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Easy Vegan Danish Butter Cookies

Crisp, buttery, melt-in-your-mouth vegan Danish butter cookies perfect for holiday baking.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Cookie Batter
  • 1 cup vegan butter softened
  • 0.75 cup powdered sugar sifted
  • 2 tbsp aquafaba liquid from canned chickpeas
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 0.25 cup cornstarch
  • 0.5 tsp salt
Filling
  • No filling needed for this recipe

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Cream vegan butter and powdered sugar until light and fluffy.
  3. Add aquafaba and vanilla extract; continue mixing until incorporated.
  4. Add flour, cornstarch, and salt, mixing until a smooth, pipeable dough forms.
  5. Transfer dough to a piping bag fitted with a large star tip and pipe swirl shapes onto baking sheets.
  6. Bake 10–12 minutes or until edges are lightly golden. Cool completely on wire racks.
  7. Serve or store in airtight tins for up to two weeks.

Notes

For extra crisp edges, chill piped cookies for 10 minutes before baking.