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Easy Homemade Butter Cookies From Scratch on White Plate

Easy Homemade Danish Butter Cookies

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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.
Course Dessert
Cuisine American
Keyword classic cookies, old fashioned cookies
Prep Time 10 mins
Cook Time 15 mins
Chill time 30 mins
Servings 18 Cookies
Calories 389
Author Abeer Rizvi


  • 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


  • 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.


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


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