Buttery Danish cookies or Spritz cookies made dairy-free, but with all the familiar flavour of the classic biscuits you get in a tin! These are great fun to make (especially if you have a cookie press, although it’s not essential) and make wonderful homemade gifts.
I was so pleased with how beautiful and delicious these little vegan Danish butter cookies turned out, when I first created this recipe.
And I have been making them regularly ever since, especially at Christmas.
Jump to:
The three main things I love about this recipe: the melt-in-your-mouth deliciousness, how fun they are to make and how beautiful they look (for the short while before they’re all eaten).
This post includes a step-by-step recipe, tips and a short guide on how to create a festive gift tin to store them in.
Creating a Danish Butter Cookie gift tin
Aside from eating the cookies, and playing with the cookie press, this is one of the best parts.
I love displaying these beautiful cookies in a tin, regardless of whether I’m giving them away as gifts or keeping them for myself.
You’ll just need the following:
- A batch of these Vegan Danish Butter Cookies (Recipe at the bottom of this post)
- An empty medium round tin with lid (an old cookie tin is perfect)
- Plain cupcakes cases
- Extra sugar for sprinkling
It will depend on the size of your tin, but I used 7 cupcake cases to place around the inside edges of the tin and 1 for the centre (8 total).
Fill each cupcake case with 3-4 cookies.
Sprinkle generously with white granulated sugar.
Now create a second layer on top of those cases and repeat.
Recipe FAQ
Not at all! You can simply roll the dough into small balls and press with your fingers or a fork. If you use this method, refrigerate the dough for about 20 minutes beforehand for the best result.
Or, use an icing bag + a star shaped nozzle to create wreath shapes (you can see I’ve used this method for some of the cookies pictured).
This can happen when the weather gets really cold OR if the mixture is overworked or too dry.
If you’re using a piping bag, you can “massage” the bag to warm up and loosen the mixture.
The other solution is to return the mixture to the bowl, and without overworking the dough, mix in a small amount of dairy-free milk, until you have a softer consistency.
If all else fails, chill the dough and roll or cut out shapes instead!
Try chilling your tins beforehand, this usually solves the problem. I put the lined baking tins in the freezer for about 15 minutes before adding the cookies to bake.
Despite being dairy-free, these cookies will be just like how you remember the original.
In fact, many shop bought Danish Butter Cookies are made with vegetable oils, making them more shelf stable and are therefore vegan-friendly.
I recommend a good-tasting vegan butter alternative, such as Naturli block, Vitalite or Earth Balance Buttery. Found in most supermarkets.
If you can’t get hold of a vegan butter and can only find margarine, one of my readers, Maria, has a great tip: Use butter flavouring. It is usually vegan-friendly.
📖 Recipe
Vegan Danish Butter Cookies
Vaniljekranse aka Danish Butter Cookies are THE essential Christmas cookie, in my opinion. This is a vegan recipe for those who miss this nostalgic taste...
Ingredients
- 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
- 2 tbsp white sugar, for decoration
Instructions
- Preheat oven to 180C / fan 160C / 350F. 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 mix until just combined. 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!
Nutrition Information
Yield 60 Serving Size 1Amount Per Serving Calories 49Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 22mgCarbohydrates 7gFiber 0gSugar 3gProtein 1g
Raisa Hammoud says
Hi there. I haven’t made them yet. I have a question about the butter. Does it need to be cold or room temperature butter?
Alessia says
Hi Aimee!
Thanks a lot for this recipe. I tried it for the first time this evening and the cookies lost their shape and spread too much when I put them in the oven.
What would you suggest please?
All the best x
Aimee says
Hi sorry to hear that! I would recommend chilling the pressed shapes for 30 minutes before cooking, so the buttery spread melts more slowly.
Raisa Hammoud says
Hi there,
I would like to try this recipe, but I have a question. Excuse my ignorance. Does this become a dough? Or is a bit liquid?
Cheers,
Raisa
Aimee says
It should become a very soft dough, not a liquid :)
Anne says
Hi- What a lovely recipe. I just purchased a cookie press and plan to try this recipe with it. So many great helpful hints here! Wondering how long these might keep and should I refrigerate them? I’d like to make them a week in advance for an event and am wondering if that’s ok. Thank you!
