Description
These Danish Butter Cookies are a classic treat known for their rich, buttery flavor and crisp texture. Enhanced with dried currants and a hint of lemon zest, these cookies are piped into delicate rings, coated in sanding sugar, and baked until golden. Perfect for festive occasions or as an everyday sweet snack, they freeze well and stay fresh for days.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks, ½ pound, or 227 grams) unsalted butter, room temperature
- ½ cup (100 grams) granulated sugar
- 1 large egg, room temperature
- 1 tablespoon finely grated lemon zest
- 1 teaspoon pure vanilla extract
- 2 cups (250 grams) all-purpose flour
- 5 ounces (142 grams) dried currants
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Coating
- 1 handful sanding sugar
Instructions
- Prepare the Dough: In a large bowl, use an electric mixer on medium speed to beat the unsalted butter and granulated sugar for about 3 minutes until the mixture is creamy and combined. Add the egg, finely grated lemon zest, and pure vanilla extract, continuing to beat until fully incorporated. Then, beat in the all-purpose flour, dried currants, baking soda, and kosher salt until the dough is just combined, being careful not to overmix.
- Shape the Cookies: Line a rimmed baking sheet with parchment paper. Transfer about one-quarter of the dough into a piping bag fitted with a ½-inch (1.2-centimeter) star tip. Pipe the dough onto the baking sheet in small rings approximately 1¾ inches (3.6 centimeters) in diameter. Repeat with the remaining dough. Place the baking sheet in the freezer for about 20 minutes or until the cookie dough rings are firm enough to handle.
- Preheat and Sugar Coat: While the dough is chilling, preheat your oven to 350°F (180°C) and line two rimmed baking sheets with parchment paper. Pour some sanding sugar into a small bowl. Remove the cookies from the freezer and quickly dip each cookie into the sanding sugar to coat both sides. Arrange the coated cookies about 1 inch apart on the prepared baking sheets. Return any remaining cookies to the freezer until ready to bake.
- Bake the Cookies: Bake the cookies in the preheated oven for 13 to 18 minutes, rotating the baking sheets halfway through to ensure even baking. The cookies are ready when they turn golden around the edges. Once baked, transfer the cookies on the baking sheets to wire racks to cool completely.
- Storage Tips: These cookies can be prepared up to three days in advance. Store them in an airtight container at room temperature to maintain freshness, or freeze for up to two months for longer storage.
Notes
- Using room temperature butter and egg helps achieve a smooth, creamy dough.
- Freezing the piped cookies firms them up, which helps maintain their shape during baking.
- For a more intense citrus flavor, you can add a teaspoon of lemon juice along with the zest.
- Be sure to space the cookies about one inch apart on the baking sheet to prevent sticking as they spread slightly while baking.
- These cookies pair wonderfully with tea or coffee, making them perfect for sharing with guests.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 25mg
