Melt in your mouth Danish Butter Cookies taste just like those cookies in the blue tin at your grandma’s house. These are drizzled with milk chocolate, because everything at Christmastime should be over the top!
Let’s re-visit an old-world, European Christmas themed cookie today. This is my version of the popular tinned Danish Butter Cookies. These had to be everyone’s childhood favourite. We can all remember that old tin, right?
Should you be new here, let me tell you a bit about how this works. This is my third annual Christmas cookie extravaganza. Like the previous two years, I will post a brand new Christmas cookie recipe for 24 consecutive days. Yes, that means Saturdays and Sundays too! For your reference, you can find links to the first two years further down the page.
Fresh off of my 12 Biscotti of Christmas series, I’m excited about this new series. Last year, I also did 12 Bundt Cakes of Christmas. Now, who’s ready to get started on today’s cookie with me? Let me ask you again today. Do you have your flour and sugar ready? Did you dig out that piping bag and tips from the back of your kitchen junk drawer? Have you decided which sprinkles you will use? Is your apron on and your oven preheated? Good! Let’s get to it!
These particular Danish Butter Cookies will most likely remind you of the cookies from that popular blue tin. You know the one I’m talking about! That blue tin that pops up everywhere as soon as November rolls around. I’m sure you might know someone who has a few from years ago. They probably store buttons or sewing notions in them. That’s what most people do with them.
Danish Butter Cookies are fashioned after the Royal Dansk brand. Established in 1966, they now have a range of crisp, delicious and luxury dessert-type products. The cookies are packaged in a recognizable tin showing an old Danish farmhouse.
The tin helps to maintain freshness of the cookies. It is resealable and reusable. Some people used it simply as a bowl to serve from. It’s no surprise that most people call them the cookies in the blue tin!
Royal Dansk Butter Cookies are enjoyed all over the world. The cookies are just as delicious as the ones baked so many years ago. The design has been slightly modernized. But, the recognizable royal blue packaging is still used.
MORE CHRISTMAS COOKIE RECIPES!
Did you know that I’ve been posting a 24 Cookies of Christmas series for a few years now? There are over 100 Christmas cookie recipes that you can find right here at Lord Byron’s Kitchen! To make it easier to find, I have created a page for each series. Just click on the image below and you’ll find the full series for that volume all one page!
CHANGE IS GOOD!
Even though you can bake these cookies and leave them as is, I wanted to update them a little. I added some drizzled, melted milk chocolate to the tops of the cookies. Then, I dropped on a few sprinkles just to make the cookies more festive.
If you don’t want to bother with the chocolate or the sprinkles, you can skip that part completely. However, since the cookies look rather plain, I would take one extra step.
Before you place the baking sheet in the oven, I would top each cookie with a little bit of sanding sugar. It will make them look sparkly and beautiful when baked and cooled.
PERFECTLY GROUND ALMONDS
You have two choices here – buy ground almonds or make your own. Unless you have a brand of ground almonds that you know and trust, do it yourself. It’s super easy and much cheaper when you compare the price gram for gram.
Place the almonds into a food processor. Whole, raw almonds will do, but blanched almonds are best. They have no brown skin on them which helps to keep the cookie dough white. We do not want almond flour or almond butter here! Literally, pulse the almonds two to three times maximum. Want you want is a coarse sand-like consistency. The key here is to keep the almonds from becoming mushy or moist.
Almond flour will not work well in the place of ground almonds. Almond flour is extremely fine in comparison to ground almonds. The coarse texture of the ground almonds is what makes this cookie hold together well. Using almond flour instead will most certainly make the dough much harder to work with. In addition, you’ll lose that texture. You can read more about the two here.
MORE CHRISTMAS CONFECTIONS!
In some cases, we want more than a cookie. That’s why I have two more Christmas-themed collections you might want to consider. The first, is my 12 Bundt Cakes of Christmas, and the second is my 12 Biscotti of Christmas. Click on the image below to see each collection all on one page with links to each recipe!
STORING, PACKAGING, AND FREEZING
If you plan to freeze these Danish Butter Cookies, you certainly can! Once they are completely cooled, pile them into a clean, food-safe container. The container must be freezer friendly! You’ll want to ensure a very tight fitting lid too. (I use these quite often when freezing baked goods.) I like to place a sheet of plastic wrap over the top of the container before pushing the lid on. This helps to create a better seal. The goal is to keep all of that cookie freshness locked in!
You can freeze Danish Butter Cookies for up to three months. If you plan to give the frozen cookies as a gift, I would lay them out onto a wire cooling rack to thaw. Once thawed, pile into cellophane bags and tie with a ribbon, or stack in a cookie tin/box.
As I said, every day I will be posting a new recipe. If you miss one, don’t fret. You can find my entire collection of Christmas Recipes right here! There are over 100 Christmas recipes and counting. There’s something for everyone! Cheers!
Danish Butter Cookies
- 1 cup butter, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup ground almonds
- 1 large egg
- 1 3/4 cups all purpose flour
- 1 cup milk chocolate chips
- 1/4 cup sprinkles
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone liner. Set aside.
- Beat the butter and sugar together until light and fluffy – about 4-5 minutes.
- Add the vanilla and ground almonds. On low speed, beat in until just mixed through.
- Add the egg next and beat until mixture is smooth.
- Finally, beat in the flour until combined.
- Transfer the dough to a piping bag fitted with a large round piping tip.
- Holding the piping bag straight vertically, with the tip just 1/2 inch from the prepared baking sheet, squeeze out the dough until a 1 inch circle is formed. Leave 2 inches of space between each cookie. You will need to prepare and bake in batches.
- Bake for 10 minutes. Remove from oven and cool on baking sheet for 3 minutes before transferring to a cooling rack to finish cooling.
- Once cookies are cooled, melt the chocolate chips in a double boiler. Transfer chocolate to resealable sandwich bag and cut a small hole in the lower corner. Drizzle the chocolate over the cooled cookies and top with sprinkles.
- Allow the chocolate to cool and set before packaging cookies.