Snowball Cookies recipe (2024)

FAQs

Why did my snowball cookies flatten? ›

Why did my snowball cookies flatten? The cookies will flatten slightly when baked, but they shouldn't flatten completely. If you skipped the chilling time, this may be why they spread. Another reason is if you place the dough on a hot baking sheet; if you have to reuse baking sheets, let them cool first.

How to Store Snowball Cookies. You can store snowballs in an airtight container at room temperature for up to a week. If you stack the cookies, place a piece of parchment paper between each layer to prevent sticking.

The origin for pecan snowball cookies is unknown. Beloved in many parts of the world, these cookies may have traveled to the U.S. by way of immigrants from Eastern Europe or Mexico. Since the 20th century, they've become part of traditional American offerings for weddings and holidays, including Christmas and Easter.

Not enough liquid

There are a few things you can do if your cookie dough is too dry and crumbly. First, try adding more liquid to the dough. This could be milk, water, or even just additional eggs. If that doesn't work, you could also try melting some butter and adding it to the dough.

Q: Why are my cookies so puffy and cakey? Whipping too much air into the dough. That fluffy texture you want in a cake results from beating a lot of air into the room temperature butter and sugar, and it does the same for cookies.

Although the terms are often colloquially used interchangeably, they are not the same. Powdered sugar is similar to confectioners' sugar but without the cornstarch. Because the words are often mistaken for each other, you will even find "powdered sugar" in the grocery store that is actually confectioners' sugar.

However, though powdered sugar doesn't ever really expire, it's best if you use it within two years. After two years, sugar undergoes changes in texture. Powdered sugar, in particular, begins to clump up after the two-year mark, which some people may not enjoy.

Finally, you can decide to freeze them. That's the best option if you want your cookies to last you a while, because when stored properly, frozen sugar cookies can stay fresh for as long as 3 months.

History of Mexican Wedding Cookies

As Spanish colonizers brought these recipes to Mexico, they seamlessly integrated into the local culinary landscape. The cookie's association with weddings stems from its sweet symbolism of happiness, unity, and the joyful occasions surrounding matrimony.

Also referred to as Mexican wedding cakes, these buttery cookies originated outside of Mexico. Their creation has been traced back to medieval Arab baking that predominantly featured ingredients like butter, sugar, spices and nuts.

How many days before Christmas should you make cookies? ›

Aim to make them about two weeks in advance if you keep them at room temperature. Making them one week or a few days in advance is even better if you are going for the freshest possible cookies. Remember that you can always make a new batch if you accidentally keep your cookies out for too long and they become stale.

Improper flour measurement is the #1 cause of your cookie dough being too dry or the cookies tasting like flour.

You'll end up with a grainy, unappealing texture. Lastly, store-bought powdered sugar generally includes corn starch, which prevents it from caking together. This can lead to unpredictable outcomes when you interchange the two.

Cream of tartar makes cookies chewy, as it precludes the sugar in the dough from crystalizing, which would lead to crispiness (ie: the opposite of chewiness).

The Problem: Your Oven Is Too Hot

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot.

Adjust the butter temperature: If your cookies spread too much and turn out flat, it could be due to using butter that is too soft or melted. To fix this, refrigerate the dough for 30 minutes to firm up the butter.

If the cookie dough is too warm, the cookies may spread out and flatten during baking. Be sure to chill the dough for at least two hours before forming them into balls and baking. Also, never use melted butter in this recipe.