Description
These classic Danish Butter Cookies are rich, buttery, and perfectly crisp with a delightful hint of lemon zest and bursts of sweet dried currants. Easy to make at home, they are piped into charming ring shapes and coated with sparkling sanding sugar for a festive touch. Perfect for gifting or enjoying with a cup of tea.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks, ½ pound, or 227 grams) unsalted butter, room temperature
- 1/2 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
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Topping
- 1 handful sanding sugar
Instructions
- Mix 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 well combined. Add the egg, lemon zest, and vanilla extract, then continue beating until combined. Gradually beat in the flour, dried currants, baking soda, and kosher salt until just incorporated, taking care not to overmix.
- Pipe the cookies: Line a rimmed baking sheet with parchment paper. Transfer approximately one-quarter of the dough into a piping bag fitted with a ½-inch (1.2-centimeter) star tip. Pipe small rings about 1¾ inches (3.6 centimeters) in diameter onto the prepared baking sheet. Repeat with the remaining dough. Place the baking sheets with the piped cookies in the freezer for about 20 minutes to firm up the dough.
- Prepare for baking: While the cookies chill, preheat your oven to 350°F (180°C). Line 2 rimmed baking sheets with parchment paper. Pour some sanding sugar into a small bowl. Quickly dip the chilled cookie rings lightly into the sanding sugar to coat them, then transfer them about 1 inch apart onto the lined baking sheets. Return any remaining cookies to the freezer while baking in batches.
- Bake the cookies: Bake the cookies in the preheated oven, rotating the baking sheets halfway through the cooking time, for 13 to 18 minutes or until the edges turn a golden brown. Remove the cookies from the oven and transfer the baking sheets to wire racks to cool completely before handling.
- Storage and serving: These Danish butter cookies can be made up to 3 days ahead. Store them in an airtight container at room temperature to maintain their crisp texture, or freeze for up to 2 months for longer storage.
Notes
- For best texture, ensure butter and egg are at room temperature before mixing.
- Freezing the piped dough helps the cookies hold their shape while baking.
- You can substitute dried currants with raisins or chopped dried cranberries if desired.
- Use sanding sugar for a sparkling, crunchy topping; regular granulated sugar can be substituted but will appear less decorative.
- Make sure not to overbake to keep cookies tender yet crisp.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
