This recipe for Danish butter cookies is another traditional and very popular Danish Christmas recipe. In Danish this cookie is called Vaniljekranse which directly translated means vanilla wreaths.
Read also: Recipe for Danish Butter Cake (Dagmar Tart)
A Vaniljekrans is basically a small round cookie with a crisp crust and a delicious taste of vanilla. We think that these Vaniljekranse is one of the best Christmas desserts/snacks that you can make in the weeks leading up to Christmas. As said, Vaniljekranse is a very traditional cookie and it goes way back, and we both remember having made these cookies with our moms when we were kids – shaping the small round cookies are just really fun, especially for kids.
See also: How to make a Danish Hotdog
The dough for these cookies is actually really easy to make. The recipe is based on simple ingredients which is mixed together into a soft and sticky dough. The dough is then extruded in strips and then formed into small round cookies. The extrusion process can be done using a piping bag with a star nozzle, which however require some muscle strength – this is the way we normally do it. However, if you own a meat grinder and have a star nozzle this will ease this process very much.
If you are interesting in other traditional Danish Christmas recipes you can take a look at our Christmas section.
Ingredients
- 1 vanilla bean
- 175 g sugar
- 200 g soft butter
- 1 egg
- 250 g all-purpose flour
- 75 g almonds
Instructions
- Use a food processor or a blender to ground the almonds into an almond flour.
- Open the vanilla bean and scrape out the vanilla seeds. I have made a simple guide how to do this - find it here on my blog.
- Mix sugar, vanilla seeds, the soft butter, all-purpose flour and the almond flour together in a bowl.
- Add the egg and mix it all together into a soggy and soft dough.
- Pour the dough into a piping bag and use the star nozzle.
- Extrude the dough into small circles with a diameter of about 4-5 cm (1.5-2 inch). If you have a meat grinder use the star attachment and extrude the dough into long strips. Cut the strips into smaller pieces and put them together in circles.
- Place the vanilla cookies on a baking tray lined with parchment paper. Place them with a distance of 4 cm apart (1.5 inch).
- Bake the cookies at 200 C (400 F) for about 6 minutes or until they have a light-brown color.
- Let the cookies cool off on an oven grid. When cooled off, keep the cookies in a cookie jar.
This recipe looks wonderful. My only concern is can I use bobs red mill almond meal instead of having to grind almonds, or would that make the cookies taste different ?
Hi Anna. We have never tried this recipe with almond flour. Because this recipe only has a few ingredients I believe that the taste would be a little different from the traditional taste. However, I still think the cookies will taste good. If you try it I would love to hear how it goes. Regards Louise
I have almond flour and I would not use it for it does not have any almond flavor at all. Personally I would grind the almonds.
Is the ground almond for a particular flavor or style? Or do all traditional butter cookie recipes have the almond?
Hi. Yes, the ground almond will add a particular flavor to these cookies.
I have used almond flour and also ground dried coconut (not to be confused with coconut flour) and it’s beautiful with either.
Thank you for mentioning using coconut instead! I’m allergic to almonds, so I’ll try with the coconut instead. Thank you!
Was wondering the same thing
I would grind the almonds. That’s what gives it it’s delicious flavor.
My dough turned out firm and dry. Can it be saved?
Hi Jenna, maybe you can give the dough some more butter?
Hi, I converted incorrectly and added too much butter. I added more flour of both almond and all purpose. However the cookies still melt and burn. Any way I can salvage this? Perhaps fry them instead? Thank you.
I hope you could save the cookies.
Would putting in confectioner’s sugar make the texture more crumbly or does it not really matter?
We would not recommend confectioner’s sugar – we believe regular sugar will give the best result.
Hmm… what about the vanilla bean? I don’t see it mentioned after the “scrape the seeds” step.
Hi Victor
Sorry, I have added it to the recipe now in step 3.
:) Thank you.
Hi. I do not have a scale to measure the ounces. What would the equivalent measurement in cups be for each of the ingredients?
Also, do these taste like the Danish butter cookies that are sold in tins?….i LOVE those….hoping these are similar.
Thank you
Hi,
I have used this site to make the conversions: http://www.goodtoknow.co.uk/recipes/531168/cups-to-grams-converter.
