Here’s a Royal Danish Butter Cookies–style recipe 🍪👑
These are the classic rich, buttery, melt-in-your-mouth cookies often associated with “royal” or tin butter cookies.
Royal Butter Cookies (Danish-Style)
Ingredients
- 1 cup (225 g) unsalted butter, softened
- ½ cup powdered sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
Optional toppings
- Granulated sugar
- Melted chocolate (for dipping)
- Sprinkles or chopped nuts
Directions
1. Preheat and Prepare
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
2. Cream Butter and Sugar
- In a large bowl, beat the butter and powdered sugar until pale and fluffy (2–3 minutes).
- Mix in the egg yolk and vanilla until smooth.
3. Add Dry Ingredients
- In a separate bowl, whisk flour and salt.
- Gradually mix into the butter mixture until a soft, pipeable dough forms.
- If dough feels too stiff, let it rest 5 minutes at room temperature.
4. Shape the Cookies
- Transfer dough to a piping bag fitted with a star tip.
- Pipe circles, swirls, or S-shapes onto the baking sheet.
- Alternatively, roll small balls and flatten gently.
5. Bake
- Bake for 12–15 minutes, until edges are lightly golden.
- Tops should remain pale.
6. Cool and Decorate
- Cool on the pan for 5 minutes, then transfer to a rack.
- Dip half in melted chocolate if desired.
- Let chocolate set completely before storing.
Tips for Authentic Texture
- Use real butter, not margarine.
- Do not overbake—light color = tender texture.
- Piping works best when butter is very soft.
- Chill piped cookies for 10 minutes before baking if they spread too much.
Storage
- Store in an airtight container for 5–7 days.
- Freeze baked cookies up to 2 months.
Not what you meant?
If by “royal cookies” you meant:
- Sugar cookies with royal icing
- Middle Eastern royal cookies
- Christmas royal cookies
- Shortbread-style royal biscuits
Just tell me which one, and I’ll give you the exact recipe 😊