Danish Salted Butter Cookies

5 from 1 vote

Danish Salted Butter Cookies

Danish Salted Butter Cookies are light, crisp, and perfectly delicate, just like the classic cookies from the iconic blue tin. With an irresistible melt-in-your-mouth texture and rich buttery flavor, this simple recipe delivers bakery-quality results at home.

Course cookies, Dessert

Cuisine American, Danish

Keyword butter, salted, salted butter

Prep Time 40

Cook Time 10

resting time 2 30

Total Time 3 20

Servings cookies

Calories 182kcal

Author Debi

Equipment

3-inch diameter and a 1 & ½ inch diameter cookie cutter

Ingredients

1 cup chilled salted butter cut into pieces (2 sticks)
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs divided use
2 cups all-purpose flour plus more for dusting
½ cup sugar sanding or turbinado for garnish

Instructions

Combine butter, granulated sugar, and vanilla in a large bowl. Using an electric mixer on high speed and beat until very light and fluffy, about 5 to 8 minutes.
1 cup chilled salted butter, 3/4 cup granulated sugar, 1 teaspoon vanilla extract
Beat in 1 of the eggs and reduce the mixing speed to low. Gradually mix in 2 cups of flour. Form dough into a disk and wrap in plastic. Chill until for about 2 hours or overnight until the dough is firm.
2 large eggs, 2 cups all-purpose flour
Preheat to 350° F. Let disk of dough sit at room temperature until softened, about 15-20 minutes. Roll out dough on a lightly floured work space, until about 3/8-inch thick.
Cut out rounds with large cutter (about 3-inch diameter) and cut out centers with smaller cutter (about 1 & ½ inch diameter). Transfer to a parchment paper or silicone mat lined baking sheet, placing cookies 1 & ½ inches apart. Pat scraps and chill again until needed.
Beat remaining egg in a small bowl with 1 teaspoon water; brush cookies with egg wash, and sprinkle with sanding sugar. Chill for at least 15 minutes.
2 large eggs, ½ cup sugar
Bake, rotating baking sheets halfway through, until edges are golden brown, 10–15 minutes. Transfer to wire racks; let cool.
Repeat with chilled scraps and remaining egg wash and sugar.

Notes

cookie cutters: 3-inch diameter and a 1 & ½ inch diameter cookie cutter

Cookies can be finished with sanding sugar, turbinado sugar, or a light sprinkle of Fleur de sel for a sophisticated salted cookie.

The cookie dough can be made and refrigerated up to 2 days in advance. Simply wrap it tightly in plastic wrap and refrigerate until ready to cut out and bake. The premade dough can be frozen for up to 1 month.

The baked cookies can be stored in an airtight container at room temperature for up to 1 week.

For longer storage, place them in a freezer safe airtight container and pop them in the freezer for up to 3 months. Let frozen cookies thaw at room temperature for about an hour before serving.

They make great gifts too! I often see pretty Christmassy tins at the grocery store, Target, Wal-Mart, even the dollar store. Line the tin with paper cupcake liners and stack a few cookies in each liner. These cookies are even sturdy enough to be shipped. Check out my guide for how to ship baked goods.

Nutrition