The Evolution Of Danish Wedding Cookies: A Traditional Treat

Danish wedding cookies are still being made and enjoyed today, although they are not actually of Danish origin. They are buttery, bite-sized cookies made with nuts (typically walnuts or pecans), cinnamon, and a generous coating of powdered sugar. They are known for their melt-in-your-mouth texture and are a popular treat during the holidays. While similar recipes exist in Scandinavian baking, such as Jødekager and Vaniljekranse, the exact origin of Danish wedding cookies remains unknown.

The history of Danish wedding cookies

Danish wedding cookies are buttery, bite-sized treats made with pecans, cinnamon, and a generous coating of powdered sugar. They are believed to have originated in medieval Arabia and spread to other countries through trade routes. Despite their name, they did not originate in Denmark, but similar recipes exist in Scandinavian baking, such as Jødekager (cinnamon cookies) and Vaniljekranse (vanilla-flavoured cookie rings).

The exact origin of the name "Danish wedding cookies" seems to be unknown. However, they are often served at weddings and special occasions, and the nuts in the cookies are thought to represent the bumps in the road of life, coated by the sweetness of marriage – the powdered sugar.

Danish wedding cookies are also known by many other names, including Mexican wedding cookies, Italian wedding cookies, Russian tea cakes, butterballs, snowballs, and cocoons. They are a type of shortbread-style cookie made with butter, nuts, cream, vanilla, and powdered sugar. The recipe is quite simple, usually requiring only a few basic pantry staple ingredients.

The cookies are typically formed into 1-inch balls and baked for around 15-20 minutes at 300-325°F. They are then rolled in powdered sugar while still warm to give them a sweet touch and a charming snowball-like appearance.

Today, Danish wedding cookies are a popular choice for holiday platters and cookie swaps, and they can be easily made at home using simple ingredients.

Ingredients and recipe

Danish wedding cookies are a type of shortbread cookie that is buttery, nutty, and sweet. They are also known as tea cakes, butterballs, snowballs, or cocoons. They are made with lots of butter, ground nuts, and powdered sugar. The exact origin of Danish wedding cookies is unknown, but they are believed to have originated in medieval Arabia and spread to Denmark in the 18th century. Here is a recipe for Danish wedding cookies:

Ingredients:

• Butter: Use real, high-quality butter, not margarine.
• Confectioners' Sugar or Powdered Sugar: Simple powdered sugar is used in the cookie batter and again to roll the baked cookies. It is best to sift the powdered sugar before using it.
• Cinnamon: Use dried ground cinnamon, and make sure it is not too old for the best taste.
• Salt: A small amount of salt will enhance the sweetness of the cookies.
• Pecans: You can dry toast the pecans before grinding them.
• Vanilla Extract: Use pure vanilla extract, not imitation vanilla.
• All-Purpose Flour: Use a standard brand like Gold Medal.

Recipe:

• Preheat your oven to between 300°F and 325°F. Line your baking sheets with parchment paper or leave them ungreased.
• Cream together the butter and confectioners' sugar or powdered sugar until light and fluffy. You can use a handheld mixer or stand mixer for this step.
• Mix in the cinnamon, salt, pecans, and vanilla.
• Gradually mix in the flour until well combined. You can use a handheld mixer or a stand mixer for this step as well.
• Shape the dough into 1-inch balls. Place them on the prepared baking sheets about 1 inch apart.
• Bake for 15-25 minutes. The cookies will not brown, but you will know they are done when the bottoms are starting to show a tiny bit of color.
• Let the cookies cool for a couple of minutes, then roll the warm cookies in additional confectioners' sugar or powdered sugar. Place the cookies on a wire rack to cool completely.
• Dust with extra powdered sugar, if desired.

Tips:

• Toasting the pecans before adding them to the dough boosts their flavor. 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 to avoid burning.
• Use high-quality butter with a high butterfat content, such as Cabot or Challenge unsalted butter.
• If you want to add a little extra flavor, you can include a tiny splash of almond extract.
• If the dough is too firm to handle, add a tablespoon of water to soften it.
• Roll the cookies in the powdered sugar while they are still warm so that the sugar sticks to the cookies.

How to make them

Danish wedding cookies are a simple, buttery, bite-sized treat that can be made at home. Here is a recipe for how to make them:

Ingredients:

• Butter (salted or unsalted)
• Powdered/Confectioners' Sugar
• Ground Cinnamon
• Salt (if using unsalted butter)
• Pecans or Walnuts
• Vanilla Extract
• All-Purpose Flour

Optional:

• Almond Extract
• Mini Chocolate Chips

Method:

• Preheat your oven to between 300-400°F.
• In a large mixing bowl, cream together the butter and 5 tablespoons of powdered sugar until light and fluffy.
• Mix in cinnamon, salt, pecans/walnuts, and vanilla.
• Gradually mix in the flour until well combined.
• Shape the dough into 1-inch balls and place them on an ungreased cookie sheet.
• Bake for 15-20 minutes (or 10-12 minutes at 400°F). The cookies will not brown.
• Let the cookies cool for a couple of minutes, then roll them in remaining powdered sugar.
• Place the cookies on a wire rack to cool completely, then dust with extra powdered sugar.

Tips:

• Toasting the pecans/walnuts before mixing will boost the flavour.
• Using cold butter will help achieve the right consistency for the dough.
• If the dough is too sticky, lightly dust your hands with flour before shaping the cookies.
• Roll the cookies in the sugar while they are still warm so that it sticks.

Enjoy your homemade Danish wedding cookies!

Storing and freezing

Danish wedding cookies can be stored in an airtight container at room temperature for up to 7 days. They can also be frozen for up to 3 months.

To freeze Danish wedding cookies, place them in a freezer-safe container with layers separated by wax paper. Avoid using zip lock bags as the cookies are delicate and may break. It is recommended to freeze the cookies before rolling them in powdered sugar, and then roll them in the sugar just before serving.

Differences between Italian, Danish and Mexican wedding cookies

Wedding cookies are a type of shortbread-style cookie made with butter, nuts, cream, vanilla, and powdered sugar. They are called wedding cookies because they are traditionally served at weddings and wedding buffets. They are also known as tea cakes, butterballs, snowballs, and sometimes, cocoons.

Despite their name, Mexican wedding cookies did not originate in Mexico. They are believed to have originated in medieval Arabia, with ingredients like butter, sugar, spices, and nuts. Through trade routes, these cookies made their way to Europe and eventually to Mexico.

Italian wedding cookies are traditionally called anginetti and are sometimes shaped like crescents. Italians serve these cookies at celebratory feasts and add star anise for a more pungent, aromatic dough.

Italian Wedding Cookies

• Traditionally called anginetti
• Sometimes shaped like crescents
• Served at celebratory feasts
• Contain star anise for a fragrant dough

Danish Wedding Cookies

• Buttery, bite-sized cookies
• Made with finely chopped pecans and cinnamon
• Coated in powdered sugar
• Super tender, with a melt-in-your-mouth texture

Mexican Wedding Cookies

• Buttery and crumbly
• Filled with walnuts, hazelnuts, pecans, or almonds
• Topped with powdered sugar
• Contain no eggs, resulting in a crumbly shortbread texture

Frequently asked questions