These homemade Danish butter cookies are festive Christmas cookies! Unlike the store-bought version you may be used to, these are soft in the center with irresistible buttery vanilla and almond flavors. Make lovely designs with a large piping tip and dip in chocolate and sprinkles for a festive touch!
Welcome to Sally’s Cookie Palooza, my annual Christmas cookie countdown tradition. Tuck away your pie crust recipe and break out all your cookie baking tools!
These Butter Cookies Are:
- Not your regular butter cookies
- Mega flavorful with almond and vanilla
- Super buttery and soft like snowball cookies
- Crisp on the edges
- Piped with a piping tip like chocolate swirled meringue cookies
- Quick—only 30 minutes of chill time
- Extra festive with chocolate, cherries, and/or sprinkles
This butter cookie recipe is adapted from my spritz cookies and sugar cookies, both well-loved recipes on my website. You already know you’re in for something incredible!
Butter Cookies Video Tutorial
Let’s watch and learn how to make butter cookies. You’ll notice that this cookie dough comes together easily with only 8 ingredients. You need a mixer for the dough, plus a piping bag and large tip to pipe the cookie dough.
Aren’t they pretty?
Ingredients in Butter Cookies
This is a 1-bowl cookie recipe! There’s no leavening, so the texture is closer to a shortbread cookie. The dough is like my spritz cookies, but with a little milk to make it pipe-able.
- Butter: 1 cup of butter adds flavor, structure, and buttery goodness in each bite. Make sure it’s properly softened to room temperature before beginning.
- Sugar: Like many cookie recipes including these dreamy shortbread cookies, creamed butter and sugar is the base of today’s dough.
- Vanilla & Almond Extract: Flavor and more flavor! Almond extract is a welcome addition. If you’re not a fan of almond, see my recipe notes below.
- Egg: 1 egg adds structure, stability, and flavor.
- All-Purpose Flour: Add the flour directly to the wet ingredients. No need to mix it up in a separate bowl.
- Salt: By offsetting the sugar, salt adds flavor.
- Milk: I don’t usually add milk to cookies like this, but we need to thin out this cookie dough so it flows through the piping tip. You don’t need much, about 1–2 Tablespoons.
How to Pipe Butter Cookies
As you saw in this video tutorial above, this cookie dough is piped onto the baking sheet. That’s how the butter cookies get their lovely shape.
Line the cookie sheet? Some swear by using a PLAIN cookie sheet, but lining with parchment paper or a silicone baking mat is fine. (I use silicone baking mats for all my cookies and these are no different.) If you don’t line the pan, don’t grease it either.
2 Success Tips:
- Start Small: Place the cookie dough in the piping bag. Start with a little bit of dough so you can determine if it’s creamy enough to pipe. If it’s too thick, it’s impossible to pipe and you’ll have to put the dough back in the bowl and add a little more milk.
- Chill: I find it’s easiest to stick with simple designs like a swirl or even just a line. Whatever design you pipe, I highly recommend chilling the piped cookies on the baking sheet for at least 20–30 minutes before baking. Without this chill time, the cookies will likely lose their piped shape.
Best Piping Tips to Use
The cookie dough is thick, so it’s imperative to use a large piping tip with about a 1/2-inch opening. (That’s big!) The smaller the size, the harder it will be to pipe. I highly recommend an open star piping tip, but I actually use Ateco 849 which is a closed star tip. The opening is so large that it still works wonderfully!
Here are some options:
The popular Wilton 1M works too, but you may need to add more milk to the cookie dough to thin it out since the piping tip is smaller. Remember, the more milk you add, the longer you need to chill the shaped cookies or else they will over-spread in the oven.
Don’t forget your piping bags, too! (Disposable or Reusable)
By the way, these piping tips and a set of bags would be a great holiday gift for any baker. I always include them in my complete guide of Holiday Gifts for Bakers!
3 Butter Cookie Varieties!
Make 3 varieties from 1 batch. 🙂
- Dip baked cookies into melted chocolate and add sprinkles.
- Stick a maraschino cherry in the center before baking.
- Add sprinkles or coarse sugar before baking.
If you love chocolate, don’t miss these chocolate butter cookies. And for even more flavors of butter cookie dough, you’ll love these mint chocolate checkerboard cookies, pinwheel cookies, and neapolitan cookies.
