Classic Danish Cookies (Print Version)
# Ingredients:
→ For the Cookie Dough
01 -
255 g unsalted butter, softened (about 1 cup plus 2 tablespoons)
02 -
30 g powdered sugar (about 1/4 cup)
03 -
1 teaspoon vanilla extract
04 -
160 g all-purpose flour (about 1 1/4 cups)
05 -
8 g cornstarch (about 1 tablespoon)
06 -
1 to 2 teaspoons heavy cream, as needed
→ For Dipping (Optional)
07 -
170 g dark chocolate chips or chocolate almond bark, melted (about 1 cup)
08 -
170 g white chocolate chips or white almond bark, melted (about 1 cup)
09 -
Colorful sprinkles for decorating
# Instructions:
01 -
Line a baking sheet with parchment paper to keep the cookies from sticking.
02 -
In a medium bowl, beat the softened butter for 2 to 3 minutes until it's pale and creamy. Add the powdered sugar and keep mixing for another 2 minutes until everything is light and fluffy. Mix in the vanilla extract until well combined.
03 -
Add the flour and cornstarch to the butter mixture. Mix just until the flour is incorporated and you have a soft dough. Don't overmix.
04 -
Transfer the dough to a piping bag fitted with a large open star tip. Test the consistency - if the dough is too stiff to pipe easily, put it back in the bowl and mix in 1 to 2 teaspoons of heavy cream until it's the right texture. Pipe your desired shapes onto the prepared baking sheet.
05 -
Pop the piped cookies in the fridge for 30 minutes. This helps them hold their shape while baking. While they're chilling, heat your oven to 175 degrees Celsius (350 degrees Fahrenheit).
06 -
Bake for 8 to 10 minutes until the edges are just lightly golden. Don't let the tops brown - you want to keep that classic pale Danish cookie look. Let them cool completely on a wire rack.
07 -
If you're dipping the cookies in chocolate, melt your chocolate or almond bark in a microwave-safe bowl. Heat it in 20-second bursts, stirring between each one, until it's smooth and melted. Be careful not to overheat it or the chocolate will seize up.
08 -
Dip each cooled cookie halfway into the melted chocolate, then place it on a parchment-lined tray. Add colorful sprinkles before the chocolate sets. Let everything sit until the chocolate is completely firm before serving.
# Notes:
01 -
Make sure your butter is at room temperature for the smoothest dough.
02 -
Chilling the piped dough is important - it keeps the pretty shapes from spreading too much in the oven.
03 -
You can add a small pinch of salt with the flour to bring out the buttery flavor even more.
04 -
When dipping in chocolate, scrape the bottom of the cookie along the edge of the bowl to remove excess.