Danish Wedding Cookies

Soft, powdered Danish wedding cookies made with butter, oats, cocoa, coconut, and mini chocolate chips. A tender winter cookie perfect for holiday trays, gifting, or quiet December baking.

Course Cookie, Dessert

Cuisine American

Keyword chocolate chip meltaway cookies, coconut cookies, Danish butter cookies, Danish wedding cookie, holiday cookie tray, M&M Christmas Cookies, patriotic butter cookies, powdered sugar cookies, winter cookies

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 155kcal

Author Cathy Pollak

Equipment

Stand Mixer or hand mixer. For creaming the butter and sugar until pale and fluffy.
2 Sheet Pan Sturdy pans for baking.
parchment paper Prevents sticking and keeps cookies tender on the bottoms.
fine-mesh sieve Gives the confectioners' sugar its soft, even drift.

Ingredients

1 cup (227 g) unsalted butter room temperture
1 cup (120 g) confectioners' sugar divided
1 tsp (5 ml) vanilla extract
2 cups (240 g) all-purpose flour
¼ cup (21 g) old-fashioned oats finely chopped
1 tbsp (6 g) unsweetened cocoa powder
½ tsp (3 g) table salt
½ cup (90 g) mini chocolate chips
¼ cup (20 g) sweetened coconut flakes finely chopped

Instructions

Preheat the oven to 400°F (204°C) and line two sheet pans with parchment paper.
In the bowl of a stand mixer, beat the butter, 1/2 cup (60 g) of the confectioners' sugar, and the vanilla extract on medium speed until light and fluffy. This step builds the structure of the cookie and gives it the tender texture Danish wedding cookies are known for.
1 cup (227 g) unsalted butter, 1 cup (120 g) confectioners' sugar, 1 tsp (5 ml) vanilla extract
Add the flour, finely chopped oats, cocoa powder, and salt, mixing on low speed until the dough just comes together. Fold in the mini chocolate chips and the finely chopped coconut flakes.
2 cups (240 g) all-purpose flour, ¼ cup (21 g) old-fashioned oats, 1 tbsp (6 g) unsweetened cocoa powder, ½ tsp (3 g) table salt, ½ cup (90 g) mini chocolate chips, ¼ cup (20 g) sweetened coconut flakes
Roll the dough into balls about 1 inch (2.5 cm) in size and place them on the prepared sheet pans, spaced about 2 inches (5 cm) apart. Lightly press each ball with the palm of your hand so they bake evenly and hold their shape.
Bake for 10 to 12 minutes, or until the bottoms are lightly golden and the centers look set. The cookies will be soft when they come out of the oven and will firm up as they cool.
Place the remaining confectioners' sugar in a sifter and dust it generously over the warm cookies so it adheres to the surface. Once fully cooled, sift a second layer over the tops if you want an even thicker, snow-covered finish.

Notes

Chop the oats until they look like coarse flour.
Shape the dough with your palms so it stays tender.
Let the oven stay hot so the cookies get that faint golden edge.
Be generous with the powdered sugar.
If you use salted butter, reduce the salt to a pinch.
Vanilla bean paste works, but use half the amount.
A 1:1 gluten-free flour blend works with two extra tablespoons of butter.
Choose gluten-free oats if needed.
Use milk or dark mini chocolate chips depending on what you like.

If you’re making these Danish wedding cookies, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition