Classic Snowball Cookies Recipe - The BEST Mexican Wedding Cookies (2024)

FAQs

Why are my snowball cookies falling apart after baking? ›

There was probably too much flour added or they were over-baked. Add another tablespoon of butter or a tablespoon of milk. If they are falling apart a few days later, then they were sitting out too long. Keep them in an airtight container to help them last longer.

If the butter is too cold, it won't be soft enough to bind the sugar, flour and nuts, making it crumbly and difficult to work with. Too warm and the dough might be greasy and difficult to roll into balls. Soften the butter to just cooler than room temperature and the dough should be perfect.

The blogger behind Mexico In My Kitchen warns that overworking the dough will result in flat cookies, so make sure you only roll your dough as much as you need to form tiny spheres and only mix the ingredients until they're combined (don't endlessly beat it with your mixer).

Try using a different type of flour, or sifting your flour before you add it to the wet ingredients. If your cookie dough is too dry and crumbly, it might not have enough fat. This is a common problem with recipes that use all-purpose flour. To fix this, you can add more fat to the dough.

If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

If you found your cookies to spread too much in the oven, there are a host of things that can cause this. Your butter could be too warm. You may have improperly measured the flour or the sugar (use that scoop and level method!). You could have placed the dough balls on a sheet pan that was warm.

Cookies spread because the fat in the cookie dough melts in the oven. If there isn't enough flour to hold that melted fat, the cookies will over-spread. Spoon and level that flour or, better yet, weigh your flour. If your cookies are still spreading, add an extra 2 Tablespoons of flour to the cookie dough.

Italian wedding cookies typically contain almonds or hazelnuts and are flavored with almond extract, vanilla extracts and spices like cinnamon or anise. Mexican wedding cookies, on the other hand, use a combination of ground nuts such as pecans and walnuts, as well as butter, sugar and sometimes chocolate chips.

Adjust leavening agents: Baking powder and baking soda are responsible for the rise and structure of cookies. If your cookies are too flat, try slightly increasing these leavening agents. Conversely, if your cookies are overly puffy and then collapse into flatness, it could be due to using too much leavening agent.

Will old baking soda make cookies flat? ›

Yes, baking powder and baking soda can expire! Once they've been opened, it's best to use them within six months, so make sure to check expiration dates before you start baking. Expired leavening agents lose their effectiveness, leading to flat cookies.

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.

Because egg yolks contain lecithin and fat, they enrich the flavor and texture of chocolate chip cookies. If you prefer your cookies chewy rather than crispy, adding extra yolks will create a softer and more tender final product, and you can even save the extra whites for another dessert or dish.

Too much butter makes cookies turn out just as you'd expect: very buttery. This batch of cookies was cakey in the middle, but also airy throughout, with crispy edges. They were yellow and slightly puffy in the middle, and brown and super thin around the perimeter.

Unless you want extra-crispy cookies, avoid overmixing your dough. "Overmixing your dough will result in flatter, crispier cookies," Cowan said. If you overmix, you will end up aerating (adding air to) the dough, which causes the cookies to rise and then fall, leaving you with flat cookies.

How do you keep oatmeal cookies from crumbling? You need to let them rest a bit on the pan before transfering them too a cooling rack. Watch your ratios as too much flour or oats will make them dry and crumbly, experiment and find thay perfect balance. You can also add some rehydrated raisins.

Dough that's too airy.

The goal, usually, is to only incorporate the two ingredients without reaching the "light and fluffy" stage. When you mix the butter and sugar together at high speed or for too long, you'll aerate the dough excessively, causing the cookies to rise—and then fall—in the oven.

The cracks in crinkle cookies or molasses cookies occur when the top of the cookie dries out before the interior has set. The means that as the cookie expands, it starts to crack the dry surface.

Roll it too thin, and the dough will be really fragile and may easily tear or break. Roll it too thick, and you run the risk of the cookies not baking evenly or cooking all the way through. → Follow this tip: For super soft, tender sugar cookies, roll the dough to 1/4-inch thick.