See Your Homemade Butter Cookies!
Many readers tried this recipe as part of a baking challenge! Feel free to share your recipe photos with us on social media. 🙂
Print
Butter Cookies
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour, 15 minutes
- Yield: 30 cookies
- Category: Desserts
- Method: Baking
- Cuisine: Danish
Description
Using just 8 basic ingredients and a large piping tip, make these soft vanilla-almond-flavored butter cookies. There’s no leavening, so the texture is similar to shortbread cookies. I recommend chilling the piped cookies for at least 20–30 minutes before baking.
Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 and 1/2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 1 large egg, at room temperature
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon salt
- 1–2 Tablespoons (15–30ml) milk
Optional Toppings
- 4 ounces (113) semi-sweet chocolate, finely chopped*
- maraschino cherries
- sprinkles or coarse sugar
Instructions
- Read through the recipe and recipe Notes before beginning. Make room in your refrigerator for a baking sheet so the shaped cookies can chill for 20–30 minutes. Without chilling, the piped cookies will over-spread. If you chill the dough prior to shaping, the dough will be too cold/stiff to pipe.
- Line 2–3 large baking sheets with parchment paper or silicone baking mats, or leave unlined. If unlined, do not grease the pan.
- In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until smooth, about 2 minutes. Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- On low speed, beat in the flour and salt. Turn up to high speed and beat until completely combined. On medium speed, beat in 1.5 Tablespoons of milk. You want a dough that’s creamy and pipe-able (but still thick), so you may need up to 2–2.5 Tablespoons of milk. The more milk you add, the more the cookies will spread, so chilling in step 6 is imperative. I recommend keeping the amount of milk small and using a large enough piping tip, like the ones I suggest in the post above.
- Add your large piping tip to the piping bag. Spoon a little bit of dough into the piping bag and pipe a 1–2-inch swirl or line on the prepared baking sheet. The reason I suggest only a little bit of dough to start is because the dough may still be too thick to pipe. If it’s too thick, transfer that dough back to the mixing bowl and add another 1/2 Tablespoon of milk. If the dough is creamy enough to pipe, continue piping the dough in 1–2-inch swirls or lines, 3 inches apart on the baking sheet. See video for a visual if needed. If desired, place a maraschino cherry in the center of the swirl or sprinkle the dough with sprinkles and/or coarse sugar.
- Transfer the baking sheet to the refrigerator and chill the shaped cookies for 20–30 minutes.
- Meanwhile, preheat oven to 350°F (177°C).
- Bake the chilled cookies for 12–15 minutes or until lightly browned on the sides. The cookies will spread like all cookies do, but not completely lose their shape, especially if you chilled the shaped dough. If the cookies are smaller, they will take closer to 12 minutes. Keep your eye on them. They’re done when the edges lightly brown.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Optional Chocolate: You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chopped chocolate in a medium heatproof bowl. Melt in 20-second increments in the microwave, stirring after each increment until completely melted and smooth. Dip the cookies in chocolate and top with sprinkles, if desired. Allow the chocolate to set completely at room temperature for about 1 hour or in the refrigerator for 20 minutes.
- Plain cookies stay fresh in an airtight container at room temperature for up to 1 week. Cookies with chocolate or cherries stay fresh in an airtight container at room temperature for 4 days or in the refrigerator for 1 week.
Notes
- Make Ahead Instructions: You can chill the shaped cookies on the baking sheet in the refrigerator for up to 2 days before baking. If chilling for longer than 30 minutes, cover with plastic wrap or aluminum foil. Sometimes I pipe all the swirls close together on 1 baking sheet, then refrigerate for up to 2 days. (Since my refrigerator can’t fit 2-3 sheets at once.) After chilling, the shaped dough is cold, so you can use a flat spatula to pick up the cold shaped dough and arrange on 2-3 baking sheets. You can also freeze the un-baked shaped dough for up to 2-3 months. Bake the frozen shaped dough (no need to thaw) for an extra couple minutes. Baked cookies, with or without chocolate/cherries/sprinkles, freeze well for up to 3 months.