Aimee says
Making them a week in advance should be absolutely fine as long as they are stored properly. Keep them at room temperature in a secure tin/container lined with baking paper or cupcake cases (as you can see in the photos). A very generous extra sprinkling of sugar (white granulated or caster) in the tin will help keep them fresh too. But don’t keep them in the fridge or the condensation will make them soft. Hope you enjoy :-)
Robyn says
I tried making a batch and have 2 questions. How do you get the sugar to stick to the cookies? Also, you mentioned greaseproof paper, is that parchment paper? I used a silicone mat and had trouble with the cookie press because the dough wouldn’t come off the press easily.
Thanks!
Aimee says
Hi Robyn, parchment and greaseproof serve the same purpose but are just made with different materials. I’ve had the problem you described, with the cookies not sticking to the sheet before, but I found that if you chill your lined baking tray (or put it in the freezer for 15 minutes) this really does help the cookies stick to the sheet better.
Regarding the sugar sticking, it doesn’t really “stick”, i just drench it in sugar to keep it fresh in the tin, the majority of the sugar will fall off but a few granules will adhere to the cookies. You can also do this whilst they’re still warm to ensure it sticks better.
Hope that helps!
Maria says
They are AMAZING! And just like the real thing, I baked them as a gift from my mum and put them in a box I bought in Europe as a gift, she adored them!! My family is not vegan btw :)
I was in Germany when I baked them, I used a margarine that is quite tasteless (ASLAN bio) and added half a bottle (the tiny ones) of butter aroma (Butter-Vanille by Dr.Oetker), they turned out perfect and this butter aroma is a game changer!!
Thank you sooo much for the recipe!! I looked everywhere for these vegan cookies but no one seemed to be selling them. All the best from Argentina!
Aimee says
I’m so pleased they were enjoyed! That is such a great idea for adding the butter flavouring. :-)
Brooklyn says
Hello ^-^ Do you think it would be good if I added butter extract ?
How much do you think I should add?
Aimee says
Oh I’ve not tried that before but would add a small amount (maybe 1/4 – 1/2 tsp) and taste the batter to adjust.
Ieva says
Heya, I just tried this recipe but as a gluten free version- with a simple store bought plain gluten-free mix:) Just in case I always add 2 tablespoons of ground flaxseed with 4 tablespoons of water and leave it to sit for about 5min:)
It worked wonderfully, did my cookies with a piping bag and didn’t need any milk:)
Aimee says
That is so good to hear, Ieva! Thanks for the notes on the gluten-free mix. Glad it worked out well :)
Rachel B says
Made these yesterday in the US with Earth Balance and a cookie press. They turned out AMAZING! We didn’t need any almond milk, and the consistency was spot on. We kept eating them, and I’m surprised any made it to the tin!
Thank you so much for a great new cookie staple!!!
Aimee says
So pleased to hear that, Rachel! Thanks for sharing the feedback :)
Mel says
I just tried to make these but they melted in the oven. Where did I go wrong?
Aimee says
Hi Mel, did I just speak to you on FB? I’ll reply again here anyway, just in case. The main cause of this is likely to be your oven being too hot. Some ovens just do tend to run a bit hotter, so lowering the heat by 5 degrees should help. You can also chill the piped cookies before baking, to ensure the vegan butter doesn’t melt too fast. You may also benefit from adding an extra tablespoon of flour to the batter, as a last resort.
There is a fine line between a pipe-able consistency and having a good ratio of fats and dry ingredients but you may need to tinker with this if your cookies are melting, and not retaining their shape. Some brands of vegan spread melt reaaaally quickly too. For example, I love baking with Naturli block vegan butter, but their “spread” variety always results in melted cookies for me, as it contains more oil than the block. You can test if the vegan butter is the culprit by seeing how easily it spreads. The harder it is to spread, the better it will be for baking.
So if you’re trying these again… check the consistency – is it firm but still pipe-able? adjust amounts of butter and flour if needed. Try chilling the piped cookies before baking and bake at a lower temperature for slightly longer.
Susan says
I am going to attempt this recipe with my cookie press, but I have a question not unlike many others in previous comments: I have Earth Balance Sticks, but I’m assuming you mean the buttery “Spread” in a tub made by Earth Balance. I haven’t seen Vitalife brand here in Virginia. Also, I just attempted a homemade butter using a culture of probiotic made with cashew milk. The predominate oil used is coconut, however, so it won’t be as buttery tasting, so I will probably avoid with this recipe. Just found a new spread which uses some almond oil in the spread, it tastes good, but I don’t know about tasting buttery…probably another one to avoid. I will probably use Earth balance sticks, just because I keep them on hand.
