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These Danish-style piped butter cookies are everything you love about the classic blue tin cookies, buttery, crisp, lightly sweet, and melt-in-your-mouth tender. Made with vanilla bean, milk powder, and a soft pipeable dough, these cookies keep their gorgeous shape and bakery-style texture every time.
Whether you grew up on Royal Dansk blue tin butter cookies or just love a buttery holiday treat, this homemade version truly tastes even better than the store-bought ones. And since you love buttery treats, try out this sugar cookie fudge, and these ginger molasses cookies.
Why This Recipe Works
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- Open-star piping tip: Creates the classic look and texture you expect from traditional piped butter cookies.
- Softened butter at the right temperature (65°F): Gives the cookie dough the perfect pipeable consistency..
- Milk powder: Adds depth, richness, and that signature bakery-style Danish cookie flavor.
- Cornstarch: Creates a crisp yet tender crumb.
- Chilling after piping: Keeps the swirl details defined and prevents spreading.
- Lower oven temp (325°F): Ensures even baking and that pale, golden color Danish cookies are known for.
Let’s Chit Chat!
You guys… I’ve been so excited to share these. I grew up obsessed with the iconic blue tin Danish butter cookies, you know, the ones every family uses as a sewing kit? These homemade piped butter cookies hit every single nostalgic note, but with even more buttery flavor and a softer melt.
The texture is unreal. They’re crisp at the edges, tender in the center, and the vanilla bean paste plus milk powder gives them that real bakery-style richness you cannot get from a basic recipe. And the best part? They hold their shape beautifully when piped. No spreading, no blobbing, just perfect swirls.
These are the cookies I’ll be making all Christmas season. They look fancy but are incredibly simple, and everyone who tries them has immediately asked for the recipe.
Table of Contents
- Why This Recipe Works
- Ingredients for Danish-Style Piped Butter Cookies
- How to Make Piped Danish Butter Cookies
- Important Tips for Perfect Texture
- Troubleshooting these Danish piped butter cookies (Quick Fixes)
- Flavor Variations (Fun & Festive!)
- Frequently Asked Questions About These Danish Butter Cookies
- Piped Butter Cookies (Danish Style) Recipe
Ingredients for Danish-Style Piped Butter Cookies
(Scroll down to the recipe card for full measurements.)
- Unsalted butter – softened to room temperature (about 65°F), soft but never glossy or greasy
- Powdered sugar + granulated sugar – gives a smooth, crisp texture
- Vanilla bean paste – for that rich, fragrant aroma (vanilla extract works too!)
- Almond extract – optional but adds classic Danish-style flavor
- Egg yolk – gives structure and helps with that perfect crumb
- Milk powder – adds body, richness, and true bakery flavor
- All-purpose flour – spooned and leveled for accuracy
- Cornstarch – contributes to that light, melt-in-your-mouth texture
- Salt – balances all the buttery richness
Optional toppings:
Coarse sugar, sprinkles, maraschino cherries, or a drizzle of melted chocolate.
Flavor Variations (Fun & Festive!)
- Espresso: Add ½ tsp espresso powder for a coffee-shop twist.
- Chocolate-dipped: Dip half the cookie in melted chocolate. (Which is what I did, and they turned out perfect!)
- Cherry center: Add a maraschino cherry before baking.
- Sprinkle edges: Roll piped edges in coarse sugar.
- Cinnamon sugar: Lightly dust cookies before baking.
How to Make Piped Danish Butter Cookies
- Cream the butter & sugar– Beat the butter with both sugars until light and fluffy.
- Add flavoring – Mix in the vanilla, almond extract (optional), egg yolk, and milk powder.
- Add dry ingredients – Sift in the flour, cornstarch, and salt, and mix just until a dough forms.
- Adjust texture – Dough should be smooth and pipeable. Add a splash of cream only if it feels too stiff. ( I didn’t need to add any in this recipe!)
- Pipe the cookies – Transfer to a piping bag with an open-star tip and pipe swirls or shapes onto a lined baking sheet.
- Chill – Refrigerate the piped cookies briefly to help them hold their shape.
- Bake – Bake until the edges are lightly golden and the centers stay pale.
- Cool – Cool on the sheet, then move to a wire rack to finish cooling.
Optional– Dip half of your cookies in melted chocolate for an extra luxurious treat!
Important Tips for Perfect Texture
- Don’t overbake – Danish butter cookies should stay pale in the center.
- Use a LIGHT baking sheet with white parchment – dark pans or brown parchment paper browns the bottoms too much.
