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!

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.

Butter keeps cookies fluffy in two ways. First, creaming cold butter with sugar creates tiny, uniform air pockets that will remain in the dough it bakes up. Second, cold butter naturally takes a longer time to melt in the oven.

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.

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.

oven temperature: If the oven is too hot, it can cause the edges and outside of the cookies to set too fast. Then as the inside heats up, the cookies can't spread out at all, and they may even crack. Read all about what happens when we bake to better understand the role of the oven temperature.

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? ›

The origins of "cowboy cookies" are unknown although they have been variously attributed to Texas or the Old West. 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.

Bombolo Biscotti Italian Wedding Cookies (1 cookie) contains 17g total carbs, 17g net carbs, 6g fat, 2g protein, and 150 calories.

The cookies have a floury rather than rich taste. Here's a much better recipe from The New Complete Book of Mexican Cooking: 1 cup flour; 1/2 cup confectioners' sugar; 1 cup unsalted butter; pinch of salt; 1 cup pecans, finely chopped; 1 teaspoon vanilla extract.

contains 120 calories per 25 g serving. This serving contains 4.5 g of fat, 2 g of protein and 18 g of carbohydrate. The latter is 10 g sugar and 1 g of dietary fiber, the rest is complex carbohydrate.

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.