Easy Melt-in-Your-Mouth Butter Cookies (Danish Style)
My rich, crumbly, vanilla-scented melt-in-your-mouth Danish Butter Cookies recipe is a Christmas tradition I’d happily repeat all year long. Made with just 6 ingredients, 1 bowl and just 15 minutes of active work time, these beautiful, buttery cookies are a true delight.
I originally published this recipe in 2019 and have since added new photos and a few more success tips.
Whenever someone uses “vanilla” as a euphemism for “boring,” I can’t help but think of these Danish butter cookies and smile. Of all the cookie recipes in my arsenal, this is easily one of the most crowd-pleasing. Don’t just take my word for it. So far the YouTube video recipe has amassed over 1.7 million views and more than 42,000 likes!
Better yet, my recipe for easy butter cookies is delightfully simple, requiring just 6 basic ingredients and a few minutes of prep. (Though, if you want to pare down even further, you should try my 3-ingredient butter cookies instead!) Despite their fuss-free nature, these pretty ring cookies are real show-stoppers, making them ideal for any celebration.
Ingredients & Substitutions
- Unsalted Butter & Salt – Starting with unsalted butter and adding your own salt is the best way to ensure consistently delicious results across batches. Since butter is the primary ingredient, consider springing for the good stuff. More on that below!
- Powdered Sugar & Cornstarch – Powdered sugar is just granulated sugar blitzed with cornstarch to make a quick-dissolving sweetener. Not only does it yield a delightfully smooth batter, but the added starch helps our butter cookies achieve their signature shortbread-esque consistency. If you can’t eat corn, potato starch is a perfect 1:1 swap.
- All-Purpose Flour – Plain white flour is all you need. In a pinch, cake flour will work, though the cookies will be a bit softer if you do.
- Vanilla Extract – For an added layer of sweet, aromatic complexity, you can’t beat vanilla. Feel free to use an equal amount of vanilla paste.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
Choosing the Best Butter
Because Danish butter cookies rely on just a few simple ingredients, the butter is the flavor, so choosing a good one is key. The flavor, aroma, and even the texture of the dough are all shaped by the quality of the butter you use.
Grass-fed butter tends to have naturally richer, more flavorful fat, giving it a deeper golden color and subtly sweeter taste. (Interestingly, it’s also much healthier than conventional butter.) Meanwhile, organic butter helps ensure it’s made without unnecessary additives, which is especially important in a recipe like this where the flavor really shines.
For the richest taste and creamiest consistency, look for European-style butter. It typically has 82-85% butterfat compared to just 80% with conventional American butter. The higher butterfat content means less water, which gives the cookies an even more melt-in-your-mouth crumb. Less water also means you’ll get a richer butter flavor.
And, if you want to take flavor even further, choose cultured butter, which is fermented slightly before churning. Cultured butter has a gentle tang and deep umami complexity that adds a subtle, almost caramel-like richness to the cookies.
How to Make Classic Danish Butter Cookies
Watch the full video recipe to learn how to make the BEST Butter Cookies recipe.
Prefer the written recipe? Scroll down to the recipe box for the full written recipe! 👇
Optional Variations & Dietary Adaptations
- Dairy-Free/Vegan – Butter cookies (also known as pastisetas) are naturally egg-free, so it’s easy to make them vegan. Just choose a high-quality vegan butter you enjoy eating.
- Chocolate Butter Cookies – Add a chocolatey twist with the addition of cocoa powder. Or, make chocolate-dipped butter cookies by tempering your favorite bar chocolate!
Expert Tips & Tricks
- Cream the butter and sugar well. Beat until pale and fluffy, this incorporates air, which gives the cookies their light, tender crumb. Don’t rush this step!
- Weigh your flour. Too much flour makes the dough stiff and the cookies dry. If you don’t have a scale, spoon and level the flour rather than scooping directly from the bag.