Robin Haber says
Is this recipe suitable to rollout and cut into shapes?
Aimee says
It is a much softer dough, so if you want to roll it into shapes, I would leave it in the fridge for at least an hour and then gently roll into balls and flatten slightly. If you don’t have a cookie press, an icing piper works just as well too!
Robin Haber says
Will this recipe work well with butter rather a vegan spread? My grandson has an egg allergy, but is not vegan. Thank you.
Aimee says
That is totally up to you! The vegan spread is a butter substitute so I’m assuming it would have the same effect.
Sandra Han says
Is icing sugar the same as powdered sugar in the US?
Aimee says
Hi Sandra. Icing sugar is the same as powdered sugar or confectioners sugar, yes.
ISRAEL GAREDEW says
Thank you a lot for this. I was looking for a vegan butter cookie & now I found this, so I’ll give it a try @ home, but one thing though. Can you please tell us which good tasting VEGAN BUTTER you suggest us to use please? I don’t really know which one tastes better! All I tried b/f were disgusting!!!
Thank You & Hope to Hear From You Soon!
Aimee says
Hi Israel. I’m not sure where you are based but there are a lot of great options now. In the UK, Flora Buttery is a popular choice or in the USA/CAN Earth Balance Buttery is meant to be good. I would just look out for “buttery” style ones, usually sunflower based.
Gabby says
Flora Butter is AMAZING! It acts just like regular butter and makes the best replacement. Cannot wait to make these cookies, my favorite holiday cookie! Thanks for the recipe!
kat says
Hi! Is corn flour equivalent to either corn starch or corn meal? The grocery store’s here don’t carry something called corn flour. I’ve seen other recipes use white flour, will that work with this recipe?
Aimee says
Hi Kat, I’m glad you asked because I should have written “corn starch” which is much more clearer, just changed it now. It is definitely the starch you want! Hope you enjoy the cookies.
sarah dunsbee says
It’s not clear if you live in the UK ,was going to ask if it was cornflour!
The recipe looks wonderful,used to love getting those tins at Christmas and giving as gifts, many thanks
Shirly says
Hello,
What kind of vegan butter have you used?
joe says
Howdy..
Just made these today and have already half of them before they have cooled down completely ha! They’re exactly the real thing. I used cake flour which I made myself (Google) and omitted the cornflour cos cake flour contains this.
Butter home made too and naturally vegan. Excuse my repetition. Google to find out how.
As a favour would you be so kind as too post a vid how to use a biscuit(cookie) press. None came out as yours just a heap of pastry!!
Tks
Nancy says
These cookies are fabulous. I gave the recipe out already to a few friends. The first time I made them I didn’t realize corn flour is the same as corn starch. I also used a vegan butter that wasn’t good for the recipe. I made again with Earth Balance and the cornstarch. They were hard to press out of pastry bag so I removed the tip and made button shapes. I also sprinkled with cinnamon and sugar. They are fantastic!!!!
Aimee says
So happy you enjoyed them! Thank you for taking the time to let me know, Nancy :)
Richa says
Hi I tried these cookies but mine came out soft after the baking time. The bottoms were browned and edges hard but the centre was soft. What could have possibly gone wrong?
Thanks
Aimee says
Oh no! Apologies if this is a stupid question… but did you let them cool before asking this? Hopefully they have now cooled and firmed up now into a crisp, crumbly shortbread. When they first come out of the oven, they will be soft but need a while to set.
If they remained soft however, I think the oven temperature would be too high. If you’re using a fan oven, make sure to lower slightly to 160C.
Hope they still tasted good, regardless and sorry to hear this happened. Let me know if you require any further assistance figuring it out.
Kathy says
I cannot thank you enough for this recipe. These are absolutely delicious! Didn’t even need the extra sugar on top, perfect just the way I remembered them.
Many thanks
Aimee says
Delighted to hear that! Thanks Kathy
ISRAEL GAREDEW says
Thank you a lot for this. I was looking for a vegan butter cookie & now I found this, so I’ll give it a try @ home, but one thing though. Can you please tell us which good tasting VEGAN BUTTER you suggest us to use please? I don’t really know which one tastes better! All I tried b/f were disgusting!!!
Thank You & Hope to Hear From You Soon!
APow says
I’m not usually one to comment on recipes but I just made these and I am such a happy lady! They came out so deliciously. I used earth balance sticks and did not have to add the milk. I also added a 1/2 tsp of almond extract. I pressed them with my vintage cookie press and they worked perfectly! I’ve always wanted to attempt a vegan spritz but never found a recipe that seemed right to me until now! Oh I also made a few as thumbprints and added 1/4 tsp of jam to those and they are also lovely.
Aimee says
Ah, that makes me very happy! Thanks for the comment, Alexandra :)
Nora says
What is the shelf life (life span) of these cookies? I’m thinking about giving them as gifts☺️
Aimee says
Hi Nora, sorry for the late response. These last quite a while. Not sure how long exactly but as long as they are packaged well, especially with extra sugar, they should last a couple of months.
Amy Lin says
These look amazing! Where did you find your cookie press? I can’t seem to find one with the traditional danish cookie shapes.
Sarah says
These sound delicious! I’m going to make them for my Danish family over the Holidays, they are my grandmas favourite! Thanks for the recipe.
Phili says
Hi Aimee, great recipe, will be testing this soon. How long do the cookies lasts before you have to toss them?
JN says
I just made these and it was a complete disaster. I followed the recipe, but the dough was way too stiff to press cookies. So I added a bit of liquid and tried again. Still too stiff. Added a bit more liquid. Then they came out of the cookie press, but would not detach from the press. So I ended up rolling the dough into logs and cutting round cookies. Which have been in the oven for over half an hour and are not nearly cooked, much less crispy like Danish butter cookies. I have no idea where I went wrong. And I’m really disappointed.
Julianne says
I had exactly the same experience. My dough ended up going in and out of the press and a piping bag no fewer than 5 times, each time after having added a little more milk, and still no joy. I must have added triple the milk suggested, all to no avail.
Sam says
This may be a dumb question, but are you in the UK or US? Cornflour in the UK = corn starch in the US, not corn meal. Could that be it?
Isabelle Payne says
Just made these for the first time, easy to make and delicious! Thank you!
Aimee says
So pleased you liked them, Isabelle! :)
Reem says
Can it be made with cornflour or whole wheat flour snd to substitute the butter with coconut oil? And if so will the measurements change?
Aimee says
It will be a completely different recipe but I’m sure it would still work as a biscuit/cookie. It won’t taste anything like Danish butter cookie though! Same amounts of coconut oil and just sub whole wheat for the white flour. You don’t have to use the cornflour but again, the texture will be very different.
Dani says
These cookies are so lovely. Perfect sweetness and texture. I preferred to eat them after they had cooled completely. They remind me of a cookie that I had at a tea once. Very shortbread like. Thank you so much! If I tweaked it a bit and added pecans and a hint of salt it would be like a pecan sandy!
Aimee says
Glad you enjoyed it! I’m going to try the pecan addition :)
Ciara says
I made these today using gluten free plain flour (Dove’s Farm brand) and they’re delicious. So glad they worked with gluten free flour, if anyone is wondering about that. :) Thanks for the recipe!
Aimee says
So glad to hear that! I made them with Doves gluten-free flour too and also thought they turned out surprisingly great. The rice flour in it actually added to that melt-in-your-mouth texture :-)
Cara says
Hi, can I use brown sugar instead of icing sugar?
SisterG says
Hello, i’m so sorry to be a bother but i was wondering if you have the conversions into cups measurements?
joe says
Try Google
Yun Hui says
Hi do you recommend using nuttelex buttery spread?
charlotte says
I used Nuttlelex when i made them and they worked out really well
Kay says
Can these be made ahead of time and frozen for a few days?
Tapiola says
Flavor and texture are excellent! My only hardship was that I couldn’t get the batter to squeeze through a frosting bag—it was like trying to squeeze lead, even after adding a couple spoonfuls of almond milk. So I didn’t get pretty, gift-worthy shapes. But they are irresistible & I will try something different next time for shapes.
Nancy says
I had the same problem. Had to add quite a bit of non dairy milk to soften dough but still had trouble squeezing through pastry bag. Taste was very nice. Not too sweet. I dipped them in chocolate and then chopped nuts. Made the cookies look prettier so i could give away as gifts.
Rebecca says
These taste SO good, just like I remember.
Gisela says
Hi. Can’t wait to make these. When you say corn flour, would that be corn starch? Thanks in advance.
Aimee says
Hi Gisela, yep! You can find corn starch in the baking aisle :) let me know if you try it.
rosh says
Hi do they squeeze out easily through a piping bag?
