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

FAQs

Why did my Italian wedding cookies flatten? ›

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. 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.

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.

It could be a coincidence, but no one knows for sure," Parra explains. Most assume the cookie's name is due to its occasional appearance at some Mexican weddings. It's probably not shocking to you, but because of their complex history and origin, there are numerous other names for Mexican wedding cookies.

Today, cookies like these are still made in countries across the world! At their most basic, Mexican wedding cookies consist of flour, butter, finely chopped nuts, confectioner's sugar, and vanilla extract. I add a few extra ingredients to my recipe for an even cozier, Christmasy taste.

Try using baking powder instead of baking soda. Baking soda encourages spreading while baking powder puffs the cookies up. If your recipe calls for 1 teaspoon of baking soda, you would use 3 to 4 teaspoons of baking powder. Caution: This could result in an unwanted flavor shift.

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.

Chill the dough for just 30 minutes to help that creamed butter solidify, which helps guarantee your rounded cookies stay… well, rounded! Without chilling, your cookies could spread flat.

Too Much Flour

This may seem counterintuitive—after all, isn't flour a key ingredient in baking? Yes, but if you add too much flour, your cookies won't spread as they bake. Too much flour causes the dough to become dry and crumbly, which prevents it from flattening out during baking.

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.

She found a delicious recipe for gluten-free “Jesus cookies.” My daughters call those really puffy, soft sugar cookies with lots of icing and sprinkles you find in the grocery store “Jesus cookies” because they seemed to get them during Sunday School A LOT.

Why are they called cowboy cookies? ›

Some claim cowboy cookies hail from Texas, a state many cowboys call home. Others say the treats were named for their ability to withstand long days in saddlebag. Whatever its origin, the combination of oats, chocolate, pecans, and coconut is undeniably delicious.

However, these beloved treats are no longer available on the shelves. Keebler, one of the largest cookie manufacturers in the U.S., has been known for its diverse range of products. Yet, their decision to discontinue Danish Wedding Cookies has left many consumers like me disappointed and longing for their unique taste.

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.

Dummy wedding cakes, also known as faux or display cakes, are meticulously crafted, non-edible cake designs that resemble traditional wedding cakes. They are typically made of foam, Styrofoam, or other food-safe materials that simulate the appearance, texture, and decoration of real cakes.

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.

Your cookies won't properly spread if your oven temperature is too high; the edges of your cookies will cook faster than the middle before they have a chance to spread properly. To avoid this issue altogether, always double-check the temperature setting on your oven before beginning any cookie-making sessions.

The recipe you used probably had too much butter, not enough dry ingredients to hold them together, or the cookie dough was too soft when you baked them.