These Danish Butter Cookies Are a Holiday Must-Try Treat

This historic cookie recipe is one you need in your holiday rotation.

Published on December 22, 2025

Credit:

Jake Sternquist / Food Styling: Emily Nienhaus

Starting a recipe with butter is never a bad idea and when you add sugar, flour and vanilla to it, it only gets better. These traditional Danish butter cookies date back to the 1800s when high quality butter was being produced, allowing for delicious desserts to be developed. Europeans craved simple treats made with everyday ingredients such as flour, sugar and the star of this show, butter and these historic cookies were the answer to their prayers. They are a tender cookie brought together in just over 40 minutes. In addition to their warm flavor, their iconic figure is not to be forgotten. For even more holiday fun, experiment with the classic shapes such as the swirl, coconut ring or rosette.

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Ingredients

  • 1 1/2 cups salted butter, softened

  • 3/4 cup granulated sugar

  • 1/4 tsp. salt

  • 1 large egg, at room temperature

  • 1 large egg yolk, at room temperature

  • 2 tsp. vanilla

  • 3 cups all-purpose flour

  • 2 Tbsp. cornstarch

  • Coarse sugar (optional)

Directions

  1. Credit:

     Kristina Vanni

    Preheat oven to 325°F. Line cookie sheets with parchment paper. In a large bowl beat butter with a mixer on medium 30 seconds. Add granulated sugar and salt. Beat until combined, scraping bowl as needed. Beat in egg, egg yolk, and vanilla. Beat in flour and cornstarch.

  2. Credit:

     Kristina Vanni

    Fit a large sturdy piping bag fitted with an Ateco #827 large open-star piping tip. Transfer dough to bag, filling no more than halfway at a time.

  3. Credit:

     Kristina Vanni

    For each cookie, starting from the middle and working out, pipe dough into 1½-inch rosettes 1 inch apart on prepared cookie sheets, adding remaining dough to bag as needed. If you like, sprinkle lightly with coarse sugar or additional granulated sugar.

  4. Credit:

     Kristina Vanni

    Bake, turning sheets halfway through, until edges and bottoms are light brown, 16 to 18 minutes. Transfer to a wire rack; cool completely.