Danish Butter Cookies with Currants and Lemon Recipe

Oh, I just have to tell you about these Danish Butter Cookies with Currants and Lemon Recipe — they’re seriously one of my all-time favorite cookies to bake and share. The combination of rich, buttery dough with bursts of tangy lemon zest and sweet little currants creates this perfect balance that’s hard to beat. Anytime I have a batch of these on hand, my family can’t resist sneaking a few before I even get them out for tea.

You’ll find that this recipe really shines during cozy afternoons or festive gatherings when you want something special but not fussy. It’s got that elegant Scandinavian vibe but is surprisingly simple to whip up, which I love. Plus, you get a cookie that’s crisp on the edges and tender in the middle — pure baking magic!

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Ingredients You’ll Need

The ingredients in this Danish Butter Cookies with Currants and Lemon Recipe come together to create that classic rich buttery flavor with a fresh citrus twist. Here’s why each one plays a crucial role and some tips on picking the best.

• Unsalted Butter: Using it at room temperature helps you cream it perfectly with sugar for that tender texture.
• Granulated Sugar: It adds just the right sweetness and helps with the cookie’s crispness.
• Egg: Acts as a binder to hold everything together, so make sure it’s room temp for smooth mixing.
• Finely Grated Lemon Zest: Fresh zest brightens the whole cookie – and trust me, bottled zest just won’t cut it here.
• Pure Vanilla Extract: Adds warmth and depth, rounding out all those flavors.
• All-Purpose Flour: The base for structure — sift it for easier mixing and a lighter cookie.
• Dried Currants: Tiny bursts of sweet-tart goodness that make each bite interesting.
• Baking Soda: Gives just enough lift for a delicate crumb without puffing up too much.
• Kosher Salt: Enhances flavor and balances sweetness — don’t skip it!
• Sanding Sugar: For coating the cookies, adding a pretty sparkle and extra crunch.

Variations

I love how adaptable this Danish Butter Cookies with Currants and Lemon Recipe is — you can easily switch it up to fit your mood or pantry. Don’t be afraid to make these your own by experimenting a bit!

• Orange Zest Swap: I once swapped lemon zest for orange zest, and it gave the cookies a warm, sweet twist that my friends adored.
• Raisins or Dried Cranberries: If you don’t have currants handy, try these alternatives; they bring a similar chewy sweetness.
• Gluten-Free Version: Use a gluten-free flour blend and be sure to adjust for texture—a little more butter can help keep them tender.
• No-Sugar Coating: For a less sweet cookie, skip the sanding sugar and dust with powdered sugar after baking instead.

How to Make Danish Butter Cookies with Currants and Lemon Recipe

Step 1: Cream the Butter and Sugar

Start by beating the unsalted butter and granulated sugar in a large bowl using your electric mixer on medium speed. This usually takes about 3 minutes until the mixture is combined and wonderfully creamy. Make sure your butter is soft but not melted—this step is key for that perfect cookie texture. Then add in the egg, fresh lemon zest, and vanilla extract, beating everything together until smooth and beautifully aromatic. It’s at this stage the dough starts to build its lovely base flavor that you’ll instantly love!

Step 2: Add Dry Ingredients Gently

Next, gently beat in the all-purpose flour, dried currants, baking soda, and kosher salt. I always mix these with a spatula after the initial beating to avoid overworking the dough — you want to combine until just mixed for tender cookies. The dried currants add those little pops of chewy sweetness which, paired with lemon, brighten each bite. Try to avoid overmixing here to keep the texture light and buttery.

Step 3: Pipe and Freeze the Cookies

Line a rimmed baking sheet with parchment paper and transfer about one-quarter of your cookie dough to a piping bag fitted with a ½-inch star tip. Pipe out small rings roughly 1¾ inches across onto the sheet. I find the star tip really helps these cookies keep that classic ridged look that makes them extra special. Freeze the piped cookies for about 20 minutes until firm—this helps maintain their shape while baking. Pro tip: if your dough softens too much while piping, pop it back in the fridge before continuing.

Step 4: Coat and Bake

Preheat your oven to 350°F (180°C) and line two more baking sheets with parchment. Pour some sanding sugar into a small bowl. Quickly dip the chilled cookies into the sugar, coating them lightly before placing them about 1 inch apart on the baking sheets. During baking, rotate the pans halfway through to ensure even golden edges. They’ll bake for 13 to 18 minutes, and you’ll know they’re ready when the edges turn a beautiful golden hue. Then, transfer the cookies to a wire rack to cool completely before enjoying.

Step 5: Store or Serve

If you’re not digging into these Danish Butter Cookies with Currants and Lemon Recipe right away, no worries! They can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 2 months. I like to keep a batch in the freezer for surprise guests or a quick treat any time. Just remember — these cookies taste freshest when enjoyed within the first couple of days.

How to Serve Danish Butter Cookies with Currants and Lemon Recipe

Garnishes

I love sprinkling a little extra sanding sugar over the cookies right after baking to add sparkle and crunch. Sometimes, I add a few tiny edible flower petals when serving for a fancy touch — it always wows guests and feels super elegant without much effort.

Side Dishes

These cookies are lovely alongside a hot cup of Earl Grey or herbal tea. For a dessert platter, I serve them with simple fresh fruit like berries or a small bowl of lemon curd for dipping. Your family and friends will really appreciate the fresh, bright pairing.

Creative Ways to Present

When I’m gifting these Danish Butter Cookies with Currants and Lemon Recipe, I like to stack them in small clear cookie tins layered with parchment paper and tied with a lemon-yellow ribbon. For parties, arranging them on a pretty tiered serving tray with fresh sprigs of mint or lemon verbena adds charm and makes the whole spread feel special.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover cookies in an airtight container at room temperature—this keeps them crispy for a few days. To keep the cookies fresh longer, wax paper sheets between layers help prevent them from sticking together or losing their lovely texture.

Freezing

Freezing is a game changer! I’ve frozen these cookies both before and after baking. Frozen dough rings can be baked straight from the freezer, which is perfect for quick fresh batches. Baked cookies freeze well too—just make sure they’re fully cooled and sealed tightly in a freezer-safe bag to maintain their flavor and texture.

Reheating

To refresh frozen or leftover cookies, I pop them in a 300°F (150°C) oven for 5-7 minutes—this brings back their crisp edges and warmth without drying them out. Avoid microwaving if you can; it tends to make them soft.

FAQs

Final Thoughts

This Danish Butter Cookies with Currants and Lemon Recipe holds a special place in my heart because it’s a simple yet elegant treat that always brings a smile to our table. I love sharing these with friends, especially when they comment on those surprise bursts of currants and the hint of citrus. Give this recipe a try — you’ll enjoy the effortless process and the wonderful rewards baked right into each cookie. Trust me, once you make a batch, it’ll quickly become a beloved staple in your baking repertoire as well!

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