I made a (non-vegan) recipe for Danish Butter Cookies a couple of years ago which has been one of my most popular recipes on the blog.
Last year, I attempted to create a vegan version and although the cookies turned out nice, they didn’t taste much like the original.
This year, I decided to give them another go, this time using a buttery-style vegan spread and a cornflour egg substitute. They turned out SPOT ON.
I can’t believe how much they taste like the original, it made me so happy!
There are a few different ways to mold these cookies. My preferred way is to use a cookie press as they’re super fun to use and you get a neat, professional-looking result.
I also used a piping bag with a star-shaped nozzle to create some of the cookies.
You could also simply refrigerate the dough for 20 minutes and use a cookie cutter to create shapes. Whatever method you use, they taste amazing.
I like to put three cookies in a cupcake case and add the cases to a tin in two layers. Not only does this look neat, but it’s easy for people to take out a case and use it as a “plate” for their cookies.
Because one cookie is never enough.
Actually, neither is three, really.
Vegan Danish Butter Cookies
Preheat oven to 180c (fan 160c.) Line a baking sheet with greaseproof paper.
Mix together the dairy-free butter and icing sugar to create a soft buttercream.
Add the rest of the ingredients, minus the milk, and combine well. If the mixture is too dry, add the 1 tbsp of milk or more until a soft but firm batter is formed.
Create the cookie shapes either using a cookie press, piping bag or simply dropping a tsp of batter onto the sheet.
Bake for 10-15 minutes, regularly checking to make sure they are baking evenly. Turn your baking sheet around to face the other way half way through, if necessary.
Let cool for 10 minutes on a cooling rack then sprinkle with sugar. Enjoy!