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
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: 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
