Traditional Danish Butter Cookies (Vaniljekranse)
These Traditional Danish Butter Cookies (Vaniljekranse) are crisp, buttery, and melt-in-your-mouth delicious!
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 30 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup unsalted butter (room temperature)
- ¾ cup granulated sugar
- 1 large egg (room temperature)
- 1 tsp pure vanilla extract
- ¼ tsp almond extract
- ¼ cup almond flour
- 1 ¾ cups all-purpose flour
- ½ tsp salt
- Coarse sanding sugar for topping (optional)
Instructions
- 1
Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium until light and fluffy, about 2-3 minutes. Add egg, extracts and salt, mixing until fully incorporated.
- 2
Reduce mixer speed to low. Add almond flour and all-purpose flour and mix until the dough just comes together. Do not overmix.
- 3
Preheat the oven to 350 degrees F and set the rack in the center position. Line two rimmed baking sheets with parchment paper and transfer the dough to a pastry bag fitted with a large open star tip (such as the Ateco 824). Pipe the dough onto the parchment in two inch ring shapes. Sprinkle lightly with sanding sugar if desired. Bake one sheet at time until the cookies just begin to turn golden at the edges (centers should remain pale in color), about 10-12 minutes. Cool for 5 minutes on the pan and then transfer to a wire rack to cool completely.