Danish Sugar Cookies (Wheat) are so easy to make your 8 year old can do it This is a simple mix, roll/drop and bake cookie. You don't need to refrigerate the dough, and you don't have to bother rolling or cutting them out.
Danish Sugar Cookies (Wheat) are a favorite any time of the year.
These Danish Sugar Cookies made with wheat flour are a favorite in our house. Although I no longer eat wheat, my family still eats and loves it. When I make this cookie for myself I follow my Gluten Free Danish Sugar Cookie recipe. If you eat wheat, I suggest you try them both. I don't think you will be able to tell the difference between them.
The last two steps before baking the cookies is to roll them in sugar and then flatten them a little. You can "prettify" them by rolling them in colored sugar, adding sprinkles or putting a couple of chocolate chips on top. You can also frost them after baking or dip them in melted chocolate. I like mine plain. (I know, boring, right?)
What You Need
You will need an electric mixer, large bowl, two small bowls, measuring cups and spoons, a small glass or jar, and a cookie sheet. I prefer the jelly roll kind of baking sheet (affiliate link). Cooling racks are important when making cookies. I find it helpful to have a good one, like these (affiliate link). I suggest you get some silicone baking mats to line your cookie sheets. They make clean up a breeze.
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Danish Sugar Cookies (Wheat) Recipe
Danish Sugar Cookies (Wheat)
- 1 large egg
- 1 cup butter (2 sticks, softened but still firm)
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1 cup powdered sugar (confectioner's)
- 2 tablespoons water (this will be dissolved in the baking soda and cream of tartar)
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 2 cups all-purpose flour
- ½ cup granulated sugar (for rolling the dough balls in)
- Heat oven to 350°F.
- In a medium-to-large bowl, cream the egg, butter, vanilla, salt, and powdered sugar together until well blended.
- In a small bowl, mix the baking soda, cream of tartar and water. It will fizz.
- Dump the baking soda mixture into the cookie dough, and mix.
- Add the flour and mix thoroughly. It will be a sticky dough.
- Put the granulated sugar into another small bowl.
- Using two teaspoons, form the dough into 2-inch balls and drop them into the bowl of sugar. Roll each ball in the sugar until lightly covered. If you prefer, use colored sugar for a more festive look.
- Place the sugared dough balls on a greased cookie sheet, about 2 inches apart (12 per sheet). (Or use a silicone mat on your cookie sheet and don't grease it.)
- Using a small-bottomed glass or jar, dip the glass into the bowl of sugar, and then press the glass bottom lightly into the cookies to flatten just a bit.
- Bake the cookies at 350°F degrees for about 8-9 minutes, until the bottoms are just starting to brown. The cookies will still be white, but the bottom edge will start to turn brown.
- Remove the cookies to a cooling rack to cool.
Recipe Nutrition Information
This recipe is NF, SF, V*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked "gluten free," etc. There can be cross-contamination in facilities.
This recipe was originally posted on Recipe Idea Shop December 11, 2020.