Danish wedding cookies are petite confections renowned for their rich buttery taste and distinctive nuttiness derived from the toasted pecans.
These small round cookies are elegantly coated in powdered sugar, creating a delightful blend of sweetness and nutty flavor on every bite.
WHAT ARE DANISH WEDDING COOKIES?
Danish wedding cookies, despite their name, are not actually a Danish treat. In fact, the name can be somewhat misleading, as these cookies are not rooted in Danish culinary traditions. Instead, they are a product of the American company Keebler, which is known for its various cookies and crackers.
The name “Danish wedding cookies” may be an attempt to add an air of sophistication and international flair to the product.
These cookies are often small, bite-sized, and round, with a texture that is crumbly and melts in your mouth. They are usually made with a combination of butter, sugar, nuts, chocolate chips, and rolled oats.
The finished cookies are then rolled in powdered sugar, giving them a delicate and sweet coating.
Similar cookies with different names are found in various cultures around the world. For example, Mexican wedding cookies are known as ” Polvorones,” Italian wedding cookies, Russian tea cakes, or American snowball cookies share a striking resemblance to Danish wedding cookies.
WHY YOU’LL LOVE THESE COOKIES:
Despite the mix-up with Danish cuisine, these cookies have become a hit, especially during the holiday season. The combo of buttery goodness and satisfying crunch on every bite has won so many fans. But here’s the kicker: these beloved cookies are no longer on the shelves!
But fear not! I’ve got your back; I’ve spent quite a few hours in the kitchen, playing around, testing, and tweaking this recipe until I nailed it as close as it can get to the original. Now, you can whip up a batch of these crumbly delights to serve on any special occasions by following this step-by-step recipe.
I hope you’ll enjoy it; let’s get started!
INGREDIENTS TO MAKE HOMEMADE DANISH WEDDING COOKIES:
Pecan: Provide a rich nutty flavor and a distinctive texture to the cookies.
Sugar: Powdered sugar provides a tender and delicate texture.
All-purpose flour: Help bind the dough together and provide a good structure.
Unsalted butter: Imparts a rich and buttery flavor and contributes to the cookie’s tender texture.
Chocolate chips: Add a burst of gooiness to the cookies and complement the pecan nuttiness.
Vanilla and cinnamon: They add a warm depth of flavor to the cookies.
Salt: Balances the sweetness and enhances other flavors, adding a nuanced dimension to the overall taste of the cookies.
HOW TO MAKE THE BEST DANISH WEDDING COOKIES:
STEP 1:
Preheat the oven to 350°F(175°C) and line 2 baking sheets with parchment paper. Chop the pecans and toast them in the oven for 5 to 7 minutes; let cool.
STEP 2:
Cream butter, powdered sugar, and vanilla extract using a hand mixer and beat until the mixture is light and fluffy.
STEP 3:
In a separate bowl, whisk together all-purpose flour, cinnamon, and salt. Set aside.
STEP 4:
With the mixer on low speed, gradually add dry ingredients to the batter, mixing just until combined. Be careful not to overmix.
STEP 5:
Gently fold chopped pecans and chocolate chips using a rubber spatula until they are evenly distributed throughout the dough.
STEP 6:
Move the cookie dough to a clean container and refrigerate for at least an hour.
STEP 7:
Form cookies using a tablespoon-sized cookie scoop and roll dough into balls using the palms of your hands. Place them into the prepared baking sheet, leaving about 2 inches of space between them.
STEP 8:
Bake in a preheated oven for 10-12 minutes or until the edges are golden brown. Keel an eye on them to prevent over-baking.
STEP 9:
Allow the cookies to cool on the baking sheet for a few minutes before moving them to a cooling rack.
STEP 10:
Once the cookies are completely cooled, roll cookies into powdered sugar.
HOW TO STORE DANISH WEDDING COOKIES:
Room temperature:
Store cookies in an airtight container at room temperature for up to 4 days. Make sure the container is sealed well to prevent them from drying out.
Freezer:
- For the unbaked cookie dough: Form the cookie balls and place them on a baking sheet lined with a piece of parchment paper. Freeze the cookies until solid, then place them into a freezer bag or airtight container.
- When ready to bake, place the cookies on a baking sheet lined with parchment paper and bake in a preheated oven. Add a few extra minutes to the normal baking time.
- For baked cookies: Allow the baked cookies to cool completely, then place them on a baking tray lined with parchment paper. Let them freeze completely, then move them into a freezer bag or airtight container. Thaw cookies at room temperature before serving.
NOTES & VARIATIONS:
Chilling cookie dough: Chilling the cookie dough helps maintain its shape and prevent it from spreading.
Nuts: Toast the nuts to intensify their natural oils and bring out a richer, nuttier flavor. Feel free to experiment with other nuts like almonds and pistachios.
Other flavors: Add 1 tbsp of almond extract or rum to make these cookies even more tasty.
OTHER COOKIE RECIPES YOU MIGHT ALSO LIKE:
PECAN CHOCOLATE CHUNKS COOKIES
Danish Wedding Cookies
Equipment
- 1 large bowl
- 1 hand mixer
- 1 Rubber spatula
Ingredients
- 226 g unsalted butter, softened
- 80 g powdered sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 210 g all-purpose flour
- 2 g kosher salt
- 50 g pecans, toasted
- 140 g chocolate chips
Instructions
- Preheat the oven to 350°F(175°C) and line 2 baking sheets with parchment paper. Chop the pecans and toast them in the oven for 5 to 7 minutes; let cool.
- Cream butter, powdered sugar, and vanilla extract using a hand mixer and beat until the mixture is light and fluffy.
- In a separate bowl, whisk together all-purpose flour, cinnamon, and salt. Set aside.
- With the mixer on low speed, gradually add dry ingredients to the batter, mixing just until combined. Be careful not to overmix.
- Gently fold chopped pecans and chocolate chips using a rubber spatula until they are evenly distributed throughout the dough.
- Move the cookie dough to a clean container and refrigerate for at least an hour.
- Form cookies using a tablespoon-sized cookie scoop and roll dough into balls using the palms of your hands. Place them into the prepared baking sheet, leaving about 2 inches of space between them.
- Bake in a preheated oven for 10-12 minutes or until the edges are golden brown. Keel an eye on them to prevent over-baking.
- Allow the cookies to cool on the baking sheet for a few minutes before moving them to a cooling rack.
- Once the cookies are completely cooled, roll cookies into powdered sugar.
Notes
- For the unbaked cookie dough: Form the cookie balls and place them on a baking sheet lined with a piece of parchment paper. Freeze the cookies until solid, then place them into a freezer bag or airtight container.
- When ready to bake, place the cookies on a baking sheet lined with parchment paper and bake in a preheated oven. Add a few extra minutes to the normal baking time.
- For baked cookies: Allow the baked cookies to cool completely, then place them on a baking tray lined with parchment paper. Let them freeze completely, then move them into a freezer bag or airtight container. Thaw cookies at room temperature before serving.
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