These delicately swirled, elegant Danish Butter Cookies (Vaniljekranse) are as beautiful as they are delicious. Everyone loves the iconic little cookies from the blue tin, but this homemade version takes them to another level, crisp and melt-in-your-mouth tender at the same time.
In Denmark, these cookies are known as Vaniljekranse which means vanilla wreaths. Instantly recognizable by their elegant shape, vaniljekranse are a common sight alongside a cup of coffee, especially during the holiday season.
Looking for more iconic Scandinavian cookies? Give my Swedish Ginger Cookies (Pepparkakor), Norwegian Waffle Cookies (Krumkake) or these easy Checkerboard Cookies a try next!
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Why You'll Love This Recipe
- You only need a handful of pantry staple ingredients to make these elegant cookies
- Piping them into wreaths is easier than it looks
- They are crisp, tender and buttery - a serious upgrade from the store bought version in both texture and flavor
♥️ Notes From My Scandinavian Kitchen
This recipe went through many rounds of testing in my kitchen, more than its simplicity would suggest. My biggest takeaway was that using the right size tip for piping the cookies is perhaps the most important detail. I used the Ateco 824 closed star tip which gave me the lovely wreath shapes shown above.
Ingredients
Ingredient Notes:
- A combination of vanilla and almond extracts creates a balanced, aromatic flavor.
- The addition of a bit of almond flour adds richness and helps create a tender, melt-in-your-mouth texture.
- I measure my all-purpose flour using the dip-and-sweep method - fluff the flour, dip the cup in and level it with the back of a butter knife. Each cup of flour weighs about 141 grams (5 ounces).
- Sanding sugar is a coarse, sparkly sugar used to decorate baked goods. It really gives these cookies a festive finish. It can be found at well-stocked grocery stores, craft stores or online. Regular granulated sugar can stand in for the sanding sugar if you don't have any.
See recipe card for exact amounts and detailed instructions.
Variations and Substitutions
No Piping Bag Variation - No piping bag? No problem! You can roll them into small balls and flatten them with the bottom of a glass that has been dipped in flour or with the tines of a fork (also dipped in flour to prevent sticking) which creates lovely ridges across the top of the cookie. The cookies should be about ¼ inch thick. Bake as directed.
How to Make Danish Butter Cookies (Vaniljekranse)
- Step 1: Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium until light and fluffy.
- Step 2: Add egg, extracts and salt, mixing until fully incorporated. Reduce the mixer speed to low. Add flour and mix until the dough just comes together.
- Step 3: Transfer dough to a pastry bag fitted with an open star tip (ideally the Ateco 824). Pipe the dough into 2 inch ring shapes onto a baking sheet lined with parchment paper. Sprinkle with sanding sugar if desired and bake at 350 degrees F for 10-12 minutes.
- Step 4: Cool for 5 minutes on the pan and transfer to a wire rack to cool completely.
Expert Tips
- Be careful when measuring the flour for this recipe! Too much flour will make the dough hard to pipe. Weigh your flour for best results. The total weight for the all-purpose flour in this recipe is 240 grams.
- If the dough is too stiff to pipe, simply mix in a little milk (1-2 teaspoons at a time) until it becomes soft and workable.
- It's easier to pipe the cookies if you don't overfill the piping bag. Only fill the bag about half way up with dough and add more as needed.
- Use a large star tip for best piping results - I really like the Ateco 824 closed star tip.
Recipe FAQs
The dough can be made up to 2 days ahead of time. Wrap it tightly in plastic wrap and store it in the refrigerator. It will be too stiff to pipe straight from the refrigerator so be sure to take it out and let it soften for about an hour or so before piping and baking.
These cookies keep well in an air tight container at room temperature for up to 5 days.
Yes! The cookies freeze beautifully. Wait until they are completely cooled and then transfer them to a freezer safe bag or container and tightly seal. They will keep for 2-3 months.
Mix in 1-2 teaspoons of milk at a time until the dough is soft and workable.
Click the "Metric" button below the ingredient list in the recipe card to view weight conversions.
What to Serve with Danish Butter Cookies (Vaniljekranse)
My favorite way to enjoy these cookies is with a cup of good coffee in the afternoon. They also make a lovely gift or addition to a pretty cookie tray during the holiday season.
More Scandinavian Cookie Recipes to Try
Looking for more Nordic/Scandinavian cookie recipes? Try these:
If you tried this Danish Butter Cookies (Vaniljekranse) recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Traditional Danish Butter Cookies (Vaniljekranse)
Equipment
- Piping bag
- Star tip (I like the Ateco 824 closed star tip)
Ingredients
- 1 cup unsalted butter room temperature
- ¾ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- ¼ cup almond flour
- 1 ¾ cups all-purpose flour
- ½ teaspoon salt
- Coarse sanding sugar for topping optional
Instructions
- Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium until light and fluffy, about 2-3 minutes. Add egg, extracts and salt, mixing until fully incorporated.
- Reduce mixer speed to low. Add almond flour and all-purpose flour and mix until the dough just comes together. Do not overmix.
- Preheat the oven to 350 degrees F and set the rack in the center position. Line two rimmed baking sheets with parchment paper and transfer the dough to a pastry bag fitted with a large open star tip (such as the Ateco 824). Pipe the dough onto the parchment in two inch ring shapes. Sprinkle lightly with sanding sugar if desired. Bake one sheet at time until the cookies just begin to turn golden at the edges (centers should remain pale in color), about 10-12 minutes. Cool for 5 minutes on the pan and then transfer to a wire rack to cool completely.
Notes
- Be careful when measuring the flour for this recipe! Too much flour will make the dough hard to pipe. Weigh your flour for best results. The total weight for the all-purpose flour in this recipe is 240 grams.
- If the dough is too stiff to pipe, simply mix in a little milk (1-2 teaspoons at a time) until it becomes soft and workable.
- It's easier to pipe the cookies if you don't overfill the piping bag. Only fill the bag about half way up with dough and add more as needed.
- Use a large star tip for best piping results - I really like the Ateco 824 closed star tip.
- To store: Transfer the cooled cookies to an air tight container and store at room temperature for up to 5 days. Freeze for longer storage.
Kristi says
These are the perfect butter cookie - tender, crisp and elegant but still easy to make! My new favorite cookie to go with coffee. 🙂