- Special Tools (affiliate links): Baking Sheets | Silicone Baking Mats or Parchment Paper | Electric Mixer (Handheld or Stand) | Piping Bag (Reusable or Disposable) | Large Piping Tip (such as Ateco 849 (pictured), Wilton 8B, Ateco 826, or Ateco 827) | Cooling Rack | Double Boiler (optional for melting chocolate)
- Almond Extract: Almond extract adds such a wonderful flavor and I don’t recommend skipping it. If desired, you can leave it out completely or add another 1/2 teaspoon of pure vanilla extract in its place. You can also substitute with 3/4 teaspoon peppermint extract, 1 teaspoon lemon extract, or another flavor extract you enjoy. (Some are more potent than others.) Adding 1/4 teaspoon of ground cinnamon is delicious too!
- No Piping Tip & Using a Cookie Press: This recipe is similar to my spritz cookies where I use a cookie press. If you don’t have a large piping tip and/or you want to use a cookie press, make the spritz cookies (they do not need the milk). If you don’t have a cookie press or large piping tip, snip a 1/2 inch corner off the end of a plastic bag and pipe lines/flat swirls.
- Optional Chocolate: For the best results, use a 4 ounce “baking chocolate” bar found in the baking aisle. I prefer Bakers or Ghirardelli brands. You can use semi-sweet, milk chocolate, or even white chocolate. Candy melts or almond bark work too. Do not use chocolate chips, as they contain stabilizers preventing them from melting into the proper consistency. After you melt it, if the chocolate is too thick for dipping, stir in 1 teaspoon of canola oil to help thin it out.
Reader Comments and Reviews
Not a good recipe. I followed it to a T and can not squeeze it through the bag. And I do have all of the correct supplies. I could cry that I spent so much time and money on this.
Loved this recipe!! They were super light and delicious. Definitely recommend.
These are so professional looking and so yummy tasting. I wondered if putting the cookie sheets in the freezer would help them chill faster. I didn’t know if there was a reason to use the refrigerator instead of the freezer. Thanks Sally for all your incredible recipes!
Loved this recipe!! They were super light and delicious. Definitely recommend.
can this recipe be doubled or tripled?
Hi Mike, yes, it can be doubled. If you triple it, it may be too much dough for your mixer.
First off, I enjoy a ton of Sally’s recipes. The first time I tried this recipe I followed the instructions precisely. The second time I tried them, I halved the milk and froze the sheets before baking. All the cookies lost their shapes again. They still taste great but I will probably not give it a third try
Do you need to squeeze the piping bag really hard in order for the dough to come out?? I had to, now my wrists feel it lol.
The shape of the cookie dough was decent enough once it piped out, but I really had to squeeze.
I started with 1.5 tbsp of milk in the dough, then upped it to just over 2 tbsp, as I thought that was tmw problem. It helped a little. There wasn’t anything stuck in the piping tip and the hole for the tip was big enough for it to sit nicely in it.
Any suggestions?
Thank you !
Hi Amanda, it does take quite a bit of arm muscle. It’s a thick dough, because you don’t want the cookies to over-spread too much.
Can I use pastry flour instead of AP flour
Hi Greg, pastry flour would be fine in this cookie dough. Make sure the shaped cookies are chilled/refrigerated before baking, to help reduce spread.
Hi, can i use coconut oil instead butter? In love with your recipes. Can wait to explore more this website
Hi Marcela, butter is key for these cookies. We don’t recommend any swaps!
These are delish! My pipette was too small, so I attempted my cookie press which also didn’t work out. I ended up rolling them into balls, flattening them slightly with a spoon, and sprinkled them with a little sugar. Made for a fairly small batch, so will double it next time. Definitely recommend! Thanks!!
Are these similar to the Italian Christmas cookies?
Definitely similar to the piped ones, yes. Those can sometimes include baking powder, too.
Hi! I love so many Sally’s baking recipes, and I recently made this recipe and froze my cookies. I plan to dip them in chocolate once I un-freeze them. Once they’re dipped in the melted chocolate, is one just supposed to lay them flat on a parchment sheet or silpat while the chocolate cools/hardens?
Thank you!!
Hi Maddie, yes, that’s our approach to dipping the chocolate, too. Hope you love the cookies!
Tried this recipe, followed the instructions but the cookies came out very flat. Refrigerated the dough for 1 hour. Any tips to improve the outcome?
