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

FAQs

Why did my Mexican wedding cookies come out flat? ›

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).

However, one of the biggest mistakes or complaints about homemade Mexican wedding cookies is that they ended up being dry. While one of the most common mishaps that accounts for this is baking the cookies too long, Went Here 8 This also suggests that using too much flour could cause dry cookies.

Why did my snowball cookies turn out flat? Snowball cookies should not flatten. Since they do not contain a leavening agent, the main factor to check is that the dough is chilled before baking.

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 come out of the oven looking flat, you may not have adequately chilled the dough before baking. Chilling times may vary depending on the cookie you're making, but you should typically chill cookie dough in the refrigerator for at least two hours before you pop it in the oven.

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.

Cookies made with butter are usually crispier than chewy cookies made with shortening, but the flavor is richer with butter. So a one-to-one butter swap will work great if you need a shortening substitute for cookies. In cakes and breads, the substitution is rarely noticeable when using shortening vs. butter.

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.

Why is my Mexican wedding cookie dough crumbly? If your dough is overly crumbly, be sure that you're using softened butter. You'll also want to make sure that you measure the correctly, so as not to use too much.

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.

What can I add to cookie dough to make it less crumbly? ›

To avoid this, try using as little flour as possible while preparing to roll your dough. Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

Rest your dough.

The longer you let it rest, the chewier its cookies will be. This is because the liquid content in your cookies will actually evaporate. And while this may sound like it would create a dryer, more crumbly cookie, the higher sugar content (especially brown) will actually make them chewier.

But one unexpected error bakers can make is adding too much of a good thing, butter. Although butter generally makes it all better, bakers who go overboard with it are dooming their cookies to a greasy and crumbly texture.

Flour adds fluff and texture to the cookies. Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour.

If your butter is under mixed, it won't have the air pockets to hold it's shape. If it's over-mixed, the air pockets decrease in size and are unable to hold their shape in the oven—causing your cookies to spread. It's best to cream butter and sugar on medium speed for 2 to 3 minutes.

You want the cookies to roll into a ball nicely and hold their shape while baking. 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!).

Too much flour will make your cookies dry and crumbly. Too much sugar and butter can make sugar cookies spread and lose their shape when baked. This one requires a little patience because once you roll out your dough, you are ready to bake. Be patient and bake your cookies when the dough is really cold.