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

FAQs

Why did my Italian wedding cookies flatten? ›

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure. Therefore, as the butter spreads so does the whole liquidy cookie.

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.

Mexican wedding cookies were introduced by the Spanish, as they originated in Europe and still exist in many other countries today. The cookies were prepared at many California rancho weddings in the 1800s.

Melted butter incorporates more easily into the dough, creating a more cohesive and pliable dough. Use a mixture of baking powder and baking soda as leavening agents. Baking powder provides lift and helps create a fluffy texture, while baking soda helps to densify the cookie and create a chewier texture.

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.

The baking pan should be cool when it goes into the oven. Cookies will flatten when placed on hot baking pans, so when baking batches of cookies, either swap out pans or give your one pan time to cool between batches.

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.

Bakery or homemade cookies can be stored at room temperature two to three weeks or two months in the refrigerator. Cookies retain their quality when stored in the freezer for eight to 12 months.

When you have a solid idea of your RSVP count, we suggest 6 – 8 cookies per person. In other words, if you are expecting 100 guests, 100 x 6 is 600, divided by 12 is 50 dozen cookies. More than that is fine, but make sure you save your transport containers as you may be taking some home.

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.

Why did my cookies turn out flat and crispy? ›

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.

Why did my melting moments go flat? If your biscuits are spreading too far in the oven, the dough was too warm or possibly too much butter was added. If the dough is very warm or you are baking on a hot day, place the rolled and flattened biscuits on a tray in the fridge for 15 minutes to firm up before baking.