Danish Wedding Cookies

Introduction

There’s something undeniably magical about these delicate, buttery treats. You’ll find them at celebrations worldwide, known by many names like Russian Tea Cakes or Mexican Wedding Cookies, but this classic Danish version uses pecans for a rich, toasty flavor. They simply melt in your mouth, and dusting them in a blizzard of powdered sugar is a joyful, final touch.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Servings: 48 cookies

Ingredients

5 Tablespoons powdered sugar + extra to roll cookies in
1 cup salted butter
3 cups all purpose flour
2 teaspoons vanilla
2 cup pecans (chopped)
2 Tablespoons heavy cream
1/2 teaspoon salt

Instructions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, use an electric mixer to cream together the salted butter and 5 tablespoons of powdered sugar until light and fluffy.
Beat in the vanilla and heavy cream until fully incorporated.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
Using a sturdy spoon or your hands, fold in the chopped pecans until evenly distributed throughout the dough.
Roll the dough into 1-inch balls and place them about 1 inch apart on the prepared baking sheets.
Bake for 20-25 minutes, or until the bottoms are just lightly golden. The tops should not brown.
Let the cookies cool on the baking sheet for 5 minutes, until they are just firm enough to handle but still warm.
Place your extra powdered sugar in a shallow bowl. Gently roll each warm cookie in the powdered sugar to coat completely.
Transfer the cookies to a wire rack to cool completely. Once cool, give them a second generous roll in the powdered sugar for their classic snowy appearance.

Variations

Walnut or Almond Version: Swap the pecans for an equal amount of finely chopped walnuts or toasted almonds.
Citrus Twist: Add 1-2 teaspoons of finely grated lemon or orange zest to the dough along with the vanilla for a bright note.
Spiced Dough: Mix 1 teaspoon of ground cinnamon or cardamom into the dry ingredients for a warm, aromatic flavor.
Mini Slices: For a different shape, form the dough into 1-inch diameter logs, chill, slice into 1/2-inch rounds, and bake.

Tips for Success

Use cold butter straight from the fridge for creaming; it incorporates air better, yielding a lighter cookie.
Chop the pecans finely and uniformly to ensure the dough holds together well and the nuts distribute evenly.
Don’t overbake! The cookies are done when they are set and just starting to show a hint of color on the bottom. Overbaking makes them dry.
The first sugar coating will mostly soak in. The second coating after cooling is essential for that perfect, stable snowy finish.

Storage & Reheating

Store completely cooled cookies in an airtight container at room temperature for up to 1 week. They also freeze beautifully for up to 3 months. If the powdered sugar coating dulls after storage, a light, fresh dusting before serving will refresh them.

FAQ

Can I use unsalted butter?

Yes. If using unsalted butter, increase the added salt in the recipe from 1/2 teaspoon to 3/4 teaspoon.

My dough is too crumbly and won’t hold a ball shape.

The dough is meant to be sandy, but if it’s too dry, add another tablespoon of heavy cream, one teaspoon at a time, until it comes together when squeezed.

Can I make these ahead of time?

Absolutely. You can prepare the dough, roll it into balls, and freeze them on a baking sheet before transferring to a freezer bag. Bake from frozen, adding 1-2 minutes to the bake time.

Why two coats of powdered sugar?

The first coat on the warm cookies creates a thin glaze that seals in moisture. The second coat on the cooled cookies gives them their signature thick, snowy, dry exterior.

Can I use a food processor?

Yes. Pulse the pecans with a bit of the flour until finely chopped. Then, pulse in the remaining dry ingredients. Add the cold, cubed butter and pulse until crumbly. Finally, add the cream and vanilla and pulse until the dough just begins to clump.

My cookies spread a little. Why?

This is likely due to butter that was too soft when creamed. Ensure your butter is cool (around 65°F). Also, avoid over-mixing the dough once the flour is added.