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Hey friends, I've stumbled upon the most incredible holiday treat I just have to share with you. These Red Velvet Snowball Cookies are now my number one Christmas goodie to whip up. I got the idea when I wanted to switch up my grandma's old snowball cookie formula last season. What happened? The prettiest red treats covered in powdered sugar that taste like buttery little clouds with just a touch of chocolate flavor. My cooking space turns into a total winter scene whenever I make a batch!
What Makes These My Favorite Holiday Delight
During last year's festivities, these cookies vanished quicker than anything else on my sweet tray. Folks couldn't stop asking about their magic touch. The trick? They actually dissolve on your tongue thanks to the awesome mix of butter and shortening, and they've got that light cocoa taste that makes red velvet so darn good. I adore bringing them to coffee catch-ups with my friends or wrapping them in cute containers as presents.
Your Kitchen Staples For This Treat
- Unsalted Butter: Pull it out ahead of time for proper softening it really does make a difference!
- Butter-Flavored Shortening: My hidden trick for getting that amazing mouth-feel.
- Egg: One is all you need, cold from the fridge works fine.
- Buttermilk: Just a bit gives you that red velvet zing I can't get enough of.
- White Vinegar: Seems odd but it totally brightens the flavor.
- Vanilla: Spring for quality here it shows in the end.
- Red Food Coloring: Try to use gel type if you can grab it.
- Flour: Nothing fancy, just regular all-purpose does the job.
- Cocoa Powder: A small amount creates that perfect chocolate hint.
- Salt: Just a dash makes all flavors stand out.
- Nuts: I tend to use pecans but pick whatever you enjoy.
- Powdered Sugar: For that beautiful snowy look on top.
Let's Start Baking
- Getting Started
- Mix your butter and shortening until they're totally smooth. Toss in your egg and watch it come together. Then add your buttermilk, vinegar, vanilla, and enough red color to make them pop. In a different bowl, mix your dry stuff, then slowly bring everything together. If you want nuts (I usually do), throw them in too. Stick the whole batch in the fridge for an hour don't try to rush it!
- Shaping Time
- When your oven reaches 350°F, put some parchment on your trusty cookie sheet. Roll little balls of dough about a tablespoon each. Don't crowd them they need room to do their thing.
- Snow Coating
- Fresh out of the oven, dip them in melted butter then coat them with powdered sugar. Let them cool a little, then roll them again. This twice-over trick makes them look like they've been through a real snowfall!
My Best Baking Advice
I found out through trial and error you gotta cool that dough. Warm dough means sad, flat cookies and that's no fun! Go for nice cocoa powder too it totally affects the flavor. I sometimes add tiny chocolate chips because well, more chocolate is always a win, right? And don't hold back on the sugar coating that's what gives them their magical look.
Storage Secrets
These goodies stay tasty for about a week if you store them properly. Put them between parchment layers in a sealed container my old cookie tin is perfect for this. If you're planning way ahead, stick them in the freezer they'll last for ages. Just add a fresh sprinkle of powdered sugar after thawing and they'll look brand new.
Switch Things Up
I love playing around with these sweet bites. One Christmas I tried them with pistachios and they looked stunning. A little white chocolate drizzled on top makes them super fancy too. My little ones begged for green ones for St. Patrick's Day just change the food coloring and you're all set!
Fixing Common Problems
Having issues with your cookies? If they're flattening too much, your dough probably needs more time in the fridge. Want to make larger cookies? Go ahead just cook them a bit longer. About those nuts, I love pecans but my sister always picks walnuts. You'll be happy either way.
Try These ASAP
Trust me, these cookies are truly something else. Maybe it's how they look like tiny snow-covered gems, or how they just vanish in your mouth when you bite down. Whenever I take them to gatherings, everyone goes wild for them. They're also super fun to make get the kiddos to help with the sugar coating but be ready for your kitchen to get a bit messy!
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Frequently Asked Questions
- → What’s the purpose of chilling dough?
Chilling helps the dough hold its shape while baking and keeps the cookies nice and round. It also makes rolling the dough into even balls so much easier.
- → Why coat these cookies twice?
Coating them warm ensures the first layer sticks well. The second coat - once cooled - makes them look snowy and adds extra sweetness.
- → Can I skip the food coloring?
Sure, leaving out the red dye gives you classic chocolate snowballs. They’ll taste the same but won’t have the signature red hue.
- → What’s the best way to store these?
Keep them in an airtight container with layers separated by parchment paper so they don’t stick. They’ll stay soft for up to 5 days at room temperature.
- → Why mix butter and shortening?
This combo makes the texture just right. Butter gives that delicious taste, while shortening helps the cookies hold their shape and stay tender.
Conclusion
Enjoy a fun twist on snowballs with flavorful cocoa cookies in red velvet style, finished with double powdered sugar layers for extra sweetness.