Danish Butter Cookies, humble in their appearance, round, rectangular, in rings or pretzel shaped and stacked in their iconic muffin cups, are considered one of the most loved cookies in the world. Famous as they may be in the world, at home, in Denmark they are often preferred homemade. Homemade butter cookies occur in different forms. Often piped or rolled or flattened with a fork. The vanilla ring (vanillekranse) and coconut ring (kokoskranse) are common Christmas cookies. It is no coincidence that they are also the two most popular butter cookies in the tin. Popular Brands include Royal Dansk and Jacobsen, but the best Danish butter cookie recipes are family ones, made at home, like this copy cat Danish coconut Butter cookie recipe which uses egg.
Why Are Danish Butter Cookies So Good
Danish butter cookies are loved worldwide, there is a good reason for it too! Their taste and texture! They are crisp and crumby. They literally are all butter. Like Shortbread they are unleavened requiring no rising agent such as baking powder or baking soda. Unlike shortbread which uses a ratio of 1 part sugar:2 parts butter:3 parts flour, Danish butter cookies are made of of 1:1 ratios! That means for every cup of flour use the equivalent cup of butter! The dough usually requires sometime in the fridge to allow better handling. It is often piped into form.
Typical flavour variations of Danish Butter Cookie include chocolate, vanilla and coconut. Cookie are sometimes coated in large sugar granules. If you want to make the best authentic Danish butter cookies at home then stick to the ratios otherwise would end up with butter biscuits. Use good quality butter for optimum results, not margarine and icing sugar instead of granulated sugar for a fine biscuit texture.
How to Make Danish Butter Cookies at Home
While the it is assumed that butter cookies are all butter and flour, old family recipes, like the one shared in this post, often use egg is used to bind it all together. This forms a buttery cookie dough that is piped into form. Some family recipes vary, requiring cooling time in the fridge. This recipe does not require cooling and yields good results.
To make danish coconut butter cookies you will need butter ,flour, desiccated coconut, icing sugar.
The butter and icing are creamed to form a smooth mixture and four is sifted in little at a time. Coconut is added last.
The cookie batter is soft and can pipe easily in a piping bag. To shape make circles or pretzel shapes. Allow to cool so that the cookie hardens.
The Best Danish Coconut Butter Cookies Recipe
Danish Coconut Butter Cookies Recipe
Ingredients:
- 1 cup butter
- 1 cup flour
- ¼ cup sugar (the original recipe uses 1 cup)
- 1 cup desiccated coconut
- 1 egg
Instructions:
- Preheat the oven to 150 degrees Celsius
- Cream butter and icing sugar. The original recipe uses 1 cup of sugar, I prefer a reduced sugar content, to make it sweeter add more sugar or dip the cookies in chocolate.
- Sift in flour, little at a time. Add desiccated coconut. Mix until a soft dough forms.
- Place in a piping bag. Pipe into circles or pretzels
- Bake for 25 minutes or until golden brown (times may vary depending on oven settings.
- Enjoy with a cup of tea or coffee
Did you make this recipe?
How to Store Danish Butter Cookies
These cookies store easily in an airtight container for up to two weeks (if using eggs). We usually receive them in the post for Christmas, they taste fresh after a week or two. They also freeze well, simply defrost overnight.