Remember that when you measure in cups it isn’t as precise as oz or grams.
1 vanilla bean
3/4 cup of sugar
7/8 cup butter
1 egg
1 3/4 cup flour
1/2 cup of almonds
I searched for this page BECAUSE of the ones sold in tins. When I can get the true original recipe, without milk powder, they are delicious. But some of the manufactures overseas are now adding milk powder and other strange ingredients and they don’t taste as good. I am here to find the original danish recipe.
Thank you so much for posting this.
I am so happy that you could use the recipe.
Hi. I’m lactovegetarian and don’t consume egg. Can u pls suggest a possible substitute for egg?
You try just adding a bit more butter. Maybe 225 grams instead of 200 grams.
is this cookie needs baking powder or no thanks ?
No, you don’t need baking powder for this recipe.
OK thank you so much another question can I put vanilla instead of vanilla Bean
Hi, how long will the cookies keep if stored in an airtight container?
A couple of weeks I think – usually they are eaten very fast at our home :-)
Hello ladies – I would like to substitute liquid vanilla instead of the vanilla bean. How much should I use? Thank you!!
Hi Valerie
I haven’t tried it, but just a bit – maybe 1/2-1 tsp.
Thank you Louise. I’ll let you know how they turn out
How many cookies does the recipe make?
It makes about 40 cookies.
Thanks so much!
I’m allergic to almonds . Is there anything I can substitute for the ground almonds ? ( I skip the ones with almonds when I buy the cookie tin . )
I mixed equal parts ground shredded coconut flakes ( I’ve seen coconut as an ingredient in butter cookies) and oat flour. It worked perfectly. The cookies have the same texture and almost the exact same favor as the tinned Danish butter cookies. Thanks for the recipe.
It sounds good with the shredded coconut. We must try that some time :-)
I’m allergic to almonds. Is there anything I can substitute for the ground almonds ?
I’m glad you found a solution that worked :-)
Do we need to cream the butter and sugar until fluffy and almost white in color, or just mixing the two together is enough? Thank you :D
No, there is no need for that. Just mix it together.
Hi, you mentioned mix the ingredients. Is it by hand or a mixer? Thanks.
You can use a machine, mixer or a spoon. Your choice :-)
Are the almonds blanched or do they have skins on?
Is the butter unsalted or salted?
They have skins on :-)
I have just baked this cookies. They are so delicious. Thanks for recipe. :).
You’re welcome. I’m just happy you liked it :-)
Since I’m 6 years old my favorite biscuits and chocolates , I chose from Danish products (Copenhagen ) just for the real taste and you really eat something worth it when you pay for it ,,,
Now I’m almost 60 years old and I still buying from the beautiful products for me and my kids and nieces ,,
Good luck to the company and who established it ,,,,
I have used your receipt but turn out crumbly and hard. Is the texture like this?
They should be a bit crumbly and crunchy, but not hard.
Hello Louise Dam,
I am wondering what type of sugar did you use?
Is it coarse sugar? Fine sugar or icing sugar.
Thank you for the recipe.
I used granulated og coarse sugar.
I have been searching for the “blue tin” cookies for over 5 years now. The smell of the buttery fragrance as you open the top with a can opener…. The flavor you never get from any other cookie but the ones in the “blue tin” with the 4 layers of unforgettable crispy like slightly crumbly cookies….. Oh how I wish the family members of the Bader’s family would give us all a break and finally put the product back on line and in stores again. I was blown away to read people from Puerto Rico reminiscing with people from MN, TN, AL, LA… well… pretty much from Hawai’i (Where I’m a native born and raised) to up and down the west coast all the way to the east coast. That’s actually how I landed on your page and I’m so glad I did. I noticed how very responsive you are… You don’t really see that from a blogger unless they truly have the utmost sincere and genuine passion for what they do and love to share the joy with their fans that follow them. Very nice to see.And, with all my yapping I will end my little coment with this… I’M SO HAPPY I FOUND THIS RECIPE AND I SURELY DO HOPE THIS TASTES CLOSE TO IF NOT ON POINT WITH THE ‘BLUE TIN” because its getting a little depressing chasing after a blue tin that doesn’t even exist :( Thank you for time in putting this lovely page/blog together. It is very much appreciated :)
Sincerely,
A Hawaiian girl trying to relive her childhood :)
Hi Jan. Thank you very much for your comment. It’s so nice to read about your story – these are the kinds of comments that drives me to do the blogging :-)
I know exactly what kinds of “blue tin” cookies you are talking about, I also love them! I hope that you will have succes with the recipe. Regards Kim
Hi, I love Danish cookies, the ones I have tasted found in a blue tin here in Namibia are so delicious. I want to try your receipi hopefully in the morning. Looking forward to taste my mouth is watering already.
