VEGAN DANISH BUTTER COOKIES
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.
VEGAN DANISH BUTTER COOKIES
PREP TIME: 10 MINUTES COOK TIME: 15 MINUTES TOTAL TIME: 25 MINUTES SERVINGS:
60
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 dairy-free buttery spread make sure it's a good-tasting one!
130 g icing sugar
310 g plain flour
1 tbsp cornflour mixed with 2 tbsp water
2 tsp vanilla bean paste or vanilla extract
1 tbsp almond milk only if needed
2 tbsp granulated sugar for decoration
INSTRUCTIONS
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!