Name: Danish Wedding Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1/2 cups unsalted butter; 1/4 cup confectioners' sugar; 1/4 teaspoon cinnamon; 1/8 teaspoon salt; 1/2 cups pecans (finely ground); 1 1/2 teaspoons vanilla extract; 1 cup - plus 2 tablespoons all-purpose flour; 1/3 cups confectioners sugar for rolling (or more as needed)

This post may contain affiliate links. Please read our disclosure policy.

If you love classic Christmas cookies, Danish wedding cookies deserve a spot on your holiday baking list. These buttery, melt-in-your-mouth cookies are made with chopped pecans, a hint of warm cinnamon, and a generous coating of powdered sugar for their signature snowy finish.

Often compared to Mexican wedding cookies and snowball cookies, Danish wedding cookies have their own distinctive flavor thanks to the addition of cinnamon. They’re easy to make, perfect for cookie exchanges, and one of those old-fashioned holiday treats that disappear quickly from every Christmas cookie tray.

If you’re looking for more holiday baking favorites, be sure to try my Italian Christmas cookies, Italian wedding cookies, and Sour Cream Cookies next.

What I Love About This Danish Wedding Cookies Recipe

✨ Classic holiday flavor. Buttery cookies with chopped pecans, warm cinnamon, and a snowy coating of powdered sugar.

✨ Easy to make. No chilling required and just a handful of simple pantry ingredients.

✨ Ready in about 30 minutes. Perfect when you need a quick Christmas cookie for parties, gifting, or cookie exchanges.

✨ Great for make-ahead baking. These cookies store and freeze beautifully, making holiday prep easier.

What Are Danish Wedding Cookies?

Wedding cookies are also know as tea cakes, butterballs, snowballs, and sometimes, cocoons. They are made in many countries throughout the world and have subtle flavor nuances. They’re a shortbread style cookie and are comprised of lots of butter, ground nuts, and powder sugar. Keebler popularized the Danish version here in America. In Denmark, they are called Kransekage. They are served at weddings and other very special occasions. The Danish version is believed to have been created by a Danish baker back in the eighteenth century.

What Are The Origins Of Danish Wedding Cookies?

Wedding cookies are believed to have originated in medieval Arabia. The cookies, like everything else, spread along the trade routes and gained popularity in other countries. Eventually they made their way to Denmark in the late 18th century.

Danish Wedding Cookies Ingredients

Butter: Real, high quality butter is a must. This isn’t a time for margarine.

Confectioners’ Sugar: Simple powdered sugar. It’s best to always sift powdered sugar before using for best results. This is used in the cookie batter and then again to roll the baked cookies in.

Cinnamon: Dried ground cinnamon, according to Mrs. Fields, should be used with 1-2 years after opening for best taste.

Salt: Enhances the sweetness of these cookies.

Pecans: I like to dry toast the pecans before grinding them.

Vanilla Extract: Since this recipe is so simple, it’s important to get the best of each ingredient. Make sure you use pure vanilla extract — not imitation vanilla.

All-Purpose Flour: I use Gold Medal all-purpose flour.

Tips For Making Wedding Cookies

Toasting Pecans: Toasting the pecans boosts the flavor significantly. Simple spread the whole nuts out on a rimmed baking sheet and bake, in a preheated 350 degree oven, until fragrant, about 10 minutes. Keep a close eye on them, and shake the baking pan a few times, to ensure they don’t burn.

Use High Quality Butter: American style butter contains a minimum of 80% butterfat. If you’re able to find Cabot unsalted butter that would be my first choice. If not, I would suggest Challenge unsalted butter as my second choice.

Storing + Freezing + Make-Ahead

How To Store: This Danish wedding cookies recipe will do well at room temp for up to a few days. Keep them in an airtight container to maintain freshness.
Can These Be Frozen? These cookies freeze very nicely! Store in an airtight container and be sure to get a good, tight seal on your container or bag. They should last about 3 months.
Make Ahead Tips: These cookies recipe comes together very quickly once you start, so I’m afraid there isn’t a whole lot you can do to cut the (already minimal) time.

Recipe Variations

Use almonds instead. Replace the pecans with almonds. The taste will be similar to my vanillekipferl or almond crescent cookies. Both of these cookies are crescent shaped shortbread cookies.

How To Make Danish Wedding Cookies

In a large mixing bowl, using a handheld mixer set on medium speed, cream together butter and confectioners’ sugar until light and fluffy. Mix in cinnamon, salt, pecans, and vanilla. Gradually mix in flour and combine well.
Shape dough into 1 inch balls. Place on an ungreased cookie sheet and bake for 15-20 minutes. Cookies do not brown.
Let cookies cool for a couple of minutes then roll warm cookies in remaining confectioners’ sugar and place on a wire rack to cool completely. When cool, dust with extra powdered sugar.

***See Full Instruction Below.

Frequently Asked Questions

♦ What is the difference between Danish wedding cookies and Mexican wedding cookies?

Both cookies are buttery, nut-filled cookies rolled in powdered sugar. Danish wedding cookies are typically flavored with cinnamon, which gives them a warmer, slightly spiced flavor than traditional Mexican wedding cookies.

♦ Are these like Keebler Danish Wedding Cookies?

These homemade Danish wedding cookies are similar to the classic Keebler version, but they’re made from scratch with real butter, pecans, cinnamon, and powdered sugar. The result is a richer flavor and a more tender texture.

♦ Can Danish wedding cookies be made ahead of time?

Yes! Danish wedding cookies are a great make-ahead Christmas cookie. You can bake them several days in advance and store them in an airtight container, or freeze them for longer storage.

♦ Why are my Danish wedding cookies crumbly?

Danish wedding cookies are naturally tender and delicate, but they shouldn’t fall apart. If they’re too crumbly, the dough may have been overmixed, measured with too much flour, or baked a little too long.

Still have questions? Drop them in the comments — I love helping you create delicious holiday treats! 💗

More Christmas Cookie Recipes

Christmas Butter Cookies — Rich, buttery cookies with a tender crumb that are perfect for holiday cookie trays and gifting.

Christmas Sugar Cookies — Soft, festive sugar cookies decorated with colorful frosting and sprinkles for holiday celebrations.

Chocolate Snowball Cookies — A chocolatey twist on classic snowball cookies, rolled in powdered sugar for a beautiful snowy finish.

Chocolate Christmas Cookies — Rich chocolate cookies that add variety and plenty of holiday flavor to any Christmas cookie assortment.

Cinnamon Sugar Cookies — Soft, buttery cookies coated in cinnamon sugar for a simple holiday favorite with warm spice flavor.

Tried This Recipe?

I’d love to hear how your Danish Wedding Cookies turned out! Leave a comment and a star rating below to let me know what you thought. Did you stick with the classic recipe or add your own twist?

Want more easy recipes and family favorites delivered straight to your inbox? Subscribe to my free newsletter and never miss a new recipe!

Be sure to follow me on Instagram at @gonna_want_seconds and share your cookies—I love seeing what you’re baking!

Thanks for stopping by my kitchen today—happy baking, friends! ❤️ Kathleen

Save Recipe!

Print Recipe Pin Recipe