Description
These Vegan Danish Butter Cookies are delicate, buttery, and irresistibly crisp, made entirely without dairy. Utilizing dairy-free buttery spread and simple pantry ingredients, they offer a perfect vegan twist on the classic Danish treat. Ideal for festive occasions or everyday indulgence, these cookies boast a soft, melt-in-your-mouth texture with subtle vanilla notes and a sweet sugar sprinkle on top.
Ingredients
Scale
Wet Ingredients
- 200 g / 7 oz dairy-free buttery spread
- 1 tbsp almond milk, if needed
- 2 tsp vanilla bean paste or vanilla extract
Dry Ingredients
- 130 g / 4.5 oz confectioner’s sugar
- 310 g / 11 oz plain flour
- 1 tbsp corn starch mixed with 2 tbsp water
Decoration
- 2 tbsp white sugar, for decoration
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 180°C (fan 160°C) / 350°F and line a baking sheet with greaseproof paper to prevent sticking and ensure even baking.
- Create Vegan Buttercream: Using a mixer or spatula, blend the dairy-free buttery spread with the confectioner’s sugar until you achieve a soft, smooth buttercream texture.
- Combine Remaining Ingredients: Add the plain flour, vanilla bean paste or extract, and the corn starch-water mixture to the buttercream. Mix everything gently until just combined to avoid overworking the dough.
- Adjust Consistency with Almond Milk: If the dough feels too dry or crumbly, incorporate 1 tablespoon of almond milk (or more if necessary) until you reach a soft yet firm batter that holds its shape well.
- Shape the Cookies: Form the cookie shapes using a cookie press, piping bag, or by dropping teaspoon-sized portions of batter onto the lined baking sheet with spacing to allow spreading.
- Bake: Place the baking sheet in the preheated oven and bake for 10-15 minutes. Check regularly to ensure even baking and rotate the baking sheet halfway through if needed to prevent uneven browning.
- Cool and Decorate: Transfer the baked cookies to a cooling rack and let them cool for at least 10 minutes. Once cooled, sprinkle the tops with white sugar for a final touch of sweetness and a delicate crunch.
- Serve and Enjoy: Your vegan Danish butter cookies are now ready to be enjoyed with tea, coffee, or on their own as a delightful snack.
Notes
- If the dough is too sticky, chill it briefly before shaping to make handling easier.
- Vanilla bean paste offers a more intense flavor than extract but both work well.
- Store cookies in an airtight container at room temperature for up to one week to maintain crispness.
- For variation, sprinkle with finely chopped nuts or vegan chocolate chips instead of white sugar.
Nutrition
- Serving Size: 1 cookie (approx. 12 g)
- Calories: 60
- Sugar: 3 g
- Sodium: 15 mg
- Fat: 4.0 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 2.2 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.2 g
- Protein: 0.3 g
- Cholesterol: 0 mg
