Red Velvet Snowballs
- 20m Prep Time
- 18m Cook Time
- 48m Ready In
Red velvet snowballs are a festive twist on classic snowball cookies, featuring a rich cocoa and red food coloring dough rolled in powdered sugar twice for a snowy finish.
Ingredients
- 2 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 2 tsp baking powder
- 1/4 tsp kosher salt
- 3/4 cup unsalted butter at room temperature
- 3 cup confectioners' sugar
- 1 tbsp red food coloring
- 1 tsp pure vanilla extract
- 1 tsp white vinegar
Nutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 29.1 mg
- Iron: 0.78 mg
- Magnesium: 7.61 mg
- Phosphorus: 31.4 mg
- Potassium: 29.9 mg
- Zinc: 0.16 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 2 tsp baking powder
- 1/4 tsp kosher salt
- 3 cup confectioners' sugar
- 1 tbsp red food coloring
- 1 tsp pure vanilla extract
- 1 tsp white vinegar
Prepare
- 3/4 cup unsalted butter, at room temperature
Let's Cook
-
Step 1.
Preheat the oven to 350°F with racks in the upper and lower thirds. Line 2 baking sheets with parchment paper. In a large bowl, whisk together 2½ cups all-purpose flour, ¼ cup cocoa powder, 2 teaspoons baking powder, and ¼ teaspoon kosher salt; set aside.
-
Step 2.
Using an electric mixer, beat ¾ cup (1½ sticks) unsalted butter (at room temperature) and 1½ cups confectioners’ sugar in a large bowl on medium speed until smooth, 1 to 2 minutes. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated, 1 to 2 minutes. Add 1 tablespoon red food coloring, 1 teaspoon pure vanilla extract, and 1 teaspoon white vinegar; increase speed to medium and mix just until dough forms large crumbs, 15 to 20 seconds.
-
Step 3.
Shape the dough into balls, using about 2 tablespoons each. Place the balls onto the prepared baking sheets, spacing them 1 inch apart. Freeze for 10 minutes. Meanwhile, place the remaining 1½ cups confectioners’ sugar in a bowl.
-
Step 4.
Bake the cookies, rotating the positions of the baking sheets halfway through, until the cookies are dry around the edges, 15 to 18 minutes. Let cool on the baking sheets on a cooling rack for 5 minutes.
-
Step 5.
While the cookies are still warm, gently toss them one at a time in the bowl of confectioners’ sugar to coat. Return the coated cookies to the baking sheets to cool completely; reserve the remaining sugar. Once the cookies are completely cool, toss them again, in batches, in the remaining sugar.