Danish Butter Cookies 丹麦牛油曲奇
I’m sure many of you love Kjeldsens Butter Cookies for the buttery and crunchy texture. It is also my favourite childhood snack. I remember I love to pick all the pretty shapes in that famous blue tin and eat them either for morning breakfast or when watching TV. It’s really easy to make these cookies with simple ingredients and without much effort at home. Thanks to Alan of Travelling Foodies for sharing this yummy recipe with us. Definitely good to serve these butter cookies to your guests during the Chinese New Year holidays!
Danish Butter Cookies
Prep time
Cook time
Total time
Author: Ann Low
Serves: makes 200 pieces
Ingredients
- 1 Egg (60g) - lightly beaten
- 200g Soft salted butter - ⅞ cup (Lurpak butter), very soft butter
- 320g Plain flour - 2¾ cup sifted
- 130g Icing sugar - sifted - 1¼ cup
- 2 tbsp Vanilla extract
Instructions
- Place flour, icing sugar, egg, vanilla and soft butter in a mixing bowl and mix evenly using a paddle attachment on the lowest speed possible.
- Pipe wreaths onto baking tray lined with parchment paper, using an open star tip. (I used tip 195.)
- Bake in a preheated oven at 200C for 7-8 minutes (I baked for 9 minutes).
- Leave to cool slightly before removing from the baking tray.
- Transfer cookies into airtight container after cookies are at room temperature.
Notes
I followed the simple step of making this Danish butter cookies from this video provided by Alan.
丹麦牛油曲奇
材料：
- 1个 鸡蛋 （60克），打散
- 200克 特软牛油 （有盐份的）
- 320克 普通面粉， 过筛
- 130克 糖粉，过筛
- 2汤匙 香草香精
做法：
- 将面粉，糖粉，鸡蛋，香精和软牛油放入碗里，用最低速度搅拌均匀即可。
- 用花嘴 （我用花嘴195）将软面团挤出圆圈在烤盘上（铺上油纸）。
- 放入预热烤箱摄氏200度烤7-8分钟。 （我烤了9分钟）
- 等饼干稍凉后才移到凉架上。
- 待饼干冷却后收进密封罐子。
- 请看这视频的简单步骤就知道怎么做了。
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Oh wow….looks like bought ones. I remember eating those cookies. They are just SO good! Thanks very much for sharing this lovely recipe. Hope to make one day. Would be so good with a cup of tea….mmmm
i saw alan's post on this too, i think i want to try them one day..they sound and look very good!
Grew up eating Danish butter cookies – yours look better than any I've eaten.
Thanks Belinda 🙂
我也很爱吃呢,哈哈!
AnnUr piping skill is so good every cookie look the same. Btw the tip u showed in the pix is not Wilton 1M right?
Oops! typo error 😀 The tip is 195.
In my opinion , the quality of Kjedsen cookies nowadays is not as good compare before 😀 I think your butter cookies look better than store-bought ;D And I bet it tastes as yummy as it looks !
Thanks for your sweet compliment 🙂
not really my favourite.. but my friends love it
Ann 的作品都是那么的美,那么的吸引人。。。
你的作品也很棒!
好美的牛油饼噢。。嘻嘻我的牛油饼还没开工呢。。
那就赶快开关,新年很快就到了。
Nice-looking cookies. Tempted to try out!
Have been wanting to make these, just haven't gotten round to it. Yours are piped so beautifully.
I love these cookies! Will bookmark this for when I am free to start my baking:D
Can I use SCS instead of Lurpak? Hui Mein
yes, SCS is also a good butter.
they are perfect tea time treats!
Love Kjedsen butter cookies, one of my childhood snacks too, and will definitely bake this! Thanks Ann for sharing!
You're welcome 🙂
No one can resist this buttery cookies!
Ann, I too used to eat those Danish cookies and I also picked my favourite shapes hah! hah! Such sweet childhood memories. I am very tempted to bake some, but am nervous about the piping 🙂
谢谢你分享那个YouTube 短片。这个牛油饼是当红的饼干。。。你做得很好, 颜色也上得很均匀。
Certainly brings back childhood memories, these danish cookies! My favourite were the rectangular ones and the ones with raisins.. One more cookie recipe to add to the list 🙂
Very very nicely piped Ann! I too bookmarked this recipe ages ago but haven't get to it because there are so many other CNY cookies I want to bake. 😛 but seeing yours just push this cookie up the list, lol!
So generous of you to share this recipe, Ann. Bookmarked!!
Oh, I remember my neighbour had that blue tin and she used it to put her needles and threads! Everyone is busy making cookies and cakes these days! Love these Danish butter cookies!
