Have you ever had homemade Danish wedding cookies before? Well, let me tell you these little Christmas cookies are packed with fresh from the oven goodness. They’re crumbly, powdered-sugary, and just as buttery as my favorite spritz cookies.
These aren’t like the Kebbler Danish wedding cookies you can buy at the market. Instead, they’re authentically flavored with good butter, pecans, and a hint of cinnamon.
If you’re making these for a cookie tray, why not check out a few more delicious recipes to fill it out nicely. I know you’ll love these because they’ve been huge reader favorites.
Christmas crack is incredibly popular. It’s a light crunchy cookie buttery toffee flavor and chocolate pecan coating. My biscoff cookies combine all the spices of the holidays in an amazing crunchy cookie.
Let’s bake some cookies! ♥
- Easy to make
- Butter + Powdered Sugar = YUM
- Quick! Done in less than 30 minutes!
Vanilla: Since this recipe is so simple, it’s important to get the best of each ingredient. When you add your vanilla, make sure you use pure vanilla extract — not imitation vanilla.
Butter: Real butter is a must. This isn’t a time for margarine.
How Long Can You Keep This In The Fridge?
This Danish wedding cookies recipe will do well at room temp for up to a few days. Even so, I keep them in an airtight container, just because stale cookies are definitely not delicious cookies!
And I’m not at all too proud to admit that I adore eating the leftover powdered sugar and cookie crumbs from the bottom of the bag. ♥
Can You Freeze This?
This Danish wedding cookies recipe freeze very nicely! Store in an airtight container and be sure to get a good, tight seal on your container or bag.
The last thing you want is to find out your precious cookies are inedible! Not that something made of butter and powdered sugar will go uneaten.
I mean, really now. These cookies are DELICIOUS. They should last about 3 months.
Make Ahead Tips
This Danish wedding 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.
- Use almonds instead. Replace the pecans with almonds. The taste will be similar to my vanillekipferl or almond crescent cookies.
- Linzer Cookies
- Christmas Sugar Cookies
- Italian Christmas Cookies
- Christmas Butter Cookies
- Chocolate Christmas Cookies
Danish Wedding Cookies
- 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
- Preheat oven to 325 degrees.
- 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.