Classic Snowball Cookies Recipe - The BEST Mexican Wedding Cookies (2024)

FAQs

Why are my Mexican wedding cookies crumbling? ›

If the butter is too cold, it won't be soft enough to bind the sugar, flour and nuts, making it crumbly and difficult to work with. Too warm and the dough might be greasy and difficult to roll into balls. Soften the butter to just cooler than room temperature and the dough should be perfect.

These cookies exist in other cultures as well and you may know them as Mexican wedding cookies, Russian teacakes or snowballs. They may use walnuts or pecans and are often rolled into balls. The Italian wedding cookie calls for almonds and is shaped into a crescent.

At their most basic, Mexican wedding cookies consist of flour, butter, finely chopped nuts, confectioner's sugar, and vanilla extract.

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!

Using too much flour will make your cookies too cakey, so try reducing the flour amount by two tablespoons. Avoid using cake flour instead; try a mix of all-purpose flour and bread flour for a more dense and chewy texture. Using too much baking powder. According to the science geeks at Serious Eats—we love you!

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

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.

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.

🎡The Carnival Cookie🎡 A massive, buttery-soft sugar cookie topped with. smooth vanilla buttercream icing and garnished. generously with rainbow sprinkles.

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.

What do Mexican wedding cookies taste like? ›

Whether you call them Mexican wedding cookies, snowball cookies, Russian tea cakes, or polvorones, one thing is certain: they are a total classic! And for good reason! Their crumbly, shortbread-like texture and their buttery, toasty, nutty flavor are completely irresistible.

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.

There are several reasons why the cookies may have become dry and crumbly but the two most likely are that either the cookies were baked for too long or too much flour was added to the dough.

To soften baked cookies that are too dry, you can add a slice of bread to the airtight container where you're storing the cookies. The moisture from the bread will give the cookies a softer texture. Or you can just pop the cookies in the microwave for 4-5 seconds until their texture softens a bit.