Description
These Vegan Danish Butter Cookies are a delightful plant-based twist on the classic buttery treat. Made with dairy-free buttery spread, confectioner’s sugar, and vanilla, these cookies are tender, flavorful, and perfect for any occasion. Simple to prepare and bake, they offer a crisp exterior with a melt-in-your-mouth texture, finished with a sprinkle of white sugar for extra sweetness and crunch.
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, 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 the cookies from sticking.
- Mix Dairy-Free Butter and Sugar: Combine the dairy-free buttery spread with the confectioner’s sugar and mix until you achieve a soft, creamy buttercream consistency.
- Add Remaining Ingredients: Incorporate the plain flour, corn starch mixture, and vanilla bean paste or extract into the buttercream. Mix until just combined. If the dough is too dry, gradually add the almond milk, one tablespoon at a time, until you get a soft but firm batter suitable for shaping.
- Shape Cookies: Shape the cookies by using a cookie press, piping bag, or by simply dropping teaspoon-sized amounts of batter onto the prepared baking sheet.
- Bake the Cookies: Bake in the preheated oven for 10-15 minutes, keeping an eye on even cooking. Rotate the baking sheet halfway through baking to ensure uniform browning.
- Cool and Decorate: Let the cookies cool on a wire rack for 10 minutes. Once cooled, sprinkle the tops with white sugar for added texture and sweetness.
- Serve and Enjoy: Your Vegan Danish Butter Cookies are now ready to be enjoyed with your favorite tea or coffee.
Notes
- Ensure the dough is the right consistency by adjusting almond milk gently to avoid a too sticky batter.
- Use plain flour suitable for your dietary preference; gluten-free flour can be substituted but may affect texture.
- Cookies can be stored in an airtight container for up to 5 days.
- For a richer almond flavor, consider adding a few drops of almond extract alongside vanilla.
- You can decorate cookies with colored sugar or vegan-friendly sprinkles if desired.
Nutrition
- Serving Size: 1 cookie (approximate)
- Calories: 70
- Sugar: 3 g
- Sodium: 15 mg
- Fat: 4.5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.3 g
- Protein: 0.5 g
- Cholesterol: 0 mg
