If you’re on the hunt for a dessert that’s as beautiful as it is delicious, look no further than these Homemade Danish Wedding Cookies. These bite-sized treats are a cross between Russian Tea Cakes and Mexican Wedding Cookies but with a delightful twist.
They’re rolled in powdered sugar for that signature snowy look and feature a mix of oats, coconut, and chocolate, offering both elegance and indulgence. This is the perfect recipe for holidays, special occasions, or any time you want a sweet bite of nostalgia.
Why You’ll Love This Dessert
Danish Wedding Cookies are more than just a pretty dessert—they’re a textural and flavor-packed delight. The oats provide a subtle nuttiness, while the coconut flakes lend a tropical hint.
Add finely chopped dark chocolate, and you’ve got a treat that’s rich but not overly sweet. These cookies also have a comforting buttery base that’s irresistible for anyone who loves classic cookie recipes .
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They’re easy to make, and quick to bake, and their small size makes them ideal for serving at gatherings. Plus, they store well, making them a great make-ahead option for busy bakers.
Tips for Making the Perfect Cookies
These cookies come together quickly, but a few tips will make your dessert shine:
- Use Cold Butter: Cold butter helps the dough come together without becoming too sticky, which is key for achieving the right texture.
- Pulse, Don’t Overmix: When combining ingredients in the food processor, pulse just until the dough forms. Overprocessing can make the mixture overly soft
- Dust Generously: Coat the cookies liberally in powdered sugar both before and after baking for the signature snowy finish.
Whether you’re a beginner or a seasoned baker, this recipe is as foolproof as it is satisfying.
Creative Variations
This recipe is versatile and lends itself to customization. Here are some ideas to put your spin on this dessert:
- Mexican Wedding Cookies: Swap out the coconut and oats for toasted pecans to create a nutty, holiday classic,
- Add Citrus Zest: Brighten the flavor with a bit of orange or lemon zest in the dough.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to accommodate dietary needs.
No matter which version you choose, these cookies are bound to become a family favorite.
Storage & Make-Ahead Tips
One of the best things about this recipe is its flexibility. You can prepare the dough in advance, freeze it, and bake it whenever you’re ready. Here’s how to store your cookies:
- Refrigerate Dough: Portion the dough and refrigerate for up to 1 week in an airtight container
- Freeze Dough: Keep frozen dough in a zip-top bag for up to 6 months. Allow it to thaw slightly at room temperature before baking.
- Store-Baked Cookies: Once baked, these cookies can be stored in an airtight container for up to a week. They’re perfect for preparing ahead of time for events or gifting.
A Dessert That Delivers Every Time
These Homemade Danish Wedding Cookies are a timeless recipe that brings elegance to any occasion.
Add this recipe to your collection today, and enjoy the compliments that come with every bite!
Homemade Danish Wedding Cookies
Equipment
- food processor
- Parchment-lined baking sheet
Ingredients
- 1 cup minus 1 tablespoon all-purpose flour
- 1/3 cup powdered sugar plus more for dusting
- 1/4 cup sweetened coconut flakes
- 3 tablespoons old-fashioned rolled oats
- 1/8 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 3/4 teaspoon coconut extract
- 1 stick cold unsalted butter cut into 1/2-inch cubes
- 2 tablespoons finely chopped dark chocolate
Mexican Wedding Cookie Variation:
- Replace coconut extract with an additional 1/8 teaspoon kosher salt
- Replace coconut and oats with 1/2 cup toasted pecans pulsed (not ground)
- Omit chocolate
Instructions
- Prepare the Oven: Preheat oven to 350°F and position a rack in the center.
- Blend Ingredients: In a food processor, combine flour, powdered sugar, coconut flakes, oats, and salt. Process until the oats are finely ground, about 1 minute.
- Incorporate Flavoring: Add vanilla, coconut extract, and butter. Pulse until the dough forms into a cohesive ball. Be careful not to overprocess.
- Add Chocolate: Use a spatula to fold the chopped chocolate into the dough.
- Shape Cookies: Divide dough into 40 portions (about 1.5 teaspoons each). Roll each into a smooth ball and dust lightly with powdered sugar.
- Arrange and Bake: Place the cookie balls on a parchment-lined baking sheet, spaced slightly apart. Bake for about 18 minutes or until golden on the edges.
- Cool and Dust: Let the cookies cool completely on the baking sheet. Sift additional powdered sugar over the cookies before serving.
Notes
- Portion the dough onto a parchment-lined board and refrigerate until firm (about 30 minutes). Store in a zip-top bag in the fridge for 1 week or freeze for up to 6 months.
- Allow frozen dough to thaw at room temperature (about 65°F) before baking.
- The Mexican wedding cookie variation omits coconut and chocolate, introducing pecans for a nutty flavor. Shape into slightly larger portions (1 tablespoon each) for a denser texture.
- Store baked cookies in an airtight container for up to 1 week for optimal freshness.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.