If you’re on the hunt for a buttery, melt-in-your-mouth treat that’s completely plant-based, you’re going to love this Vegan Danish Butter Cookies Recipe. I absolutely adore how these cookies come out perfectly crisp on the edges and tender in the center—just like the traditional Danish biscuits we all know and crave. Whether you’re baking to impress or just craving a cozy afternoon snack, this recipe is a keeper!
Why You’ll Love This Recipe
- Deliciously Dairy-Free: Perfect for vegans and anyone avoiding dairy without compromising on flavor.
- Simple Ingredients: Made with everyday pantry staples, so you won’t need a special trip to the store.
- Versatile Cookie Shapes: Use a cookie press, piping bag, or just spoon the batter—you get the cookie style you want.
- Kid-Friendly and Fun: A fantastic recipe to make with kids, who will adore decorating these sweet little bites.
Ingredients You’ll Need
The magic of this Vegan Danish Butter Cookies Recipe lies in using a good quality dairy-free buttery spread that creates that signature rich flavor and crumbly texture. Vanilla bean paste adds that lovely aromatic touch, making these cookies smell just like a bakery fresh batch.
- Dairy-free buttery spread: Choose a block-style spread for better structure and that authentic buttery flavor.
- Confectioner’s sugar: Provides that fine sweetness and helps create a smooth dough texture.
- Plain flour: The base for the dough — don’t substitute with self-raising flour for best results.
- Corn starch mixed with water: This acts as a binder and adds tenderness without eggs.
- Vanilla bean paste or extract: I prefer paste because the little flecks make the cookies feel extra special.
- Almond milk: Just a splash if dough feels too dry — helps bring it all together.
- White sugar for decoration: Adds a sweet crunch on top once they’re baked and cooled.
Variations
One of the things I love most about this Vegan Danish Butter Cookies Recipe is how easy it is to make it your own. You can swap vanilla for almond extract or add a sprinkle of cinnamon to the dough for a cozy twist. Experimenting with shapes and toppings also makes it a fun family activity.
- Chocolate dipped: After baking, dip half the cookie in melted dark vegan chocolate—my family goes crazy for this indulgence.
- Nutty twist: Mix in finely chopped toasted almonds or walnuts for extra texture and flavor.
- Gluten-free version: Use a gluten-free plain flour blend—just note the texture might vary slightly.
- Flavored sugars: Swap the white sugar topping for colored sugar crystals or coarse sanding sugar for festive occasions.
How to Make Vegan Danish Butter Cookies Recipe
Step 1: Cream the Dairy-Free Butter and Sugar
Start by letting your dairy-free butter soften at room temperature—that makes creaming so much easier. Beat it together with the confectioner’s sugar until you get a soft, fluffy buttercream. This step is key for that light texture in your cookies, so don’t rush it! I usually spend about 3-4 minutes here with my mixer.
Step 2: Add the Remaining Ingredients
Next, stir in the vanilla paste and the corn starch mixture. Add the plain flour and gently mix until the dough just comes together. If your dough feels crumbly or too dry, add a tablespoon of almond milk—one of the little tricks I discovered to keep them tender without losing shape.
Step 3: Shape Your Cookies
You have several options here: I love using my cookie press for classic shapes, but a piping bag with a star nozzle also creates a beautiful design. No cookie press? No problem—just drop teaspoon-sized dollops onto your lined baking sheet. Whatever way you choose, keep the sizes uniform for even baking.
Step 4: Bake to Golden Perfection
Bake at 180°C (350°F) for 10 to 15 minutes. Around the 7-8 minute mark, I usually rotate my baking tray to ensure they brown evenly. Keep an eye on the edges—they should turn a lovely light golden color, but don’t let them get too dark or they’ll lose that buttery softness inside.
Step 5: Cool & Decorate
Once baked, transfer to a cooling rack for about 10 minutes. While they’re still warm, sprinkle a touch of white sugar on top—you’ll notice it adds the perfect sweet crunch that makes these Vegan Danish Butter Cookies Recipe extra special.
Pro Tips for Making Vegan Danish Butter Cookies Recipe
- Room Temperature Butter: Always start with softened butter—not melted—to get that perfect dough texture.
- Don’t Overmix: Once you add the flour, mix just until combined to avoid tough cookies.
- Uniform Shapes: Whether using a spoon or piping bag, keep sizes consistent so cookies bake evenly.
- Watch Your Bake Time: Cookies continue to firm up as they cool, so take them out as soon as edges turn light golden.
How to Serve Vegan Danish Butter Cookies Recipe
Garnishes
I like to keep it simple with a sprinkle of white sugar right after baking, but sometimes I add a dusting of powdered cinnamon sugar or even a few crushed freeze-dried raspberries for a pop of color and tartness. These tiny touches really elevate the cookies for guests!
