Danish Salted-Butter Cookies
Danish Salted-Butter Cookies is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Combine butter and granulated sugar in a large bowl; scrape in vanilla seeds and discard pod.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCombine butter and granulated sugar in a large bowl; scrape in vanilla seeds and discard pod.
Using an electric mixer on high speed, beat until very light and fluffy, about 5 minutes.
Beat in 1 egg.
Reduce speed to low; gradually mix in 2 cups flour.
Form dough into a 3/4"-thick disk.
Wrap in plastic and chill until firm, about 2 hours.
Place racks in upper and lower thirds of oven and preheat to 350°F.
Let disk of dough sit at room temperature until slightly softened, about 5 minutes.
Roll out on a lightly floured sheet of parchment paper, shifting often on sheet and dusting with more flour as needed to keep from sticking, until about 3/8" thick.
Punch out rounds with large cutter; punch out centers with smaller cutter.
Transfer to parchment-lined baking sheets, spacing 1 1/2" apart.
Pat scraps into a 3/4"-thick disk.
Chill 15 minutes.
Beat remaining egg in a small bowl with 1 tsp. water; brush cookies with egg wash; sprinkle with sanding sugar.
Freeze 10 minutes.
Bake, rotating baking sheets halfway through, until edges are golden brown, 10–15 minutes.
Transfer to wire racks; let cool.
Repeat with scraps and remaining egg wash and sanding sugar.
Dough can be made 1 month ahead; freeze.
Cookies can be baked 2 days ahead; store airtight at room temperature.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.