denmark butter cookies recipe

The Best denmark butter cookies recipe

Danish Butter Cookies (Bakels)

4.9 from 1832 votes

Classic Danish butter cookies with a soft, buttery texture and a slightly sweet flavor, perfect for any occasion. These cookies are traditionally rolled in powdered sugar for a dusting of sweetness.

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Prep Time20 mins

Cook Time12 mins

Resting Time0 mins

Total Time32 mins

Servings: 12Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Dough

• 2 ½ cups (340g) unsalted butter, softened
• 3 cups (360g) all-purpose flour
• 1 ½ tsp salt
• 1 tsp baking powder
• 1 cup (225g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract

For Rolling

• Powdered sugar (for dusting)

👨‍🍳Directions

1. 1
   Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. 2
   In a large bowl, cream together the softened butter and sugar until light and fluffy (about 3-5 minutes). Add the egg and vanilla extract, mixing until combined.
3. 3
   Gradually add the flour, salt, and baking powder to the butter mixture, mixing on low speed until just combined.
4. 4
   Divide the dough into two equal portions. Roll each portion into a 1-inch thick log. Place each log on a baking sheet, covering with parchment paper to prevent sticking.
5. 5
   Using a sharp knife or rolling pin, cut each log into 1-inch pieces. Roll each piece in powdered sugar until fully coated.
6. 6
   Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack.

🔧Equipment

• Mixing bowl
• Electric mixer or stand mixer
• Rolling pin
• Baking sheet
• Parchment paper
• Oven

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 8.5💛Saturated Fat: 5.5❤️Cholesterol: 35🧂Sodium: 250🌾Total Carbs: 22🥦Dietary Fiber: 0.5🍬Sugars: 15🥩Protein: 2

📝Notes

Tips

• For a softer texture, slightly underbake the cookies.
• Store cookies in an airtight container at room temperature for up to 5 days.
• You can add a pinch of cinnamon or cardamom for a traditional Danish twist.

Substitutions

• Substitute all-purpose flour with whole wheat flour for a healthier option, though texture may vary slightly.

❓ Frequently Asked Questions About Danish Butter Cookies (Bakels)

What is the best way to store Danish butter cookies (Kanelsnegle) to keep them fresh?

To keep your Danish butter cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you plan to keep them longer, refrigerate them in the same container (sealed) for up to 1 week. For extended storage, freeze them on a baking sheet first, then transfer to a freezer bag or container. Thaw at room temperature before serving.

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Can I substitute cinnamon for the traditional Danish butter cookie flavor?

While traditional Danish butter cookies use a mix of cinnamon, cardamom, and nutmeg, you can experiment with a stronger cinnamon blend if you prefer. However, the classic flavors (like kanelsnegle—cinnamon-sugar rolls) rely on the warm, aromatic combination of these spices. If substituting, ensure the cinnamon is high-quality and use it in moderation to avoid overpowering the buttery, sweet taste.

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Why do my Danish butter cookies turn out gummy or soft instead of crispy?

Gummy or soft Danish butter cookies often happen due to overmixing, incorrect baking time, or using too much butter. For crispier cookies:
– Mix the dough lightly (only until just combined).
– Preheat your oven to 350°F (175°C) and bake for 10–12 minutes (or until edges are golden).
– Avoid pressing the dough too hard when shaping—it should roll smoothly.
– If dough is too sticky, chill it for 30 minutes before shaping.

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How can I make the dough softer or more pliable for easier rolling?

If your Danish butter cookie dough feels too stiff:
1. Chill the dough for 30–60 minutes before rolling—this firms up the butter and makes shaping easier.
2. Add a little flour (1–2 tbsp) to the dough if it’s too sticky, but avoid overdoing it to maintain tenderness.
3. Use a stand mixer with a paddle attachment to mix the butter and flour first until smooth before adding the rest of the ingredients.
4. If the dough is still difficult, let it sit at room temperature for 10 minutes before rolling.

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Do I need to use a specific type of butter for authentic Danish butter cookies?

For the best texture and flavor, use unsalted Danish butter (or high-quality European-style butter like Smørblokken or Plugrit). Salted butter can add too much salt, and low-fat butter may make the cookies dense. If you can’t find Danish butter, full-fat heavy cream butter (like Philadelphia) works as a close substitute, but the flavor won’t be identical. Avoid margarine—it lacks the rich, buttery taste.