Homemade Danish Butter Cookies

Surrender: Approximately. 30 cookies
Difficulty : easy
Approximate time: 20 minutes prep + 30 minutes refrigeration + 15 minutes baking

Ingredients

Preparation

Place the butter at room temperature in a large bowl along with the glazing sugar. Whisk for 3-5 minutes until you get a soft, fluffy cream and lighter color.
Add vanilla extract and, if using, egg. Beat again until everything is well integrated.
Sift the flour together with salt. Gradually incorporate it into the previous mixture, mixing with a spatula or mixer at low speed until it forms a smooth, homogeneous dough.
The dough must be soft but firm. If it feels too soft at the end, add an additional 10–20 g of flour, just what is needed to keep the shape in shaping.
Shape cookies to desired style:

With pastel sleeve and curly duya for spirals or seashells
With hands, forming small strips and folding them into pretzel shape.
Stretching the dough and cutting with molds to get round or square cookies, or forming balls and crushing them slightly.
Place the cookies on a tray lined with baking paper, leaving room between each.

Sprinkle the surface of some thick sugar cookies, if you desire the classic Danish cookie finish.
Take the tray to the fridge for 30 minutes. This rest is important for cookies to stay their shape during baking.
Preheat the oven to 180 °C. Bake the cookies for 12–15 minutes, or until the edges are slightly golden. Don’t leave them golden too long to keep a soft texture inside.
Remove from oven and let cool completely on a griddle.
Once cold, store in a well-sealed metal tin to preserve its crispy texture for longer.

Flavour variations

cookies