I Love Danish Wedding Cookies
Delight in the classic charm of "I Love Danish Wedding Cookies," a melt-in-your-mouth treat that's perfect for any celebration or afternoon indulgence. These buttery, crumbly cookies are made with a delicate blend of unsalted butter, powdered sugar, and pure vanilla extract, giving them a rich, sweet flavor that's enhanced by a soft crunch of finely chopped pecans or walnuts. Lightly golden on the bottom and dusted generously with snowy powdered sugar, these cookies are as beautiful as they are delicious. With just 15 minutes of prep and a batch yielding 24 cookies, they’re a delightful addition to holiday spreads, gift boxes, or tea-time plates. Whether you're a fan of traditional European desserts or simply love cookies that dissolve into heavenly bites, this recipe is guaranteed to become a favorite!
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Recipe Information
Ingredients
- 227 grams unsalted butter
- 90 grams powdered sugar
- 2 teaspoons pure vanilla extract
- 240 grams all-purpose flour
- 30 grams cornstarch
- 0.5 teaspoons salt
- 90 grams finely chopped pecans or walnuts
- 100 grams extra powdered sugar (for coating)
Instructions
Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, use a hand or stand mixer to cream the unsalted butter and powdered sugar together until light and fluffy, about 2-3 minutes.
Add the vanilla extract to the butter mixture and mix until combined.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix.
Fold in the finely chopped pecans or walnuts until evenly distributed throughout the dough.
Using a tablespoon or small cookie scoop, portion out the dough and roll it into 1-inch balls. Place the balls on the prepared baking sheet, spacing them about 1 inch apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the bottoms are lightly golden. The tops should remain pale.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
While the cookies are still warm (but not hot), roll each one in the extra powdered sugar until fully coated. Place them on a wire rack to cool completely.
Once the cookies are completely cooled, roll them in powdered sugar a second time for an extra snowy look and sweetness.
Serve immediately or store in an airtight container at room temperature for up to one week. These cookies also freeze well for longer storage.
Nutrition Facts
Calories |
4036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.3 g | 335% | |
| Saturated Fat | 119.7 g | 598% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 1223 mg | 53% | |
| Total Carbohydrate | 414.3 g | 151% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 191.8 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 688 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
