If you’re anything like me and have been craving that irresistible, crumbly, melt-in-your-mouth cookie texture but need a dairy-free twist, you’re in for a treat with this Vegan Danish Butter Cookies Recipe. I absolutely love how these cookies keep that classic buttery flavor using plant-based ingredients, and once you try them, you’ll see why they’ve become a staple in my kitchen for sharing with friends, family, or just sneaking a few straight from the jar!
Why You’ll Love This Recipe
- Perfectly Dairy-Free: Uses buttery spread that mimics classic Danish butter cookies but keeps everything vegan.
- Simple Ingredients: Easy to find pantry staples come together with minimal fuss.
- Versatile Shaping: You can pipe, press, or spoon the dough – no fancy tools required.
- Crispy Yet Tender: Achieves that perfect balance of crunch and melt-in-your-mouth softness.
Ingredients You’ll Need
These ingredients work beautifully together to give you a vegan cookie that’s buttery and flaky, just like traditional Danish butter cookies. I recommend using a good-quality dairy-free buttery spread for the best flavor and texture.
- Dairy-free buttery spread: Choose one that’s creamy and holds up well when baked.
- Confectioner’s sugar: Also called icing sugar, helps give that light texture and sweetness.
- Plain flour: The base, you want all-purpose flour for the right crumb.
- Corn starch: Mixed with water, it replaces eggs and gives a tender bite.
- Vanilla bean paste or extract: Adds a warm, aromatic flavor that enhances the cookies.
- Almond milk: Just a splash to adjust the dough consistency if needed.
- White sugar (for decoration): Adds a subtle crunch and that classic sparkle on top.
Variations
I love how this Vegan Danish Butter Cookies Recipe is a great canvas to add your twist. Whether you fancy a pinch of spice or some colorful sprinkles, feel free to make it your own.
- Flavor twists: I’ve tried adding a teaspoon of ground cardamom or cinnamon for a cozy autumn upgrade — it’s amazing!
- Nutty additions: Chopped nuts like pistachios work perfectly for some extra texture and flavor.
- Chocolate-dipped: After baking, dip half your cookies in vegan dark chocolate for a decadent treat my family goes crazy for.
- Gluten-Free option: Swap out plain flour for a 1:1 gluten-free baking mix, adjusting moisture slightly.
How to Make Vegan Danish Butter Cookies Recipe
Step 1: Cream Your Vegan Butter and Sugar
This first step is crucial to get that silky texture. I like to use a stand mixer or even a hand mixer to beat the dairy-free butter and confectioner’s sugar until the mixture is fluffy and soft—it should look almost like a whipped buttercream. This helps your cookies bake up light and tender.
Step 2: Incorporate the Dry Ingredients and Corn Starch Mix
Gently fold in the plain flour, corn starch mixed with water, and vanilla. It’s easy to over-mix here, so stop as soon as everything comes together — you want the dough soft but not sticky. If it feels too crumbly, add a splash of almond milk, but just a little at a time.
Step 3: Shape Your Cookies
You have options here! Use a cookie press for classic patterns, pipe the dough with a star tip for a pretty look, or simply drop teaspoonfuls onto your lined baking sheet. I find piping messy at first but totally worth the effort when you see the delicate shapes come out of the oven.
Step 4: Bake and Finish with a Sugar Sprinkle
Bake at 180°C (350°F) for 10-15 minutes. I usually rotate my baking sheet halfway through for even color. The cookies should be lightly golden but not browned — overbaking dries them out. Let them cool for about 10 minutes on a rack, then sprinkle with white sugar for the perfect finishing touch.
Pro Tips for Making Vegan Danish Butter Cookies Recipe
- Room Temperature Spread: Always soften your dairy-free butter properly — too cold and it won’t whip, too melted and the dough won’t hold shape.
- Corn Starch Trick: This replaces eggs and gives that melt-in-your-mouth texture – don’t skip or substitute without experimenting first!
- Even Baking: Rotate your baking tray halfway to avoid uneven coloring, especially with fan ovens.
- Don’t Overbake: The cookies continue to firm up as they cool, so take them out when edges are just golden.
How to Serve Vegan Danish Butter Cookies Recipe
Garnishes
I like to keep things simple with a dusting of white sugar right after baking—it adds the perfect sparkle and a delicate crunch. For special occasions, a drizzle of melted vegan chocolate or a dusting of powdered cinnamon sugar really ups the game.
Side Dishes
These cookies pair beautifully with a hot cup of coffee, fragrant herbal tea, or even a chilled glass of almond milk — my go-to combo for that classic Danish fika vibe.
