Vegan Recipe Update
I’ve kept the original recipe below, but have now re-created this recipe using vegan, plant-based ingredients, which you can find here!
To make these classic Danish Butter Cookies, I bought myself an early Christmas present – a cookie press!
These things are amazing. I actually squealed with glee when I first used it because it is just so much fun to use and the results are adorable.
There are a range of shapes you can make with the cookie press but I have chosen the wreath and tree for this Christmas theme.
Of course, you don’t need a cookie press to make great cookies from this recipe. You can either shape them into mounds or use an icing bag with a star shaped nozzle to create a wreath shape.
If you decide to make these using a cookie press, you will end up with about 80 small cookies! (But they won’t last long, trust me.)
If you’d like to make a more standard sized cookie (using about 1 tbsp batter) I think you will end up roughly 30.
To store the cookies, they will keep for about a week in an air-tight container. I like to put mine in cupcake cases for easy storage (and because it looks pretty!)
- 200 g unsalted butter, softened
- 130 g icing sugar
- 310 g plain flour
- 1 large free range egg
- 2 tsp vanilla bean paste
- 1 tbsp milk, if needed
- 2 tbsp granulated sugar, for decoration
- Preheat oven to 180c (fan 160c.) Line a baking sheet with greaseproof paper.
- Mix together the butter and icing sugar to create a soft buttercream.
- Add the rest of the ingredients, minus the milk, and combine well. If the mixture is too dry, add the 1 tbsp of milk or more until a soft but firm batter is formed.
- Create the cookie shapes either using a cookie press, piping bag or simply dropping a tsp of batter onto the sheet.
- Bake for 10-15 minutes, regularly checking to make sure they are baking evenly. Turn your baking sheet around to face the other way half way through, if necessary.
- Let cool for 10 minutes on a cooling rack then sprinkle with sugar. Enjoy!