- Check the piping consistency. The dough should be soft enough to pipe but firm enough to hold shape. If it’s too firm, let it sit at room temperature for a few minutes; if too soft, chill briefly.
- Use a star piping tip. This creates the iconic golden-brown ridges, adding both visual appeal and a lightly crisp edge.
- Chill before baking. A quick 20-30 minute chill helps the cookies keep their shape in the oven and prevents spreading.
- Bake just until lightly golden. Look for color only around the edges. Overbaking will make them hard instead of tender and crumbly.
- Cool on the tray. These cookies are delicate when warm, let them cool on the baking sheet before transferring to a rack.
Troubleshooting Butter Cookies
Even though butter cookies are easy to make, a few common issues can arise. Here’s how to troubleshoot them:
- Cookies spread too much: The dough was too soft or warm. Always chill the piped cookies for at least 20–30 minutes before baking. Also, weigh ingredients accurately; too little flour or cornstarch can cause spreading.
- Cookies are dense or dry: This usually happens when the dough is overmixed or too much flour is added. Mix only until ingredients are combined and the dough is smooth. Always sift flour and cornstarch to keep the texture light.
- Cookies didn’t hold their shape: The butter may have been too soft, or the dough too warm. Make sure the butter is soft but not melted, and chill the dough after piping.
- Butter cookie dough is too stiff to pipe: The butter may be too cold or you added a bit too much flour. Let the dough rest at room temperature for a few minutes, then mix in 1–2 teaspoons of milk to soften. If it’s still too firm, add up to 1 tablespoon of milk until the texture is smooth and pipeable.
How to Serve Butter Cookies
No matter how you serve Xmas butter cookies, their rich flavor and melt-in-your-mouth texture always steals the show. During the holidays, they shine on cookie trays with other classics like snowflake cookies, snickerdoodles, and jam thumbprints.
For gifting, pack them in airtight tins or glass jars with parchment paper. They hold their shape well and stay fresh for several days, so they’re excellent for shipping. If you’d like to dress them up just a little, dip one side in melted dark chocolate, drizzle with white chocolate, and add a sprinkle of crushed nuts. They also taste lovely sandwiched with a spoonful of lemon curd.
How to Store
- Room Temperature: Store Danish butter cookies in an airtight container or cookie tin at room temperature for up to 1 week.
- Keep Layers Separate: If stacking, place parchment paper between layers so the cookies don’t stick or lose their shape.
- Freezing: These cookies freeze beautifully. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature.
- Shelf Life Tip: If they soften or stale slightly over time, you can crisp them in a 300°F (150°C) oven for 3-4 minutes, then cool completely before storing again.
More Easy Cookie Recipes
Easy Melt-in-Your-Mouth Butter Cookies (Danish Style Butter Cookies)
Ingredients
- 1 cup (230 g) Butter room temperature
- ⅔ cup (85 g) Powdered sugar
- 1½ cups + 1 tablespoon (200 g) All-purpose flour
- ⅓ cup (45 g) Cornstarch
- ¼ teaspoon Salt
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven: Set your oven to 340°F (170°C). Line two baking sheets with parchment paper and set aside.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter, vanilla extract, and powdered sugar using a hand or stand mixer on medium speed until light, creamy, and fluffy, about 2–3 minutes. This step adds air and creates that melt-in-your-mouth texture.
- Add the dry ingredients: Sift together flour, cornstarch, and salt. Add them to the butter mixture in two additions, mixing gently on low speed until just combined. The dough should be soft but not sticky. Avoid over-mixing to keep the cookies tender.
- Pipe the cookies: Transfer the dough into a piping bag fitted with a large open star tip. Pipe 2-inch (5 cm) rosettes or circles onto the prepared baking sheets, leaving some space between them.
- Chill: Refrigerate the piped cookies for 20–30 minutes to help them keep their shape while baking.
- Bake: Bake one sheet at a time for 12–15 minutes, or until the edges are just lightly golden.