Thanks for the blog.
Hi Eva. Thanks for your comment. I hope you like these cookies – they are very delicious :-) it’s nice to know that my recipes are reaching all the way to Namibia. Regards Kim
In Germany we grow up with tons of cookies and we LOVE the Danish butter cookies! And those even have almonds! So excited to try and I know they’ll turn out great. THANK YOU so much for sharing your recipes! (and keep going! ;) )
Hi Claudia. Thanks a lot for your comment. I also love these cookies and I hope that they turn out great when you get the opportunity to make them :-) regards Kim
Hi, I have a quick question. I tried your recipe tonight but they didn’t maintain their shape in the oven. Instead, they spread out until the hole in the middle disappeared. In the pictures of your cookies, yours keep the shape and ridges from the star. Any ideas why mine didn’t? Otherwise, they taste great and the texture is right…
Hi Jami. Sorry to hear that they didn’t turn out perfect. I have also had this problem before. There are a few things you can try. First, don’t knead the dough too much and second, you can try to refrigerate the dough for about 30-60 minutes before you extrude it into cookies.
I made them twice and both the time it turn out awesome delicious.everyone in my family just st loved it
Do these cookies have to be piped or can they be rolled and cut with cookie cutters? Thank you!
Hi Cheryl. The most traditional way is absolutely the piped version. However, I can also imagine that this dough can be rolled and cut using a cookie cutter – I’ve never tried it but I can’t see why not. If you try it I would love to hear about the result. Thanks :-)
Hi! I love the fact that I found this recipe. I just want it to ask you if “soften butter” is room temperature or is it like a little bit melted? I asked you this because my dough turn out really firm and almost imposible to pipe.
Thank you!
Hi. I’m sorry to hear that they dough didn’t turn out good. ‘soften butter’ is like room temperature. Maybe you have added a little too much flour? If you try one more time, try adding the flour in steps.
Thank you for your answer Kim, and the cookies turn out amazing! I just had a hard time piping them haha :P! BTW I tried your recipe with stevia instead of sugar and it was also amazing! And now that you gave me this advice I will add the flour in steps. :D!
Thank you for this recipe. Would I need to use salted or unsalted butter?
Hi Angeline. Butter in Denmark is normally always salted – so I always uses salted butter. However, you can also use unsalted butter and then add a little salt.
i made these cookies today…. just used 1 tspn vanilla paste and used ground almonds instead of grounding almonds… and turned out perfect…. so easy and delicious… thanks for the recipe…..
meaning purchased almond meal…. and measured out 75g…. but i made a double batch… so so easy….
Hi Kathy. Thanks for sharing this great tip :-)
Does the vanilla have any alcohol
Hi. The vanilla doesn’t have any alcohol
Ooooh Dios mio! Quedan riquísimas!!!! Receta perfecta, gracias por compartir… Por mucho tiempo realicé galletas de mantequilla pero esta receta es la mejor…
Wow, I am so glad I stumbled into your blog. I am not a cookie person but I do love Danish cookies though. I am a youtuber and a blogger and often I get requests to make cookies for different occasions. I would love to share your recipe with your permission of course and I will also mention your blog so you can get the credit your so deserve. I will get back to you with my results once I have done the cookies. Thank you for sharing this wonderful recipe
Hi Fathiya. I happy that you like my blog. I am looking forward to hear from you and how your cookies turn out :-)
plese how to make cookies for 50 kg flour ?
plese i want to know the the recipe ?
the dough
Hi. Why would you like to make cookies out of 50 kg of flour? That is like industrial scale :-)
Thanks so much or posting this simple, traditional recipe. I made it with the oatmeal and coconut substitution that someone suggested because I didn’t have any almonds on hand. The cookies were perfect. They tasted just like some of the ones you used to get in the blue tins long ago. I don’t buy the tins anymore because they just do not taste the same now. This lovely recipe brings back a happy childhood memory for so many of us. I’m making it in the morning again: got my butter sitting out overnight to soften. Thanks again.
