Butter Cookies

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Buttery, tender, and unbelievably light, these homemade Danish butter cookies are so much better than the tinned version. Loaded with flavor, these cookies will melt in your mouth and are so easy to make.

Prep Time10

Cook Time14

Total Time24

Course: Dessert

Cuisine: American, Danish

Keyword: best butter cookies, butter cookies, butter cookies recipe, danish butter cookies, homemade butter cookies

Servings: cookies

Author: Alyssa Rivers

Equipment

medium piping bag

Ingredients

1 cup unsalted butter softened
⅔ cup granulated sugar
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
1 egg yolk room temperature
1 tablespoon milk
2 cups + 2 tablespoons all purpose flour
¾ cup semi-sweet or milk chocolate chips
1 teaspoon vegetable oil
sprinkles if desired

Instructions

In a large mixing bowl, beat 1 cup unsalted butter, ⅔ cup granulated sugar, 1 egg yolk, 1 ½ teaspoons vanilla extract, ½ teaspoon almond extract, and 1 tablespoon milk together for a few minutes until combined and creamy.
Add in 2 cups + 2 tablespoons all purpose flour and beat until well incorporated. Scrape down the sides and bottom of the bowl and beat again briefly until incorporated.
Fit a sturdy medium-sized piping bag with a large open star piping tip (I used a Wilton 1M) and fill about halfway full with dough. Less is easier to pip with, so don't overfill the bag. Press a tiny amount of dough under each corner of the parchment paper on the baking sheet to help it stay in place.
With the piping bag perpendicular to the baking sheet, pipe rosettes of dough about 2 inches wide, leaving 2 inches of space between each so they have room to spread.
Chill the pan of piped dough in the freezer for 25-30 minutes before baking. This helps the cookies maintain their shape while they bake.
Preheat the oven to 375 degrees Fahrenheit. Line two baking trays with parchment paper and set aside.
After the dough has finished chilling, bake for 10 minutes, just until the edges of the cookies begin to turn golden brown. Transfer to a cooling rack to cool.
Once the cookies have cooled completely, prepare the chocolate by melting ¾ cup semi-sweet or milk chocolate chips with 1 teaspoon vegetable oil in the microwave in 30-second intervals. Stir after each interval until the chocolate is smooth.
Dip half of each cooled cookie in chocolate, scraping the base on the edge of the bowl, then place on the tray and add sprinkles if you like. Let them set in the fridge for 20 minutes.

Video

Nutrition

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