- Cool and serve: Let the cookies cool completely on the pan or a wire rack. Once cooled, they will have a delicate, crisp-yet-tender texture that melts in your mouth.
Video
Notes
- Storage: Store cooled cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze for up to 2 months.
- Butter matters: Use real unsalted butter for the best flavor and texture. Margarine or shortening won’t give the same rich, melt-in-your-mouth result.
- Chilling tip: Don’t skip the chilling step, it helps prevent spreading and preserves the piped design.
- No piping bag? You can roll the dough into small balls and flatten slightly with a fork for a classic shortbread look.
- Cornstarch substitute: If you don’t have cornstarch, replace it with the same amount of potato starch or rice flour for similar tenderness.
- Make-ahead: You can pipe the cookies, freeze them raw on the tray, then bake straight from frozen (add 1–2 minutes to bake time).
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
- FAQs: Make sure you read the FAQs for this recipe which are located below the recipe box for additional tips and troubleshooting! For extra tips and variations, read the article.
Nutrition
FAQs
To make butter cookies that melt in your mouth, use room-temperature butter and powdered sugar to create a light, fluffy dough. Adding cornstarch helps achieve a tender texture, and be sure not to overmix the dough. Chill the dough before baking to ensure the cookies hold their shape.
While both Danish butter cookies and Pastisetas are known for their buttery flavor and melt-in-your-mouth texture, Pastisetas are a Spanish variation with slightly different preparation and ingredients, giving them a unique crumbly, delicate texture.
You can decorate butter cookies for Christmas by dipping them in melted chocolate, then adding festive sprinkles or edible glitter. You can also pipe royal icing designs on top, such as snowflakes, Christmas trees, or other holiday shapes.
Yes, you can roll out the dough and use cookie cutters for different shapes. Just be sure to chill the cut-out dough before baking to maintain sharp edges and prevent spreading.
There are many styles of butter cookies in addition to Danish butter cookies! Here are a few of my favorites:
Italian butter cookies are piped (like the Danish variety) and sometimes dipped in chocolate or filled with jam. Spritz butter cookies are also similar to Danish butter cookies, but they’re made by pressing the dough through a cookie press rather than piped. French butter cookies (known as sablés) are crisp and tender with a sandy texture, while Greek butter cookies (kourabiedes) are flavored with almond and dusted with powdered sugar
Butter cookies trace back to Northern Europe, especially Denmark, where butter was plentiful and early bakers developed simple, long-lasting cookies made from just butter, sugar, and flour. By the 19th century, they became a popular treat for holidays and celebrations. Later, they spread worldwide, with the iconic blue tins of Royal Dansk Danish butter cookies that made them a Christmas staple.
They’re similar, but not exactly the same. Butter cookies have a slightly firmer dough that’s usually piped or shaped by hand, while spritz cookies use a softer dough that’s pressed through a cookie press to create detailed shapes.
I may have piping them ugly, but the cookie melts in your mouth. Delicious
Yummy yum yum. I pressed half a cherry in dough before putting in fridge before baking and then frosted a bit with vanilla Meringue icing. Everyone loves them. Thank you for the great recipe !
Hi David… question… do we put sprinkles on before baking so they stick or after with a brush of butter to make them stick?
someone said sprinkles burst when they’re baked on?
Hi Darlyn,
We usually sprinkle sprinkles on before baking, but some sprinkles may lose their bright color or melt slightly, so pay attention.
I made mine with Nuttlex, but the results weren’t good, I ended up getting something that resembled a whole lot of melted cheese. BEWARE: DO NOT USE NUTTLEX IN THE COOKIES
They are really melt it your mouth, thank you for the recipe.
I made these cookies so many times now, I guess at least a dozen times. Works perfectly every time.
As you said, they rare eally melt in your mouth haha.
What does 2 batches mean? f
In two times, not all at once.
Perfect as always 👌
Can I use almond flour instead of all purpose?
