butter-cookies-1-of-1-4   Every household has its traditions at the holidays and it’s safe to say that having a tin of Royal Danish Butter Cookies has always been a part of our traditions.  I grew up always having a tin lying around the house at Christmas time and now that I have my own family, I find myself always buying these at Christmas. butter-cookies-1-of-1

I decided to give it a try at making these butter cookies at home.  One of my favorites in the tin has always been the pretzel shaped cookie dusted with coarse sugar which gave it a nice crunch.   I also loved the buttery, tender wreath shaped cookie so I made those and sprinkled a coarse sparkling sugar on top.   butter-cookies-1-of-1-5Let’s just say these cookies lasted all of 1 day, they are just that good!  They are a definitely a labor of love as the piping can be a bit challenging but it’s totally worth the effort. What Christmas traditions do you have in your households?butter-cookies-1-of-1-6



  • 1 cup butter, 8 oz softened
  • ½ cup sugar
  • 1 large egg
  • 1 ½ tsp vanilla extract or paste
  • 2 ¼ cup flour
  • 1 tbsp milk
  • Sparkling white sugar*


  • Preheat oven to 350 degrees
  • Place butter and sugar in a bowl and beat until fluffy, about a minute.
  • Add egg and vanilla extract and beat until combined, about a minute.
  • Add flour and milk and mix on low until combined.
  • Line 2 large baking sheet pans with parchment paper or silicone mat. Place cookie dough in a cookie press or piping bag fitted with a large star tip (1M). Pipe into small circles about 2 inches apart on baking sheet then sprinkle with sparkling white sugar and place into preheated oven.
  • Bake for 14 minutes, just until the edges become golden brown. Place on a cooling rack and allow to cool before serving.


*Sparkling white sugar can be found in the baking section.
Author: Jehan Powell

 **Recipe adapted from www.Jessicagavin.com