Danish Butter Cookies Recipe

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.

In a large bowl, cream the powdered sugar and butter with an electric hand mixer on medium-high speed until well combined and fluffy, 2 to 3 minutes.

Add the eggs, egg yolks, and vanilla. Beat until well combined and the batter is mostly smooth.

Gradually add the salt and flour, beating on low speed between each addition, until well combined, scraping down the sides of the bowl with a rubber spatula as needed.

Divide the dough evenly into 3 portions. Each portion of dough should be about 13½ ounces.

Add the shredded coconut to 1 portion of dough and mix with your hands to combine. Portion the coconut dough into ½-ounce pieces and roll into balls.

Place on 2 of the prepared baking sheets, spacing evenly. Using your fingers, gently press down on the tops of the dough rounds to create a flattened top. Transfer to the refrigerator if not baking immediately.

Transfer another portion of dough to a piping bag fitted with a large star piping tip. Pipe 2-inch circles of dough directly onto 2 of the prepared baking sheets, spacing evenly. Transfer to the refrigerator if not baking immediately.

Transfer the remaining portion of dough to a small piping bag fitted with a medium round piping tip.

Pipe 2-inch wide pretzel shapes directly onto the 2 remaining prepared baking sheets, spacing evenly. Sprinkle the pretzels with the sparkling sugar.

Working in batches, bake the cookies for 12 to 15 minutes, until just golden brown.

Enjoy!