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

FAQs

Why did my Mexican wedding cookies flatten? ›

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.

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!

These Mexican wedding cookies are tender, delicate, and full of rich, buttery pecan flavor. Dusted in powdered sugar, they're a perfect holiday treat. Mexican wedding cookies are one of my favorite holiday treats. They have a rich, nutty flavor and a texture so delicate that they practically melt in your mouth.

History of Mexican Wedding Cookies

As Spanish colonizers brought these recipes to Mexico, they seamlessly integrated into the local culinary landscape. The cookie's association with weddings stems from its sweet symbolism of happiness, unity, and the joyful occasions surrounding matrimony.

Not enough liquid

There are a few things you can do if your cookie dough is too dry and crumbly. First, try adding more liquid to the dough. This could be milk, water, or even just additional eggs. If that doesn't work, you could also try melting some butter and adding it to the dough.

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.

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.

If your recipe calls for 1 cup of sugar, for example, and you add a slightly heaping cup instead of leveling off the cup precisely, you'll end up with too much. Sugar sucks up liquid, and when those cookies bake, it'll release the liquid and cause the cookies to spread out.

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.

However, if your cookies are too crumbly, it may be because the butter was too cold. It's important to bring the butter to room temperature before adding it to this recipe. If it's too cold, it won't be able to bind the sugar, flour and nuts correctly, resulting in a cookie dough that is too crumbly.

What do you eat at a Mexican wedding? ›

Mexican wedding receptions typically serve traditional Mexican foods like tacos, enchiladas, and Mexican wedding cookies.

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

The origins of "cowboy cookies" are unknown although they have been variously attributed to Texas or the Old West. The story that describes them in originating in the Old West claims that they were eaten by cowboys as a high energy snack that could be easily carried.

Las Arras – The Thirteen Gold Coins

The term “arras” means “earnest money” and represents the bride's dowry price. By giving the gift, the groom promises to provide for his family and by accepting it, the bride shows that she trusts him to do so.

The Problem: Your Oven Is Too Hot

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot.

If your butter is under mixed, it won't have the air pockets to hold it's shape. If it's over-mixed, the air pockets decrease in size and are unable to hold their shape in the oven—causing your cookies to spread. It's best to cream butter and sugar on medium speed for 2 to 3 minutes.