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 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.

❓ What are Danish Wedding Cookies? Let's start from the beginning - they are small, round, thick cookies made predominantly with butter, icing sugar, flour, and nuts, usually pecans, walnuts or almonds.

These holiday cookies are made up of simple baking ingredients you likely already have on hand. All it takes is flour, sugar, salt, vanilla, butter, walnuts and—of course—powdered sugar to make these snowy treats. The key to getting the powdered sugar to stick to your cookies? Roll them when they're still warm.

Baking powder or flour in excess will cause cookies to rise more, making them more fluffy and cakey. Increased sugar will make them caramelize more and increased fat will make the dough heavier and richer, all increasing retention of water in the dough- these all add up to chewier cookies.

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.

Cookie baking temperature and time

Higher temperatures promote faster spread, while lower temperatures result in slower spread. Additionally, longer baking times can encourage more spread. Experiment with different temperatures and baking times to find the perfect balance for achieving your desired cookie.

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.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

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.

Why are they called Mexican wedding cakes? ›

So, why are they called Mexican wedding cookies? It's been said that the Mexican wedding cookies' name was originally Russian tea cookies, but changed during the Cold War because of tensions with Russia at the time.

The most common German wedding cake is a type of sponge cake called a German Butter Cake. Often it is also filled with fruit. The couple cuts the first slice of the wedding cake together. It is important to see whose hand is on top when cutting the cake.

Cup your hands and then dip them into the ground to pick up a handful of snow in each hand. Bring your hands together while rotating them. This motion is what will help to fuse the ice crystals together to form a solid snowball. With each rotation, gradually increase the pressure.

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.

Ingredients: Wheat Flour, Sugar, Salt, Egg, Milk Powder, Vegetable Oil.

Why did my chocolate chip cookies turn out flat and spread out so much? Cookies generally spread out more if there's no leavening agent. Some cookie recipes don't call for baking powder or baking soda. If that's the case, 'flat and spread out' is what the originator intended.

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.