Eggless Danish Butter Cookies Recipe
Eggless Danish Butter Cookies are delicious, crumbly, buttery treats that often come in various shapes. They are enjoyed for their rich flavour and melt-in-your-mouth texture.
Ingredients
- 1 cup Unsalted Butter around 227 grams, Softened
- ½ cup Caster Sugar
- 2 cups All Purpose Flour
- ¼ teaspoon Salt
- 1 teaspoon Vanilla Extract
- ¼ cup Cornstarch
Instructions
- Add granulated sugar to a dry mixer jar and powder it. This is called caster sugar.
- In a large mixing bowl, cream the softened butter and caster sugar until light and fluffy.
- Add the vanilla extract and mix well to incorporate.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
- Transfer the dough to a clean surface and shape it into a log or disk. Wrap the dough in plastic cling wrap and refrigerate for at least 2 hours to firm it up.
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Slice the chilled dough into rounds or shape it into small balls and place them on the prepared baking sheet. You can also roll and cut the dough using cookie cutters to make various shapes.
- Space cookies at least 2 inches apart. Sprinkle some sugar or festive sprinkles on them if desired.
- Bake for 12 minutes or until the edges are lightly golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Chill the cookie dough for a minimum of 2 hours. Chilling the dough is a critical step in preventing excessive spreading during baking.
If the dough is crumbly and you have trouble bringing the dough together, add 1 tablespoon of milk. This would help.
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