Vegan Danish Butter Cookies Recipes

DANISH BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F. Line two baking sheeting with parchment paper or silicone baking mats.
• Beat the butter and sugar on medium speed until combined and fluffy, 1 to 2 minutes. Add the salt, vanilla and egg, and beat until combined, about 1 minutes. Reduce the speed to low and gradually add the flour until mostly combined. Give a final few stirs with a rubber spatula to ensure the flour is totally incorporated (the dough will be thick).
• Transfer the dough to a decorating bag fitted with a large open star tip. Pipe the dough into 2-inch circles on the parchment paper or silicone baking mats. Sprinkle with sugar.
• Bake, one pan at a time, until light golden brown, 15 to 17 minutes. Allow to cool completely before storing or serving.

VEGAN DANISH BUTTER COOKIES

Steps:

• 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!