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Hey friends, I've got the coolest holiday treat to share today. These Red Velvet Snowball Cookies are hands down my favorite Christmas goodies to whip up. I came up with this twist last winter when I wanted to spice up my grandma's traditional snowball cookie formula. What happened? The prettiest red treats covered in powdered sugar that taste like buttery little clouds with just a touch of chocolate flavor. My kitchen turns into a snowy paradise whenever I bake these!
What Makes These My Holiday Cookie Champion
During last year's festivities, these cookies vanished quicker than anything else on my dessert tray. Folks couldn't stop asking about their magic touch. The trick? They simply dissolve on your tongue thanks to the right mix of butter and shortening, and they've got that gentle cocoa taste that makes red velvet so darn good. I enjoy bringing them to coffee meetups with my friends or wrapping them in cute containers as presents.
Your Kitchen Staples List
- Unsalted Butter: Pull it out ahead of time for proper softening it really does matter!
- Butter-Flavored Shortening: This is my magic ingredient for that incredible feel.
- Egg: Only one needed, cold from the refrigerator works fine.
- Buttermilk: Just a bit gives that signature red velvet zip I adore.
- White Vinegar: Might seem odd but it brightens everything up.
- Vanilla: Don't skimp here quality makes a big difference.
- Red Food Coloring: Try to use gel type if you can grab it.
- Flour: Plain all-purpose does the job wonderfully.
- Cocoa Powder: Just a touch for that subtle chocolate note.
- Salt: A tiny bit lifts all the flavors.
- Nuts: Pecans are my go-to but pick whatever you fancy.
- Powdered Sugar: For that beautiful snow-like finish.
Let's Start Baking
- Getting Started
- Mix your butter and shortening till they're smooth as silk. Drop in your egg and watch it blend. Now add your buttermilk, vinegar, vanilla, and enough red coloring to make them holiday-bright. Combine all dry stuff in a separate bowl, then gradually mix everything together. If you want nuts (I usually do), throw those in too. Stick the whole batch in the fridge for an hour don't rush this part!
- The Exciting Bit
- When your oven reaches 350°F, put parchment on your favorite baking tray. Roll little balls of dough about tablespoon size is perfect. Give them room they need space to bake properly.
- Snow Coating Magic
- Fresh from the oven, dip them in melted butter then coat with powdered sugar. Let them cool a little, then roll again in sugar. This two-layer approach makes them look freshly dusted with snow!
Smart Cookie Advice
I found out the tough way but please cool that dough completely. Hot dough creates pancake cookies and that's not what we want! Go for premium cocoa too it really shines in the final product. I sometimes add tiny chocolate chips cause more chocolate can't hurt, right? And be generous with that powdered sugar dusting it creates the enchanting look.
Storage Smarts
These treats stay yummy for about a week when stored properly. Put them between sheets of parchment in a sealed container my old-school cookie box does the trick. If you're planning way ahead, stick them in the freezer they'll last for ages. Just add a new sprinkle of powdered sugar after thawing and they'll look brand new.
Creative Twists
I often play around with different versions of these sweet gems. Last December I tried some with pistachios and they looked stunning. A little white chocolate drizzle takes them up a notch too. My little ones asked for green ones around St. Patrick's Day just change your food coloring and you're all set!
Fix Common Problems
Cookie issues? If they're turning flat, your dough needs more time in the fridge. Want to try larger cookies? Go ahead just cook them a bit longer. For the nuts debate, I love pecans best but my sister always picks walnuts. You can't mess this up, honestly.
Worth Every Bite
Trust me, these cookies are truly special. Maybe it's how they resemble tiny snow-covered treasures, or the way they just vanish in your mouth. Whenever I take them to gatherings, everyone goes wild for them. They're super fun to make too get your kids to help with the sugar coating part just be prepared for some cleanup!
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Common Questions
- → Why do we need to chill the dough?
Cooling the dough stops the cookies from flattening while they bake and keeps their round ball shape. Cold dough is also much easier to shape into even balls.
- → Why coat the cookies twice in powdered sugar?
The first sugar layer goes on while they're warm so it sticks better. Adding the second coat after they cool gives them that pretty snow-covered look and extra sweetness.
- → Can I make these without food coloring?
You can skip the red coloring and make chocolate snowballs instead. They'll taste just as good but won't have that eye-catching red color.
- → How should I store these cookies?
Keep them in a sealed container with parchment between layers so they don't stick together. They'll stay good on your counter for about 5 days. The sugar coating actually helps them stay moist.
- → Why use both butter and shortening?
Using both gives you the best of both worlds. Butter adds great flavor while shortening helps them hold their shape and makes them extra soft. Together they create that melt-in-your-mouth feel.
Final Thoughts
These treats blend the soft bite of snowballs with rich red velvet taste, showing off a soft cocoa cookie colored red and wrapped in two layers of powdered sugar.