Delicious Danish Butter Cookies - VANILJEKRANSE!

Preheat your oven to 390 F (~200 C). For best results, turn on the convection bake setting if your oven has it! This will help make sure the cookies don't get too dark on the bottom before cooking all the way through!

Mix together softened butter and sugar in a medium mixing bowl, using a rubber spatula or a spoon.

Add egg and vanilla and combine well, until the egg has been well incorporated.

Add almond flour, all-purpose flour, and salt. Mix by folding and pressing the dough together in the bowl with the rubber spatula until a pipeable dough forms. Try not to overwork the dough!

Add your dough to a piping bag with a star shaped piping tip. We use a cookie piping contraption but any piping bag will work!

Pipe rings onto a baking sheet lined with parchment paper. We can fit about 12 cookies on each sheet, which usually takes 2-3 batches to get through the dough. We bake ours one at a time in the oven for a more consistent bake, but you can bake two baking sheets at once if you like!

Freeze the baking sheet with piped cookies for around 5-10 minutes to keep more of the ridged definitions - if you don't, it may end up just looking like a circle!

While the cookies are in the freezer, you can pipe a second baking sheet of cookies.

Bake for 8-10 minutes until just golden on the bottom (you should see the golden color around the edges too) - these can burn quickly, so pay attention! If you need to leave them in the oven for longer, give them one minute at a time. Transfer to a cooling rack to cool and continue baking the batches from the freezer. Enjoy!

Quick tip: if these cookies turn soft over time or didn't get quite as crisp as you had hoped in the oven after they've cooled, you can pop them back in a 350F oven for 3-4 minutes anytime and it should help them dry out! You may have to tweak the timing depending on your oven.

Equipment Needed

Spice Level: