How many of you remember those butter cookies which used to come in their own individual paper cups and packed in a blue tin? I never remembered the brand but that blue box and those melt-in-the-mouth cookies can never be forgotten. Once the cookies were over, the blue box will end up as a storage box for trinklets or something of that sort.
These Danish Butter Cookies are one of the easiest cookie recipe you can make, and needs very few ingredients too. I have made them eggless here. You can either shape them individually or roll and cut them into different shapes or pipe them too. Sprinkle them with some castor or granulated sugar and bake them till they just start changing color around the edges and you have your cookies ready. They are the perfect accompaniment with your cup of tea or coffee.
These cookies can be stored for long in an airtight container. They aren’t too sweet and are really soft, yet crunchy. If you are looking for more cookie recipes, please do check this link. I have shared recipes with and without refined sugar and flour. You can also find healthy cookies made using oats or wheat flour and without any added sugar.
Danish Butter CookiesCourse: CookiesDifficulty: Easy
An easy to make and melt-in-the-mouth Eggless Danish Butter Cookies.
Butter – 100 gms, soft and at room temperature
Castor/Powdered Sugar – 1/4 cup
Vanilla Essence – 1 tsp
Salt – 1/8 tsp
All Purpose Flour – 3/4-1 cup
Castor or Granulated Sugar for sprinkling
- Cream together butter and sugar till light and fluffy. Add the vanilla essence and salt to this and cream again.
- Add half the flour first and bring the cookie dough together. And then add flour little by little to get a very soft cookie dough which can be piped.
- Transfer the cookie dough into a pastry bag fitted with a star nozzle and pipe small circles onto a baking tray lined with parchment paper.
- Sprinkle sugar on the cookies and put the tray in the freezer for 10 min or in the refrigerator for 30 min.
- Bake the cookies for 14-15 min at 180C till the edges are a light golden brown. Let the cookies cool down completely before storing them in an airtight container.
- If you do not have a piping nozzle, you can fill the cookies into a clean plastic bag or ziplock and cut the edge a little to pipe it. Else, just roll small portions of the dough into a ball, flatten it a little with a fork to create a mark on top and then bake.