Side Dishes
These vegan butter cookies pair beautifully with a cup of strong coffee or a creamy oat milk latte—I find they complement each other wonderfully. For an afternoon tea spread, serve alongside fresh fruit or a vegan chocolate mousse for a decadent finish.
Creative Ways to Present
For special occasions, I like arranging them in pretty tins lined with parchment paper, tied with a rustic ribbon, making them perfect gifts. Another fun idea is stacking them into small cookie towers with vegan frosting between layers for a fancy dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature. They keep their crisp edges and tender centers for up to a week, though truthfully, they never last that long in my kitchen! To keep them fresh longer, add a slice of bread inside the container to maintain moisture balance.
Freezing
Freezing these cookies is surprisingly easy. Once baked and fully cooled, I freeze them in a single layer on a tray, then transfer to a freezer-safe bag. They freeze well for up to 2 months. When you want a treat, just thaw at room temperature or warm gently in the oven.
Reheating
If you want to bring back fresh-from-the-oven vibes, pop the cookies in a 150°C (300°F) oven for 3-5 minutes. This re-crisps them beautifully without drying them out. Just be sure to watch carefully so they don’t burn!
FAQs
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Can I use vegan margarine instead of dairy-free buttery spread for this recipe?
Yes, you can substitute vegan margarine, but make sure it’s a solid block rather than a tub spread with high water content. A block-style spread helps maintain the right dough consistency and crispness in the cookies.
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What if I don’t have corn starch—can I skip it?
Corn starch adds tenderness and helps bind the dough. If you don’t have it, you can replace it with arrowroot powder or potato starch in equal amounts, or alternatively increase the flour slightly, but the texture might be a bit different.
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How do I keep my Vegan Danish Butter Cookies from spreading too much?
Make sure your dough isn’t too warm when shaping—if it feels soft, chill it for 15-20 minutes before baking. Also, avoid over-melting the butter at the start and keep consistent cookie sizes for even baking.
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Can I use a hand mixer or do I need a stand mixer?
A hand mixer works perfectly fine for this recipe. Just be sure to beat the butter and sugar well until fluffy—that step is the foundation for light cookies, so more mixing power is helpful but not essential.
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Is this Vegan Danish Butter Cookies Recipe nut-free?
The base recipe is nut-free, but if you’re adding almond milk or nuts as a variation, keep that in mind. You can easily swap almond milk for oat or soy milk to keep it nut-free.
Final Thoughts
This Vegan Danish Butter Cookies Recipe has become one of my favorite go-to recipes whenever I want something sweet but simple. It’s a little piece of Danish bakery magic you can easily whip up at home, no dairy required. I hope you’ll find as much joy baking and eating these as I do—which is a lot! So grab your mixer, warm up the oven, and get ready for some seriously buttery, delightfully vegan cookie love.
Print
Vegan Danish Butter Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 60 cookies
- Category: Dessert Cookies
- Method: Baking
- Cuisine: Danish
- Diet: Vegan
Description
Delightfully crisp and buttery vegan Danish butter cookies made with dairy-free spread and vanilla, perfect for a sweet treat or holiday gift. These cookies offer a classic flavor and texture without any animal products, featuring a soft yet firm dough that bakes to golden perfection.
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, for decoration
Instructions
- Preheat Oven: Preheat your oven to 180°C (fan 160°C) / 350°F and line a baking sheet with greaseproof paper to prevent sticking and ensure easy cleanup.
- Make Buttercream: In a bowl, mix the dairy-free butter spread with the confectioner’s sugar until you create a soft and smooth buttercream-like consistency, which will provide a creamy base for the dough.
- Combine Ingredients: Add the plain flour, corn starch mixed with water, and vanilla bean paste or extract to the buttercream. Mix gently until just combined to form a soft but firm cookie dough. If the mixture feels too dry, incorporate 1 tablespoon of almond milk or more as needed to reach the right dough texture.
- Shape Cookies: Using a cookie press, piping bag, or simply dropping teaspoons of batter onto the prepared baking sheet, shape the cookies into your desired form, spacing them evenly to allow for baking.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 15 minutes. Check regularly to ensure even baking and turn the baking sheet halfway through if necessary to promote uniform browning.
- Cool and Decorate: Once baked, allow the cookies to cool completely on a wire rack for about 10 minutes. After cooling, sprinkle the cookies with white sugar for a delicate crunchy finish. Serve and enjoy your vegan Danish butter cookies!
Notes
- If the dough is too crumbly, gradually add almond milk until the desired consistency is achieved.
- Vanilla bean paste offers a more intense vanilla flavor than extract but both work well.
- For a richer taste, ensure the dairy-free buttery spread is high quality and has a buttery flavor.
- Cookies can be stored in an airtight container for up to one week or frozen for longer storage.
Nutrition
- Serving Size: 1 cookie (approx. 12 g)
- Calories: 65
- Sugar: 3.5 g
- Sodium: 40 mg
- Fat: 4.5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.3 g
- Protein: 0.5 g
- Cholesterol: 0 mg
