Danish Butter Cookies
This recipe is super easy, and so customizable! With only 8 ingredients that you most likely have in the pantry, you can whip these up in time for Christmas. The combination of lemon, vanilla and almond extract give such a distinctive flavor. We have been making these Danish butter cookies for years, and they are always a hit. The dough is very easy to make, and the decorating is so much fun. I top these bite-sized cookies with either melted semi-sweet or white chocolate, and a variety of holiday decorations such as red and green mini m&m’s snowflakes, candy sugar, sprinkles, etc. Although the combination of all three extracts is what makes these cookies unique, you can use whatever you have at home.
NOTE: After the dough is made and shaped into logs, you will need to chill this dough for 8 hours before baking so plan ahead!
Danish Butter Cookies
- 1 cup butter, softened
- ½ cup sugar
- ½ tsp lemon extract
- ½ tsp vanilla extract
- ½ tsp almond extract
- ¼ tsp cinnamon
- 2 ½ cups sifted flour
- ½ tsp salt
- In the bowl of a standing mixer, fitted with a paddle attachment, cream together the butter and sugar until light and fluffy.
- Beat in the lemon, vanilla and almond extracts.
- Gradually mix in the cinnamon and flour, until the dough comes together. It will be a bit crumbly, but you should be able to shape it into a ball.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes. Shape into 2, 12-inch long rolls. Wrap tightly in plastic wrap and refrigerate for 8 hours, or overnight.
- When you are ready to bake them, preheat the oven to 350 degrees.
- Cut the rolls into ¼ inch thick slices.
- Place the cookies 2 inches apart on a parchment lined sheet pan. Bake for 8 minutes, or until the cookies are slightly golden.
- Remove cookies from the sheet pan and cool on racks.
- Decorate with melted semisweet or white chocolate and holiday sprinkles or mini M&Ms.
- The dough will be crumbly but if you can squeeze it in your hands and it comes together, it is good to go. If not, add 1/4 tsp of extract of your choice and then squeeze again in your hands.
- After the dough is made and shaped into logs, you will need to chill this dough for 8 hours before baking so plan ahead!
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