Danish cookies
6 servings
30 minutes
Danish cookies are the true embodiment of simplicity and elegance, having long won the hearts of sweet lovers worldwide. Its roots lie in Danish baking traditions, where attention to quality ingredients is the main secret of success. The delicate texture, lightness, and fragility create a unique sensation, while the subtle vanilla aroma adds a touch of sophistication. These cookies perfectly complement morning coffee or tea, providing comfort and enjoyment in every bite. Their use is versatile — they are great as a standalone dessert or as a base for more complex sweet compositions. The simple recipe and accessible ingredients make them a favorite among home baking, and their taste remains consistently delightful regardless of circumstances.
1
Preheat the oven to 180 degrees. Line the baking tray with parchment paper.
2
Whip the butter with salt until airy and creamy. Add powdered sugar and whip again until fully dissolved.
- Butter: 190 g
- Salt: to taste
- Icing sugar: 80 g
3
Add egg white to the mixture and whip again. The mass may slightly curdle, which is normal. This 'defect' will disappear after adding flour. Add flour and knead the dough.
- Egg white: 1 piece
- Wheat flour: 230 g
- Vanilla sugar: to taste
4
Transfer the dough to a pastry bag (with a wide tip) or syringe and squeeze the cookies onto a baking sheet at some distance from each other. Bake for 10-12 minutes. You can brush the finished hot cookies with milk. Then let them cool completely.
