The world has fallen in love with Danish wedding cookies since the first time they were first made.
These buttery, shortbread cookies contain a unique flavor combination of butter, sugar, and almond extract that make them irresistible.
The danish cookie recipe is nearly as old as the birth of America itself.
They are simply perfection in their simplest form.
They are light, delicate, and have just the right amount of sweetness.
These cookies have a unique flavor combination of butter, sugar, and almond extract that make them irresistible.
These cookies are perfect for weddings, special occasions, or whenever you need a sweet treat.
Although these cookies can be store bought, you will find no better Danish wedding cookies recipe than the one given here.
To make your own Danish wedding cookies you will need the following ingredients:
1 ½ cups (300 grams) all purpose flour
¼ cup (50 grams) sugar
2 teaspoons baking powder
2 tablespoons (28 grams) unsalted butter, at room temperature
½ teaspoon salt
½ teaspoon almond extract
You can make these cookies in about 20 minutes as long as you remember to put the dough in the refrigerator.
The dough should be at room temperature or slightly chilled before you begin making them.
Most danish baking recipes call for the use of a round cookie cutter that has a diameter of roughly 3 to 4 inches.
If you don’t have a particular type, one suitable for this simple recipe is the Wilton round dough cutters (they are available at most grocery or craft stores).
Your danish wedding cookies will not turn out well if you don’t use this size cookie cutter.
Make sure it is in good condition.
If you want to avoid a lot of stress and headaches, you should follow these tips for making perfect Danish wedding cookies every time.
- Chill the dough.
- Remember to use a good set of kitchen scissors and large cookie cutter.
- You will need a heavy duty baking sheet or cooling rack, but it is also important that you don’t leave the cookies on the counter for very long. If you do, they will spread and turn into little blobs.
Danish wedding cookies are traditionally decorated with buttercream icing.
This simple, great-tasting icing is versatile and easy to work with, and it can be adjusted for many different flavors.
Since the taste of buttercream tends to be hard to duplicate, this icing is especially suited for decorating the cookies.
If you want a sweeter version of these cookies, you can use white or yellow food coloring to tint the icing.
You may also want to give the cookies an extra boost by using freshly grated nutmeg.
Instead of butter, you can use coconut oil or vegetable shortening to replace it in these Danish wedding cookies.
The cookie mix and ingredients are the same.
However, these ingredients are slightly different from butter.
There is less fat, which means the bride and groom’s fingers will not get a greasy feel like they would with conventional butter.
These Danish wedding cookies recipe can be made up to 3 days ahead of time and stored in an airtight container at room temperature for up to 3 days.
Although these cookies may not be that heavy, they can turn stale if you don’t store them properly.
The best way to store Danish wedding cookies is to wrap them in plastic wrap with aluminum foil on both sides, and place them in an airtight container.
The cookie dough can also be frozen after baking.
You can always bake the rest of the dough whenever you need it.
It is best to avoid freezing the cookie dough before baking, as this will significantly shorten its shelf life.
The mixture should be spread out evenly on a baking sheet before baking and then allow the cookies to cool completely before wrapping them in plastic wrap.
This will make sure they keep their shape and won’t become misshapen.
There is a common myth about Danish wedding cookies: that they are always too dry.
This is only true for the more elaborate wedding cookies in which the dough has to be refrigerated overnight and allowed to come back to room temperature before baking.
However, if you have this problem, there are two solutions available:
- Dissolve an egg in some water and leave the dough to rest for 30 minutes.
- After resting, return the dough to the fridge for half an hour. Then, leave it out until it comes back to room temperature.
Danish wedding cookies recipe is already sweet enough, but you may want to add a drop of vanilla extract or another sweetener if they are too sweet for your taste.
You can use equal parts of sugar and almond extract to make them more festive.
You can make Danish wedding cookies any number of ways.
They are relatively quick to make and very versatile.
You can also substitute other ingredients such as chocolate chips, crushed nuts, and raisins.
For example, you can replace the almond extract with vanilla extract to give the cookies a different flavor.
Alternatively, you can use a combination of almond extract and orange extract for a more citrusy feel.
- 1 Oven
- 2 cups all-purpose flour, spooned and leveled
- 1/2 cup powdered (confectioners’/icing) sugar, plus some more for coating
- 1 cup of salted butter
- 1/2 tsp ground cinnamon
- 1/2 cup ground pecans
- A baking rack should be placed in the middle of the oven while it is preheated to 300°F, 150°C, or gas mark 2. Use parchment paper to line 2 cookie sheets.
- In the bowl of an electric mixer with the paddle attachment, combine the butter, powdered sugar, cinnamon, and ground pecans. For around 3 to 4 minutes, mix at medium speed until fluffy and light. The flour should be added and mixed together slowly, just until the dough comes together. As necessary, use a spatula to scrape the bowl's sides.
- Scoop out parts of the dough using a 1-tbsp cookie scoop. Each piece should be rolled into a ball between your palms. Dust your hands with flour if the dough is sticky. On the prepared baking sheets, arrange the cookies 2 inches (or 5 cm) apart.
- For 20 to 25 minutes, bake the Danish wedding cookies until the edges are just starting to brown. During the second half of baking, rotate the baking sheets.
- After removing the cookies from the oven, let them cool for ten minutes on the baking sheet. Once the cookies are cool enough to handle, place them on a wire rack and let them set for a while.
- Powdered sugar should be added to a small mixing dish. Roll each cookie in the bowl of sugar until it is totally covered while the cookies are still warm.