Vegan Danish Butter Cookies

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.