Creative Ways to Present
For holiday gatherings, I arrange them in neat rows on a pretty serving platter lined with parchment and add sprigs of fresh mint or edible flowers. Twisting colorful ribbons around cookie jars as gifts has also been a hit in my circle.
Make Ahead and Storage
Storing Leftovers
I keep leftover cookies in an airtight container at room temperature – they stay fresh and crisp for up to a week, which is perfect since they tend to disappear fast around here!
Freezing
These cookies freeze wonderfully too. After baking and cooling completely, I freeze them in a single layer on a baking sheet, then transfer them to a sealed freezer bag. They’ll keep for 2-3 months without losing texture.
Reheating
To bring back that fresh-baked touch, pop frozen cookies in a 160°C (320°F) oven for 5-7 minutes — just enough to warm through without drying them out.
FAQs
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Can I use vegan margarine instead of dairy-free buttery spread?
Yes! Vegan margarine that’s solid at room temperature works well in this Vegan Danish Butter Cookies Recipe. Just make sure it’s one without too much water content so the dough holds together nicely.
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Do I have to use vanilla bean paste or can I substitute vanilla extract?
You can absolutely use vanilla extract if that’s what you have on hand. The flavor is slightly less intense but still delicious. Vanilla bean paste adds those lovely little flecks and a deeper aroma if you want to splurge.
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What if the dough is too crumbly and won’t stick together?
That’s usually a sign it needs a bit more moisture. Add almond milk one teaspoon at a time until the dough forms a soft but firm batter that holds shape when pressed.
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Can I make these cookies gluten-free?
Yes! Use a good quality gluten-free baking flour blend in place of plain flour. The texture might differ slightly but still yields very tasty Vegan Danish Butter Cookies.
Final Thoughts
Honestly, this Vegan Danish Butter Cookies Recipe has been a game changer for me. I used to struggle trying to recreate those classic rich and crumbly cookies without dairy, but this version nails it perfectly every time with just a handful of ingredients. Next time you want to impress someone (or yourself!) with a simple yet comforting treat, you’ve got this in your back pocket. Trust me, once you bake up a batch, these cookies will quickly become one of your favorites too.
Print
Vegan Danish Butter Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 60 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Danish
- Diet: Vegan
Description
These Vegan Danish Butter Cookies are a delightful dairy-free treat perfect for any occasion. Made with a dairy-free buttery spread and vanilla, these crisp yet tender cookies are easy to prepare and bake. They deliver a classic buttery flavor and delicate crumb without any animal products, making them an ideal vegan dessert option.
Ingredients
Cookie Dough
- 200 g / 7 oz dairy-free buttery spread
- 130 g / 4.5 oz confectioner’s sugar
- 310 g / 11 oz plain flour
- 1 tbsp corn starch mixed with 2 tbsp water
- 2 tsp vanilla bean paste or vanilla extract
- 1 tbsp almond milk, if needed
Decoration
- 2 tbsp white sugar
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 180C (fan 160C / 350F). Line a baking sheet with greaseproof paper to prevent the cookies from sticking during baking.
- Make Buttercream Base: In a mixing bowl, combine the dairy-free buttery spread and confectioner’s sugar. Mix together until you achieve a soft, smooth buttercream consistency, ensuring the sugar is fully incorporated.
- Add Remaining Ingredients: Add the plain flour, corn starch mixture, and vanilla bean paste or extract to the buttercream. Mix gently until just combined to avoid overworking the dough. If the mixture feels too dry, gradually add 1 tbsp of almond milk or more until you achieve a soft but firm batter consistency.
- Shape the Cookies: Shape your cookies using a cookie press, piping bag, or simply drop teaspoons of the batter onto the prepared baking sheet. Space them out adequately to allow for slight spreading during baking.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-15 minutes. Monitor them to ensure even baking and rotate the baking sheet halfway through if necessary for uniform color and texture.
- Cool and Decorate: Remove the cookies from the oven and let them cool on a cooling rack for 10 minutes. Once cooled, sprinkle the cookies with white sugar for a delicate decorative finish.
- Serve and Enjoy: Your vegan Danish butter cookies are ready to be served. Enjoy them with tea, coffee, or as a sweet snack anytime.
Notes
- If the dough is too dry, add almond milk gradually until the right consistency is reached.
- Use a cookie press or piping bag for uniform cookie shapes, or simply drop spoonfuls for a more rustic look.
- Rotate the baking sheet halfway through baking for even cooking and coloring.
- Let cookies cool completely before sprinkling sugar to avoid melting.
- Store cookies in an airtight container to maintain freshness for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 70
- Sugar: 3.5g
- Sodium: 20mg
- Fat: 4.5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.3g
- Protein: 0.5g
- Cholesterol: 0mg
