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

FAQs

Why did my Italian wedding cookies flatten? ›

When making this cookie, it's important to refrigerate them for at least an hour in order for the cookie to bake in its characteristic tall shape. 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.

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.

Some even refer to them as Russian tea cookies. Yet, speculation indicates that in the 1950s, the name changed to Mexican wedding cake or cookies in the U.S. to diverge from any Cold War context due to the strained relations with Russia at the time.

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

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.

Use a silicone baking mat or parchment paper. Coating your baking sheet with nonstick spray or butter creates an overly greasy foundation, causing the cookies to spread. I always recommend a silicone baking mat because they grip onto the bottom of your cookie dough, preventing the cookies from spreading too much.

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.

For these kinds of receptions, you may want to consider 3-6 cookies per person, especially if you're going for a buffet-style dessert table. Finally, you should consider your guests dietary preferences. More options may be needed if your list includes a wide range of dietary requirements or restrictions.

Why are they called Jesus cookies? ›

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.

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.

Cookies Con Amore Assorted Jelly Handmade Italian Cookies (1 serving) contains 16g total carbs, 16g net carbs, 5g fat, 1g protein, and 120 calories.

Cookies will flatten if there is a bit of much fat in the dough, usually butter or shortening. Try adding more flour or oats or something else that will add to the firmness of your dough. Why did my peanut butter cookies turn out flat?

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.

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.