Traditional Danish Butter Cookies (Vaniljekranse)
These Traditional Danish Butter Cookies (Vaniljekranse) are crisp, buttery, and melt-in-your-mouth delicious!
Servings: 30 cookies
Calories: 103kcal
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.
Nutrition
Serving: 1g | Calories: 103kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 42mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 197IU | Calcium: 4mg | Iron: 0.4mg
