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.
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. Let’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?
Get the Recipe BUTTER COOKIES
- 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.
**Recipe adapted from www.Jessicagavin.com