The Perfect Keebler Danish Wedding Cookies Recipe

Keebler Danish wedding cookies are a delightful, nutty treat that can be enjoyed at any time and are not exclusive to wedding ceremonies. They are famous in Denmark and other Scandinavian countries and are traditionally served at weddings, christenings, and other celebrations. These cookies are made with simple ingredients such as flour, sugar, butter, and ground almonds or pecans. They are also coated in powdered sugar for a snowy finish. This introduction will provide a step-by-step guide on how to make these festive cookies, along with some variations to explore for different tastes and textures.

Mixing the dough

To make the dough for Keebler Danish wedding cookies, start by combining the dry ingredients in a large bowl. This includes the flour, cinnamon (if using), and a pinch of salt. You can also add ground nuts to the dry mixture if you prefer a finer texture. If you're toasting the nuts beforehand, make sure they've cooled down before you grind them.

Next, add the softened butter, pecans (or other nuts), powdered sugar, and vanilla extract. Stir the mixture well until it's blended and forms a stiff batter. You can use an electric mixer for this step if you prefer, and be sure to use softened butter to help hold the dough together. If you're using unsalted butter, you can add a pinch of salt to the mixture.

At this point, you should have a thick, sticky dough. If it's too sticky, you can gradually add a little more flour until you're happy with the consistency. The dough is now ready to be shaped into balls and baked.

If you want to add a little extra crunch to your cookies, you can fold in some roughly chopped nuts at this stage. This will give your cookies a mix of finely ground and chunkier nut pieces.

Shaping the dough

Start by scooping the dough out of the mixing bowl using a small cookie scoop or spoon. The dough should be soft and creamy due to the butter and powdered sugar mixture. Ensure you use a cookie scoop to achieve uniform-sized cookies that will bake evenly.

Next, roll the dough into smooth balls between your palms. Aim for a size of about half an ounce and a diameter of approximately 1 1/8 inches. This size ensures the cookies are bite-sized and can be easily rolled in powdered sugar. Place the shaped dough balls onto an ungreased cookie sheet, leaving about 1 1/2 inches of space between each one to allow for even baking.

You can also experiment with different shapes for your Danish wedding cookies. Traditionally, they are shaped into balls or crescents, but you can get creative and try making cocoon shapes or even skeleton bones for Halloween! The dough is versatile and can be moulded into various forms.

If you prefer a more elegant and polished look, you can slightly flatten the dough balls before baking. This step is optional but can enhance the presentation of the cookies, making them perfect for weddings or tea time.

Once you have shaped and placed the dough on the cookie sheet, it's time to bake them. Preheat your oven to 350°F (180°C) and bake the cookies for 10-12 minutes or until set. Do not wait for the cookies to turn golden brown, as they should remain light in colour.

By following these detailed instructions for shaping the dough, you will be well on your way to creating delicious and visually appealing Keebler Danish wedding cookies.

Baking the cookies

Preheat your oven to 350°F (180°C). While you wait for the oven to heat up, line your baking sheet or tray with parchment paper.

Now, it's time to shape the dough into balls. Aim for a diameter of about 1 inch or 1 1/8 inches. Place the dough balls on the prepared baking sheet, leaving about 1 1/2 inches of space between them. You can also shape the dough into crescents if you prefer.

Place the baking sheet in the oven and bake the cookies for 10-12 minutes. You can also bake them for up to 15 minutes or until they are lightly golden brown on the bottom edges. The cookies will not brown, so don't worry if they still look pale after baking.

Once the cookies are baked, remove them from the oven and let them cool slightly on the baking sheet. They should still be warm when you roll them in powdered sugar for the first time. This will create a sweet crust. Place the coated cookies on a wire rack to cool completely.

For the perfect Danish wedding cookies, you will need to roll the cookies in powdered sugar a second time. This will give them that classic, fluffy coating.

Your Keebler Danish wedding cookies are now ready to serve! Enjoy the buttery, nutty, melt-in-your-mouth goodness of these festive treats.

Applying the first coat of sugar

Once your Keebler Danish wedding cookies are baked, it's time to apply the first coat of sugar. This step is crucial to achieving the signature snowy finish of these cookies. Here's a detailed guide to ensure you get the best results:

Allow the cookies to cool slightly before applying the first coat of sugar. Place the cookies on a wire rack or a pan and let them cool for about 4-5 minutes. This will ensure that the cookies are still warm when you roll them in the sugar, which is essential for the sugar to stick and form a sweet crust.

Prepare a generous amount of powdered sugar in a shallow dish or plate. You can use a sifter or strainer to dust the surface with an even layer of sugar. This will help you easily coat the cookies without creating a mess.

Gently take each cookie and roll it in the powdered sugar until it is completely coated. Make sure to coat all the crevices and sides of the cookies evenly. You can use a spoon or your fingers to sprinkle additional sugar on any bare spots.

After coating each cookie, place them back on the wire rack or a plate to cool completely. This first coat of sugar will start to melt into the cookie, creating a delicious sweet layer.

For the best results, use a light hand when coating the cookies. You don't want to press too hard or handle them too roughly, as they are still warm and slightly fragile.

If you prefer a thicker coating of sugar, you can prepare a second coat after the cookies have cooled completely. Simply repeat the rolling process, using fresh powdered sugar. This second coat will give you that iconic fluffy powdered sugar coating that Danish wedding cookies are known for.

Applying the second coat of sugar

After the cookies have cooled on the pan for 4-5 minutes, it's time for their first roll in the powdered sugar. This initial coat will give the cookies a sweet crust as the warm cookies will slightly melt the sugar. But for that signature fluffy powdered sugar coating, you'll need to apply a second coat.

Place the cookies on a wire rack and let them cool completely. The cooling process is important as it ensures the second coat of powdered sugar doesn't "melt" into the cookie. Once they're fully cooled, re-roll them in the remaining powdered sugar. Now you have Danish wedding cookies with a snowy finish!

If you're making these cookies in a humid climate, place a paper towel in the bottom of the container to store them. They will keep at room temperature for up to a week. Alternatively, you can freeze them and they will last for 3-4 months.

Frequently asked questions