Snowball Cookies recipe (2024)

FAQs

Why did my snowball cookies go 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.

Why are my cookies dry and crumbly? It is probably because the cookie dough needs more liquid or fat or the dry or wet ingredients are unbalanced.

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.

Why did my snowball cookies flatten? The cookies will flatten slightly when baked, but they shouldn't flatten completely. If you skipped the chilling time, this may be why they spread. Another reason is if you place the dough on a hot baking sheet; if you have to reuse baking sheets, let them cool first.

You can try adding more egg to your recipe. Eggs make cookies softer and puffier. It doesn't need to be a lot of egg; half of an extra large egg will make a difference in a basic recipe. You can also swap out egg yolks for whole eggs.

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.

Using too much butter obviously made the cookies buttery to the touch, and they were soft enough to crumble in my hands. The cookies melted apart in my mouth quickly too, and I could feel the air holes — which were prominent on the surface — on my tongue.

Well, the long and short answer to chewy cookies is it's all about the moisture content. Cookies that are dense and chewy incorporate more moisture into the batter. This can be achieved by making substitutions with wet and dry ingredients, or even just changing the way you incorporate certain ingredients.

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.

Powdered sugar has a much finer texture and a higher cornstarch content, which can absorb moisture and lead to a drier, crumbly cookie texture. If you use powdered sugar in place of granulated sugar, you'll likely end up with cookies that are more cake-like and less chewy.

Is it better to roll sugar cookies on flour or powdered sugar? ›

I rolled it out with powdered sugar as suggested and it is so much better than using flour! I've made them twice in the past couple weeks. I was worried the lemon and almond would be too strong, but they are just the perfect amount of flavor so the cookies aren't bland. You won't regret making these.

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!

Well, since baking powder serves as the primary leavening agent in most cookie recipes, expired baking powder can cause the cookie dough to become more compact and dense, making it difficult for it to spread out. Instead of expanding and flattening, the cookie dough will retain its tight and dense ball-like shape.

Oven temperatures are a crucial factor in baking. If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

Try decreasing the number of eggs in your recipe, or use egg yolks in place of whole eggs. Too much sugar, not enough flour. Using too little flour will prevent rising, and too much sugar will result in more spreading since sugar liquefies when heated. The baking sheet was too warm or greasy.

If the cookie dough is too warm, the cookies may spread out and flatten during baking. Be sure to chill the dough for at least two hours before forming them into balls and baking. Also, never use melted butter in this recipe.