Greenlake Guest House

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December 13, 2015 by: Julie & Blayne Mcaferty

Danish Salted Butter Cookies

Danish Salted Butter Cookies

Thank you to my friend Linda who forwarded this delightful recipe from the December 2015 issue of Bon Appetit. They make a very pretty, buttery cookie. We chose to make them in a star shape since we did not have a fluted cookie cutter as called for in the original recipe. Bon Appetit recommends using chilled butter and freezing the cookies before baking to encourage clean, tidy edges.


1 cup (2 sticks) chilled salted butter, cut into pieces

3/4 cup granulated sugar

1 vanilla bean, split lengthwise

2 large eggs

2 cups flour, plus more

1 cup white sanding sugar (we used sugar in the raw for the sprinkling since that's what we had)


Combine butter and granulated sugar in a large bowl; scrape vanilla seeds and discard pod. Using an electric mixer on high speed, beat until very ligh and fluffy, about 5 minutes. Beat in 1 egg. Reduce speed to low; gradually mix in 2 cups flour. Form dough into a 3/4 inch thick disk. Wrap in plastic and chill until firm, about 2 hours. 

Place racks in upper and lower thirds of oven and preheat to 350F. Let disk of dough sit at room temperature until slightly softened, about 5 minutes. Roll out on a lightly floured sheet of parchment paper, shifting often on sheet and dusting with more flour as needed to keep from sticking, until about 1/4 inch thick. 

Cut with cookie cutter and transfer to parchment-lined baking sheets. Chll 15 minutes. 

Beat remaining egg in a small bowl with 1 tsp. water; brush cookies with egg wash; sprinkle with sanding sugar. Freeze 10 minutes. Bake, rotating baking sheets halfway through, until edges are golden brown, 10-15 minutes. Transfer to wire racks, let cool. Repeat with scraps and remaining egg wash and sugar. 

Do Ahead: Dough can be made 1 month ahead;freeze. Cookies can be baked 2 days ahead; store in airtight container at room temperature.

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