Easy Butter Cookies {Piped Cookies} - CakeWhiz

Easy Butter Cookies {Piped Cookies}

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Easy butter cookies recipe, homemade with simple ingredients. These Danish cookie sandwiches are piped, filled with buttercream icing and dipped in melted chocolate. Crispy on the outside with a soft, melt in your mouth texture in the center.

These are the best butter cookies around! Not to be confused with my Gooey Butter Cookies {With Cake Mix}, these cookies look different, taste different, and have different ingredients and measurements. These are piped, have a filling, and are dipped in decadent chocolate. Yum!

How To Make Homemade Butter Cookies Recipe From Scratch?

  1. Cream butter and sugar– In a bowl, until light and fluffy.
  2. Mix it– Add egg yolks, vanilla extract, almond extract and mix.
  3. Add flour– Mix until dough starts to become crumbly.
  4. Add 2 tbsp milk– Mix until the dough starts to come together.
  5. Fill piping bag– With dough. Attach a large star tip or large round tip.
  6. Pipe dough– Into 3 inch lines or rosettes on a cookie tray, lined with parchment paper.
  7. Chill– In fridge for 30 minutes.
  8. Bake– At 350 degrees F for 15-16 minutes.
  9. Cool cookies– Completely in the tray at room temperature.
  10. Enjoy!– Remove from parchment paper. Enjoy as is or make cookie sandwiches.

Are Butter Cookies The Same as Shortbread Cookies?

No, They are not the same. Butter cookies generally contain more sugar than shortbread cookies, and they are not as crumbly as shortbread cookies are.

Do Butter Cookies Spread? How To Prevent Cookies From Spreading?

They should not spread. Make sure the butter you use is room temperature and not melted or warm. Also, make sure to chill the dough for 30 minutes. This ensures that the butter is cold, and the cookies will not spread. In addition, do not add too much milk or spreading can occur.

Why Is It Hard To Pipe Butter Cookie Dough?

It will only be hard to pipe if the consistency of the dough is not right. The dough is softer than typical cookie dough. It is sticky like buttercream frosting. If the dough is too crumbly and firm, it will be vert difficult to pipe.

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Variations for Danish Cookies/ Danish Biscuits

Lemon butter cookies– Add lemon juice and zest for a tangy flavor.

Color dough– Use food coloring to dye dough festive colors to match themes.

Add sprinkles– For a fun pop of color or to match a party theme.

Rosette shape– Pipe batter like I did, or into a rosette shape.

Make cookie sandwiches– Spread a thin coating of icing on the flat side of a cookie and place another cookie on top of the icing (flat side down). Press gently to secure the two cookies together. Dip each cookie sandwich in a bowl of melted chocolate halfway. Place it on a baking tray, lined with wax paper or parchment paper and sprinkle chopped nuts on top before the chocolate hardens. Once the chocolate sets, remove from parchment paper and enjoy.

Instead of piping– Keep the dough slightly thicker. Form it into balls, roll in sanding sugar, flatten slightly, and then bake.

Dip each cookie in melted chocolate– White, semi-sweet, dark, or even a combination.

Drizzle chocolate– Instead of dipping fully or halfway.

Add other extracts– Such as orange, almond, amaretto, caramel, or even mint.

Add zest– Such as orange or lemon.

Other filling ideas– Frosting such as Easy Mint Frosting, Caramel Frosting , Peanut Butter Frosting, Easy Maple Frosting, Lemon Frosting, American Buttercream Frosting, or even strawberry jam.

Tips And Techniques For Fluffy And Soft Butter Cookies

Use other decorating tips/piping tips for other designs– There are so many tips available. Use whatever you prefer.

Watch the quantity of milk– Too much milk will cause the cookies to spread while baking and they will lose their shape/design.

Chill dough– This is SUPER important. Chilling the dough helps to keep the dough from spreading while baking.

What to do if the dough is crumbly? Add more milk (1 tsp at a time) until you have a thick and sticky “buttercream-like” consistency.

Line the cookie tray– Use parchment paper to line the cookie tray to prevent them from sticking and breaking.

How do I know when the cookies are done? Bake at 350 degrees F for 15-16 minutes or until edges are firm and cookies are golden brown.

Storage For Christmas Butter Cookies

Cookie jar– Leftovers can be stored in a cookie jar for up to 5 days.

Freeze– In a freezer safe bag for up to 2 months. Thaw to room temperature to eat.

More Classic Cookie Recipes

Easy Homemade Butter Cookies From Scratch on White Plate with Gray Background

Easy Homemade Danish Butter Cookies

Easy butter cookies recipe, homemade with simple ingredients. These Danish cookie sandwiches are piped, filled with buttercream and dipped in melted chocolate. Crispy on the outside with a melt in your mouth texture.
Prep Time10 mins
Cook Time15 mins
Chill time30 mins
Course: Dessert
Cuisine: American
Keyword: classic cookies, old fashioned cookies
Servings: 18 Cookies
Calories: 389kcal
Author: Abeer Rizvi

Ingredients

  • 1 cup Butter Unsalted, Room temperature
  • 2/3 cup Granulated sugar
  • 2 Egg yolks
  • 1.5 tsp Vanilla extract
  • 1/4 tsp Almond extract
  • 2 cups All-purpose flour
  • 2-4 tbsp Milk Whole or 2%, Adjust quantity as needed
  • 1.5 cups Buttercream icing
  • 2 cups Chocolate chips Semisweet, Melted
  • 1/2 cup Nuts Roughly chopped almonds, pecans, cashews, macadamia nuts or hazelnuts

Instructions

  • In a large mixing bowl, cream together butter and sugar until light and fluffy.
  • Add egg yolks, vanilla extract, almond extract and mix until combined.
  • Add the flour and mix until dough starts to become crumbly.
  • Add 2 tbsp milk and mix until the dough starts to come together.
  • If the dough is still very crumbly, add more milk (1 tsp at a time) until you have a thick and sticky "buttercream-like" consistency.
  • Fill a piping bag with dough and attach a large star tip or large round tip.
  • Pipe the dough into 3 inch lines or rosettes on a cookie tray, lined with parchment paper.
  • Chill in fridge for 30 minutes.
  • Bake at 350 degrees F for 15-16 minutes or until edges are firm and cookies are golden brown.
  • Allow the cookies to cool completely in the tray ay room temperature.
  • Then, remove from parchment paper.
  • Enjoy as is or make cookie sandwiches.
  • To make cookie sandwiches, spread a thin coating of icing on the flat side of a cookie and place another cookie on top of the icing (flat side down). Press gently to secure the two cookies together. Dip each cookie sandwich in a bowl of melted chocolate halfway. Place it on a baking tray, lined with wax paper or parchment paper and sprinkle chopped nuts on top before the chocolate hardens. Once the chocolate sets, remove from parchment paper and enjoy.

Notes

  • Read all my tips above.
  • Leftovers can be stored in a cookie jar at room temperature for up to 5 days. 

Nutrition

Calories: 389kcal | Carbohydrates: 43g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 149mg | Potassium: 180mg | Fiber: 1g | Sugar: 26g | Vitamin A: 349IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg
Closeup Shot of Partially Eaten Danish Butter Cookies on Gray Background
Hands Holding Partially Eaten Soft Butter Cookie Sandwiches With Gray Background

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