Aimee says
Hi Rosh, the mixture is fairly firm but it should be easy enough to squeeze. If not, just add a drop of milk to soften it slightly.
Wendy says
So these cookies turn out soft or crunchy?
Aimee says
They’re slightly more on the crunchier side but they have a melt-in-your-mouth texture :-)
Renee says
These turned out amazing!!! I used earth balance original (most popular vegan butter available in Canada). Once the dough came together I put it in my Cookie press and baked them on a non-stick silicone mat. The taste and texture was so good my boyfriend ate practically the whole batch! Will be making these again closer to Christmas to give out as gifts.
Aimee says
Yay! So glad you liked them, they’re my favourite Christmas treat :-)
NINA says
I tried the recipe today. The taste is amazing but I’m not happy with the consistency. I’m sure it’s because of the margarine I used. I’m italian so I don’t know how to find a good brand. They came out soft, not so “buttery”. The margarine I used is made with a big part of water..what Can I do? Maybe use a part of it and a part of coconut oil? (Sorry for my English!!!)
Aimee says
Not at all, Nina! Yes, a good-tasting vegan butter is really important for this recipe. Another reader tried coconut oil and liked it (see their comment here) but personally I think it would change the recipe completely as it lacks that buttery flavour. If you can’t get hold of a good quality vegan spread, it might be the next best option though! Hope that helps :-)
Edward says
Hi Everyone, I replaced the buttery spread with virgin coconut oil. It was firm like butter-not melted. They came out great except I couldn’t manage to squeeze it through a pastry bag so I had to scoop and flatten by hand. I really need to use a pastry bag so I can get all the fancy shapes like in the pictures on this page. Anyone have any ideas about that?
Fiona says
Hi! Did you use the same amount of coconut oil?
Amaryllis @ The Tasty Other says
These look gorgeous, Aimee! Love your presentation too. Thanks so much for sharing, I’ll definitely give them a go.
Aimee says
Thank you! I make a LOT of these at Christmas time :-)
JennO says
Can’t wait to give this recipe a try… Thank you for sharing. On a different note, the packaging is adorable. Did you make the snowflake ornaments? Could you direct me to a pattern? Thanks for your time.
Aimee says
Thank you! I actually have the tutorial posted here: http://wallflowerkitchen.com/diy-nordic-christmas-decorations/ They’re very easy and fun to make :-) Let me know if you try them!
amy says
great recipe! the cookies came out perfect. thank you : ]
Aimee says
I’m so glad! Thanks for letting me know, Amy :-)
Lauren says
I made these for Christmas as a vegan version of my uncle’s butter cookies and they were perfect!! I rolled the dough into a ball, wrapped it in plastic, and chilled it for 20-30 minutes before rolling out and using cookie cutters (sprinkled with decorating sugar before baking). I used all Earth Balance for the butter. I’m in the US so I used a scale to measure the ingredients to the UK weights. I didn’t need the milk. Used a mixer and baked them at 350F. Thank you so much for this recipe, it will be a holiday staple for me. I only made 1/4 of the recipe as I wasn’t sure how they’d turn out but now I wish I’d made the whole thing!! And yes, cornlflour is cornstarch and icing sugar is US powdered/confectioner’s sugar. Lovely!
Aimee says
Yay, I’m so glad! And thanks for the confirmation on the US conversions :-) Have a great new year!
Margaux says
Yum yum! Ok, silly question – when you say mix the butter and sugar, does that mean with a hand mixer or with a forking action? I haven’t made buttery type cookies in years!
These look fantastic though – they will make a great xmas prezzie (if I don’t eat everything)
Aimee says
not a silly question at all! I use a mixer but you can use a spoon too if you wish. They make really good xmas gifts (the trick is to make a batch for yourself to nibble on…) :-)
NOGA says
thnx,
sounds wonderful did anyone try it with coconut oil instead of the butter?
Stephanie says
Thank you Aimee for this amazing recipe! I loved these cookies when I was a kid and would have never thought you can veganize them. So I tried them yesterday. I used a cookie press for the first time and although it was a bit tricky to use, the cookies turned out amazing. However, I reduced the amount of sugar to 100g which was perfect for us. Next time, I will use cocoa for variation. ;)
Happy Holidays and greetings from Germany,
Stephanie
Aimee says
Great to hear Stephanie! And I love the idea of making a cocoa variation… I will try that too next time :-) Have a wonderful Christmas!
