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–+ servings

Homemade Danish Wedding Cookies

These Danish wedding cookies are delicate, sweet treats with a delightful mix of powdered sugar, oats, coconut, and chocolate.
Perfect for desserts, they’re sophisticated yet easy to prepare, making them a great addition to your recipe collection.
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Active Time 30 minutes
Course Dessert, Snack
Cuisine American
Servings 20 2-inch pieces

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

Make Ahead Options:
  • 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.
Notes:
  • 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.
Keyword Danish wedding cookies, dessert recipes, easy cookie recipes, powdered sugar cookies
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