Danish Wedding Cookies - A Keebler Copycat Recipe

4.50 from 2 votes

Danish Wedding Cookies - A Keebler Copycat Recipe

Light powdered sugar shortbread cookies with mini chocolate chips and a hint of coconut- just like the Danish wedding cookies Keebler used to make!

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 126kcal

Author: Anecia Hero

Equipment

Stand Mixer
Food Processor
Parchment paper
Small ice cream scoop

Ingredients

2 sticks salted butter (1 cup), softened , if using unsalted butter, add 1 teaspoon of salt to the dough mixture
½ cup granulated sugar
⅓ cup confectioner's sugar (powdered sugar)
½ cup finely shredded sweetened coconut
¼ cup rolled oats-original, not fast-cooking
¾ cup mini milk chocolate chips
3 cups all-purpose flour
2 teaspoons vanilla extract
3 tablespoons heavy cream

Powdered Sugar Coating

1 cup confectioner's sugar , (see recipe notes)
4 teaspoons cornstarch

Instructions

Pulse coconut, chocolate chips and oats in food processor 3-4 times
½ cup finely shredded sweetened coconut, ¼ cup rolled oats-original, not fast-cooking, ¾ cup mini milk chocolate chips
Add the following ingredients to a stand mixer and combine on medium speed until well blended
2 sticks salted butter (1 cup), softened, ½ cup granulated sugar, ⅓ cup confectioner's sugar (powdered sugar), 3 cups all-purpose flour, 2 teaspoons vanilla extract, 3 tablespoons heavy cream
Scoop dough into a tablespoon or small ice cream scooper, form a small ball, place on parchment paper and gently flatten; place dough balls about 1" inch from one another; bake @ 300℉ on the middle oven rack for 25-30 minutes. The cookies will not brown while baking; take a peek at the bottom to see if its slightly browned- that's how you know they're done.
Transfer to a cooling rack for 5-6 minutes; pour confectioner' sugar and cornstarch into a large plastic bag; working in small batches, put a few cookies in the sugar mixture and toss until well-coated and place on cooling rack. Allow to cookies to cool complete, then toss them in the sugar mixture a second time.
1 cup confectioner's sugar, 4 teaspoons cornstarch

Notes

Coating the cookies with powdered sugar mixture:

The first coat goes on the cookies when they're slightly warm; the second coat goes on the cookies when they're completely cooled.

You may need a little more of the powdered sugar and cornstarch mixture. The ratio is 1 teaspoon cornstarch per ¼ cup of powdered sugar.

Store cookies in an airtight container; you can refrigerate them, but they harden. If you decide to refrigerate them, let them sit at room temperature before serving.

Nutrition