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Danish wedding cookies are buttery, crunchy, nutty, and slightly sweet. They are perfect when you want just a bite of something sweet!
For me, they are a perfect reminder of my childhood. My mom used to buy those pink bags of Danish wedding cookies at the grocery store. They were my favorites!
It was only after I grew up and inherited my grandmother’s cookbook that I realized she had a recipe in there for cocoons.
And guess what?
They are the same kind of cookies my mom used to buy! Except these are so much better. These are made fresh! And, honestly, there’s nothing better than a fresh-baked cookie.
What are Danish wedding cookies?
Danish wedding cookies are what we always called cocoons in the Delta. They are a wonderful combination of butter, flour, pecans, and vanilla. There’s very little sugar in the actual cookie, so it’s not overly sweet – which is a big bonus, at least for me!
Most of the sugar is on the outside of the cookie, so you control the amount. These make a great snack anytime or the perfect end to a meal.
How to make Danish wedding cookies
These cookies don’t require anything special. You can make these just as easily with a hand mixer as you can with stand mixer.
So, first you need to gather all the ingredients needed for this recipe! Just to make sure you don’t forget anything.
We used a food processor to chop our pecans but this can easily be done by hand.
Once you cream the butter, it’s just a matter of stirring in the flour, sugar, chopped pecans, vanilla, a little bit of cream, and some salt.
If you’re feeling nostalgic, you can shape them into little “fingers” that resemble cocoons or scoop them out with a cookie scoop and round them to make the wedding cookies. They are delicious which ever shape you choose!
Baking takes a little while (25-30 minutes) because they are quite dense. Don’t try to brown them! They’ll taste burned. As soon as you take them out of the oven, roll them in powdered sugar.
Set them aside to cool. As tempting as it is to eat one of these cookies as soon as you roll them in the sugar, they taste best when they have cooled completely.
Can I freeze danish wedding cookies?
Of course you can – if you happen to have any left over! And since they’re so small, they only take a few minutes to thaw.
- Don’t be tempted to skip the addition of salt in this recipe. These cookies need both the salted butter and the extra salt.
- The dough is not meant to be sticky. It should be more the consistency of sugar cookie dough and less the consistency of chocolate chip cookie dough.
- The cookies are done when they have developed the tiniest bit of color on the bottom.
- Roll them in powdered sugar as soon as you take them out of the oven. Don’t wait for them to cool!
- Let them cool completely before you eat them.
When you make this Danish Wedding Cookies recipe, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #MSDHospitality.
- 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
- Preheat oven to 300 degrees (275 degrees if you’re using dark pans).
- Line pans with parchment paper. Set aside.
- Cream butter and 5 Tablespoons powdered sugar.
- Stir in flour and salt.
- Add vanilla and heavy cream.
- Stir in pecans.
- Use a small cookie scoop to scoop out dough in even portions. Place 1-inch apart on prepared pan. Flatten slightly.
- Bake for 25-30 minutes, until bottoms are just starting to show a tiny bit of color.
- Remove from oven and roll in powdered sugar.
Don't be tempted to skip the addition of salt in this recipe. These cookies need both the salted butter and the extra salt.
The dough is not meant to be sticky. It should be more the consistency of sugar cookie dough and less the consistency of chocolate chip cookie dough.
The cookies are done when they have developed the tiniest bit of color on the bottom.
Roll them in powdered sugar as soon as you take them out of the oven. Don't wait for them to cool.
Let them cool completely before you eat them.
- Baking Sheet
- Reynolds Kitchens Non-Stick Parchment Paper - 60 Square Feet
- Sabatier 5154549 Triple Rivet Wide Turner, Black
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Amount Per Serving:Calories: 91 Total Fat: 7g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 10mg Sodium: 51mg Carbohydrates: 7g Fiber: 1g Sugar: 1g Protein: 1g