These eggless butter cookies are soft in the center, crisp around the edges and perfect for the holiday baking. These buttery danish cookies are easy to make, but it is important to chill the piped cookies in the refrigerator for 20-30 minutes to maintain the shape and avoid spreading while baking.
½cupUnsalted butterSoftened at room temperature / Note 1
⅓cupWhite granulated sugar
1tablespoonsMilk/ Note 2
1teaspoonPure vanilla extract
1cupAll purpose flour (Maida)
Line 2 cookie trays with parchment paper or a silicone mat and keep it ready.
Take the softened butter, salt, and sugar in a bowl.
Whisk together till butter and sugar incorporates well, it becomes creamy and smooth. You can use a wire whisk and use your hands, or use an electric mixer or use a stand mixer with the paddle attachment.
Now add milk and vanilla extract. Again whisk till mixed.
Now add all purpose flour.
Start mixing until everything is incorporated well. If doing by hand, then switch to a spatula for the easier and quicker mixing process.
The dough should not be too stiff, it should be thick yet pipable consistency.
Transfer the dough to the piping bag with a large opening star tip. The smaller tip won’t work because we are going to pipe the thick batter dough.
Now pipe the dough into round swirls onto the prepared cookie sheets. I got around 18 cookies.
IMPORTANT: Chill into the refrigerator for about 30 minutes. Chilled cookies will hold the shape better and prevent the cookies from spreading while baking.
Preheat the oven to 350 degrees F (180 degrees C) for at least 10 minutes.
Sprinkle the sugar on top.
Bake into the preheated oven for 12-16 minutes. (It took me exactly 14 minutes, but time may vary oven-to-oven).
Let the cookies cool on the baking sheet for 5 minutes, then transfer to the cooling rack.
Let them cool down completely and then store in an airtight container.
* Dipping the cookies:
If you want to dip the cookies into chocolate or white chocolate then melt around 5-6 oz of chocolate or candy melts in a microwave-safe bowl for 10 seconds intervals until completely melted and smooth, shiny.
Dip half of a cookie into the melted chocolate, let the excess runoff, also brush the bottom off at the edge of the bowl. Then transfer to the parchment paper-lined tray. Immediately add sprinkles, so they stick. Then let the chocolate set.
1. Butter - It should be softened at room temperature, but not so soft that it’s melty, shiny, greasy on the outside. To test, poke it with your finger and it should make an indent without sinking or sliding down into the butter. So plan accordingly, Keep the stick of butter on the counter at room temperature for about 40-50 minutes.2. Milk - the amount may vary. You may need more or less. Just keep in mind to make a thick yet pipable dough. If the dough is too soft, runny then cookies will lose shape while baking.Piping Notes:
I have used a 1M Wilton. Other recommendations are Wilton 8B, Ateco 849, Ateco 824.
Try to use a larger opening tip about ½ inch opening. The smaller tip won’t work because we are going to pipe the thick batter dough.
If making double or triple the batch, then do not overfill the piping bag. Do in batches.
No piping bag or No large piping tip? It’s ok. Fill the dough into a ziplock bag, snip off the corner. Pipe the flat swirls.