Danish Butter Cookies (Just like the ones in the blue tin)
Updated: Jul 16, 2020
You probably remember going to your grandma's house and seeing that beautiful blue tin. You opened it, as your mouth watered, awaiting the delicious cookies, but you only found some sewing supplies! Grandma - how could you do that to me?? You thought. No worries, today we teach you how to make these delicious cookies at home. Rich, buttery and sweetness perfection!
1 cup unsalted butter (room temperature)
2/3 cup granulated sugar
¼ teaspoon salt
1 ½ teaspoons vanilla extract
1 egg (room temperature)
⅓ cup flake-grated coconut
2 cups all-purpose flour
Pure cane sugar (for sprinkling)
We will be using the stand mixer today. We will begin by creaming the butter and sugar. Add the butter and sugar to the bowl and mix on medium for 1 minute. It is very important that you start with room temperature butter to make this process easier.
Scrape down the sides and mix again until the mixture is fluffy, approximately 1 more minute.
Add salt, vanilla extract and egg to the bowl and mix on medium until incorporated. Scrape down the sides as necessary.
Now, add the grated coconut and mix again until it is well incorporated.
Finally we will add the flour to the mixture. We will do this in thirds. Add one third of the flour to the bowl and mix on low until just incorporated. Add the second third of the flour and mix again on low until just incorporated. Then, add the last third of the flour to the bowl and mix on low. Be careful not to overmix as it will affect the consistency of the cookies.
The mixture should be soft and fluffy.
Preheat the oven to 350 degrees fahrenheit.
We will be piping these cookies in order to get that perfectly round shape. Prepare two piping bags. Start by sniping off the tip of each piping bag, just enough to fit your piping tip, then insert a piping tip to each bag. We are using the Wilton 1M tip for both of the bags.
Depending on the size of your piping bag you could probably fit all of the cookie dough in one bag. I am suggesting two bags as I find it much easier to pipe when the bags are not as full.
Once both bags are ready, then we will fill each bag with half of the cookie dough. It does not have to be exact, again all I’m trying to do is split the mixture so i can have better control when piping the cookies. Once you fill one bag, then twist the top of the bag and push the mixture down the bag by adding a bit of pressure to eliminate any air bubbles that may have gotten trapped before piping. Repeat this process with the second bag.
This recipe will yield about 30 cookies, so I will be splitting it into two baking trays. To begin piping your cookies, take one piping bag and one 11 x 17 baking tray lined with parchment paper. It is very important to use the parchment paper to avoid the cookies from sticking to the pan and also to avoid that they brown too quickly on the bottom. Then apply pressure to the piping bag and make a circle on the top left corner of the baking tray.
Continue to make equal sized circles until the tray is full. Again, I was able to fit about 15 cookies in one tray.
After the cookies are piped, then sprinkle the top of the cookies with pure cane sugar. I found this to have the best size and flavor for the cookies. Place the baking tray in the fridge.
Repeat the same piping process with the second baking tray. As I mentioned earlier, we are using a Wilton 1M piping tip. I found this tip to be the closest in shape to one of the cookies in the blue tin and I also really liked that the shape held the sugar on top really well. You can try different piping tips or even a cookie press if you would like. I was not successful with the cookie press because of the parchment paper and like I said, I strongly prefer to bake cookies in trays that are lined with parchment paper. Once the tray is full, then sprinkle it with the cookies with sugar and then place them in the fridge.
After the first tray has been in the fridge for at least 10 minutes and the oven has reached the desired temperature of 350 degrees, then place the first baking tray in the center rack and bake for 15 minutes. I attempted to bake both trays at the same time, but I ended up with the trays not baking equally, so I just decided to bake it one tray at a time.
After the 15 minutes are over, remove the baking tray from the oven and place the second baking tray in the oven and bake for 15 minutes also.
While the second batch of cookies is baking, then take the cookies from the first tray out and place them on a cooling rack.
After the second batch of cookies is done, remove them from the oven and also place them on a cooling rack.
That’s it! Enjoy!
Check out our instructional video, showing how to make this recipe step-by-step HERE.