Keebler Danish Wedding Cookies Recipe

These soft, crumbly Danish wedding cookies are inspired by the classic pink-box version I grew up loving. They’re lightly sweet, nut-free, made with oats, coconut, mini chocolate chips, and finished with a fluffy powdered sugar coating that melts in your mouth.

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Prep Time 20

Cook Time 30

Total Time 1 5

Servings: 4 People

Course: Dessert

Cuisine: American

Calories: 120

Ingredients Equipment Method Notes

Ingredients

1 cup Salted butter Softened to room temperature
½ cup Granulated sugar Adds structure
⅓ cup Powdered sugar Keeps cookies 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 works best
2 tablespoons Vanilla extract Pure vanilla
3 tablespoons Heavy cream Helps bind dough
1 cup Powdered sugar For rolling cookies

Equipment

1 Stand mixer or hand mixer Paddle attachment preferred
1 Large mixing bowl For cookie dough
1 Measuring cup set Dry and liquid
1 Measuring spoon set For accuracy
1 Baking sheet Light-colored works best
1 Parchment Paper Prevents sticking
1 Small cookie scoop Keeps cookies even
1 Cooling rack Helps cookies cool properly
1 Shallow bowl For powdered sugar coating

Method

Step 1:

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.

Step 2:

In a large bowl, I cream the softened butter, granulated sugar, and powdered sugar together until smooth and creamy, about 2 minutes.

Step 3:

I mix in the vanilla extract and heavy cream just until everything is combined and the mixture looks soft.

Step 4:

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.

Step 5:

I gently stir in the mini chocolate chips, being careful not to overmix the dough.

Step 6:

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.

Step 7:

I bake the cookies for 25–30 minutes. They stay pale on top and are done when the bottoms are lightly golden.

Step 8:

After baking, I let the cookies cool for about 5 minutes, then roll them in powdered sugar while they’re still warm.

Step 9:

Once completely cooled, I roll them in powdered sugar again for that soft, fluffy finish I love.

Notes

These cookies are meant to stay light in color, so don’t wait for browning on top. I always recommend rolling them in powdered sugar twice because the first coating melts in, and the second gives that classic snowy look. They store well at room temperature for several days and freeze beautifully if needed.