The Best Snowball Cookies Recipe (2024)

FAQs

Why is my snowball cookie dough crumbly? ›

Overmixing the dough

If you overmix the dough, the cookies will be dry and crumbly. The best way to fix this is to add more liquid to the dough. This can be done by adding milk, water, or even melted butter. You may also need to add more flour to the dough if it is too wet.

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.

The trick to the stick (ha!) is to roll them twice. Give the cookies their first coating when they are slightly warm. As the cookies cool, the confectioners' sugar will melt into them.

How to Store Snowball Cookies. Snowball cookies will last up to 3 days at room temperature, in a sealed container, or up to 2 weeks if stored in the refrigerator. Add them to your Christmas Dessert Charcuterie Board when ready to enjoy!

To avoid this, try using as little flour as possible while preparing to roll your dough. Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

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.

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.

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.

A. It is not recommended to substitute powdered sugar for granulated sugar. Since powdered sugar has a much finer texture, and it contains a small percentage of cornstarch to prevent caking, substituting can give you unexpected results.

The answer? Granulated sugar takes the crown for chewy cookies, and here's why. The quest for chewy cookies is all about moisture retention. Granulated sugar, which is composed of larger crystals, is your go-to choice for achieving this desirable texture.

Do you sprinkle powdered sugar on cookies before or after baking? ›

You have to put the sprinkles on before baking cookies, so they will stick, unless you're going to frost them, in which case the sprinkles go after the frosting.

Finally, you can decide to freeze them. That's the best option if you want your cookies to last you a while, because when stored properly, frozen sugar cookies can stay fresh for as long as 3 months.

Simply prepare them as normal, then refrigerate (where they'll last for 3-4 days) until you're ready to serve. Can I freeze them? Yes! After your chocolate has set, transfer your snowballs to freezer-safe container, then place in the freezer where they'll last for around 2 months.

You can freeze filled cookies, such as thumbprint cookies and cookies that are coated in powdered sugar, such as Mexican wedding cookies either after they are baked or freeze the cookie dough. If you're freezing the baked cookies, wait to fill them or roll in powdered sugar until you're ready to serve.

Too much flour and not enough water can cause crumbly bread – people often do this if the dough is too sticky and they add more flour rather than kneading through it. Other culprits can be overproving or not kneading enough – the things you need to do to get a good structure.

Too much flour = crumbly cookies

If you don't want to measure by weight, try sifting your flour first and scooping flour into your measuring cup with a spoon, and don't pack it down into the cup. If all else fails, try reducing the amount of flour in the recipe by 10%.

Add more liquid

To fix dry and crumbly cookie dough by adding more liquid, start slowly by mixing in one extra teaspoon at a time. Add more of whatever liquid is in the original recipe, be it water, eggs, or milk (for example). Stop before it gets wet or too sticky and rest it before baking.

Adding too little butter can cause the cookies to be tough and crumbly. You should use unsalted butter to control the salt content, but if you only have salted on hand, reduce the amount of added salt accordingly. Sugar sweetens the cookies and makes them an enticing golden brown.