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)
A simple sugar cookie you can make in about 25 minutes. Melt-in-your mouth goodness.
- 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.
Note: If you prefer to decorate the cookies, add the sprinkles or other decorations before baking. Another option is to dip them in melted chocolate. When I do this, I only dip them halfway. Then place them standing up in the openings of the cooling rack to wait for the chocolate to harden. See the Gluten Free Danish Sugar Cookies recipe for specific instructions.
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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.