Butter
Cookies
Available Sizes:
True to our Danish tradition of baking excellence, we don’t compromise on quality. We use no artificial ingredients, added preservatives, or colors. These carefully crafted Danish delicacies are the perfect balance of buttery and crisp. Just one of many reasons they’re the butter cookies you and your family have enjoyed throughout the years.
Pretzel
Cookie
Vanilla
Ring Cookie
Coconut
Style Cookie
Country
Style Cookie
Finnish
Style Cookie
Our classic Danish butter cookies assortment comes in the five distinct styles above. Each butter cookie is delicately crafted to melt in your mouth, yet all are special in their own right. Whether you’re craving a pure butter cookie taste or something with a flavorful twist like the Coconut cookie or the iconic Vanilla Ring, our blue tin can make any day feel like a holiday.
Serving Size 4 Cookies (30g)
Amount Per Serving
Calories 150
Total Fat 8g
Saturated Fat 5g
Trans Fat 0g
10%
26%
0%
Cholesterol 20mg
7%
Sodium 40mg
2%
Total Carbohydrate 19g
Total Fiber less than 1g
7%
2%
Total Sugars 8g
Includes 8g
Added Sugars 15%
Protein 2g
Vitamin D 0.1 mcg
Calcium 0mg
0%
0%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Wheat flour, butter (milk), sugar, desiccated coconut, invert sugar, salt, ammonium bicarbonate, natural flavor (vanilla).
May contain traces of eggs, hazelnuts, pecans, and macadamia nuts.
Contains: wheat, milk, coconut.
Recipe Idea
Cheesecake with Butter Cookies
A buttery crisp crust featuring our deliciously Danish butter cookies helps make this simple dessert recipe a crowd-pleaser.
Easy and delicious cheesecake recipe with Butter Cookies
Butter Cookie base:
20 Butter Cookies
2 oz butter, room temperature
Blend the cookies and the butter in a food processor for 1-2 minutes. Place the cookie mixture on the bottom of a pie pan lined with a piece of non-stick pan lining paper. Make sure to press to the the edges. Bake it in the oven with tin foil on top for approximately 8 minutes at 350°F. Cool down completely.
Cheesecake fill option 1
7 oz cream cheese
2 ½ Tbsp sugar
1 vanilla pod
Organic lemon (zest from ½ lemon and 1 Tbsp juice)
Gelatine* mix, see below
7 oz heavy cream. Lightly whipped
Gelatine mix
1 tsp gelatine powder
1 tsp sugar
1 Tbsp organic lemon juice
1 Tbsp water
Cheesecake Fill: Leave the ingredients on the countertop for 30 minutes to allow them to reach room temperature. With a sharp knife, cut the vanilla pod down the middle until "butterflied". Scrape the small vanilla seeds off with a spoon. Put a little of the cream cheese into a bowl and smush the vanilla seeds into the cheese until thoroughly mixed in. Then add the remaining cream cheese and sugar as well as the lemon zest and juice. Mix well.
Gelatine mix: Mix the gelatine powder and the sugar. Mix lemon juice and water and heat to boiling. Pour over the gelatine/sugar mix and stir until completely disolved.
Whip the gelatine mix into the cheese cake fill. Fold in the whipped cream. Pour the cheese mix on top of the butter cookie crust, cover and cool down in the fridge for 2-3 hours.
Cheesecake fill option 2 (coconut & lime flavored)</strong >
7 oz cream cheese
1.75 oz coconut milk (regular, not light)
2 ½ Tbsp sugar
1 vanilla pod
Organic lime (zest from 1 lime and 1 Tbsp juice)
Gelatine* mix, see below
5 oz heavy cream, lightly whipped
Gelatine mix
1 tsp gelatine powder
1 tsp sugar
1 Tbsp organic lime juice
1 Tbsp water
Cheese cake fill: Leave the ingredients on the countertop for 30 minutes to allow them to reach room temperature. With a sharp knife, cut the vanilla pod down the middle until "butterflied". Put a little of the cream cheese into a bowl and smush the vanilla seeds into the cheese until thoroughly mixed in. Then add the remaining creme cheese, coconut milk, lime zest, lime juice and sugar. Mix well.
Gelatine mix: Mix the gelatine powder and the sugar. Mix lime juice and water and heat to boiling. Pour over the gelatine/sugar mix and stir until completely disolved.
Whip the gelatine mix into the cheese cake fill. Fold in the whipped cream. Pour the cheese mix on top of the butter cookie crust, cover and cool down in the fridge for 2-3 hours.
*Gelatine can usually be found by the jell-o and puddings in the baking needs aisle</em >
Tip: Serve your home made cheese cake with your favorite Royal Dansk Danish Butter Cookies and blueberries.
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