Traditional Danish Butter Cookies '"French waffles" - Danish Småkager - Recipe # 179

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option, while margarine can reduce costs.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed, while granulated sugar is more economical.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber, while cake flour can be less expensive.

sprinkles

🥗Healthier: nuts

💰Cheaper: coconut flakes

Nuts add crunch and nutrition, while coconut flakes are often less costly.

Cut salted butter into smaller chunks and let it sit outside the fridge for about an hour.

Mix butter with flour using fingers until a sand-like consistency is achieved.

Add cold water and a little vinegar to the mixture and integrate until a solid dough forms.

Knead the dough briefly until it comes together into a ball.

Wrap the dough in film and let it rest in the fridge for 30 minutes.

On a floured surface, roll out the dough to a thickness of 3 to 5 millimeters (about 1/8 of an inch).

Press out cookies using a glass with a diameter of 6 centimeters (about 2 inches).

Brush the cookies with egg wash and roll them in white sugar.

Place the cookies on a baking tray lined with parchment paper.

Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit).

Bake the cookies for 8 to 10 minutes until golden brown and fluffy.

Prepare a buttercream with butter, confectionary sugar, lemon zest, and lemon juice.

Pair cookies and fill them with the buttercream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens