- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the butter and powdered sugar together until light and fluffy (about 2–3 minutes with a hand mixer).
- Mix in vanilla extract and almond extract if using.
- Gradually add the flour and salt, mixing until just combined. Don’t overmix — the dough should be soft but not sticky.
- Shape the cookies:
- You can roll the dough into 1-inch balls and flatten them slightly with a fork or glass.
- Or pipe them using a star tip for that classic Danish butter cookie look (you may need to soften the dough slightly more if piping).
- Chill the shaped cookies for 10–15 minutes in the fridge (helps them hold shape).
- Bake for 10–12 minutes, or until the edges are just barely golden. Don’t overbake!
- Let cool on the tray for a few minutes, then transfer to a wire rack to cool completely.
🍫 Optional Finishing Touches:
- Dip in melted chocolate and let set
- Sprinkle with coarse sugar before baking
- Dust with powdered sugar once cooled
✅ Tips:
- Use high-quality butter — the flavor makes or breaks these cookies.
- For extra crispness, you can bake a minute longer (watch closely).
- Store in an airtight container for up to 1 week or freeze for 2 months.
Would you like a printable recipe card or a version scaled for gift boxes or larger batches?
