This Keebler Danish Wedding Cookie copycat recipe recreates the classic pink-box cookies with light, tender shortbread flavored with a touch of coconut and mini chocolate chips, finished with a snow‑like powdered sugar coating.
These cookies may bring back memories for anyone who grew up with the bright pink box. Their texture is similar to Mexican wedding cookies, but the ingredients and shape are distinct: Danish wedding cookies are small flattened disks, not nut-filled balls, and include shredded coconut and chocolate chips.
This recipe follows the same ingredients as the original Keebler pink-box Danish wedding cookies.
Both are shortbread-style cookies made with butter and sugar, often finished with powdered sugar. Mexican wedding cookies are typically rolled into balls and contain chopped nuts such as pecans or walnuts. Danish wedding cookies are flattened into small disks and generally do not include nuts; instead they feature finely shredded sweetened coconut and mini chocolate chips. Both may use vanilla or almond extract and are commonly called “snowball cookies.”
Keebler made these powdered sugar cookies for decades before they were discontinued in 2024. Fans who missed them tested many recipes; some added almond extract or chopped nuts, but those changes don’t match the original. This recipe sticks to the ingredient profile of the pink-box classic.
Ingredients at a glance: powdered sugar, granulated sugar, butter, finely shredded sweetened coconut, rolled oats, all-purpose flour, cornstarch (for the coating), vanilla extract, heavy cream, and mini milk chocolate chips.
Ingredients for Keebler Danish Wedding Cookies
Powdered sugar (confectioners’ sugar), granulated sugar, salted butter (softened), finely shredded sweetened coconut, rolled oats (original, not quick-cooking), mini milk chocolate chips, all-purpose flour, vanilla extract, heavy cream, plus additional confectioners’ sugar and cornstarch for the coating.
Recipe Tips
- The easiest way to coat the cookies is to put the powdered sugar and cornstarch mixture into a large resealable plastic bag, add a few cookies at a time, shake to coat, then place them on a cooling rack.
- Do not skip the cornstarch in the coating—cornstarch helps absorb moisture and keeps the outer coating dry and snow‑like.
Storage and Make Ahead
You can make these Danish wedding cookies up to a week in advance. Store them in a dry, airtight container at room temperature. Refrigeration will firm them up, so if you do refrigerate, let them come to room temperature before serving.
These cookies are ideal for showers, holiday dessert tables, or any occasion where a light, sweet cookie is welcome. The powdered sugar coating gives them a festive “snowball” appearance that’s popular at Christmas.
Danish Wedding Cookies – A Keebler Copycat Recipe
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Equipment
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Stand mixer
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Food processor
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Parchment paper
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Small ice cream scoop or tablespoon
Ingredients
- 2 sticks salted butter (1 cup), softened — if using unsalted butter, add 1 teaspoon salt to the dough
- ½ cup granulated sugar
- ⅓ cup confectioners’ sugar (powdered sugar)
- ½ cup finely shredded sweetened coconut
- ¼ cup rolled oats (original, not quick-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 confectioners’ sugar — see notes for ratio adjustments
- 4 teaspoons cornstarch
Instructions
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Pulse the shredded coconut, mini chocolate chips, and rolled oats in a food processor 3–4 times until evenly broken down and combined.
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In a stand mixer, combine the softened butter, granulated sugar, confectioners’ sugar, all-purpose flour, vanilla extract, and heavy cream. Mix on medium speed until the dough is well blended and cohesive.
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Fold the processed coconut/oat/chocolate mixture into the dough. Using a small scoop or tablespoon, portion dough into small balls, place on parchment-lined baking sheets about 1 inch apart, and gently flatten each ball into a small disk. Bake at 300°F on the middle rack for 25–30 minutes. The cookies will not brown much; check the bottoms—when they show slight color they are done.
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Transfer cookies to a cooling rack for 5–6 minutes. While still slightly warm, place a portion of the powdered sugar and cornstarch mixture into a large resealable bag and add a few cookies at a time; shake to coat evenly and return them to the rack. Once cookies are completely cool, toss them in the powdered sugar mixture a second time for a fuller coating.
Notes
Apply the first coat while the cookies are still slightly warm; apply the second coat after they are fully cooled.
You may need extra powdered sugar and cornstarch. A helpful ratio is 1 teaspoon cornstarch per 1/4 cup powdered sugar.
Store the cookies in an airtight container at room temperature. Refrigeration can cause them to harden—if refrigerated, allow them to return to room temperature before serving.