Cookies, Dessert

How to make Danish Wedding Cookies   

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danish wedding cookies

WHAT ARE DANISH WEDDING COOKIES?

WHY YOU’LL LOVE THESE COOKIES: 

INGREDIENTS TO MAKE HOMEMADE DANISH WEDDING COOKIES:

HOW TO MAKE THE BEST DANISH WEDDING COOKIES:

STEP 1: 

STEP 2: 

STEP 3: 

STEP 4: 

danish wedding cookies

STEP 5:  

STEP 6: 

STEP 7: 

STEP 8: 

STEP 9: 

STEP 10: 

HOW TO STORE DANISH WEDDING COOKIES:

danish wedding cookies
Danish wedding cookies

NOTES & VARIATIONS:

OTHER COOKIE RECIPES YOU MIGHT ALSO LIKE:

danish wedding cookies

Danish Wedding Cookies

Danish wedding cookies are petite confections renowned for their rich buttery taste and distinctive nuttiness derived from the toasted pecans.
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Course: Dessert
Cuisine: American
Keyword: danish wedding cookies
Prep Time: 5 minutes
Cook Time: 12 minutes
Servings: 32 cookies
Calories: 52kcal
Author: Luca Frau

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

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.

Nutrition

Serving: 20g | Calories: 52kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 24mg | Potassium: 19mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 0.02mg | Calcium: 9mg | Iron: 0.3mg
Tried this recipe?Mention @cheflucafrau or tag #cheflucafrau!

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