Danish Wedding Cookies

5 from 2 votes

Soft and buttery on the inside but crunchy and golden brown on the outside, these traditional Danish wedding cookies are a mouth-watering combination that is sure to please any crowd. But wait, there's a cherry in the middle hiding to surprise you with your first bite!

Prep Time15

Cook Time20

Total Time35

Course: Cookies

Cuisine: American, Holiday

Servings: cookies

Calories: 149kcal

Author: Kelly Bloom

Equipment

Ingredients

8 oz Butter room temperature
⅓ cup Sugar
1½ teaspoon Almond extract
1 teaspoon Vanilla extract
2 cup Flour
¼ teaspoon Salt
6 oz Glace` or Maraschino cherries
½ cup Powdered sugar

US Customary - Metric

Instructions

Preheat the oven to 325 F. Line one or two rimmed baking sheets with parchment paper.
Cream butter and granulated sugar in a bowl until fluffy. Mix in the almond extract and vanilla extract.
8 oz Butter, ⅓ cup Sugar, 1½ teaspoon Almond extract, 1 teaspoon Vanilla extract
Add the flour and salt to the creamed sugar mixture. Mix with a hand mixer until just blended, using a spatula to scrape the sides down. Mixture will be crumbly.
2 cup Flour, ¼ teaspoon Salt
Fill a tablespoon with some of the crumbly dough. Lay a cherry on top, place the palm of your hand over the filled spoon, and press the filled spoon into the palm of your hand. Open, add some more cookie mixture, and shape into a ball, keeping the cherry in the middle.
6 oz Glace` or Maraschino cherries
Space cherry filled cookie balls at 2 inches apart on the prepared baking sheets.
Bake 20 minutes in the preheated oven. Remove and place on a wire rack to cool 10 minutes.
Fill a bowl with powdered sugar. Once the cookies are cool, roll each cookie ball in powdered sugar. For more of a 'snowball' look, roll a second time.
½ cup Powdered sugar

Notes

Do not over bake, remove when lightly golden brown. Your cookies will continue to cook more on the hot cookie sheet during the 5 minute wait before transferring them to a cooling rack.