Hi Lisa. Thanks a lot for the nice comment. I really enjoy hearing that you like the recipe :-)
I’ve just baked these vanilje kranse. Mmm they are good!! A must try.
Thanks for this great recipe. Years ago I made a similar recipe and loved the cookies, but they were so hard to put through the cookie press, I just quit. Your recipe creates a softer dough and I loved the idea of using a pastry bag instead of a cookie press. I must say, my hands aren’t a strong as they once were, but the result was good and I’m happy to have Vaniljakranse back in my holiday lineup.
My husbands grandmother was from Denmark and all of her cookie recipes call for baking ammonia, was wondering why yours dont or if you just omitted that?
I have been following your recipe danish butter cookies for the past 2 years , it’s just awesome.
Thanks for your nice comment. I’m happy that you like my work :-)
Have you ever heard of a Danish cookie called Valnodromkager? They are shaped like balls and rolled in sugar.
1 C soft butter
1/2 C sugar
1/4 tsp salt
2 tsp Rum
2 C flour
1 1/2 C ground walnuts
I am wondering how many this recipe makes. They are delicious.
Hi. No I have not heard about Valnodromkugler (Walnut rum balls) but they sould very similar to my Danish Rum Balls which you also can find the recipe for on this blog.
WOW ! Looks yummy such a nice recipe dude always love your recipes keep posting like this thanks dude
Hi, have just made a massive batch to gift to close friends and family. I have a batch of raw mixture left, and I’ve got ample cookies; was wondering if you know if it suitable to freeze in its raw form for a later date? This recipe is fantastic; they are my favourite and the are lovely with the flour substituted to gluten free flour too. Thank you so much.
Actually, I’m not sure if you can freeze the raw dough. However, you can easily store it in the fridge for maybe 1 week.
My dad was a foster child in a Danish family and they made a cookie he remembers as Zonk cookies. The recipe is like yours but no egg or almonds. It’s more like a shortbread cookie. But I can’t find the word Zonk/Zondt or similar anywhere. Do you know of that word? I’ve been trying for years to determine if he’s remembering it differently or if the spelling is just not right. Thank you!
I’m sorry it doesn’t ring a bell. However, I’ll ask around. Maybe my grandmother knows this. I’ll get back to you if I find an answer.
Thanks so much! I’ll look forward to hearing what you might find out. Merry Christmas!
This was my first time trying these, they are delicious! My dough wasn’t “soft and soggy”. I think instead of ‘soft butter” it should be melted butter?
Thank you for the recipe my husband is danish he loved it. I made it gluten free for us using millet flour instead of wheat flour. Thank you for the hygge! Be Blessed #BeccasBYTheBay
You are welcome. And thank for letting me know that it is possible to make it gluten free.
I did something wrong in the conversion. Mine came out looking melted, not the beautiful ridged if my Moes. Can I add in more almond or flour? Would that help the consistency?
Mange tak!
There are three things you can try. Remember only to use soft butter and not molten butter. Let the dough rest in the fridge before making the cookies. And finally, making sure that the ovnen is throughly hot. Maybe turn up the heat 5-10 degrees.
Thank you so much for this recipe. The cookies are everything I was looking for: crisp, buttery, perfect vanilla flavor and so addictive. I decorated some with candied fruit or chocolate. Used storebought almond flour instead of grinding my own.
Can you guess what happened? My cookies piped out in circles but in the oven 200celsius they melted away to puddles?
If the cookies are melting in the oven it could due to a little too cold oven or a too ‘wet’ dough. Next time try adding a little extra flour to the dough. If you have an external oven thermometer then also try checking the actual temperature.
Hi,
What is the size of the pastry tip you are using? Can’t wait to try this recipe. Thanks for taking the time to answer my question.
I normally use the tip-size about 1 centimeter (2/5 inch).
I love this! Delicious!
I love Danish cakes like vaniliekranke and kanelsnegle!