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Danish Butter Cookies

Danish Butter Cookies

Danish butter cookies are a fabulous addition to any Christmas cookie spread or as part of a cookie swap.

Sunset NOVEMBER 2003

  • Yield: Makes about 80 cookies
  • Total: 1 Hour


  • 1 cup (1/2 lb.) butter, at room temperature
  • 1 cup granulated sugar
  • 2 1/2 cups all-purpose flour
  • 1 cup unsweetened shredded dried coconut
  • 3/4 cup powdered sugar
  • 2 tablespoons rum


1. In a bowl, with an electric mixer on medium speed, beat butter and sugar until smooth. Stir or beat in flour and coconut until well blended.

2. On cooking parchment-lined 12- by 15-inch baking sheets (see notes), shape 1/2-cup portions of dough into 3/4-inch-thick logs, each about 13 inches long; place about 3 inches apart. Press your fingers across each log to make ridges, flattening logs to about 1/8 inch in thinnest parts.

3. Bake logs in a 400° oven until edges are lightly browned, 8 to 10 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Slide a thin spatula under logs to loosen.

4. In a small bowl, mix powdered sugar and rum until smooth. Brush warm logs with powdered sugar mixture, then immediately cut diagonally into 1-inch-wide strips. Cool cookies completely on pans.

Note: Nutritional analysis is per cookie.


These tender, buttery cookies are lightly glazed with rum icing. Store glazed cookies airtight for up to 3 days. For best results, line baking sheets with cooking parchment or nonstick silicone pan liners.

Nutritional Information

Amount per serving
  • Calories: 55
  • Calories from fat: 45%
  • Protein: 0.5g
  • Fat: 2.8g
  • Saturated fat: 1.9g
  • Carbohydrate: 6.8g
  • Fiber: 0.2g
  • Sodium: 24mg
  • Cholesterol: 6.2mg

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Danish Butter Cookies Recipe