“Sugar Crusted Butter Cookies”

First of all, no Christmas gathering is complete without a spread of holiday cookies. No such animal! And most important, no dessert table is complete without a delicious butter cookie like my Sugar Crusted Butter Cookies. Let me start by saying these cookies were a big hit at my workplace Cookie Extravaganza this year. This is the new favorite cookie and rightfully so because it’s filled with the world’s best ingredient, Lurpak Danish butter. Stay tuned and I’ll explain why later in this post.

Sugar Crusted Butter Cookies

Furthermore, who can resist a crunchy sugared edge? So, those of you who love a crisp, melt-in-your-mouth cookie for the holidays to give as gifts, served at a dinner party or work function, look no further. Very simple to make with a few ingredients and most important, mix the dough and refrigerate a couple of days until ready to bake. I bet you like the thought of saving time as much as I do when making these Sugar Crusted Butter Cookies.

Sugar Crusted Butter Cookies

As I mentioned earlier in this post, I like to splurge a little during the holidays and bake with European butter. European butter has a higher fat content and leaves baked goods with an unbelievable texture and flavor. First, Lurpak is made of 100% milk and cream from Danish cows which are allowed to graze on grass freely. Lurpak is organic, which is free of unnecessary pesticides, fertilizers and preservatives and comes slightly salted or unsalted. Higher fat butter contains less water making for a less tough dough or pastry. Some say it’s not worth the money to bake with more expensive butter but I beg to differ. Nothing tastes better than a rich buttery taste whether baking breads, pastry or cookies. Heck, you be the judge.

Sugar Crusted Butter Cookies

Try Lurpak or another European butter and I promise you’ll taste the difference. Furthermore, holiday time is the perfect time to splurge a little on my Sugar Crusted Butter Cookies. Lurpak is my favorite butter whether using in baking or simply eating smeared on fresh-baked bread. This crisp, buttery cookie is highlighted with a crunchy sugar edge that has been coated in Turbinado sugar or Demerara sugar before baking. Each cookie tastes better and better with each bite which is perfect with a cup of coffee. Trust me, Sugar Crusted Butter Cookies are amazing on their own. These cookies are a favorite with kids, too. No one will be disappointed with their glorious rich buttery taste. I highly recommend this cookie during this holiday season and I’m pretty sure this will be a recipe left where it will be easy to find when you get the craving for a great cookie any time of the year. Try Lurpak Danish Butter this holiday season on your dinner table and watch everyone just swoon. Happy Baking!

Sugar Crusted Butter Cookies

Sugar Crusted Butter Cookies

2 T. pure vanilla extract or vanilla bean paste

1/3 cup granulated sugar

1 cup European unsalted butter (8 oz.) – (I use Lurpak Danish butter)

1/2 t. fine kosher salt

1 1/3 cups confectioners’ sugar, sifted

2 large egg yolks, divided

2 cups unbleached all-purpose flour

Turbinado sugar, for coating

In a small bowl, mix vanilla and granulated sugar until blended.

Using bowl of stand mixer, mix butter on low-speed until smooth about 1 minute. Add in vanilla sugar, salt, and confectioners’ sugar until smooth about 1 minute, scraping down sides of bowl as needed.

Add in 1 egg yolk, mixing 1 minute. With mixer speed on low and add in flour and mix until just combined. Your dough will be soft.

Turn out dough on a lightly floured surface, kneading several times so dough is easier to roll. Divide dough in half and shape into two logs. Wrap each log in plastic wrap and chill overnight in refrigerator.

Line two cookie sheets with parchment paper and set aside. Heat oven to 350 degrees.

In a small bowl, combine remaining egg yolk with a couple splashes of water to create an egg wash. Sprinkle 1/2 cup Turbinado sugar on waxed paper. Remove cookie logs from refrigerator.

Unwrap cookie logs and brush each log, one at a time with egg wash. Roll to coat log in sugar then slice into 1/4-inch but no more than 1/2-inch slices. Place cookies on prepared cookie sheets, 2-inches apart and bake for 15 – 18 minutes until edges and bottoms are golden brown.

Remove cookies from oven and let cool on sheets for 5 minutes before moving to wire racks to cool completely. Store cookies in airtight containers.