Best Christmas Butter Cookies Recipe
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No need to spend money on Royal Dansk cookies this year! Indulge in the joy of the holiday season with a batch of homemade Danish Christmas Butter Cookies. These buttery delights are better than the store-bought version. They’re not only easy to make but also offer a festive touch to your celebrations.
Indulge in the joy of baking these holiday butter cookies, a perfect addition to your holiday tradition. Share the love and the deliciousness with family and friends, with this Classic Christmas recipe.
Create memories and savor the delicious taste of classic Danish biscuits with a modern twist. Let’s dive into the joy of baking and discover why this recipe is perfect for your treat table this year.
Why You’ll Love This Recipe
- Buttery Perfection: Experience the melt-in-your-mouth goodness of these Danish butter cookies.
- Versatile Shapes: Easily customize your cookies with different shapes using a piping bag.
- Chocolatey Delight: A decadent touch of white and semi-sweet chocolate, adding layers of flavor.
- Festive Decor: Elevate the holiday spirit with colorful sprinkles, turning your cookies into edible masterpieces.
Ingredients for classic danish butter cookies
- All purpose flour
- Butter
- Sugar
- Vanilla
- Egg
- Milk
- White chocolate chips
- Semi—sweet chocolate chips
- Sprinkles
Equipment and kitchen tools
- Parchment lined baking sheets
- Stand mixer
- Piping bag with large star tip
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How to make danish cookies
Preheat the oven to 350 degrees. Line your baking sheets with parchment paper and set them aside.
Step 1 – In the bowl of a stand mixer, combine the butter and sugar. Cream until smooth.
Step 2 – Add in the egg, milk, and vanilla. Mix until smooth.
Step 3 – Add in the flour and salt, and mix thoroughly. Stop the machine, scrape down the sides, and mix again.
Step 4 – Transfer dough to a piping bag fitted with a large star tip. Pipe small spirals and other simple shapes onto baking sheets Allow them to chill in the freezer for 10 minutes and bake. Let cool.
Step 5 – Melt chocolate in microwave and carefully dip 1/2 of the cookie in either white or milk chocolate.
Step 5 – Top frosted portion of cookies with sprinkles.
Raquel’s Time Saving Tips
- Maintain Room Temperature: Make sure the butter is at room temperature for the right consistency.
- Chill Dough: Chilling the piped dough maintains the cookies’ shape during baking.
- Creative Decorations: Experiment with different shapes and decorations for a personalized touch.
- Butter Decisions: You can use unsalted butter or salted butter. It’s totally up to you.
- Make Gifts: Add your cookies to little blue tins for presentation or gifts.
- Perfect Piping: A large piping tip works best for making the shapes of these cookies.
Substitutions and Variations
- Chocolate Choices: Try dark chocolate or milk chocolate for varied flavors.
- Sprinkle Alternatives: Substitute sprinkles with coarse sugar or powdered sugar for different textures.
- Spritz Cookies: Ypu can use a cookie press in lieu of a piping bag.
- Almond Flavor: Add a bit of almond extract to the dough to add some almond flavor to the cookies.
FAQs about this Recipe
Yes, a hand mixer works well. Just make sure to thoroughly mix at medium speed.
Store them in an airtight container or wrapped with plastic wrap to maintain their freshness for up to 3 days.
This recipe calls for the cookie dough to chill once piped on the parchment. If you bake without chilling, the cookies are likely to lose the ridges from the star tip and spread slightly.
More great cookie recipes
Christmas Butter Cookies Recipe
Equipment
- Large Bowl
- hand mixer or stand mixer
- star piping tip
- piping bag
- Cookie sheet
- Parchment Paper
Ingredients
- 2 ½ cup flour
- ½ teaspoon salt
- 1 cup butter
- ¼ cup sugar
- 2 teaspoons vanilla
- 1 egg
- 3 tablespoon milk
- ½ cup white chocolate chips
- ½ cup semi-sweet chocolate chips
- ¼ cup sprinkles
Instructions
- Preheat the oven to 350 degrees. Line your baking sheets with parchment paper, set aside.
- In the bowl of a stand mixer, combine the butter and sugar. Cream until smooth.
- Add in the egg, milk and vanilla. Mix until smooth.
- Add in the flour and salt and mix thoroughly. Stop the machine, scrape down the sides and mix again.
- Transfer the dough to a piping bag fitted with a large star tip. Pipe small spirals on your parchment lined baking sheets. Allow to chill in the freezer for 10 minutes.
- Bake in the preheated oven for 10-12 minutes or until no longer shiny and the edges are set.
- Allow to cool completely before removing from the parchment.
- Place the chocolate in a microwave safe dish and heat in 30 second increments and still well between each interval until smooth. Repeat with the white chocolate. Be careful not to over-heat as the chips can scorch easily.
- Lift each cookie off the parchment and hold on one edge. Dip about ½ of the cookie in the melted chocolate. Place back on the parchment and decorate with the sprinkles. Repeat with the remaining cookies using both the chocolate and white chocolate.
Notes
Nutrition
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