These crispy butter cookies taste better than store-bought ones and are so easy to make. They are just 3 ingredients and don’t require any eggs. The cookies come out very crispy, buttery and sweet. They are perfect for gifting.
I love eating butter cookies, especially this time of year and I can never resist buying a few tins of Danish butter cookies. But most of the time I’m actually disappointed with the ones I buy. These homemade butter cookies taste so much better. They are so crispy, buttery and have just the right amount of sweetness.
- Powdered Sugar
Butter: I used unsalted butter but you can use salted if you want a little salt in your cookies. The butter needs to be softened before using, otherwise your cookie dough will not be the right consistency.
Powdered sugar: Powered sugar is used to help create the crispy cookie texture and to provide sweetness.
Flour: These cookies use all purpose flour. I have not tried making them with gluten-free flour.
You can also add 1 tsp of vanilla extract for more fragrant cookies, but it’s optional.
How to Make Danish Butter Cookies
The butter and powdered sugar are creamed together at high speed for a few minutes until you have a light, fluffy mixture that is white in color and resembles whipped cream. The flour is then mixed in until a dough forms.
The dough is soft enough that it can be piped. I used an open star tip to pipe swirls that resemble my favorite Danish butter cookie shape (I made mine spiral swirls If you want it to look more like the ones in the tins, just pipe a circle).
More Easy Cookies
- 2 Ingredient Chocolate Butter Cookies
- 3 Ingredient Sugar Cookies
- 2 Ingredient Peanut Butter Meltaway Cookies
3 Ingredient Butter Cookies
- 1 cup (227 g) butter softened and slightly melted (see notes)
- 1 cup (118 g) powdered sugar
- 2 cups (256 g) all purpose flour
- Preheat oven to 350°F (177°C). Line 2 large baking sheets with silicone baking mat or parchment paper.
- In a large mixing bowl, add butter and sugar. Cream at highest speed for about 5 minutes or until light and fluffy. The mixture should turn from yellow to white and look like whipped cream when you are done. If you are using a stand mixer, make sure to stop and scrape the sides of your bowl a few times with a spatula so that all the butter gets creamed. I used the wire whisk attachment with the stand mixer.
- Add in the flour. Mix in at low speed and then gradually increase speed once flour is incorporated. The mixture will be crumbly at first but then should form a thick, soft dough, almost like a thick paste. You can stop mixing once the dough comes together.
- Add dough to a piping bag. Using a large open star tip (I used one with a 1/2 inch opening), pipe swirls or whatever design you prefer. Space cookies 1 inch apart. See notes for other options if you don't wish to pipe the cookies. Place piped cookies into fridge for 30 minutes so the dough is chilled. This will prevent the cookies from spreading too much when they bake.
- Place one cookie sheet into the middle of your oven. Bake cookies for about 15-20 minutes or until edges and surface start to turn a light brown. (Mine took about 18-20 minutes). Remove cookies from oven and bake the second tray. Let cookies cool on cookie sheet before removing. Store uneaten cookies in an airtight container.
- I recommend only baking one sheet of cookies at a time. When I tried baking both, the cookies on the bottom rack did not brown on top as evenly.
- If you want to add some vanilla extract to the cookies, add 1 tsp with the flour.
- Your butter needs to be very soft and slightly melted. I recommend heating it in the microwave for a few seconds to achieve this. The sticks of butter should be very soft and mostly solid, but with about 1 tbsp of liquid butter per stick. This leads to the best consistency for the dough. I tried making this with just softened butter and while I was able to make the butter mixture very light and fluffy, I found that too much of the butter gets stuck on the sides of the bowl and not into the dough which will make the dough too thick to pipe well. If the butter is slightly melted, it also takes less time to whip the butter to the light and fluffy texture needed.
- Be careful not to add too much flour, which will cause your dough to be too stiff to pipe. To properly measure the flour, scoop the flour with a spoon into your measuring cup and then level the cup with a knife.
- The dough is thick but it should be soft enough to pipe (with some effort). If you are finding it too stiff to pipe a full spiral, then you can try mixing in 1 tbsp of melted butter into the dough and mixing it again.
- If you don't want to pipe the dough, you can break off some dough and form balls, then flatten them into discs. Make sure they are very flat, otherwise they won't be as crispy as the piped cookies. You can add some patterns with a fork or leave them plain.
- I used the Ateco 826 piping tip* (open star with a half-inch opening diameter).
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- I piped spiral swirls. My cookies are about 1.5 times the ones you get in the tins. How many cookies you get will vary depending on how much you pipe. I also piped some circles (which look more like the shape and size as the cookies in the Danish butter cookie tins) and was able to get about 32 cookies.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.