clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Danish Butter Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bake to the roots
  • Prep Time: 20
  • Cook Time: 12
  • Total Time: 120
  • Yield: 16 1x



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


  1. 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.
  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.


  • Enjoy baking!