Healthy Meal Prep
Danish Butter Cookies Recipe

Danish Butter Cookies


Here's how to make a big batch of everyone's favorite holiday cookie-in-a-tin, except they're dipped in chocolate this time!


  • 4 cups all-purpose flour
  • ¾ cup white sugar
  • 1 teaspoon baking soda
  • 1 pound unsalted Danish butter (such as Lurpak® or Plugrá®), room temperature
  • 1 large egg, beaten
  • 1 cup turbinado sugar
  • 1 (8 ounce) package semisweet chocolate bar (such as Ghirardelli®), chopped
  • 2 tablespoons flaky sea salt


  1. Preheat the oven to 325 degrees F (165 degrees C), with racks in the upper and lower third. Line 2 large baking sheets with parchment paper.
  2. Whisk flour, sugar, and baking soda together in a large bowl. Set aside.
  3. Beat butter using the paddle attachment of an electric mixer on medium-high speed until fluffy, about 1 1/2 minutes. Gradually add flour mixture and beat on medium-low speed until just combined, about 2 minutes. Divide dough into quarters.
  4. Working with one quarter at a time, roll dough between 2 large sheets of parchment until 1/8-inch thick. Chill between the parchment on a baking sheet until firm, about 15 minutes.
  5. Cut out enough cookies to fill the 2 baking sheets with 2-by-1 1/2-inch rectangles or your desired shapes. Arrange 1 inch apart on the sheets. Brush tops of cookies with some of the egg and sprinkle evenly with a portion of turbinado sugar. Keep unused dough in the fridge.
  6. Bake cookies, 2 sheets at a time, until pale golden, 14 to 15 minutes, rotating pans after 7 minutes. Let cookies cool on sheets for about 5 minutes, then carefully move them to a wire rack to cool completely before dipping. Cut, brush, and bake the remaining cookie dough in the meantime.
  7. Place chocolate in a microwave-safe bowl. Microwave on high for 30-second intervals until melted and smooth, about 1 1/2 minutes. Either dip cookies halfway in chocolate mixture and let excess drip off, or use a fork and drizzle chocolate Jackson Pollack-style over cookies over a parchment-lined baking sheet. Sprinkle salt over chocolate. Let rest until chocolate sets, about 1 hour.

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Nutritional Information

Danish Butter Cookies

Servings Per Recipe: 84
Calories: 90.2
% Daily Value *
protein: 2 %
carbohydrates: 3 %
exchange other carbs:
dietary fiber: 1 %
fat: 8 %
saturated fat: 16 %
cholesterol: 5 %
vitamin a iu: 3 %
niacin equivalents: 4 %
vitamin b6:
vitamin c:
folate: 3 %
calcium: 1 %
iron: 11 %
magnesium: 2 %
potassium: 1 %
sodium: 6 %
thiamin: 5 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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