Eggless Danish Butter Cookies

Raise your hand if you remember that classic blue tin of butter biscuits that always appeared around Christmas season. However, many of us have a memory of being disappointed on opening the tin and finding sewing kit. No more disappointment! Here is the ultimate Sweet and Buttery Goodness of Eggless Danish Butter Cookies.

Eggless Danish Butter Cookies are one of my favorite holiday sweets. They are wonderfully crispy on the outside and soft on the inside. For a traditional festive look, I like to dip half of a cookie in melted chocolate and top with sprinkles.

This Danish butter cookies recipe is even better than the classic grocery store cookies, they are crumbly, melt in your mouth, not overly sweet, and absolutely addicting. These cookies have a super basic ingredient list (just six ingredients! ), it's all about combining them in the perfect amounts to give them that ultra-buttery, yet delicate and somewhat firm quality that we know and love.

Like mentioned before, you only need few basic ingredients to make these eggless Danish butter cookies.

Tips for best results

• I like to use a broad piping tip. This will make it easier to pipe thick dough. Furthermore, the thicker the dough, the better it will hold its shape when baking.

• If you don’t have a large piping nose, you can use a cookie press.

• Pipe the dough straight onto the baking sheet rather than on parchment paper, as it will stick better.

• If your dough is too thick and doesn’t pipe well, squeeze it back to the bowl and add 1-2 teaspoons of milk and mix. Then scoop it back to a piping bag and try to pipe out again.

• Always refrigerate the piped cookies before baking, which helps them keep their shape and prevent spreading.

• Measure your ingredients with a digital scale for accuracy.

• Use room temperature ingredients (e.g. butter, egg, milk) and sift the dry ingredients (e.g. powdered sugar and flour).

How to store Danish Cookies

These Danish butter biscuits can be stored in an airtight jar at room temperature for up to 5 days. Alternatively, you can preserve these cookies in an airtight jar in the freezer for up to 3 months.

However, you will not be able to keep it away for so long as they will get over once it's fresh out of the oven

Can I use a Cookie Press instead of piping them out?

Yes! This recipe can be made with a cookie press. The only difference is that the cookies will be smaller, which means that the baking time will be reduced. Mini Danish Cookies are all the more fun and delicious

What to do it the Cookies does not hold shape on baking?

If your cookies spread while baking, this shows you used too much milk and the mixture turned out too thin. To prevent this from happening or to fix the batter, add extra All-purpose flour until it forms a dough.

As is, these buttery, melt-in-your-mouth Royal Dansk biscuits are amazing. However, you can enhance their flavor and appearance by attempting one of the following variations:

With additional flavor - Add lemon zest or orange zest to the batter to give your butter cookies a citrusy twist.

Chocolate butter cookies - If you're a chocolate lover, try replacing a small amount of the flour with cocoa powder to make chocolate Danish butter cookies or swirl cookies.

Cream Cheese flavor (Personal Favorite) - If you are unsure about adding the lemon zest, try mixing in 2 tbsp of cream cheese instead. This will make the cookie much more tasty.

Serve: 18 Prep Time: 15 mins Cook Time: 25 mins Resting Time: 1 hour Total Time: 1 hour 40 mins

Ingredients:

227 g (1 cups) Unsalted butter (Room temperature)

90 g (¾ cups) Powdered sugar (Sifted)

1 tsp Vanilla extract

250 g (2 cups) All- purpose Flour (Sifted)

½ tsp Salt

1-2 tbsp Milk (Room temperature)

2 tbsp Cream Cheese (Optional but recommended)

Garnish

Chocolate Gnash

Sprinkles

Powdered Sugar

Let's get cooking

1. With an electric hand mixer whip room temperature butter with the powdered sugar for a few minutes until light and fluffy, then whip in the vanilla.

2. Sift in the flour and salt mixture and fold with the help of a Rubber spatula just until combined. Do not overmix.

3. Finally, to make the dough easier to pipe, fold in 1-2 tablespoons of milk. Use as much milk to make the dough pipeable yet stiff enough. Prepare 2 baking pans with parchment paper.

4. Move the cookie dough into a piping bag fitted with Wilton 1M piping nozzle tip.

Pipe about 5 cm / 2 inches circles onto the baking sheets leaving enough space between them as the cookies will puff up during baking. Freeze the dough for 1 hour before baking.

5. Pre-heat the oven to 160 C / 320 °F (no fan) and bake the cookies for about 13 minutes. Pay attention to the bottom and top, the cookies are ready when the bottom is baked and the top is still nice and pale.

6. Let the cookies rest for a few minutes, then carefully remove them from the parchment and let them cool on a Cooling rack.

7. The cookies will further set as they cool. Store at room temp for a few days in air tight jar or container.

Serve it with a warm cup of milk. You can also dip half of the cookie in the chocolate gnash and sprinkles for the festive feel

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