Homemade Kelsen Butter Cookies Recipes

There’s something deeply nostalgic about opening a tin of Kelsen butter cookies, that soft whoosh of air, the golden aroma of butter, and the familiar sight of each delicately shaped cookie waiting to be savored.

What Are Kelsen Butter Cookies?

Kelsen Butter Cookies are a type of Danish butter cookie produced by Kelsen Group, a well-known Danish company famous for its traditional cookie brands, especially Royal Dansk and Danisa.

Ingredients:

• 1 cup (225 g) unsalted butter, softened to room temperature
• ¾ cup (150 g) granulated sugar
• 1 large egg
• 2 cups (250 g) all-purpose flour, sifted
• 1 teaspoon pure vanilla extract
• ¼ teaspoon fine salt

Optional (for extra aroma or texture):

• 1 tablespoon milk, if the dough feels too thick
• 1 teaspoon almond extract, for a delicate nutty touch
• Raw sugar or coarse sanding sugar, for sprinkling before baking

Instructions:

1. Cream the Butter and Sugar: In a large mixing bowl, beat butter and sugar together using a hand mixer or stand mixer on medium speed until the mixture is light, creamy, and fluffy. This step is key to creating the delicate texture that defines Kelsen-style cookies.
2. Add the Egg and Vanilla: Add egg and vanilla extract to the creamed butter, mixing until smooth and uniform. Scrape down the sides of the bowl to make sure everything blends evenly.
3. Combine the Dry Ingredients: In a separate bowl, whisk together flour and salt. Gradually add this mixture to the wet ingredients, stirring slowly until a soft, pliable dough forms. If the dough feels too stiff, add a tablespoon of milk to soften it slightly.
4. Shape the Cookies: Transfer the dough into a piping bag fitted with a large star tip (like Wilton 1M). Pipe swirls, rings, or pretzel shapes onto a parchment-lined baking tray. Chill the shaped dough in the refrigerator for 15–20 minutes before baking, this helps the cookies hold their intricate shape beautifully.
5. Bake to Perfection: Preheat your oven to 350°F (175°C). Bake the cookies for 10–12 minutes, or until the edges turn a light golden brown. Keep a close eye, they bake quickly.
6. Cool and Store: Allow the cookies to cool completely on a wire rack. Once cool, store them in an airtight tin (like the iconic blue Kelsen tin) to maintain their crispness for up to two weeks.

Tips For The Perfect Kelsen Butter Cookies:

• Butter Quality Matters: Use European-style butter if possible, its higher fat content gives a deeper flavor and smoother texture.
• Room Temperature Butter: Soft but not melted butter ensures proper creaming and structure.
• Chilling Is Key: A short chill before baking prevents spreading and keeps the classic Danish cookie shape.
• Uniform Sizing: Try to pipe cookies of equal size so they bake evenly.
• Flavor Play: A small pinch of lemon zest or almond extract can add a subtle twist without overpowering the buttery base.
• Gift-Ready Presentation: Line a decorative tin with parchment and layer cookies neatly, a heartfelt homemade gift that looks as elegant as it tastes.

What To Serve Kelsen Butter Cookies With

Tea Pairings:

• Black Tea: Earl Grey, English Breakfast, or Darjeeling balances the cookies’ richness with gentle tannins.
• Green Tea: A soft jasmine or sencha adds a clean, floral contrast that enhances the buttery flavor.
• Chai Latte: The warm spices of cinnamon, cardamom, and ginger bring a cozy depth to every bite.
• Herbal Teas: Chamomile, rooibos, or peppermint provide a gentle, caffeine-free pairing that highlights the cookie’s light sweetness.

Coffee Companions:

• Espresso or Cappuccino: The bold flavor of espresso contrasts beautifully with the cookie’s buttery softness.
• Latte or Flat White: The creaminess of steamed milk mirrors the cookie’s own richness, creating a harmonious pairing.
• Cold Brew: On warm days, a chilled coffee alongside crisp butter cookies feels refreshing yet indulgent.

Desserts and Sweet Pairings

• Vanilla or Caramel Ice Cream: Crumble cookies on top for a crunchy, buttery topping.
• Custard or Pudding Cups: Use them as edible spoons or crumble layers for texture.
• Chocolate Fondue: Dip cookies lightly in melted dark or milk chocolate for a decadent treat.
• Fresh Berries: Strawberries, raspberries, or blueberries bring a fruity brightness that complements the cookies’ richness.

Cheese And Savory Touches:

• Mild Cheeses: Brie, Havarti, or cream cheese pair well with the cookies’ buttery base.
• Fruit Preserves: A touch of fig jam, raspberry compote, or orange marmalade can balance the richness perfectly.
• Nuts: Almonds or pecans make a lovely crunchy addition to a cookie and cheese plate.

Ingredient Substitutes:

Butter Substitutes:

• Vegan Butter (Plant-Based Margarine): Choose a high-fat, non-hydrogenated vegan butter that mimics the texture of real butter. Brands with coconut oil or shea butter bases perform especially well. Use a 1:1 ratio.
• Coconut Oil: Refined coconut oil offers a neutral flavor, while unrefined coconut oil adds a light coconut aroma. Use slightly less (about 90% of the butter amount) since it’s pure fat and sets firmer when cooled.
• Ghee or Clarified Butter: For a richer, deeper flavor, ghee works beautifully and adds a delicate caramel note. Use 1:1, and note that it yields a slightly crispier cookie.

