Danish butter cookies (Vaniljekranse)

Danish butter cookies (Vaniljekranse)
  • 250 Gram (g) flour
  • 100 Gram (g) ground almonds or walnut
  • 125 Gram (g) sugar
  • 200 Gram (g) butter lukewarm
  • 3 Tea spoon (tsp) vanilla sugar
  • 1 Piece egg

season: Winter

occasion: 4Holidays, 4Gift

origin: Traditional (National&Religious)



Vaniljekrans is a small round Danish christmas cookie with a crisp crust and delicious taste of vanilla. Preheat oven to 180 Celsius degree. Line a baking sheet with greaseproof paper. Mix together the butter and icing sugar to create a soft buttercream. If the butter is too hard, first put into microwave oven up to 15 minutes. It will be soft and sugar may melt easily. Than add the rest of the ingredients, almond, and egg and combine well. If the mixture is too dry, add the 1 tbsp of milk or more until a soft but firm batter is formed. Create the cookie shapes either using a cookie press, piping bag or simply dropping a tsp of batter onto the sheet. Bake for 10 minutes, regularly checking to make sure they are baking evenly. Turn your baking sheet around to face the other way half way through, if necessary. Once it is baked and hot sprinkle with granulated sugar. Let it cool down and store the cookies in container. They will keep for about a week in an air-tight container. I like to put mine in cupcake cases for easy storage and because it looks pretty. Few tips to make it more tasteful, add a teaspoon granuated lemon peel to the crust or plunge half of the cooikies into melted dark chocolate.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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