Welcome, today I’m sitting down to fully rewrite and expand this article so it feels complete, detailed, and truly useful from start to finish.
They’re one of those treats tied to memories, grocery store aisles, pink boxes, and powdered sugar fingers when no one was looking.
Hi, my name is Dipendra Kumar. I like cooking food for my family and relatives. I am a chef, I make my own recipe or own model.
Then I like making trending recipes where I eat my own recipe.
This is not a traditional Danish cookie, and it’s not a nut-based wedding cookie either. This is an American classic inspired by the Keebler version that so many people still miss.
Recipe Overview
This homemade version focuses on recreating the soft, crumbly texture and light sweetness that made the Keebler cookies special.
These cookies are nut-free, lightly flavored with vanilla, oats, coconut, and mini chocolate chips, and coated twice in powdered sugar for that familiar snowy finish.
- Cuisine: American
- Prep Time: about 20 minutes
- Bake Time: 25–30 minutes
- Yield: about 40 cookies
They bake pale, don’t spread much, and hold their shape beautifully, which makes them great for gifting, holiday trays, or just keeping on the counter for snacking.
Original Keebler Danish Wedding Cookies Explained
The original Keebler Danish wedding cookies weren’t meant to follow traditional European baking rules. Instead of almonds or pecans, they used oats and coconut.
Instead of dense shortbread, they had a lighter, more crumbly bite. Chocolate chips were small and subtle, never overpowering.
That balance is what made them stand out. They were sweet, but not sugary. Rich, but not heavy.
And most importantly, approachable. You could eat three or four without feeling overwhelmed, which probably explains why that pink box never lasted long.
What Makes This Recipe Unique
What really separates this recipe from other wedding cookies is the texture. These aren’t chewy like oatmeal cookies, and they’re not dense like classic shortbread.
They sit somewhere in between, tender and delicate, with just enough structure to hold together.
The oats give body without chew. The coconut adds flavor without screaming coconut.
The powdered sugar coating melts slightly into the cookie, then firms up again, creating that soft outer layer everyone remembers.
Equipment Needed
The ingredients are important; if the ingredients are correct and of good quality, and everything is done properly, then the food turns out better. Everything here is basic and beginner-friendly. No specialty tools required.
| Amount | Equipment Name | Notes |
|---|---|---|
| 1 | Stand mixer or hand mixer | Paddle attachment preferred |
| 1 | Large mixing bowl | For dough |
| 1 | Measuring cup set | Dry and liquid |
| 1 | Measuring spoon set | Accuracy helps |
| 1 | Baking sheet | Light-colored works best |
| 1 | Parchment paper | Prevents sticking |
| 1 | Small cookie scoop | Keeps sizes even |
| 1 | Cooling rack | For proper cooling |
| 1 | Shallow bowl | For powdered sugar |
Ingredients
This list stays intentionally simple to keep the flavor close to the original style.
| Amount | Unit | Ingredient Name | Notes |
|---|---|---|---|
| 1 | cup | Salted butter | Softened |
| ½ | cup | Granulated sugar | Adds structure |
| ⅓ | cup | Powdered sugar | Keeps crumb tender |
| 3 | cups | All-purpose flour | Spoon and level |
| ½ | cup | Sweetened shredded coconut | Finely shredded |
| ¼ | cup | Rolled oats | Lightly pulsed if large |
| ¾ | cup | Mini chocolate chips | Mini only |
| 2 | tablespoons | Vanilla extract | Flavor |
| 3 | tablespoons | Heavy cream | Helps bind |
| 1 | cup | Powdered sugar | For coating |
Ingredients Breakdown and Why They Matter
Butter is the backbone here. It provides richness and that melt-in-your-mouth feel. Using salted butter adds balance, so the cookies never taste flat.
Granulated sugar gives the cookies structure, while powdered sugar softens the crumb. Using both creates that signature texture.
Oats and coconut replace nuts entirely. They add subtle texture and flavor without crunch or heaviness.
Mini chocolate chips are distributed evenly, so every bite has just a hint of chocolate, not a mouthful.
How to Make Keebler-Style Danish Wedding Cookies
Step 1: Prepare the oven
Preheat your oven to 300°F and line a baking sheet with parchment paper.
This lower temperature is important because these cookies should bake gently and stay pale.
Step 2: Cream butter and sugar
In a large bowl, mix the butter, granulated sugar, and powdered sugar on medium speed until smooth and creamy. This usually takes about 2 minutes.
Step 3: Add vanilla and cream
Add the vanilla extract and heavy cream. Mix just until combined. The mixture should look soft and slightly fluffy.
Step 4: Mix in dry ingredients
Add the flour, coconut, and oats. Mix on low speed until no dry flour remains. The dough will look crumbly at first, and that’s exactly what you want.
