Description
Classic Danish Butter Cookies made with rich unsalted butter, sweet currants, and a hint of lemon zest. These delicate, buttery cookies are piped into elegant rings and baked to golden perfection, perfect for gifting or enjoying with tea.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks, ½ pound, or 227 grams) unsalted butter, room temperature
- 1/2 cup (100 grams) granulated sugar
- 1 large egg, room temperature
- 1 tablespoon finely grated lemon zest
- 1 teaspoon pure vanilla extract
- 2 cup (250 grams) all-purpose flour
- 5 ounce (142 grams) dried currants
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Topping
- 1 handful sanding sugar
Instructions
- Prepare the dough: In a large bowl, using an electric mixer on medium speed, beat the unsalted butter and granulated sugar for about 3 minutes until the mixture is combined and creamy. Add the egg, finely grated lemon zest, and pure vanilla extract, then beat until well combined. Gradually beat in the all-purpose flour, dried currants, baking soda, and kosher salt until just combined, forming the cookie dough.
- Pipe the cookies: Line a rimmed baking sheet with parchment paper. Transfer about one-quarter of the dough to a piping bag fitted with a ½-inch (1.2-centimeter) star tip. Pipe small rings approximately 1¾ inches (3.6 centimeters) in diameter onto the prepared baking sheet. Repeat this process with the remaining dough. Place the baking sheet in the freezer for about 20 minutes, allowing the cookies to firm up for easier handling and better shape retention during baking.
- Preheat and sugar coat: While the dough firms, preheat the oven to 350°F (180°C). Line two rimmed baking sheets with parchment paper. Pour some sanding sugar into a small bowl. Quickly dip each cookie ring into the sanding sugar to coat, then transfer them onto the prepared baking sheets, spacing them about 1 inch apart. Return any remaining cookies to the freezer until ready to bake.
- Bake the cookies: Bake the cookies in the preheated oven for 13 to 18 minutes, rotating the baking sheets halfway through baking for even color. Bake until the edges turn golden brown. Once done, transfer the baking sheets to wire racks to cool completely.
- Storage and serving: These cookies can be made up to 3 days in advance. Store them in an airtight container at room temperature to maintain freshness or freeze them for up to 2 months for longer storage. Serve with tea or coffee as a delightful treat.
Notes
- Make sure the butter and egg are at room temperature for easier mixing and a smoother dough.
- Freezing the piped dough before baking helps the cookies keep their shape and texture.
- Sanding sugar adds a lovely sparkle and slight crunch to the cookies.
- Rotate baking sheets halfway during baking to ensure even browning.
- Store cookies in an airtight container to prevent them from becoming stale or soft.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 5g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 20mg
