The Best Snowball Cookies Recipe (2024)

FAQs

Why is my snowball cookie dough crumbly? ›

Not enough fat

If your cookie dough is too dry and crumbly, it might not have enough fat. This is a common problem with recipes that use all-purpose flour. To fix this, you can add more fat to the dough. This can be in the form of butter, shortening, or even olive oil.

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!

How Long Do Pecan Snowball Cookies Last? Store cooled cookies in an airtight container at room temperature for up to five days. Freeze for up to three months for longer storage.

Place the cookies on wire racks to cool completely. The confectioners' sugar will melt a bit and get sticky; that's ok. Once the cookies have completely cooled, roll in confectioners' sugar again. This is when the sugar will really stick.

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.

Over-mixing the dough can cause the cookies to become dense and flat. Box mixes often come with specific instructions on how to properly mix the dough to achieve the desired texture. Butter temperature: The temperature of the butter used in the recipe can also affect the texture of the cookies.

If your cookies come out of the oven looking flat, you may not have adequately chilled the dough before baking. Chilling times may vary depending on the cookie you're making, but you should typically chill cookie dough in the refrigerator for at least two hours before you pop it in the oven.

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.

Bakery or homemade cookies can be stored at room temperature two to three weeks or two months in the refrigerator. Cookies retain their quality when stored in the freezer for eight to 12 months.

You'll end up with a grainy, unappealing texture. Lastly, store-bought powdered sugar generally includes corn starch, which prevents it from caking together. This can lead to unpredictable outcomes when you interchange the two.

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

Use powdered sugar instead of flour to roll your dough: if you're like me and use every bit of your dough, I recommend using powdered sugar instead of flour to roll your dough. When I use flour it adds too much flour to the dough and makes it drier.

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.

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. The cookie should be baked only until the edges are slightly golden and the top looks a little wrinkled.

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.