Danish Piped Cookies Danish Piped Cookies

Photography: Ronald Tsang | Food styling: Claire Stubbs, Donna Borooah & Tanya Osmond | Prop styling: Renée Drexler

Elevate your shortbread game by piping the dough into S-shapes and Os. These melt-in-your-mouth Danish cookies are about to become a holiday staple (in case they aren’t already).

  • Prep time 25 minutes
  • Total time 1 hour



Preheat oven to 325°F. Line 2 baking sheets with parchment paper.

In stand mixer with whisk attachment, beat butter with icing sugar on medium-high speed, scraping down side of bowl occasionally, until very fluffy, about 5 minutes; beat in vanilla. 

In separate bowl, whisk together flour, cornstarch and salt; stir into butter mixture in 2 additions to form soft dough.

Fill piping bag fitted with small star tip with half of the dough; cover remaining dough with plastic wrap. Pipe dough, 2 inches apart, into “s” shapes about 1 1/2 inches wide and 2 1/2 inches long onto prepared pan. Sprinkle with coarse sugar (if using).

Bake until light golden, about 15 minutes. Let cool on pan on rack for 3 minutes; transfer directly to rack to cool completely. Repeat with remaining dough. (Make-ahead: Store in airtight container for up to 5 days.)

Makes about 46 cookies (or about 64 wreaths).

Nutritional facts PER COOKIE: about

  • Fibre 0 g
  • Sodium 26 mg
  • Sugars 3 g
  • Protein 0 g
  • Calories 63
  • Total fat 4 g
  • Potassium 6 mg
  • Cholesterol 11 mg
  • Saturated fat 3 g
  • Total carbohydrate 6 g


  • Folate 8
  • Vitamin A 3
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Baking & Desserts

Danish Piped Cookies