Danish butter cookies
Bigger Bolder Baking with Gemma Stafford · 7 min video
Read about cookies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- butter
- granulated sugar
Cream very soft, room-temperature butter with granulated sugar on medium-high for a few minutes until light, pale and fluffy.
- salt
- 1 whole egg
- vanilla extract
Add a little salt, then one egg, and beat in well; add vanilla extract.
Salt, egg and vanilla
- all-purpose flour
On low speed mix in all-purpose flour just until combined, so the cookies stay soft and crumbly, not tough.
Adding flour on low
Fill a large, good quality piping bag fitted with a big nozzle, pushing the dough down toward the nozzle to leave no air bubbles.
Filling without air bubbles
Holding the bag straight down about half an inch above the tray, pipe circles, pulling off at the end, until the dough is used up.
Bake on the fan setting, two trays at a time, at 325F / 165C for around 15 minutes, until light golden brown.