Sugar Substitute:

• Coconut Sugar: Adds a warm, caramel-like taste and slightly darker color. Use 1:1 for a natural, less refined option.
• Maple Sugar or Light Brown Sugar: Offers a richer, deeper flavor profile. Use 1:1, but expect a softer texture.
• Powdered Erythritol or Monk Fruit Sweetener: For a low-calorie or diabetic-friendly version, use ¾ cup of sweetener per cup of sugar, adjusting to taste. These tend to produce a lighter, slightly less crisp cookie.

Egg Substitutes

• Flaxseed Egg: Mix 1 tablespoon ground flaxseed with 3 tablespoons water. Let it sit for 5 minutes until gel-like. Best for soft but structured cookies.
• Chia Seed Gel: Similar to flax, mix 1 tablespoon of chia seeds with 3 tablespoons of water. Adds a slight nutty undertone.
• Applesauce: Use 3 tablespoons unsweetened applesauce per egg for a softer, slightly moister cookie.
• Silken Tofu: Blend 2 tablespoons silken tofu until smooth. Works well for structure and mild flavor.

Flour Substitutes:

• Whole Wheat Pastry Flour: Offers a wholesome twist with mild nuttiness and a bit more fiber. Use 1:1.
• Almond Flour: Creates a soft, melt-in-your-mouth texture with a light almond flavor. Use 1¾ cups almond flour for every 2 cups all-purpose flour.
• Gluten-Free Flour Blend: Choose a blend that includes rice flour, tapioca starch, and xanthan gum. Use 1:1, but test a small batch first, some blends may absorb more liquid.
• Oat Flour: Adds a hearty texture and slightly sweet flavor. Replace up to half of the flour for a balanced result.

Flavor Enhancers And Extracts:

• Vanilla Bean Paste: For an authentic bakery-quality flavor and visible specks.
• Almond Extract: A small dash (¼ teaspoon) adds depth and a subtle nuttiness.
• Citrus Zest: Lemon or orange zest brightens the flavor beautifully.
• Cinnamon or Cardamom: Add warmth for a winter-inspired variation.

Milk or Dairy Alternatives:

• Use oat, almond, or soy milk in equal measure.
• For richness, coconut milk adds creaminess without overpowering the butter flavor.

Final Thoughts

There’s a quiet joy that comes from baking Kelsen Butter Cookies, the soft hum of the mixer, the scent of butter filling the kitchen, and that first golden batch cooling on the rack. 

More Food Recipes:

• Copycat Taco Bell Flamin’ Hot Grilled Cheese Burrito Recipe
• Copycat Taco Bell Mountain Dew Baja Blast Pie Recipe
• Copycat Brown Sugar Butter Sweet Potatoes Recipe

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Kelsen Butter Cookies

Rating: 5.0/5

( 1 voted )

Serves: 10 Prep Time: 15 Minutes Cooking Time: 20 Minute 20 Minute Nutrition facts: 150 calories 7 grams fat

Ingredients

• 1 cup (225 g) unsalted butter, softened to room temperature
• ¾ cup (150 g) granulated sugar
• 1 large egg
• 2 cups (250 g) all-purpose flour, sifted
• 1 teaspoon pure vanilla

Optional (for extra aroma or texture):

• 1 tablespoon milk, if the dough feels too thick
• 1 teaspoon almond extract, for a delicate nutty touch
• Raw sugar or coarse sanding sugar, for sprinkling before baking

Instructions

1. Cream the Butter and Sugar: In a large mixing bowl, beat butter and sugar together using a hand mixer or stand mixer on medium speed until the mixture is light, creamy, and fluffy. This step is key to creating the delicate texture that defines Kelsen-style cookies.
2. Add the Egg and Vanilla: Add egg and vanilla extract to the creamed butter, mixing until smooth and uniform. Scrape down the sides of the bowl to make sure everything blends evenly.
3. Combine the Dry Ingredients: In a separate bowl, whisk together flour and salt. Gradually add this mixture to the wet ingredients, stirring slowly until a soft, pliable dough forms. If the dough feels too stiff, add a tablespoon of milk to soften it slightly.
4. Shape the Cookies: Transfer the dough into a piping bag fitted with a large star tip (like Wilton 1M). Pipe swirls, rings, or pretzel shapes onto a parchment-lined baking tray. Chill the shaped dough in the refrigerator for 15–20 minutes before baking, this helps the cookies hold their intricate shape beautifully.
5. Bake to Perfection: Preheat your oven to 350°F (175°C). Bake the cookies for 10–12 minutes, or until the edges turn a light golden brown. Keep a close eye, they bake quickly.
6. Cool and Store: Allow the cookies to cool completely on a wire rack. Once cool, store them in an airtight tin (like the iconic blue Kelsen tin) to maintain their crispness for up to two weeks.