- Pipe firmly so the dough adheres to parchment and doesn’t curl up.
- Chill! This step keeps your shapes crisp and perfect.
Troubleshooting these Danish piped butter cookies (Quick Fixes)
- Dough too stiff to pipe? Add ½ tablespoon heavy cream and mix briefly until smooth.
- Cookies spreading? Dough was too warm, chill piped cookies 20–30 minutes before baking. Or you added too much cream, add 1-2 tbsp flour to the dough.
- Edges too brown? Oven may run hot, bake at 325°F on a light baking sheet for even coloring.
- Shapes not holding? Butter was too soft, don’t skip the chilling.
Flavor Variations (Fun & Festive!)
- Chocolate-dipped: Dip half the cookie in melted chocolate.
- Cherry center: Add a maraschino cherry before baking.
- Sprinkle edges: Roll piped edges in coarse sugar.
- Cinnamon sugar: Lightly dust cookies before baking.
- Espresso: Add ½ tsp espresso powder for a coffee-shop twist.
Frequently Asked Questions About These Danish Butter Cookies
These cookies pair beautifully with coffee, tea, hot cocoa, or a holiday charcuterie dessert board. They’re also the prettiest addition to any Christmas cookie tray.
You can, but you shouldn’t. Chilling helps the cookies hold their shape, prevents spreading, and gives you sharp, beautiful swirls.
Yes, refrigerate up to 3 days or freeze up to 2 months. Let the dough warm slightly before piping, or pipe the rosettes then chill, that way you can bake them immediately once you are ready.
Store at room temperature in an airtight container with a sheet of parchment between layers. These stay fresh 1–2 weeks. If you live somewhere humid, store them in an airtight container in the fridge instead.
Yes! Add gel food coloring for holiday shapes. Add lemon extract, matcha powder, or almond extract for variations.
Piped Butter Cookies (Danish Style)
Equipment
Ingredients
- 1 cup unsalted butter softened (about 65°F, soft but not greasy)
- ½ cup powdered sugar sifted
- ¼ cup granulated sugar
- 2 tsp vanilla bean paste or 1 ½ tsp pure vanilla extract
- ¼ tsp almond extract optional, for classic Danish aroma
- 1 large egg yolk room temperature
- 2 Tbsp milk powder (adds rich bakery flavor)
- 2 cups + 1 Tablespoon all-purpose flour spooned & leveled, or weighed with a kitchen scale
- 1 tbsp cornstarch
- ¼ tsp salt
Optional toppings: coarse sugar, melted chocolate, maraschino cherries, sprinkles
- 1 tbsp heavy cream or whole milk Not a must if the dough is pipeable.
Instructions
- In a stand mixer fitted with the paddle, beat butter, powdered sugar, and granulated sugar on medium-high for 2–3 minutes until light and fluffy. Scrape the bowl halfway through.1 cup unsalted butter, ½ cup powdered sugar, ¼ cup granulated sugar
- Mix in vanilla bean paste, almond extract, egg yolk, and milk powder until smooth and creamy.2 tsp vanilla bean paste, ¼ tsp almond extract, 1 large egg yolk, 2 Tbsp milk powder
- Sift together flour, cornstarch, and salt. Add to the butter mixture, mix on low just until combined.2 cups + 1 Tablespoon all-purpose flour, 1 tbsp cornstarch, ¼ tsp salt
- The dough should be soft and pipeable, not stiff or crumbly. Add heavy cream ½ tablespoon at a time until the consistency resembles thick frosting that holds a swirl. (I didn't have to add any)1 tbsp heavy cream or whole milk
- Transfer dough to a piping bag fitted with a large open-star tip (Ateco #827 or Wilton 1M). Pipe rosettes, S-shapes, or rings about 1 ½–2 inches wide.
- Refrigerate the piped cookies on the tray for 20-30 minutes. This keeps the definition sharp.
- While the cookies are chilling, preheat the oven to 325°F. Line 2 large baking sheets with parchment paper.
- Bake on the center rack for 10-11 minutes, until edges are lightly golden but centers remain pale. Rotate halfway for even color.
- Let cool on the pan 5 minutes, then transfer to a wire rack to cool completely.
Chocolate Dip (Optional)
- If you decide to dip these in chocolate, wait until they are completely cooled. Then dip half a cookie in a bowl of melted chocolate. (Milk, Dark, or White Chocolate). Place them on a parchment lined baking sheet, and top with sprinkles of sea salt like I did here.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
