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. 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.
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.
Very original and traditional recipe for Danish butter cookies. These cookies are in Danish known as Vaniljekranse and is traditional served during the Christmas period. However, they are great all year around.
- 1 vanilla bean
- 175 g sugar (6 oz)
- 200 g soft butter (7 oz)
- 1 egg
- 250 g all-purpose flour (9 oz)
- 75 g almonds (3 oz)
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.