April’s Danish Sugar Cookies

Tulip CookieMy mom, April, is of Danish heritage.  She is also a cookie purist and these sugar cookies are the ultimate classic. Although they are inspired by the Royal Dansk  butter cookies that are nestled in waxed paper in signature navy tins, these Danish sugar cookies are much lighter and more delicate. Slice them into your favorite shapes for any holiday. I baked the cookies in the photos below for Easter.

Enjoy with white wine, tea or on their own!





1 c. butter, softened

1 c. sugar

2 eggs, beaten

1 tsp almond extract or vanilla extract (April prefers almond)

3 c. flour

1/2 tsp. baking soda

1/2 tsp. baking powder

pinch of salt

For the cookies…

1) Preheat oven to 400 degrees. Cream butter and sugar until mixture is light and fluffy. Add eggs and extracts, beat until mixture is incorporated and looks like a loose paste.

2) Meanwhile, stir together dry ingredients and add to wet mixture. Mix until dough comes together. Turn dough out onto counter, cut into four equal(ish) pieces, press the pieces into a round disc and wrap in plastic.

Easter Cookie

3) Chill for 2 hours or until firm.Roll out dough very thin (1/8in) and cut into your favorite shapes. Bake cookies on parchment lined baking sheets for 6-8 minutes until lightly golden brown on the edges.

4) Decorate cookies to your liking–you can use sprinkles with some egg wash before baking or ice the cookies and decorate after baking.

Makes around 4 dozen