Keebler's Danish Wedding Cookies
Keebler's Danish Wedding cookies are a classic holiday cookie with a distinctive buttery taste, crumbly texture, and powdered sugar coating arranged in a wreath shape associated with weddings and celebrations.
As you all know, I'm always on the hunt for the next showstopper recipe, I stumbled upon an intriguing find - Keebler's famous Danish Wedding Cookies. You know the ones - those dainty, powdered sugar-dusted wreaths that adorn holiday cookie trays. But the store-bought version was just the tip of the iceberg.
After tasting a homemade version at a friend's wedding shower, I was hooked. These weren't just ordinary butter cookies. They were crumbly, melt-in-your-mouth clouds of rich, nutty decadence with the faintest citrus whisper. Like edible confetti from some magical butter-loving baker's dream.
I had to unlock the secrets of these saintly-looking yet sinfully delicious treats for myself. Through some culinary sleuthing, I discovered the genius lies in the simple ingredients.
Real European-style butter is a must for that unbeatable richness. A splash of vanilla and orange zest make them taste like they were plucked from a Scandinavian bakery. And the powdered sugar coating isn't merely for looks - it's a velvety, sweet bear hug embracing every bite.
But the real magic happens in the technique. Creaming the butter and sugar until fluffy as a cloud gives them their melt-in-your-mouth texture. Chilling the dough helps you easily shape those iconic wreaths without overworking it. And sugaring the warm cookies straight from the oven ensures that blanket of powdered sugar sticks like Santa to a chimney.
I tweaked and tinkered until I had a recipe delivering cookies so heavenly, I could have hung them on a tree as edible ornaments. One bite and you're transported to a cozy hygge paradise of buttery tranquility.
Were these cookies a labor of love? You bet your sugar-dusted apron they were. But the payoff of those fragrant, golden rings emerging from the oven made it all worth it. They were everything you could want in a celebratory cookie - rich yet delicate, simple yet scandanavian-level fancy.
So whether you're ringing in the holidays, tying the knot, or just treating yourself to a buttery bite of bliss, these homemade Danish wedding cookies deserve a spot center-stage. Just be warned - they're outrageously, addictively good. One wreath is never enough!
*Baker's note - all ingredients in this recipe should be consumed in moderation as part of a balanced diet. Don't go too cookie monster unless you're prepared to handle the buttery consequences!
Keebler's Danish Wedding Cookie
prep time with cook time.
Yield about 24 and contains approximately 135 calories.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus more for coating
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups all-purpose flour
- 1 cup finely chopped pecans or walnuts
- 1 tbsp finely grated orange zest
For premium richness, use high-quality European-style butter with a higher fat content. I prefer using finely chopped pecans over walnuts for their buttery flavor that pairs beautifully with the cookies.
Don't skip the orange zest - it adds a bright, citrusy note that elevates the whole cookie. If you want a hint of almond, you could substitute 1/4 tsp almond extract for some of the vanilla. Also, make sure your powdered sugar is fresh and lump-free for an pristine snowy coating.
Directions
- In a large bowl, beat the softened butter with 1/2 cup powdered sugar until light and fluffy, about 2-3 minutes. Beat in the vanilla and salt.
- Gradually mix in the flour until a dough forms. Fold in the chopped nuts and orange zest until evenly distributed.
- Roll the dough into 1-inch balls and shape each ball into a ring or wreath shape by connecting the ends together. Place rings about 1 inch apart on parchment-lined baking sheets.
- Bake at 350°F for 12-15 minutes until lightly golden on the bottoms. Allow to cool on the baking sheet for 5 minutes.
- While still warm, gently roll or toss the baked wreath cookies in powdered sugar to coat them completely. Transfer to a wire rack to cool completely.
- Once cooled, give the cookies a second generous coating of powdered sugar, covering all surfaces.
The orange zest adds a delightful citrusy aroma and flavor that complements the rich, buttery cookie. The nuts provide a nice crunch. This unique twist makes these buttery, nutty, orange-scented wreath cookies an extra special treat!
Take the time to really cream together the butter and powdered sugar until ultra light and fluffy - this incorporates air for an incredible texture. Chilling the dough for 30 minutes before shaping makes it much easier to handle.
When shaping the wreaths, use a light touch and make sure the ends connect fully. Bake them just until the bottoms are barely golden so the centers stay tender.
And finally, let them cool completely before the final sugaring for the coating to really adhere and give you that signature powdered sugar snowball look.
Check this video out about Keebler's Danish Wedding Cookie.
Video Credit: In The Kitchen With Matt
Rated 5.0 by 9 reviewers.
Recipe Tags: Keebler's Danish Wedding Cookie, Keebler's Danish Wedding Cookie Recipe
Published by: Dish Dupes
Recipe FAQ
Danish wedding cookies, those delightfully crumbly, powdered sugar-coated wreaths, are a beloved holiday classic. But perfecting this buttery treat at home can bring up lots of questions. As someone obsessed with mastering them, I've fielded many an inquiry over the years. Here are the top FAQs to help you bake flawless Danish cookies:
What's the difference between Danish wedding cookies and Russian tea cakes? They're essentially the same cookie! Russian tea cakes tend to be shaped in balls versus wreaths, but otherwise use the same core ingredients like butter, nuts, and powdered sugar coating.
Why are they called "wedding" cookies? The wreath shape is thought to symbolize luck and celebration, making them a natural for marking weddings and special occasions. Though anyone can enjoy them year-round!
What type of nuts work best? Pecans add a rich, buttery flavor, but walnuts are more traditional. I've even used finely chopped almonds with delicious results. Stick to lighter nuts to allow the butter flavor to shine.
Can I use salted butter? For ultimate rich flavor, European-style unsalted butter is best. The small amount of salt enhances flavors. Too much salt can overpower these delicate cookies.
Why is chilling the dough important? Chilling is crucial to prevent the dough from becoming a greasy mess while shaping. It also keeps the cookies from overspreading during baking.
How do I make perfect wreath shapes? Roll dough into 1-inch balls, then use your fingers to shape ropes and connect the ends into a ring. Don't stress about perfection - a few cracks add a homemade charm!
Why do you coat them twice in powdered sugar? The first coating seals in moisture while hot. The second heavy coating is for that signature snowy look. For best results, coat when completely cool.
How long do these keep fresh? At room temperature in an airtight container, they'll stay fresh for up to 2 weeks. You can also freeze baked cooled cookies for up to 3 months.
Any tips for easy cleanup? Line baking sheets with parchment or silicone mats to prevent sticking. For sugaring, I like using a large plastic bag or container with a tight lid to keep messes contained.
How do you prevent dense, tough cookies? Don't overmix once the flour is added, as this can cause gluten development. Bake just until lightly golden on the bottom for supremely tender interiors.
With a little attention to detail, you'll be rewarded with bakery-level Danish wedding cookies that practically melt in your mouth. The powdery sweetness and rich butteriness make them an irresistible indulgence!
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