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Chocolate Vanilla Danish Butter Cookies

Rich, buttery, melt-in-the-mouth Chocolate Vanilla Danish butter cookies, piped into pretty swirls — perfect for holidays or everyday treats!
Course Dessert
Cuisine Danish
Prep Time 10 minutes
Cook Time 10 minutes
Servings 24 cookies
Calories 95kcal
Author Sushma Iyer

Ingredients

  • 180 gms Unsalted Butter softened
  • 60 gms Icing Sugar
  • 1 tsp Vanilla Extract
  • 200 gms Plain Flour/ All Purpose Flour/ Maida
  • Pinch of Salt

For Chocolate Dough (to be added to half of the base dough)

  • 2 tbsp Cocoa Powder
  • 1-2 tsp Milk (only if needed for piping)

Instructions

  • In a large bowl, beat softened butter and icing sugar with a hand mixer or stand mixer fitted with a paddle attachment on medium speed for 3–4 minutes until mixed. Add vanilla and beat again.
  • Add flour, and salt. Beat on low until a soft dough forms.
  • Divide the dough into two equal portions.
  • To one portion, add cocoa powder and 1 tsp milk. Mix gently until combined. Add more milk only if needed for piping.
  • Fill a piping bag fitted with a 1M star nozzle, placing vanilla and chocolate dough side by side for a swirl effect.
  • Pipe onto a parchment-lined baking sheet, leaving enough space between cookies.
  • Pipe onto a parchment-lined baking sheet, leaving enough space between cookies.
  • Bake in a preheated oven at 180°C (350°F) for 9–12 minutes, until edges are lightly golden.
  • Let cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough, chilling between batches if needed.

Notes

  • Butter: Use softened butter, not melted. It should leave a gentle indentation when pressed but still hold its shape.
  • Milk: Add only with the cocoa powder — adding too much will make the dough too soft to pipe.
  • Piping Tip: A large star nozzle like Wilton 1M gives the classic bakery swirl.
  • Chilling: Helps cookies hold their shape while baking.
  • Baking Tip: Do not pipe new batches onto a warm baking tray. Always use a cool tray to prevent the cookies from spreading too much in the oven.
  • Storage: Store cooled cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
  • This recipe yields about 20–24 cookies, depending on the swirl size (about 1.5 to 2 inches each).

Nutrition

Calories: 95kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 1mg | Potassium: 17mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 188IU | Calcium: 4mg | Iron: 0.1mg
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