Yes Ann! Many of us grew up eating these cookies… fond memories…
Did you make the other shapes? My favourite was the "pretzel" shape one with sugar… hmmmm…
Ann, K牌丹麦牛油饼中, 小时我最不喜欢就是这款, 最喜欢的是有葡萄的, 不知是否它太plain了。现在老了很怕牛油饼,觉得很腻。没有恶意, 只因忆起往事, 纯粹说说。 Anyway, 你做到很像K牌的。GRACE
没关系啦!每个人做的东西,终会有人喜欢或不喜欢,我不会在意的啦。
很漂亮涅。。超想吃的
刚好晚餐时间,好想吃几片
Ann Ann~~
你家的danish butter cookies做得很工整哦!!
^^ 可以上架售卖了~~~
呵呵。。。那你就做我的第一个客户吧!给你半价!!
Hi Ann, your cookies sure look addictive and pretty. This kind of butter cookies hard to stop eating. 🙂
Have a nice day.
太精致的饼干了,我好喜欢呢
仿佛嗅到香味了:)
Danish butter cookies are one of my favorites. Looks so beautfiul
Wow ….. look tasty … wonder can i use normal butter instead of Lurpak butter ?
Thanks for sharing
Sure, is up to you to use any type of butter.
Lovely! I had also thot of making these cookies after reading alan's post. Bought my butter dy but still sitting in the fridge. 🙂
beautifully done!!
Hi Tze, how're you? Hope you settle soon and start posting.
Hello Ann, I’m a newbie and can I ask which baking rack you used to bake? My oven has 5 racks. Can I use the middle one?
Hi Caren, for baking cookies usually at the middle rack.
Thank you Ann for your swift reply. I’ll try it out. Stay safe and stay well 🙂
You’re welcome 🙂
Can I halve the ingredients to make a smaller batch of cookies?
Yes sure 🙂
Is it 2 tablespoons of vanilla or 2 teaspoons?
Yes, 2 tablespoons of vanilla is correct.
Gong Xi Fa Cai Ann! Yup indeed Danish butter cookies is a must for CNY, not sure why it ended up like that 😀 This brings back such fond childhood memory. I especially like this shape, I hide them from my siblings when I was little, they can have the rest, haha 🙂
Hi Anita, Thank you for dropping by my blog. Hope you’ve a wonderful Chinese Lunar New Year 🙂
Could I know the diameter of 195 tip you used please? Thanks.
Hi Ridah, Is about 0.5 cm.
0.5 cm or inches?
Hi Ridah, Is around 0.5cm. Tip 195 is only one size.
Hi there, should I use fan force or top down heat. .. I'm still confuse of which function heat to use when comes to baking
Hi, I didn't use the fan force, just the normal oven temperature.
Beautiful photo and i am sure it taste better than those selling in the market.
They look so tasty!!! definetly wanna try'em ASAP, but tell me smtng… is there a reason for baking them for chinese new year? or just because? hahaha please let me know 🙂 THANKS
Ann,This is my childhood favorite too. Even now it is stilly favorite but I find that it is not as fragrance as before.I better bookmark this recipe and make my own..:pmui
Yum the cookies look absolutely delicious, definitely going to try making these!
Hi Ann,the recipe is great….thanks for sharing.how long can they store? Should it be kept in the fridge?
Hi Elsie, Thank you for trying my recipe :)These cookies didn't last long in my family. We finished off within 3 days. I just stored them in an airtight container at room temperature.
Hi, I was wondering, can this recipe be used as a base recipe for me to add other ingredients such as dried fruits or nuts to it? Is it versatile? D :
Hi Eloise, You can try it out as adding dried fruits or nuts will makes the texture different.
I have to thank you for putting the ingredients in grams and cups. We don't use the cup measurement where I live, and I always have to try to look for the exact equivalence and it's just not easy. You made things a lot easier for me, thank you so much.The rest of bloggers who post their recipes only in cups, should learn that from you!
Do i need grease or line the tray? New baker here. Thanks.
Yes, you need to line the tray for all types of cookies. No need to grease unless stated.
Sorry more questions…..I don't have vanilla extract so can I use vanilla essence and do I still use 2tbsp? Do I have to increase flour if I use vanilla essence? Thanks!
Ann, thanks for prompt response. Yes I read his post. Thanks!
Ai Li, Is very soft butter that you can leave for more than 45 minutes under our hot weather. Never mind, just use vanilla essence 2 tbsp and follow the recipe exactly. I think is ok to use the normal beater. Have a try and see what is outcome.Did you read Alan's post as he'd explained in great detail for making this recipe.
I would love to make these and don't have a scale. Do you know the volume measurements? thank you.gayleg-force920@sbcglobal.net
Hi Ann. Did you use a salted or unsalted butter? Thanks 🙂
Hi Mei Yian, I used salted butter. In fact I used salted butter in most of my bakes.
Ann, how is very soft butter like? Your previous butter cookie recipe, I left butter out for 20mins. Also, I don't have paddle attachment so can I use a normal beater at lowest speed? I will be attempting this in the coming week. Thanks!