Description
Red Velvet Snowballs are soft, chewy cookies with a rich cocoa flavor and a vibrant red hue, coated in powdered sugar to create a delightful, melt-in-your-mouth treat perfect for holidays and special occasions.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
For Coating
- 1 cup powdered sugar
Instructions
- Prepare Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt to ensure even distribution and remove any lumps.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer until the mixture is light and fluffy, which should take about 3-4 minutes.
- Add Wet Ingredients: Beat in the large egg until fully incorporated, followed by the vanilla extract and red food coloring, mixing well to achieve a consistent red color throughout the batter.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently after each addition just until combined to form a smooth dough. Avoid overmixing to maintain cookie tenderness.
- Form the Snowballs: Using a small cookie scoop or tablespoon, scoop out portions of dough and roll them gently into balls between your palms.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Place the dough balls on a baking sheet lined with parchment paper or a silicone mat, spacing them about 2 inches apart. Bake for 10-12 minutes or until the cookies are just set and slightly puffy.
- Coat with Powdered Sugar: Remove the cookies from the oven and let them cool for about 2 minutes until they are warm but not hot. Roll the cookies in the powdered sugar coating to cover them entirely, creating the signature snowball appearance.
- Cool Completely: Transfer the coated cookies to a wire rack and allow them to cool completely. As they cool, the powdered sugar sets, creating a delicate outer shell while the inside remains soft and chewy.
Notes
- Ensure butter is softened but not melted to achieve the right cookie texture.
- For even coloring, mix red food coloring thoroughly into the wet ingredients.
- If cookies spread too much during baking, chill the dough for 30 minutes before baking.
- Use powdered sugar for coating while cookies are still warm to ensure the sugar adheres well.
- Store cookies in an airtight container at room temperature for up to 5 days.
Keywords: Red Velvet Cookies, Snowball Cookies, Chocolate Cookies, Holiday Cookies, Powdered Sugar Coating