And here comes the next typical Danish recipe (for Cookie Friday): Danish Butter Cookies! No matter if you have been to Denmark yourself or if somebody of your family or friends have been there and came back – one way or another a blue tin box with cookies ends up in a suitcase most of the time – do you know what I am talking about? ;))
The tin box itself is one reason people are buying those cookies – it looks nice and it always has pictures from Danish landmarks on it. Everybody wants to bring something home that says “Made in Denmark”. But it’s not only the box – the cookies are really good :P
Really good cookies – but I suppose your heard it quite often from me already – homemade even better! ;) It’s not hard to figure out why – homemade cookies are fresher. They are not stored in boxes for weeks or months. They basically go directly from the oven into the mouth… at least in my home.
Of course you can let them cool down a bit – that is probably a good idea if you don’t want to burn your tongue – but right after the cooling you will see – those cookies melt in your mouth. So good! I made the recipe only for a small batch of cookies cause the chances are good you gonna eat them all at once. So a small batch is a good thing here. Better save than sorry :P
When making these cookies, it is important to stick with the times the dough has to rest in the fridge. Here it is even better to go for more. When I made them for the first time, I thought “oh well, they are probably like regular christmas cookies and can go into the oven right after cutting them out..” Well no ;) You get delicious cookies either way, but the shape will be very different – they spread a lot when they are not cooled before baking. The butter in the cookies is not your friend here, so put them in the fridge. But that’s it – the cookies are actually very easy to make :)
INGREDIENTS / ZUTATEN
For the dough:
1/2 cup (120g) cold butter, cut into pieces
1/2 cup (100g) sugar
1 vanilla bean pod
pinch of salt
1 egg yolk
1 1/4 cups (165g) all-purpose flour, plus more
For the decoration:
1 egg white
1/4 tsp. water
1/4 cup (50g) coarse white sugar
Für den Teig:
120g Butter, in kleinen Stücken
100g Zucker
1 Vanilleschote
Prise Salz
1 Eigelb
165g Mehl (Type 405), plus ggf. mehr
Für die Dekoration:
1 Eiweiß
1/4 TL Wasser
50g grober weißer Zucker
DIRECTIONS / ZUBEREITUNG
2. Roll out the dough on a floured surface and cut out round cookies with a hole in the center. Place on a baking sheet lined with baking parchment – leave enough space in between. Place in the fridge for about 20 minutes (my fridge is not big enough to fit a baking sheet so I used a wooden board). Preheat the oven to 350˚F (180°C). Whisk the egg white with the water, brush the cookies and sprinkle with the sugar. Bake for 10-12 minutes. Take out of the oven and let cool down completely on a wire rack.
2. Den Teig auf einer bemehlten Fläche ausrollen und runde Kekse mit Loch ausstechen. Auf ein Backblech mit Backpapier legen – genug Platz zwischen den Keksen lassen – und dann für 20 minuten in den Kühlschrank legen (mein Kühlschrank ist nicht groß genug für ein Backblech, deshalb hab ich ein Holzbrett genommen). Den Ofen auf 180°C (350°F) vorheizen. Das Eiweiß mit dem Wasser verquirlen und die Kekse damit einstreichen, den Zucker darauf streuen und dann für 10-12 Minuten backen. Aus dem Ofen nehmen und auf einem Kuchengitter komplett abkühlen lassen.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Danish Butter Cookies
- Prep Time: 20
- Cook Time: 12
- Total Time: 120
- Yield: 16 1x
Ingredients
For the dough
- 1/2 cup (120g) cold butter, cut into pieces
- 1/2 cup (100g) sugar
- 1 vanilla bean pod
- pinch of salt
- 1 egg yolk
- 1 1/4 cups (165g) all-purpose flour, plus more
For the decoration
- 1 egg white
- 1/4 tsp. water
- 1/4 cup (50g) coarse white sugar
Instructions
- Add the butter and sugar to a large bowl and mix on high speed until light and fluffy. Remove the seeds from the vanilla bean pod and add together with the salt and egg to the bowl. Mix until well combined and fluffy. Add the flour and mix on low speed until you get a nice smooth dough. Form a ball, flatten it, wrap in plastic wrap and place in the fridge for at least 1 hour or over night.
- Roll out the dough on a floured surface and cut out round cookies with a hole in the center. Place on a baking sheet lined with baking parchment – leave enough space in between. Place in the fridge for about 20 minutes (my fridge is not big enough to fit a baking sheet so I used a wooden board). Preheat the oven to 350˚F (180°C). Whisk the egg white with the water, brush the cookies and sprinkle with the sugar. Bake for 10-12 minutes. Take out of the oven and let cool down completely on a wire rack.
Notes
- Enjoy baking!
