Danish Butter Cookies

Instructions

1. Prepare the butter
   Place the softened butter in a large mixing bowl. Using an electric mixer, beat the butter on medium speed for 2-3 minutes until very smooth and creamy. Properly creamed butter is essential for the perfect texture of these cookies.
2. Add sugar and flavorings
   Gradually add the granulated sugar and continue beating for 2-3 minutes until light and fluffy. Add the egg and vanilla extract, mixing until well incorporated. If using, fold in the lemon zest for a subtle citrus note.
3. Mix the dry ingredients
   In a separate bowl, whisk together the flour, salt, baking powder, and cornstarch. Gradually add this dry mixture to the butter mixture on low speed, mixing just until combined. Do not overmix as this will develop gluten and make the cookies tough.
4. Prepare for piping
   Transfer the dough to a piping bag fitted with a large star tip (1/2 inch or 1.25cm). If the dough is too stiff for piping, add 1 tablespoon of milk to achieve the right consistency. The dough should be firm enough to hold its shape but soft enough to pipe.
5. Pipe the cookies
   Line baking sheets with parchment paper. Pipe the dough into 2-inch (5cm) diameter rings or rosettes, spacing them about 1.5 inches apart. For traditional Danish butter cookies, create circular rings resembling wreaths. Alternatively, you can pipe S-shapes or simple straight lines.
6. Chill the cookies
   Place the baking sheets with the piped cookies in the refrigerator for 20 minutes to chill. This helps the cookies maintain their shape during baking and contributes to their characteristic crisp texture.
7. Bake to perfection
   Preheat the oven to 350°F (175°C). Bake the chilled cookies for 10-12 minutes or until the edges are just barely turning golden. Be careful not to overbake as these cookies should remain pale with only slight golden edges.
8. Cool and store
   Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Once cooled, store in an airtight container at room temperature for up to 2 weeks, or freeze for longer storage.