My favorite butter biscuits from Denmark, hands down!
Indulge your sweet tooth with these nutty, milky, and creamy cookies from Denmark. This recipe for Danish butter cookies is foolproof.
Danish butter biscuits in a tin are beloved by all thanks to their buttery, crunchy, and highly irresistible texture. These are the best butter cookies I’ve ever had!
The tastiest Danish butter cookies are made with this recipe, and you must give them a try!
Six (6) simple ingredients are all that is needed to make this dish.
- Powdered sugar
- Cake flour
- Heavy whipping cream
- Unsalted butter. Use a high-quality butter such as Challenge brand (USA)
- Fine sugar
The method is simple and easy to follow for beginning bakers. It’s also a fail-safe recipe.
Heavy whipping cream is the key to this recipe’s success. The whipping cream enhances the cookies’ milky perfume and creamy taste.
Cake flour improves the crispness and mouthfeel of the cookies.
The cookies taste just like the beloved blue tins of Royal Dansk Danish Butter Cookies.
You’ll feel like you’re in cookie heaven with each bite!
Three (3) simple steps are all that are needed to get the job done.
- Cream the sugar and salt in a bowl until light and fluffy, then add the butter. The heavy whipping cream is next, and it should be added in three portions.
- To prepare cookie dough, combine the butter and cake flour.
- To pipe the dough, use a star-shaped piping nozzle. 10-12 minutes in the oven should do the trick.
- Yes, salted butter can be used. You can eliminate the salt if you’re using salted butter.
- Yes, all-purpose flour can be used.
- I highly prefer heavy whipping cream if you want a rich, creamy, and milky flavor. It’s OK to use ordinary whipping cream for this recipe. When using milk, I recommend using full-fat milk.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 45 calories.
With this recipe, what are its complementary dishes?
These cookies are ideal for Christmas and the Chinese New Year celebrations. Here are some of my favorite recipes for holiday baking.
- SUGAR COOKIE RECIPE
- ALMOND COOKIES
- MELTING MOMENTS COOKIES
- BUTTER COOKIES
- 125 g unsalted butter
- 1/4 teaspoon salt
- 180 g sifted cake flour
- 35 g (1.2 oz.) powdered sugar
- 35 g (1.2 oz.) refined sugar
- 100 ml heavy whipping cream
- Set the oven temperature to 180°C (356°F).
- Butter, powdered sugar, refined sugar, and salt are all mixed together in a medium-sized basin. Then, whisk everything together until it’s light and airy.
- Add the whipping cream in three separate additions, beating at low speed between each branch of the cream.
- Cake flour should be incorporated into the butter and sugar mixture. Pour into a piping bag fitted with a star piping tip and give it a good mix.
- Using a pastry bag, pipe out the batter onto a baking sheet.
- During this time, the edges should begin to brown. Avoid overcooking your food. Allow cooling before storing in an airtight jar for up to five days.
- Metric measurements are recommended for this recipe of Danish Butter Cookies.
- Salt can be omitted from the recipe if you use salted butter.