Hi Lisa, while spreading is inevitable with all cookies, they shouldn’t completely lose their shape. If you decide to try the recipe again, you may want to reduce the milk to only 1 Tablespoon. Make sure the butter you are using is cool at room temperature and not overly soft. Bake only 1 sheet at a time and try freezing the piped/shaped cookies for 1 hour, then transferring them to a room temperature baking sheet. Hope this helps for next time!
Thank you so muchfor your great recipe.
I added 4 tbsps of cornflour and 1 extra egg yoke. I didn’t add milk.The cookies kept their shape. They were extremely delicious.
These cookies are great and so simple to make, thank you!!
I tried this recipe and it tastes so good
Hey I normally love your recipes and they’re always so amazing, but whenever I attempt this one it never works, they always look great until they bake them they just flatten out, any tips to fix this?
Hi Liam, while spreading is inevitable with all cookies, they shouldn’t completely lose their shape. If you decide to try the recipe again, you may want to reduce the milk to only 1 Tablespoon. Make sure the butter you are using is cool at room temperature and not overly soft. Bake only 1 sheet at a time and try freezing the piped/shaped cookies for 1 hour, then transferring them to a room temperature baking sheet. Hope this helps for next time!
Could these be rolled and cut out with cookie cutters?
Hi Susan, We do not recommend this recipe for cookie cutters. Instead, use this sugar cookies recipe.
Just a tip the Wilton 1M worked better for me than the 2M. I also made them red, white and blue for the 4th and they look amazing. You could do any color and it end up great.
How can I make these with sugar substitutes for diabetics?
Hi Lee, We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!
Hi Sally, totally love your website, and of course your lovely recipes. As a Dane I can recommend to add chopped almond to the cookie dough, it will taste fantastic.
Well, the taste is good, but no matter what I did, could not get to retain shape. I looked at the video, refrigerated the cookies, butter was not too soft, did not use too much milk, and the spread was still awful. Totally looked like a flat patty. I”m an experienced baker and would love to know how to make them look like your pictures. Sorry but I would not make again.
Thank you so much for trying the recipe. To help the cookies hold shape, you can add a little more flour to the dough. Of course this doesn’t help the batch you already made, but if you ever want to try the recipe again, 2-3 extra Tbsp of flour could help. (About 15-22g)
I was looking for butter cookies, but dear Hubby prefers them with coconut. Can I add a bit of coconut to make him happy? 🙂
Hi Lia, you could definitely add some coconut extract here!
Will this dough work in spritz cookie press?
Hi Anne, If using a cookie press, we recommend our recipe for spritz cookies.
Hi sally ! The cookies tasted good. But the cookies were burnt at the bottom it was too dark. The top part was perfectly browned. What to do ?
Hi Cathy, if you try these cookies again, you can take them out of the oven a minute or two earlier.
Top notch recipe. Delicious plain, even better dipped in chocolate! They remind me of old fashioned bakery cookies from back in the day when I was a kid in Livingston, New Jersey. This is back when bakeries were their own individual shop, with cases of cookies, pastries, breads and crumb cakes. And the ladies would always give you a cookie. Sally, many of your recipes take me back to my childhood. They can’t be beat. My cookies spread some, and they lost some definition of the design. Next time, I will chill the cookies a bit longer, and only bake on parchment paper.
I love these cookies, but mine always spread too much when baking. Do you have any advice?
Hi Oliva, happy to help. While spreading is inevitable with all cookies, they shouldn’t completely lose their shape. If you decide to try the recipe again, you may want to reduce the milk to only 1 Tablespoon. Make sure the butter you are using is cool at room temperature and not overly soft. Bake only 1 sheet at a time and try freezing the piped/shaped cookies for 1 hour, then transferring them to a room temperature baking sheet. I hope this helps!
I would love to make these, for spring. Have you ever had them with just a vanilla icing? Just a drizzle. I’m sound an event and want a nice vanilla cookie but I thought I’d dress it up with icing drizzle vs chocolate
Hi Debbie, a drizzle of vanilla icing would be wonderful on these. Let us know if you try it!
These are my families absolute favourite and a must have for the holidays. They are by far the best butter cookie recipe. DELICOUS
I’ve never used a silicone mat. Do they need to be greased?
Hi Ann, nope! You do not need to grease silicone mats before using.