Chocolate Snowball Cookies Recipe (2024)

FAQs

Why do my snowball cookies go flat? ›

Why did my snowball cookies turn out 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.

Cornstarch gives the cookies that ultra soft consistency we all love. Plus, it helps keep the cookies beautifully thick. We use the same trick when making shortbread cookies. Egg yolk: Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk.

If you're after a sweeter flavor, opt for milk or white chocolate, but if you want to break down the already sweet cookie dough, go for semisweet or dark chocolate.

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.

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.

Baking Powder. The type of leavening you use in your cookies doesn't just help them rise while baking, it affects their texture and structure too. Baking soda in cookies yields a denser cookie with craggy tops, while baking powder causes cookies to rise higher during baking for a cakier texture.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

All-Purpose Flour: The Versatile Choice

All-purpose flour is the most commonly used flour in cookie recipes due to its moderate protein content (usually around 10-12%).

Baking soda

When added to dough, baking soda releases a carbon dioxide gas which helps leaven the dough, creating a soft, fluffy cookie. Baking soda is generally used in recipes that contain an acidic ingredient such as vinegar, sour cream or citrus.

Semisweet chocolate has a relatively low amount of sugar, which gives it a bittersweet flavor that is perfect for baking. Semisweet chocolate can be used in a variety of recipes, such as cookies, cakes, and brownies. It can also be used to make chocolate chips.

Can I use regular chocolate bar for baking? ›

Can I use normal chocolate instead of baking chocolate? Yes, normal eating chocolate can widely be used as a substitute for baking chocolate in almost any recipe. However, due to the fact that eating chocolate already has quite a bit of sugar added to it, you may want to reduce the sugar in your recipe accordingly.

“Couverture is basically a fancy way to say 'professional chocolate' or 'coating chocolate,'” says Rashanda Cobbins, food editor here at Taste of Home. This type of chocolate contains the same ingredients as your standard bar but has a higher percentage of fat from cocoa butter.

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.

Freezing is the best way to store cookies long term. Freezing a freshly baked cookie preserves that fresh flavor and texture so you can enjoy it any time. For best results, let your cookies cool completely, and then freeze right away. You'll need to make sure the cookies are well wrapped and protected from air.

Why did my chocolate chip cookies turn out flat and spread out so much? Cookies generally spread out more if there's no leavening agent. Some cookie recipes don't call for baking powder or baking soda. If that's the case, 'flat and spread out' is what the originator intended.

Butter keeps cookies fluffy in two ways. First, creaming cold butter with sugar creates tiny, uniform air pockets that will remain in the dough it bakes up. Second, cold butter naturally takes a longer time to melt in the oven.

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.