These danish style butter cookies bring me back to my childhood of eating them right out of the blue tin container. Whether or not you remember these cookies from your childhood, you are in for a treat. They are simple, easy to make, and of course, buttery!
Easy Keto Cookies!
Who doesn’t love cookies?! Eating a sleeve of golden Oreos (my favorite) is now a thing of the past, but used to be one of my favorite pass times haha. So, naturally it was one of the things I missed the post when I transitioned to low carb.
Ir order to not feel so restricted we started a food blog (thank you for reading it!) and started sharing remakes, and cookies were at the top of the list! We like to keep the ingredients minimal and preparation easy for you, and these are some of the best recipes:
- Thumbprint Cookies
- Avocado Fudge Cookies
- Chewy Chocolate Chip Cookies
Are Shortbread Cookies The Same As Danish Cookies?
If you’ve had both shortbread and danish cookies, then you know the definitive answer is no, and here is why. Believe it or not, shortbread cookies have a higher ratio of butter to flour. Kinda confusing, I know. However, if you’ve had both you’ll know that the texture of a butter cookie compared to a shortbread cookie is a lot less crumbly and they hold their shape better.
If you try out our chocolate shortbread cookies (they are delicious, btw!) from our new dessert ebook,you’ll see that the instructions require you to chill the dough before slicing to help them keep their shape. Butter cookie dough, on the other hand, is a lot more firm!
Matt loves our pecan sandies remake!
Room Temperature Or Melted Butter?
I’ve always wondered whether the temperature of the butter makes a difference. Well, turns out it does and these cookies are the perfect example to explain why! It’s simple, really. If the butter is room temperature and combined with the dry ingredients as done so in this recipe, they cookies are less likely to spread in the oven.
And, as you know butter cookies hold their shape, so for this recipe we recommend you opt to take the extra step of putting your butter out a couple hours before you start to bake! It’s worth it, we promise.
Crunchy Butter Cookies
I know there are a lot of you out there who love soft batched and a lot who love crunchy cookies. Personally, I’m a crunchy cookie person. Dipping a crunchy cookie in milk or coffee is far superior to a soft batched nondip-able cookie!
These cookies, however, are crunchy on the outside and soft on the inside. We purposely left them un-spread so they would bake this way. If you want a crunchier danish butter cookie, just spread the cookie out a little more prior to baking! More surface area baked yields a crunchier result.
Never Before Seen Desserts!
Trust us when we say we’ve done it all. There are only so many ways cookies and pies can be made, but we wracked our brains and created 30 never before eaten low carb desserts in our newest e-book, Sugar Free Treats! This e-book takes the cake.
- 1.25 cups almond flour
- 1/4 cup coconut flour
- 1/3 cup powdered erythritol
- 1 tsp baking powder
- 6 tbsp butter, room temperature
- 1/2 tsp vanilla extract
- Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
- In a mixing bowl, combine almond flour, coconut flour, erythritol, and baking powder; mix well using a spoon.
- Cut in the butter and vanilla and work it with your fingers until a dough forms.
- Use your hands to roll the dough into 12 equal balls. Place the balls 2-inches apart on prepared baking sheet. Use a fork to flatten and create a striped pattern.
- Bake the cookies for 11-14 minutes, or until browned around the edges. Transfer to wire rack to cool.
- Best stored in an air tight container or zip top bag in the fridge up to 10 days.