Isa says
Every year since I’m vegan, I’ve been seeing those Danish Blue tin boxes appearing in store but couldn’t buy them anymore, which I used to buy one box every year since I can remember.
When I saw this recipe popped up in my Facebook feed, I was ecstatic!! I bought a cookie press two year ago, but never used it, so I used it to make this recipe! I have no skills,so this tool made the cookies look amazing! I used earth balance buttery flavor, and the cookies tasted amazing! OMG you made my holidays from now on perfect! This will be back in our house as a yearly tradition again. Thank you! :)
Aimee says
Thank you Isa, your comment made me so happy! I was so glad to be able to eat these cookies again too, they remind me of my childhood and Christmas hadn’t been the same without them :-) Glad to hear the earth balance buttery spread worked well, I’ll recommend that spread to others. Have a great Christmas! x
Lukrecija says
Hi, I wonder if I can use doves gluten free flour?
June @ How to Philosophize with Cake says
I love this idea! I never would have thought you could make these cookies so easily, but I guess it is possible…might have to try these for a homemade Christmas gift this year! :)
Jessica says
Is cornflour the same as cornmeal?
Aimee says
Hi Jessica, no it’s corn starch (called cornflour over here)
Sofie says
I have got to try these!
So you use butter – would margarine be a big no?
What do you use to mix?
Thank you for this, cannot wait to make (ahem, eat all of) them!
Aimee says
Haha! It’s really hard not to eat them all to yourself…
I like to use a dairy-free spread that tastes buttery. Vitalite is the best one I’ve tried. I think margerine would be too tasteless.
Let me know how you get on :-)
Amy U. says
Thanks for sticking with it and giving it another go! More cruelty-free cookies for everyone! <3
AmyW says
Ooh, these look SO GOOD! I was looking for a dairy free recipe for these last year and gave up hope that there would be a way of making them taste like they’re meant to! I remember we used to get tins of these at Christmas when I was a kid!
Can I ask what buttery spread you used?
Aimee says
They’re such a nostalgic thing for me too, I was so happy when they tasted like the original! I used a spread called Vitalite – which is the closest taste and texture to real butter that I’ve come across. I think Earth Balance do some buttery spreads too that are apparently quite good (not tried them myself though) Let me know if you make them! :-)
AmyW says
Oh cool, I’m so glad to hear you say that as I can easily get Vitalite! I was worried you were going to say Earth Balance as I often see that used in vegan recipes and I don’t think we can get that in the UK, can we?
I’ll let you know if I get round to making them! :D
jen says
Hello, can you tell me what the conversion would be for butter, sugar and flour to cups? Thanks!
Aimee says
Hi Jen, the conversions are:
3/4 cup + 1 tbsp butter
1 1/3 cup icing sugar / powdered sugar
2 1/2 cups flour
but please note these are just conversions and haven’t been tested on this recipe!
jen says
Thank you!
Natalie says
These look amazing! Can’t wait to try them! One question…..Is icing sugar the same as powdered sugar?
Aimee says
Thanks Natalie! Yes, it’s the same as powdered sugar / confectioner’s sugar. I’ll update the post later to clarify :-) Please let me know how you get on!
Vicky says
These are so pretty! We always used to buy a tin of these biscuits at Christmas, these are a huge reminder of good times!
Jill N says
I’m pretty excited about this! I miss only 2 or 3 nonvegan things at this point. Last year I tried to make Danish butter cookies and failed. I can’t wait to try this!!
Linda | The Baker Who Kerns says
These look exactly like the cookies we would always have during Christmas as a kid! But now my family as a multitude of food allergies and intolerances that we’ve had to cut out a lot of our signature treats. But this works perfectly! I’m very excited to make these this Christmas. I will use a gluten free flour and see how that goes!
Jo hutchinson says
Perfect for Christmas.
Rosie says
They look amazing! Love the tin too, very cute. I’ll make them for my boyfriend’s Mum as a Christmas gift
Nadia's Healthy Kitchen says
They look absolutely delicious Aimee :D I need these in my life right now!
sonia says
I would like to try your recipe, but, what is a vanilla bean paste?
I have never heard of something like that.
is there any substitution I could take, in case it is not available at my place
Aimee says
Hi Sonia, you can just use vanilla extract. I prefer vanilla bean paste in this because I think it gives a stronger flavour but it’s not I’ve updated the post to include a vanilla extract option too :-)