Vegan Danish Butter Cookies (2024)

Nov 23, 2015 by Aimee · Modified: Jul 8, 2022 · This post may contain affiliate links · 122 Comments

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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.

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Creating a Danish Butter Cookie gift tin
Recipe FAQ
📖 Recipe
More Vegan Christmas Bakes
💬 Reviews

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

Do I need to use a cookie press to make these 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).

The mixture is too stiff to pipe. What do I do?

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!

My cookies won't stick to the sheet. What can I do?

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.

How are these "Butter" cookies, when there is no butter?

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