Easy Melt-in-Your-Mouth Butter Cookies (Danish Style Butter Cookies)

5 from 16 votes

Easy melt-in-your-mouth butter cookies! Buttery, tender, and light. These Danish-style cookies are perfect for Christmas or any occasion.

Prep Time15

Cook Time15

Chilling Time30

Total Time1

Course: Dessert

Cuisine: European

Keyword: cookies

Servings: cookies

Calories: 33kcal

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.

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.