Danish Wedding Cookies

Danish Wedding Cookies, or Mexican wedding cookies, are buttery, nutty, and rolled in powdered sugar. To me, they look like beautiful snowballs. I can't get enough of them! SO delicious with a cup of tea as a snack or dessert.

Danish Wedding Cookies Recipe

These cookies are very popular worldwide; they are served at weddings, holidays, and special occasions. I found them super delicious with a cup of tea or milk or to give as a gift.

They go by many different names, such as Mexican Wedding Cookies, Snowballs, and Butterballs. 

This recipe takes 5 minutes to prepare and 10 minutes to bake; however, you need to chill the dough for 30 minutes, which is so important for the best texture. These cookies are soft and buttery and will melt in your mouth.

In the Middle East, there is a similar cookie recipe called 'Kahk'; which I made a couple of weeks ago; it is so delicious.

You'll Need

Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

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 flavor. Make sure to use the butter at room temperature.

Cinnamon: It gives the cookies a nice flavour.

Pecans:  I 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: To sweeten the cookies and to roll them in.

How To Make Danish Wedding Cookies?

One: Preheat the oven to 170C / 340F. Line a baking sheet with parchment paper.

Two: Crush the pecan well using the food processor, pulse until they are the size of sprinkles.

Three - 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.

Tip: 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.

Four: 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.

Tip: Don't skip refrigerating the dough before baking the cookies; otherwise, the cookies will turn out flat.

Five: Bake the cookies for 10-15 minutes; these cookies do not brown.

Tip: Don't over bake the cookies; they will be done once a light brown colour forms on the bottom of the cookies.

Six: Roll the cookies carefully in the powdered sugar while hot. Let them cool down before serving.

Tip: I like to roll the cookies in the powdered sugar while they are warm. Then roll them one more time when they cool down.

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: I keep these cookies for up to 3 days at room temperature or keep them in the fridge for up to 6 days.

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. 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.

Recipe FAQs

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Recipe Card