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
Scale
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
