Q: Baked up a batch of "citrus" snowball cookies. They did not keep their rounded ball shape, but looked like "melted" snowballs. Any suggestions? Taste is stellar, shape is lacking!
Sent by Joanie
Editor: Here's the recipe that Joanie was using, plus our Kitchn recipe for comparison:
Comparing these two recipes, I don't see any of the usual suspects for spreading cookies (high butter or high sugar content). Low oven temperature can contribute to more cookie spread — maybe check your oven temp? Other than that, I'm a little stumped!
Readers, what do you think? Any guesses what will help these cookies?