This fail-proof recipe churns out super-delicious Danish cookies that are buttery and rich.
The secret ingredient is heavy whipping cream which lends an intense milky aroma and creamy flavour to the cookies.
Remember to use cake flour as it helps make the cookies crispier with a perfect texture.
The cookies taste just like Royal Dansk Danish Butter Cookies in the familiar blue tin that many grew up with and loved.
Every bite transports you to cookie heaven!
- 125 g unsalted butter, room temperature
- 35 g powdered sugar
- 35 g fine sugar
- 1/4 teaspoon salt
- 100 ml heavy whipping cream
- 180 g cake flour, sifted
- Preheat oven to 180°C.
- In a bowl, whisk the butter, powdered sugar, fine sugar and salt until well combined and fluffy.
- Add in the whipping cream in three portions, beating on low speed between each addition.
- Add the cake flour to the butter mixture. Mix well, place the soft dough into a piping bag with a star piping tip.
- Pipe out the batter on a lined baking sheet.
- Bake for 10-12 minutes or until the edges turn slightly brown. DO NOT OVERBAKE. Let cool and store in an airtight container for up to five days.
- To achieve a rich, creamy and milky flavour, it is strongly recommended that you use heavy whipping cream. You may use regular whipping cream too.
- If you have neither, use only full cream milk.
- For best results, use metric measurements.
- If you use salted butter, you can skip salt in the recipe.
This recipe can be found in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.