Step 5: Fold in chocolate chips
Gently mix in the mini chocolate chips by hand or on the lowest mixer speed. Stop as soon as they’re evenly distributed.
Step 6: Scoop and shape
Scoop small portions of dough and roll them into smooth balls using your hands. Place them about 1 inch apart and gently press them slightly.
Step 7: Bake low and slow
Bake for 25–30 minutes. The cookies should remain pale on top. The bottoms should be lightly golden, not brown.
Step 8: First sugar coating
Let cookies cool for about 5 minutes, then roll them in powdered sugar while still warm.
Step 9: Second sugar coating
Once fully cooled, roll the cookies again in powdered sugar for a soft, fluffy finish.
Keebler Danish Wedding Cookies Recipe Without Nuts
This recipe is naturally nut-free, which is one of the reasons it became so popular.
Many wedding cookies rely heavily on nuts, making them off-limits for schools or parties. This version keeps everyone included without sacrificing flavor or texture.
Keebler Danish Wedding Cookies With Chocolate Chips
Chocolate chips here are subtle, not dominant. Mini chips are essential because they melt less and blend into the cookie, rather than overpowering it. This keeps the flavor balanced and light.
How These Cookies Differ From Other Wedding Cookies
Traditional Danish wedding cookies often use almonds and a denser dough. Mexican wedding cookies rely on pecans and a richer shortbread base.
This Keebler-inspired version is lighter, softer, and more playful, which is probably why it appealed to kids and adults alike.
Storage and Make-Ahead Tips
Once cooled, store cookies in an airtight container at room temperature for up to 5 days. In humid climates, add a paper towel to absorb moisture.
For freezing, store cookies before the second powdered sugar coating. Freeze for up to 3 months, then thaw at room temperature and roll again in powdered sugar.
Nutrition Information (Per Cookie, Approximate)
- Calories: 120
- Carbohydrates: 16 g
- Protein: 1 g
- Fat: 6 g
- Saturated Fat: 3.5 g
- Sugar: 8 g
- Fiber: 1 g
- Sodium: 45 mg
Personal Tips From My Kitchen
I’ve learned not to rush these cookies. Baking them gently keeps the texture right. I’ve also learned that less is more with chocolate chips.
Sometimes I bake these just for the smell alone; it fills the kitchen with something warm and familiar.
Keebler Danish Wedding Cookies Recipe
Ingredients
Equipment
Method
- I preheat my oven to 300°F and line a baking sheet with parchment paper. I like baking these low and slow so they stay pale and tender.
- In a large bowl, I cream the softened butter, granulated sugar, and powdered sugar together until smooth and creamy, about 2 minutes.
- I mix in the vanilla extract and heavy cream just until everything is combined and the mixture looks soft.
- I add the flour, shredded coconut, and oats, then mix on low speed until the dough comes together. It looks slightly crumbly at first, and that’s normal.
- I gently stir in the mini chocolate chips, being careful not to overmix the dough.
- Using a small cookie scoop, I portion the dough and roll each scoop between my palms into a smooth ball. I place them about 1 inch apart on the baking sheet and press them very slightly.
- I bake the cookies for 25–30 minutes. They stay pale on top and are done when the bottoms are lightly golden.
- After baking, I let the cookies cool for about 5 minutes, then roll them in powdered sugar while they’re still warm.
- Once completely cooled, I roll them in powdered sugar again for that soft, fluffy finish I love.
Notes
FAQs:-
Are Keebler Danish wedding cookies the same as Mexican wedding cookies?
No, they’re different. Keebler-style cookies are nut-free and use oats, coconut, and mini chocolate chips, while Mexican wedding cookies are usually made with nuts like pecans or almonds.
Why don’t these cookies turn golden brown?
These cookies are meant to bake pale. They’re done when the bottoms are lightly golden, even if the tops still look light.
Can I make these cookies without coconut?
Yes, you can, but the flavor and texture will change slightly. Coconut helps mimic the original Keebler version, so I recommend keeping it if possible.
Do I really need to roll the cookies in powdered sugar twice?
Yes, I’ve found the double coating makes a big difference. The first roll melts into the cookie, and the second creates that soft, fluffy finish.
Can I freeze Danish wedding cookies?
Yes, they freeze very well. I like freezing them before the second powdered sugar coating, then rolling them again after they thaw.
Conclusion:-
I hope this expanded article gives you everything you need in one place. These cookies aren’t fancy or trendy, but they don’t need to be.
They’re comforting, nostalgic, and deeply satisfying. Every time I make them, I’m reminded why some recipes never really disappear; they just move from the store shelf to our own kitchens.
Read More:– Beef Neck Bones Recipe
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