Danish Butter Cookies in Tin with Vanilla
These classic Danish butter cookies are crispy, buttery, and delicately flavored with vanilla, traditionally baked in decorative tins for gifting or elegant storage. Their melt-in-your-mouth texture and simple elegance make them a timeless treat.
Ingredients
Ingredients
- 1 cup unsalted butter softened to room temperature
- 0.75 cup granulated sugar
- 1 tsp vanilla extract or vanilla bean paste for specks
- 2 cups all-purpose flour
- 0.5 tsp baking powder
- 0.25 tsp salt
- 1 large egg
- 2 tbsp whole milk or cream
- 2 tbsp coarse sugar or pearl sugar for sprinkling (optional)
Notes
Storage: Store completely cooled cookies in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months. The classic tin storage keeps them crisp. Make-ahead: The dough can be made, shaped, and frozen on a baking sheet, then stored in a freezer bag. Bake directly from frozen, adding 1-2 minutes to the bake time. Variations: Add 1 tsp of lemon or almond extract instead of vanilla, or dip half of each cooled cookie in melted dark chocolate. For slice-and-bake style, form the dough into logs, chill, slice, and bake.