Royal Dansk cookies are surprisingly clean - no seed oils, just butter! The main improvements are switching to organic ingredients and replacing ammonium bicarbonate with natural baking powder. This DIY version eliminates artificial flavoring in favor of real vanilla extract.
Based on: Danish Butter Cookies
· Makes approximately 40 servings (160 cookies)
· Serving: 4 cookies (34g)
Why This Recipe is Seed Oil Free
Commercial Danish Butter Cookies from Royal Dansk often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Danish Butter Cookies may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic all-purpose flour
600g (about 4.75 cups) · King Arthur Organic All-Purpose Flour
Provides structure and the tender crumb characteristic of Danish butter cookies
Organic butter
350g (about 1.5 cups or 3 sticks) · Organic Valley Butter
Creates the rich, buttery flavor and tender texture that defines these cookies
Organic cane sugar
200g (about 1 cup) · Wholesome Organic Cane Sugar
Provides sweetness and helps create the crisp exterior texture
Provides authentic vanilla flavor instead of artificial natural flavoring
Sea salt
6g (1 teaspoon) · Redmond Real Salt
Enhances flavors and balances sweetness
Aluminum-free baking powder
8g (2 teaspoons) · Rumford Baking Powder
Replaces ammonium bicarbonate, providing gentle lift for tender cookies
Instructions
Step 1. Preheat oven to 350°F (175°C). Line 3-4 baking sheets with parchment paper. In a large mixing bowl, cream the softened butter (350g) with both sugars (200g cane sugar + 100g coconut sugar) using an electric mixer on medium speed for 4-5 minutes until light and fluffy. The mixture should increase in volume and become pale in color - this creaming process is crucial for tender cookies.
Step 2. Add vanilla extract (15ml) and mix for 30 seconds to distribute evenly. In a separate bowl, whisk together the flour (600g), baking powder (8g), and salt (6g) until well combined. Gradually add the dry ingredients to the butter mixture on low speed, mixing just until the dough comes together. Don't overmix or the cookies will become tough.
Step 3. Fold in the desiccated coconut (60g) by hand using a wooden spoon, distributing it evenly throughout the dough. The dough should be soft but not sticky. If it's too soft to handle, refrigerate for 15-20 minutes to firm up slightly.
Step 4. Using a small cookie scoop or teaspoons, portion the dough into 8.5g portions (about 1 tablespoon each). Roll each portion into a small ball and place on prepared baking sheets, spacing them about 2 inches apart as they will spread slightly. For traditional Danish cookie appearance, gently flatten each ball with the tines of a fork in a crosshatch pattern.
Step 5. Bake for 12-15 minutes, rotating the pans halfway through, until the edges are lightly golden but centers still look slightly underbaked. The cookies will continue cooking on the hot pan after removal. Let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely. This prevents breaking while they're still soft.
Storage
Store in an airtight container at room temperature for up to 1 week. For longer storage, freeze for up to 3 months. These cookies actually improve in flavor after 24 hours as the vanilla develops.
Cost Comparison
Cost per serving (homemade)$0.196
Cost per serving (store-bought)$0.42
Savings53%
Initial ingredient investment is about $64, but this makes 8-10 batches. The per-serving cost drops significantly with bulk purchasing, and you get superior organic ingredients without artificial additives.