Danish Wedding Cookies also known as Mexican wedding cookies are a delicious mix of three main ingredients: pecan, butter, and flour.
They are buttery, nutty, and sweet. They are also rolled in powdered sugar to give them a delicious sweetness and look of a beautiful snowball. You will not get enough of these Danish Wedding Cookies.
What are Danish Wedding Cookies?
These cookies are very popular worldwide; they are served at weddings, on holidays, and on special occasions. These Danish Wedding cookies are excellent with a cup of tea or milk or to give as a gift. They can go by many different names, such as Mexican Wedding Cookies, Snowballs, and Butterballs.
In the middle east, these have a similar cookie recipe which is so popular. They call these cookies 'Kahk'; they serve them at feasts and on holidays. They are so delicious, exactly like Danish Wedding Cookies, except they add some spices to them.
Why this recipe works?
- So simple and delicious
- Great for parties or holidays
- It makes a quick dessert
Danish Wedding Cookies ingredients:
- All-Purpose Flour: You will need one cup of flour, but please measure it well; otherwise, the cookies will turn out dry.
- Butter: Don't use ghee as a substitute. Use butter for the best flavour.
- Cinnamon: It gives the cookies a nice flavour.
- Pecans: Finely ground the pecan using the food processor.
- Vanilla Extract: Use a good quality vanilla extract or use vanilla beans past.
- Salt: Don't skip adding the salt.
- Powdered Sugar: For rolling the cookies in.
How to make Danish Wedding Cookies?
Preparations: Preheat the oven to 170C.
Line a baking sheet with parchment paper.
Creaming the butter: Mix butter and powdered sugar using the electric whisk until it becomes fluffy. Stir in flour, cinnamon, vanilla extract, pecan, and salt, mix well until combined.
Next, refrigerate the dough for 30 minutes. Scoop 1 tablespoon-sized scoop of dough, roll it between your hands, then put it onto the baking sheet. Repeat until all the dough is finished.
Baking: Bake the cookies for 10-15 minutes; these cookies do not brown. Roll the cookies carefully in the powdered sugar while hot.
Let them cool down before serving.
Top Tips:
- Crush the pecan well using the food processor, pulse until they are the size of sprinkles.
- Roll the cookies in the powdered sugar while they are warm. Then roll them one more time when they cool down.
- You can double or triple the recipe and keep it in the freezer, ready for baking.
- The dough of these cookies are not supposed to be sticky. Instead it will have a bit crumbly texture, and when you roll it in your hands, it will come together.
- Don't over bake the cookies; they will be done once a light brown colour forms on the bottom of the cookies.
- Don't skip refrigerating the dough before baking the cookies; otherwise, the cookies will turn out flat.
- Make sure to use the butter at room temperature.
Some Variations
- If you want these cookies to be sugar-free, you can use a swerve sweetener confectioner instead of powdered sugar.
- Although pecans are the star of this recipe, you can use almonds or hazelnuts instead if you like.
- Traditionally these cookies are covered with powdered sugar, but you can use another topping if you like, such as melted chocolate or sprinkles. Or you can dip them in melted white chocolate.
Storage
To store: You can keep these cookies for up to 3 days at room temperature or keep them in the fridge for up to 6 days. You may need to put small parchment paper sheets between them, so they don’t stick to each other while they are in the fridge.
Freezing: These cookies freeze perfectly. All you have to do is to put them in a well-sealed container in the freezer for up to 2 months.
Recipe FAQs
Yes, they are similar to each other. Although Italian Wedding Cookies are not made with pecans, they made with almonds instead.
Yes, you can. Just scoop the dough and form the cookies, then wrap them individually in plastic wrap and freeze. When you need a quick dessert, bring them out of the freezer straight onto the baking sheet. They will need 10 minutes more in the oven to be fully baked. Or you can wrap the whole dough in plastic wrap and freeze it. When you need it, let the dough thaw at room temperature, then form the batter into balls, and bake in the oven.
Tools used in making this recipe:
- Electric grinder: Used in grinding granulated sugar into powdered sugar.
- Mixing bowl: Used in mixing all the ingredients.
- Baking sheet: To place the cookies on for baking.
- Small dough scoop: To scoop the dough and make them all the same size.
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Danish Wedding Cookies
Ingredients
- 1 cup plus 2 tablespoons all-purpose flour
- ½ cup unsalted butter
- ¼ cup powdered sugar
- ¼ tablespoon cinnamon
- ½ cup pecans finely ground
- 1.5 teaspoon vanilla extract
- ⅛ teaspoon salt
- ⅓ cup powdered sugar (for rolling or more as needed)
Instructions
- Preheat the oven to 170C. Line a baking sheet with parchment paper.
- Mix butter and powdered sugar using the electric whisk until it becomes fluffy. Stir in flour, cinnamon, vanilla extract, pecan, and salt, mix well until combined.
- Next, refrigerate the dough for 30 minutes. Scoop 1 tablespoon-sized scoop of dough, roll it between your hands, then put it onto the baking sheet. Repeat until all the dough is finished.
- Bake the cookies for 10-15 minutes; these cookies do not brown. Roll the cookies carefully in the powdered sugar while hot.
- Let them cool down before serving.
Notes
- Crush the pecan well using the food processor, pulse until they are the size of sprinkles.
- Roll the cookies in the powdered sugar while they are warm. Then roll them one more time when they cool down.
- You can double or triple the recipe and keep it in the freezer, ready for baking.
- The dough of these cookies are not supposed to be sticky. Instead it will have a bit crumbly texture, and when you roll it in your hands, it will come together.
- Don't over bake the cookies; they will be done once a light brown colour forms on the bottom of the cookies.
- Don't skip refrigerating the dough before baking the cookies; otherwise, the cookies will turn out flat.
- Make sure to use the butter at room temperature.
Some Variations
- If you want these cookies to be sugar-free, you can use a swerve sweetener confectioner instead of powdered sugar.
- Although pecans are the star of this recipe, you can use almonds or hazelnuts instead if you like.
- Traditionally these cookies are covered with powdered sugar, but you can use another topping if you like, such as melted chocolate or sprinkles. Or you can dip them in melted white chocolate.
Nutrition
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Pam
These cookies are amazing! The first time I made them I followed the exact instructions. The second time, I stuffed them with pecans.
Arina
These cookies are so soft and super delicious. I loved the cinnamon taste and the soft texture.
Francies
I agree; this cookies recipe goes by so many names, such as snowballs.
Amanda
My favourite! I love them so much, and the recipe is perfect.
Ryna
These danish wedding cookies are so delicious!! Thanks for sharing the recipe.
Mona
Can I make These danish wedding cookies with walnuts instead of pecan?
Radwa
Traditionally this recipe made with pecan; however, if you used walnuts instead, you will have a different taste.