No, but you can try my almond cookies. Search on my website: Almond cookies
Hello ,
I never leave comments or do reviews. But you made my evening for sure !! Theses cookies are amazing & what’s mind boggling is they taste like a cookies I use to buy from this bakery in Indiana years ago . I have to say they are my favorite cookies cause I only have two and this is one . I added colored sugar
sprinkles on them , just so YUMMY 😊
So thank you very much 🤗 Keep uo the good job .
Sincerely,
Leslie from Florida 😊
Hi Leslie! I’m going to try to make these later today… but I’m writing you because I’ve been searching like crazy for a recipe that tastes like butter cookies I bought when I lived in Chicago. And they are from a bakery in Gary Indiana! I hope it’s the same bakery you’re referring to!!! Did these actually taste like and have the texture of those cookies you used to buy?
Hi Rachel ,
Sorry I just seen this message cause I’m making theses yummy cookies again ha ha. But to your question, the bakery was in Indianapolis it is called “Longs Bakery “ The best donuts and cookies like theses .Please try and make them they are AMAZING ! I hope that helps you , happy cookie baking & eating 🙂
I followed the recipe but the mixture was very thick and hard to pipe out. I added 10 tbsps of evaporated milk to the mixture which made it a little manageable. My husband had to use his muscles to pipe out the cookies. Where did I go wrong? Thanks.
Hi
I jade these yesterday, ans they were awesome! Great recipe!
Just one question, they did not save their shape during baking, any thoughts why?
Hihi, yr cookies looks amazing and so simple but i have a question
May i know for the heat element is top and bottom 170 degrees? With fan or without fan? Thks and appreciate 🙏🏻
Thanks for the recipe
You’re welcome 🙂
I only have a mini fridge. Could I put in freezer for 5-10 minutes instead
Hi 🙂
Can’t wait to try this tonight, in place of unsalted butter, can I use utterly butterly spread? Or can I only use real butter?
Thanks for sharing the receipee
i’ve try this today, i love it, and my friends too.. thanks for sharing. <3
can I use salted butter?
Hey, I only have Vanilla extract powder. Is it still okay?
Can i replace all purpose flour to cake flour?
Can I use whole wheat flour in place of all purpose flour.
How long do you beat the butter and sugar for? And then how long again after adding flour I don’t want to over mix them
Does this recipe require salted butter or unsalted butter?
Unsalted butter
What if you only have salted butter?
Hi, can I use eggs in this recipe?
Yes, but requiters changes. Why do you want to use eggs?
This recipes works perfectly without eggs.
Hi, can I use eggs in this recipe?
I must be very weak because I can’t squeeze the batter out of the bag. What size tip is used? They are delicious but I can’t use a pastry bag.
Same thing happened with me.
Btw whats the name of the background music u used?
Hey :’) Can i use vegetable oil or flavorless oil instead of butter to get the same buttery flavor though the title says butter cookies because im in short of butter right now?
Hi,
No, in this recipe you can’t replace the butter with oil.
What have you used salter or unsalted butter ??
Always unsalted.
This recipe is true to its title.. melt in our mouth. Butter cookies has always been my kids favorites. The cookies brown perfectly after 15 mins in the oven. I use a wide star nozzle and the cookies turn out to big😅
I just made these cookies and they came out GREAT! I decorated my cookies with colored sugar. Please try!
what if I use self rising flour instead of all purpose
I tried making these butter cookies and they were delicious. I’m just wondering why my cookies do not get brown on the sides even I added more baking time? 17 minutes to be exact. On what rack should I put my cookie sheet inside the oven? For now I put it on the third rack.
Hi Gina. I noticed that the color and weight of the cookie sheets make a difference. (The lighter the weight and the darker the pan, the quicker they brown.) I always place the cookie sheet in the middle of the oven. I just keep checking them when it’s close to the time. I hope this helps.
I always put on second rack and comes out perfect.