I love traditions, especially during the holidays. Do you remember those tin’s of danish cookies? I remember them! A pretty traditional holiday treat! And while I don’t buy them (my rule about making the sweets I eat) sometimes I crave that buttery crunch. They had quite a few different shapes, but I always liked the wreaths, so when I decided to make my own homemade danish butter cookies making the wreath shape was an easy choice.
And rather than just use vanilla I decided to go with vanilla beans, same great flavor, with a beautiful speckled look that can’t be beat! And the SCENT! Seriously I die, these cookies are OH so good! Vanilla, Butter, a sweet crunch… does it GET any better? OH YEAH, it’s one of the most simple recipes you’ll ever make, like literally, just toss it ALL in at the same time, mix it up, pipe and bake! Taking the time to chill between shaping and baking will help it not fall as much, but you can skip if it you are in a hurry.
Vanilla Bean Danish Butter Cookie Recipe
- 1 lrg egg
- 1 lrg egg yolk
- 1 C butter
- 1 ¼ C powdered sugar
- 2 ½ C all-purpose flour
- 1 1/2 Tbsp vanilla bean paste
- Preheat oven to 400
- mix everything with a paddle attachment at the lowest possible speed
- pip with a star tip into wreaths on parchment paper
- Refrigerate to help hold the shape at least 10 mins
- cook 8-10 mins, the edges will become golden
I mean seriously, aren’t they pretty! Now tell me what YOUR favorite cookie is? Every year I make my favorites (it wouldn’t be the holidays without those, right) BUT I also make sure to make a handful of NEW recipes every year! What is your “can’t live without” cookie!
AND even better news? It’s NATIONAL COOKIE DAY! oh yeah… Time for another amazing round up from the Celebrating Food Bloggers!
10 NEW recipes
Vanilla Bean Butter Cookie Recipe – HERE – scroll up
Chocolate Mint Cookies – Butter With A Side of Bread
Soft Frosted Ginger Spice Cookies – Jamie Cooks it Up
Dipped Brown Sugar Shortbread Cookies – Creations by Kara
Classic French Macarons with Homemade Nutella Filling – Tried and Tasty
Chocolate Chip Cheesecake Triangles – Real Mom Kitchen
Christmas Sugar Cookie Bars – Cupcake Diaries
No-Bake Dark Chocolate Orange Protein Cookies – Happy Food Healthy Life
rolo stuffed chocolate chip cookies – Like Mother Like Daughter
Dipped Chocolate Chip Pizzelle Cookies – Summer Scraps
19 Recipes from our archives!
peanut butter cookies – Ashlee Marie
lemon Sugar Cookies – Real Mom Kitchen
brown butter madeleines – Ashlee Marie
Hot Chocolate French Macarons – Tried and Tasty
homemade oreo’s – Ashlee Marie
Classic No Bake Cookies – Cupcake Diaries
coconut macaroons – Ashlee Marie
Flourless Triple Chocolate Cookies – Happy Food Healthy Life
chocolate mint macarons – Ashlee Marie
Palmiers- Elephant Ear Cookies – Butter with a side of bread
sugar cookies (cut out) – Ashlee Marie
Candy Cane Peppermint Kiss Cookies – Creations by Kara
oatmeal chocolate chip – Ashlee Marie
Snickers Pretzel Bites – Summer Scraps
sandies – Ashlee Marie
eggnog cookies – Like Mother Like Daughter
chalkboard cookies – Ashlee Marie
White Chocolate Cherry Cookies – Jamie Cooks It Up!
snickerdoodles – Ashlee Marie
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Alli @ Cupcake Diaries
These look like they came straight out of the tin. So fancy and fun!
awww thank you so much!
These look beautiful, and I bet they taste a hundred times better than the ones in the tins. Homemade is always better!
hard to go wrong with cookies that are butter flavored, right?
Hi Ashlee! Do you soften the butter?
can you use vanilla instead of vanilla bean paste, if so how much
yes, but you won’t get the pretty speckles – it’s a 1:1 ratio, bean past to extract
How many cookies will this recipe make?
ummm honestly I don’t remember! I wanna say like 30 – pretty typical batch
Hi how many cookies do the recipe mack ??
depending on the size of the cookies 30-40
Do you soften butter
yes soften the butter!
Cookie dough to thick too pipe through bag?
nope, it pipes just fine, that’s how you get the shape.
It doesn’t pipe just fine, the dough is way too thick. Every recipe I look at is the same. So unless you are all superwomen, I think you are all lying because this is not easy. I threw away my first batch of dough as I thought I did it wrong, and then quit halfway through piping the second batch because it is impossible. The Danish must be the strongest people in the world.
you can see in the video that it piped just fine – thick yes, but pipeable. you can add an extra egg – it might be your altitude it does funny things to recipes
Can the dough be frozen to bake at a later time?
yup! just pipe them onto parchment paper and freeze
I have a few vanilla beans in my pantry, is it possible to scrape a couple pods and use straight from the source? Or would that be too concentrated? Gorgeous recipe, thanks for sharing!
you totally can do it that way! it would be super delicious!
Can you freeze that cookie dough
I’d pipe them into shapes then freeze them. but yes it should work just fine!