Vegan Snowball Cookies (Italian Wedding Cookies Recipe) (2024)

FAQs

Why did my Italian wedding cookies flatten? ›

If you don't refrigerate, they will come out flatter, more like a traditional drop cookie. Still good, but I love how they bake up if you refrigerate the dough. I find it easiest to make the dough the day before and they bake it up the next day or so.

Why do my snowball cookies go flat? These snowball cookies should not flatten. If they do it's likely the dough wasn't chilled long enough and the ingredients were too warm to begin with so they spread. It's also possible you accidentally measured the ingredients incorrectly!

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.

If you use too much butter, the cookies will end up flat and greasy. And if you use too little flour, the amount of butter and sugar will be proportionally too high, meaning the cookies will spread for the aforementioned reasons.

To fix this, refrigerate the dough for 30 minutes to firm up the butter. For cookies that don't spread enough and remain flat, try using slightly softened butter instead of fully softened or melted butter. Measure flour accurately: To get the right balance of ingredients, it's important to measure flour accurately.

Using too much butter in your dough can lead to flat and greasy cookies. As previously noted, baking is a science, and it is essential to closely follow recipe measurements to ensure the best results.

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.

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.

How are Danish wedding cookies different from Mexican wedding cookies? They are essentially the same cookie. Sometimes Mexican Wedding Cookies have a combination of nuts in the cookie dough, but other than that, they they are made of the same ingredients and in the same way.

The story that describes them in originating in the Old West claims that they were eaten by cowboys as a high energy snack that could be easily carried. The dessert is also associated with the state of Wyoming. Cowboy cookie dough with chocolate chips and pretzels ready to be mixed in. A tin of cowboy cookies.

Does melted butter make cookies flat? ›

Cookies made with melted butter often deflate and become denser when they cool, resulting in a perfectly cooked fudgy center — a similar textural result to brownies that get rapped (aka banged against an oven rack mid-bake to deflate them) or Sarah Kieffer's iconic pan-banging cookies that turn out pleasantly compact.

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.

Baking powder is made of baking soda plus cream of tartar and cornstarch. Baking powder can be substituted for baking soda by tripling the amount of baking powder. Baking soda can be substituted for baking powder by dividing the amount of baking powder needed by 4 and adding twice that amount of cream of tartar.

Too much sugar can cause cookies to come out flat and crispy instead of soft and chewy. This goes for both white sugar and brown sugar. Not enough flour could also be the culprit. Especially with baking, there's much less wiggle room when it comes to having the proper ingredient ratios.

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.

Not Enough Flour

Though the culprit is usually a flour deficit, butter could also be to blame for this problem. Adding too soft or slightly melted butter to the dough can also result in flat cookies. Many bakers—my mom and myself included—heat the butter to soften it.