Danish Butter Cookies

Gourmet Mami
by Gourmet Mami
48 Cookies
50 min

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!

Recipe details
  • 48  Cookies
  • Prep time: 40 Minutes Cook time: 10 Minutes Total time: 50 min
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  • 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!
Gourmet Mami
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