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Easy Vegan Danish Butter Cookies

Delicious, crisp, and soft vegan Danish butter cookies perfect for holiday treats or gifting.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 220

Ingredients
  

Cookie Batter
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp cloves optional
  • 0.5 cup vegan butter softened
  • 0.75 cup brown sugar packed
  • 1 flax egg 1 tbsp flax + 3 tbsp water
  • 1 tsp vanilla extract
  • 0.75 cup unsweetened plant-based milk
Filling
  • 0.5 cup vegan butter softened
  • 1.5 cups powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp plant-based milk

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. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In another bowl, cream vegan butter and brown sugar until light and fluffy. Add flax egg and vanilla extract, mixing well.
  4. Gradually mix in dry ingredients, alternating with plant-based milk, until a soft dough forms.
  5. Drop dough onto baking sheets using a scoop, spacing 2 inches apart. Flatten slightly.
  6. Bake 12–15 minutes until set and lightly golden. Cool completely on wire racks.
  7. Beat softened vegan butter with powdered sugar and vanilla. Add plant-based milk to reach desired filling consistency.
  8. Sandwich cookies with filling, serve immediately or store in airtight container.

Notes

For chewier cookies, slightly underbake by 1–2 minutes. Sprinkle sea salt for enhanced sweetness.