Why is my Danish butter cookie dough too stiff to pipe?

The butter was too cold or the flour was scooped instead of spooned and leveled, which can add two extra tablespoons. Beat the dough a minute longer, then add whole milk one teaspoon at a time until it feels like very thick frosting; most batches need one or two teaspoons at most.

How do I keep the ridges from melting flat in the oven?

Chill the piped trays for a full 15 minutes and bake in a fully preheated oven on cool sheets. A large open star tip also helps, because deep, bold ridges survive the heat far better than fine ones from a small tip.

Can I make Danish butter cookies without almond extract?

Yes. The almond extract is a background note, not a main flavor, and the cookies are excellent with vanilla alone. For a different warmth, replace it with a teaspoon of finely grated orange or lemon zest beaten into the butter.

Why did my cookies spread into each other on the tray?

The dough was too warm or the butter was nearly melted when beaten. Space the shapes a full inch apart, chill the tray before baking, and never pipe onto a warm sheet; a used sheet should cool completely before it is loaded again.

How long do Danish butter cookies stay crisp in a tin?

About 3 weeks at room temperature in a metal tin with parchment between the layers, as long as the cookies went in completely cool. If they soften, 10 minutes in a 275 degree oven brings the snap back.

Danish Butter Cookies, Piped Like The Blue Tin

Ingredients

Scale

1 cup unsalted butter, softened but still cool to the touch (226 g)
1/2 cup powdered sugar
1/4 cup granulated sugar
1 large egg yolk, at room temperature
2 teaspoons vanilla extract
1/4 teaspoon almond extract (optional)
2 cups plus 2 tablespoons all-purpose flour, spooned and leveled (255 g)
1 tablespoon cornstarch
1/2 teaspoon fine sea salt
1 to 3 teaspoons whole milk, only if needed
2 tablespoons coarse sugar, for the tops

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Instructions

Beat the butter, powdered sugar, granulated sugar and salt on medium speed for 2 to 3 minutes, until pale and fluffy.
Beat in the egg yolk, vanilla and almond extract until glossy, about 30 seconds.
Add the flour and cornstarch and mix on low just until no dry flour shows. If the dough feels stiff, beat in milk one teaspoon at a time.
Fit a sturdy piping bag with a large open star tip, fill it halfway, and pipe rings, rosettes, S curves, pretzel twists and fingers onto parchment lined sheets, 1 inch apart.
Sprinkle with coarse sugar and chill the piped sheets for 15 minutes. Heat the oven to 350 degrees.
Bake one sheet at a time for 11 to 13 minutes, until the edges are light gold and the centers stay pale.
Rest 5 minutes on the sheet, then cool completely on a rack. Repeat with the remaining dough on cooled sheets.

Author: Chef Rita
Prep Time: 25 minutes
Cook Time: 12 minutes

Nutrition

Serving Size: 1
Calories: 90
Sugar: 5
Sodium: 35
Fat: 5
Saturated Fat: 3
Unsaturated Fat: 2
Trans Fat: 0
Carbohydrates: 11
Fiber: 0
Protein: 1
Cholesterol: 18