Light, crisp and delicate, my Vegan Danish Butter Cookies melt in your mouth and are absolutely delicious. Made using only 7 simple ingredients, they are super easy to make. Vegan, No-Egg, No-Dairy, ready in under 30 minutes!
Vegan Danish Butter Cookies
My vegan danish butter cookies are soft, sweet and delicate, filled with dairy-free butter and served with dairy-free chocolate. These cookies take less than 30 minutes start to finish, and are made using basic ‘easy to find’ ingredients. These are the perfect cookie served for afternoon tea, with a tea or coffee. Dunk away and happy nibbling! You’re going to absolutely love them!
Looking for more easy bakes, check out my Vegan Pumpkin Pop Tarts, No-Bake Cappuccino Truffles, Vegan Lemon Sandwich Cookies, Easy Oreo Puff Pastry Swirls and Vegan Custard Cream Blondies.
Why you’ll love these cookies
Here are some reasons why you’ll absolutely love my vegan Danish butter cookies with chocolate dip:
- Super Indulgent: These cookies are buttery, rich and melt-in-your-mouth, offering all the classic flavours of the traditional Danish butter cookies without any use of animal products.
- Vegan: This recipe is completely plant-based. The cookies are perfect for vegans and non-vegans alike, everyone will LOVE them!
- Irresistible chocolate dip: Each cookie is half dunked in a luscious vegan dark chocolate, adding a decadent layer of flavour that perfectly complements the buttery taste.
- Perfect texture: Crisp on the outside and soft on the inside, offering the perfect bite each time. They’re truly irresistible.
- Made with only 7 simple ingredients, which you may already have to hand in your kitchen pantry / fridge.
- Beautiful: The cookies are piped using a decorative star tip nozzle making them elegantly shaped, perfect for impressing your guests.
- Allergen-friendly: This recipe is free-from dairy, eggs, or animal-derived ingredients, they’re suitable for various dietary restrictions.
- Great with a cup of tea or coffee for a sweet treat.
- Super easy to make: Made with only a handful of ‘simple, and easy to find ingredients’, you can whip up a batch of these cookies in under 30 minutes!
Ingredients you’ll need:
Below I have listed all the ingredients you’ll need in order to make these delicious cookies. You can find the full written recipe including ingredients and quantities in the recipe card at the bottom of the post.
- Dairy-free butter : You want this to be soft / at room temperature. Simply leave it on your kitchen worktop for 1 – 2 hours before using. My go-to vegan butter is Naturli Vegan Block and Flora Plant Butter.
- Powdered sugar / icing sugar : Make sure to sieve this to remove any lumps.
- Vanilla : The overall flavour of the cookie will depend on the vanilla. You may want to opt for a high quality vanilla paste / vanilla seeds from a vanilla pod for optimal flavour. Otherwise, a simple vanilla extract / flavouring will work just as well.
- All purpose / plain flour : As we don’t need these cookies to rise unlike cake, a simple plain flour works great. Make sure to pass it through a sieve to make the cookies super light and grain free.
- Corn flour / corn starch : This addition will help maintain the stability of the cookie, and will prevent them from spreading too much when baking.
- Sugar : Use a fine white caster sugar. Alternatively, you can use golden caster sugar, it just may darker the colour of the cookie slightly.
- Dairy-free chocolate : Opt for a 70% or above dark chocolate for best flavour contract. You are more than welcome to use a vegan milk or white chocolate if preffere.
- Dairy-free milk : Use any dairy-free milk for this recipe, including soya, cashew, oat and almond for example.
How to make Vegan Danish Butter Cookies:
Making these cookies couldn’t be easier. You just need to know a few simple steps, which I’ll state point below. You can find the whole written recipe and method in the recipe card at the bottom of the page.
- Cream the butter and sugar
In a bowl, cream together the softened butter along with the icing sugar and vanilla until smooth and creamy.
- Combine all ingredients
Add in the flour, cornflour and sugar. Mix along with a splash of dairy-free milk until a smooth, yet soft batter is formed.
