Description
Classic Danish Butter Cookies with a delightful combination of buttery richness, hints of lemon zest, and sweet dried currants. These delicate, piped ring-shaped cookies are coated in sanding sugar for a perfect crunchy exterior and a tender, melt-in-your-mouth interior. Ideal for festive occasions or a comforting treat with tea or coffee.
Ingredients
Units
Scale
Cookie Dough
- 1 cup (2 sticks, 1/2 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, use an electric mixer on medium speed to beat the unsalted butter and granulated sugar for about 3 minutes until the mixture is creamy and well combined. Add the egg, finely grated lemon zest, and pure vanilla extract and beat again until fully blended. Gradually beat in the all-purpose flour, dried currants, baking soda, and kosher salt just until the dough comes together.
- 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, arranging the rings evenly spaced. Freeze the piped cookies for about 20 minutes until firm and chilled.
- Preheat Oven and Prepare Sugar Coating: While the cookies chill, preheat your oven to 350°F (180°C) and line two rimmed baking sheets with parchment paper. Pour a small amount of sanding sugar into a bowl. Quickly dip each chilled cookie into the sanding sugar to coat them evenly, then place them about 1 inch apart on the prepared baking sheets. Store any unused cookies in the freezer.
- Bake the Cookies: Place the baking sheets in the oven and bake the cookies for 13 to 18 minutes, rotating the baking sheets halfway through the baking time. Bake until the edges are golden and the cookies are set. Remove from the oven and transfer the baking sheets to wire racks to allow the cookies to cool completely.
- Storage and Make-Ahead: These butter cookies can be prepared up to 3 days in advance. Store them in an airtight container at room temperature to maintain freshness or freeze for up to 2 months for longer storage.
Notes
- Ensure butter and egg are at room temperature for smooth mixing and proper texture.
- Freezing the piped cookies before baking helps maintain their shape and prevents spreading.
- Sanding sugar adds a lovely crunchy texture and sweet sparkle on the cookies’ surface.
- You can substitute dried currants with raisins or chopped dried cranberries if preferred.
- Use parchment paper on baking sheets to prevent sticking and for easy cleanup.
- Rotate baking sheets halfway through baking to ensure even browning.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 5g
- Sodium: 35mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
