egg” (1 tablespoon ground flaxseed + 3 tablespoons water) to make them dairy-free and egg-free, though texture will be slightly different and you may need to chill the dough before piping. For a lighter crumb, substitute up to 50 percent of the all-purpose flour with pastry flour. If you don’t have cornstarch, use arrowroot powder in the same amount; potato starch is not recommended. To reduce sweetness slightly, lower the sugar to 2/3 cup, keeping the structure intact.

Serving Suggestions

Serve these with strong coffee, Earl Grey tea, or a lightly sweet hot chocolate. For a special touch, sandwich two cookies together with a thin layer of raspberry jam or chocolate ganache. They make elegant gifts when stacked in a decorative tin with tissue paper. For a dessert platter, include a variety of cookies and seasonal fruit; the cookies’ simple vanilla-butter profile balances richer chocolate or spiced treats.

Cultural Background

Butter cookies are closely associated with Northern European baking traditions, prized for their pure ingredients and butter-forward flavor. Although many countries have their own versions, the classic ridged, piped shape has become synonymous with Danish tins sold worldwide. The simplicity of the formula — butter, sugar, flour — is a hallmark of Scandinavian baking where high-quality butter and straightforward techniques create refined results.

Seasonal Adaptations

In winter, add a pinch of ground cardamom or finely grated orange zest to the dough for festive warmth. For summer, fold a teaspoon of lemon zest into the batter and dust with powdered sugar after baking. Around holidays, press a whole almond into the center before baking or dip half the cooled cookie in melted dark chocolate and sprinkle with sea salt for contrast. Small changes in zest or spices transform the basic dough into a seasonal favorite.

Meal Prep Tips

Make a double batch and freeze half of the piped shapes on a baking tray. Once frozen, pack them into labeled freezer bags; when needed, place frozen shapes on parchment and bake from frozen, adding a couple of minutes to the time. This lets you serve freshly baked cookies with minimal effort. Store baked cookies in airtight tins, but keep softer items like jam-filled cookies separate to preserve crispness.

These cookies have become a small ritual in my kitchen — piping, baking, and sharing. They’re simple, forgiving, and endlessly adaptable, which is why I always keep the ingredients on hand. Make them your own, and don’t be surprised if they become someone else’s favorite too.