Snowball Cookies (2024)

FAQs

Why are my snowball cookies spreading? ›

Make sure you use confectioners' sugar (aka powdered sugar or icing sugar) in the cookie dough. Granulated sugar causes the cookies to over-spread and they'll lose their “snowball” shape.

Snowball cookies will last up to 3 days at room temperature, in a sealed container, or up to 2 weeks if stored in the refrigerator.

As a general rule of thumb, 'drop cookies,' which include oatmeal and chocolate chip cookies, and 'cut-out cookies,' such as gingerbread and sugar cookies, are freezer-friendly.

Chilling your cookie dough thoroughly, at least an hour, should help. The rest in the chill chest helps that butter firm up. That, in turn, helps the cookies hold their shape.

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. To help cookies maintain their shape, try chilling the dough balls for about 10-15 minutes in the freezer before baking.

Yes, you can freeze snowball cookies for up to two months. For the best results, freeze the cookie dough before baking and rolling in powdered sugar. Arrange the dough balls on a baking sheet, cover, and freeze for a few hours or up to overnight.

It all comes down to flavor! Salted butter will almost always add a little something extra when it comes to taste. It's also great for those who like the combination of sweet and salty, like in the case of cowboy cookies.

The crème filling was added in 1950. A little later the pink coloring was added to the shredded coconut in one of the two cakes in each package, but eventually the company decided that it was more efficient to have both cakes the same color, and they decided to color both cakes in each package pink.

A: Supposedly, the official shelf life of a Hostess Sno Ball is 25 days; however, one study showed that after 2 decades, the sno ball didn't look too good, but it was still spongy. Traveling to Asia via Indiana is not a problem.

What are indoor snowballs? ›

Scrunchy Snowballs are soft and safe, but feel scrunchy, just like real snow! Great fun for all the family. No mess! No cold hands! Each soft indoor Snowball is approx 7cm diameter.

After baking, allow cookies to cool completely. Place them in a single layer on a parchment-lined baking sheet to freeze them, then store them in a freezer-safe zip-top storage bag labeled with the name and date. Squeeze out extra air and place flat in the freezer. To save space, you can flat-stack freezer bags.

When you freeze Girl Scout cookies, the chocolate gets to the perfect texture — not so cold that it hurts your teeth, but just frozen enough to lend a good snap when you bite into it — and the inner cookie maintains its fresh, crunchy consistency without freezing through.

Excess Sugar and Fat

Measuring is key in baking. If your cookie contains excess sugar or fat, it will spread while baking. If your first batch of cookies spreads, try adding a few tablespoons of flour to help thicken the remaining dough.

One of the most common causes of cookie spread is that the fat is too warm. Make sure to chill your dough thoroughly if the recipe calls for it. If you're forming dough balls and the dough is too sticky to work with, this is a sign that your dough may be too warm. Try chilling the dough for at least 15 minutes!

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure. Therefore, as the butter spreads so does the whole liquidy cookie.