Description
These Danish Butter Cookies are classic, buttery treats featuring a tender crumb and a hint of lemon zest, studded with sweet dried currants. Piped into delicate rings and topped with sanding sugar, they bake to a golden perfection with crisp edges and a melt-in-your-mouth texture. Perfect for holidays, gifting, or everyday indulgence.
Ingredients
Units
Scale
Cookie Dough
- 1 cup (2 sticks, 1/2 pound, or 227 grams) unsalted butter, room temperature
- 1/2 cup (100 grams) granulated sugar
- 1 large egg, room temperature
- 1 tablespoon finely grated lemon zest
- 1 teaspoon pure vanilla extract
- 2 cups (250 grams) all-purpose flour
- 5 ounces (142 grams) dried currants
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
For Coating
- 1 handful sanding sugar
Instructions
- Prepare the Dough: In a large bowl, use an electric mixer on medium speed to beat the unsalted butter and granulated sugar for about 3 minutes, until combined and creamy. Add the egg, finely grated lemon zest, and pure vanilla extract, then beat until fully incorporated. Gradually add in the all-purpose flour, dried currants, baking soda, and kosher salt, beating just until the mixture comes together as a dough, being careful not to overmix.
- Pipe the Cookies: Line a rimmed baking sheet with parchment paper. Transfer about one-quarter of the dough to a piping bag fitted with a ½-inch (1.2-centimeter) star tip. Pipe small rings approximately 1¾ inches (3.6 centimeters) in diameter onto the prepared baking sheet. Repeat this process with the remaining dough. Place the baking sheet in the freezer for about 20 minutes to firm the dough.
- Preheat and Prepare for Sugar Coating: Meanwhile, preheat your oven to 350°F (180°C). Line two rimmed baking sheets with parchment paper. Pour some sanding sugar into a small bowl. Quickly dip each frozen cookie ring into the sanding sugar to coat thoroughly, then transfer them about 1 inch apart onto the prepared baking sheets. Return any unused cookie dough to the freezer until ready to use.
- Bake the Cookies: Bake the cookies in the preheated oven for 13 to 18 minutes, rotating the baking sheets halfway through baking to ensure even cooking. Bake until the edges turn golden and the cookies are crisp. Once baked, transfer the cookies on the baking sheet to a wire rack to cool completely.
- Storage and Make-Ahead: These cookies can be made up to 3 days in advance. Store them in an airtight container at room temperature to maintain freshness. For longer storage, freeze the cookies for up to 2 months, thawing at room temperature before serving.
Notes
- Use room temperature butter and egg to ensure even mixing and a smooth dough.
- Piping the dough with a star tip gives cookies their classic shape and texture.
- Freezing the dough before baking helps maintain the shape during baking and results in a crisp texture.
- Sanding sugar adds a sparkling, sweet exterior that complements the buttery dough.
- Store cookies in an airtight container to keep them fresh and crisp.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