- Bake
Transfer into a piping bag fitted with a large star tip nozzle. Pipe swirls of the batter on a lined baking tray, sprinkle each with some sugar. Bake for 10-12 minutes or until lightly golden in colour.
- Chocolate coating
Once each cookie is cool, melt the chocolate and dunk each cookie in the chocolate. Allow to set in the fridge. Tuck in and enjoy!
Tips for making vegan butter cookies
- Measure your ingredients correctly! Always make sure to measure out your ingredients correctly to ensure a perfect bake. The best way to measure is by using a set of kitchen scales.
- A sprinkle of sugar gives a nice crunch to the edges of the cookies but it’s completely optional.
- Use a high quality vanilla for this recipe. It’s a stand out flavour of this recipe so you want to make sure it’s delicious!
- Keep the cookies fresh by storing in a air tight / sealed container. You can store them in the fridge, then allow them to come to room temperature before tucking in, to allow the butter to soften in the cookie.
- Use a large piping bag. If you use a small / tight star piping tip, it may be difficult to pipe out the cookie. I recommend this piping nozzle.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
Print
Vegan Danish Butter Cookies
- Total Time: 30 minutes
- Yield: 8–10 1x
- Diet: Vegan
Description
Melt in the mouth Vegan Danish Butter Cookies. A soft, buttery biscuit, dipped in dairy-free chocolate are irresistible. No-Egg, No-Dairy!
Ingredients
- 200g of dairy-free butter (softened)
- 110g of powdered / icing sugar
- 1 teaspoon of high quality vanilla extract / vanilla bean paste
- 320g of all purpose / plain flour
- 1 heaped tablespoon of cornflour / cornstarch
- 1 tablespoon of caster sugar
- 200g of dairy-free dark chocolate
- Dairy-free milk (See step)
Instructions
- Preheat oven to 180°C fan and line a baking tray with grease proof paper.
- In a medium sized mixing bowl, cream together the softened / room temperature butter, icing sugar and vanilla until smooth.
- Sift in the flour and cornflour. Mix until combined. If the mixture is too thick, add in a splash of dairy-free milk until a soft cookie dough.
- Transfer the mixture into a piping bag fitted with a large star tip nozzle. Use a reusable piping bag as these are less prone to splitting.
- Pipe shapes of the dough on the lined tray, making sure they have space in-between as the cookies will spread slightly when baking. Refer to video for example.
- Before baking, sprinkle each cookie with some sugar (optional but helps with the colour and add crunch).
- Bake in the middle of the oven for 10-12 minutes. Check after 12 minutes, then give them an extra few minutes. The cookies will be light in colour, with golden edges.
- Once baked, remove from the oven. They will be soft when out the oven, but will firm up as they cool.
- In the meantime, melt the chocolate either in a microwave or on the hob using a bain-marie method (a pan of boiling water on the hob, with a heat proof bowl to melt the chocolate in).
- When the cookies are cool, dunk each cookie in the chocolate, only half way then place on a lined tray.
- Chill in the fridge until the chocolate has set.
- Tuck in and enjoy!
Notes
To store: Store in an air tight / sealed container in the fridge or at room temperature. Enjoy within 3 days of making.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Category: cookies
- Method: Baking
- Cuisine: Danish
Piece of art for eating, wow! I am not a vegan but I will definitely add those to my menu 🤩❤️👌
Author
Aw thanks so much! Hope you enjoy! xxx
Was looking for something easy, They look amazing will make them sure 😊
I was so hoping to make these for Christmas but just realized all the measurements are in grams 🙁 I don’t have a scale so I guess I won’t be able to make them 😔 Oh well, the search for a Christmas cookie recipe continues 🙂
Author
Hello lovely,
The reason i use grams is that its a much more exact way to bake, especially with being vegan you really want to make sure all the ingredients / measurements are perfect. You can get a set of scales on amazon and you’ll be set to go 🙂 xxx
can I freeze these after I bake?