I’m not traditionally a baker. I’m more of a ‘pinch of this’ and ‘dash of that’ type of person which doesn’t work well with baking. But when it comes to the Christmas season I’m all about baking. I put on my Pandora Christmas station, dance around my kitchen and really get in the holiday mood. I know some of you are probably the same way! I’m doing a girls-baking day this upcoming weekend with a few people in my family so I thought I’d warm up my baking skills this past weekend by making Danish Salted Butter Cookies.
These cookies are a lot like those cookies that you buy in the blue tin from your local pharmacy/all-purpose store. I used to love those as a kid! BUT these cookies are much better because they feature Rodelle Vanilla Paste which is the easiest way to infuse vanilla beans into all of your baking. Since trying this out I really want to only use their vanilla paste in place of vanilla extract in all of my baking. It really gives an intense vanilla flavor without the hassle of scraping out the beans.
These cookies are really easy to make but you must prepare ahead of time because the dough needs to sit overnight. The cutters that I had on hand were square with scalloped edges which seemed to work well but you can use circles too. These cookies turn out dense and delicious and are perfectly crisp with every bite. My husband has been sneaking his fair share of cookies since these entered my kitchen.
If you need a little holiday baking inspiration Rodelle is featuring cookie recipes all month long over on their website! They are also offering up a vanilla baking package to one of my lucky readers to help you bake more flavorful cookies this holiday season! You can enter for your chance to win your own Vanilla Paste to try (and fall in love with) and some other goodies to help improve your cookie game. Try out my recipe for Danish Salted Butter Cookies, enter for your chance to win and head over to the Rodelle website for more inspiration!
- 1 cup butter, room temperature
- ¾ cup granulated sugar
- 1 teaspoon Rodelle Vanilla Paste
- 2 large eggs
- 2 cups all-purpose flour, plus more
- 1 cup white sanding sugar
- Combine butter and granulated sugar in a large bowl; add in vanilla paste. Using an electric mixer on high speed, beat until very light and fluffy, about 5 minutes. Beat in 1 egg. Reduce speed to low; gradually mix in 2 cups flour. Form dough into a ¾"-thick disk. Wrap in plastic and chill until firm, about 2 hours or overnight.
- Place racks in upper and lower thirds of oven and preheat to 350°. 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 ¼" thick.
- Punch out rounds with large cutter; punch out centers with smaller cutter. Transfer to parchment-lined baking sheets, spacing 1½" apart. Pat scraps into a ¾"-thick disk. Chill 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 sanding sugar.