Description
These festive Red Velvet Snowball Cookies are the perfect holiday treat! Soft, buttery, and coated in powdered sugar, they melt in your mouth with every bite. Their vibrant red color and subtle cocoa flavor make them a standout addition to any Christmas dessert table.
Ingredients
Units
Scale
- 1 cup (230g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tsp red food coloring
- 2 cups (250g) all-purpose flour
- 2 tbsp (12g) cocoa powder
- 1/2 tsp salt
- 1 cup (120g) chopped pecans or walnuts (optional)
- 1 1/2 cups (180g) powdered sugar, for rolling
Instructions
- In a large bowl, beat the butter and granulated sugar until light and fluffy, about 2 minutes.
- Add the egg, vanilla extract, and red food coloring, mixing until fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
- If using, fold in the chopped pecans or walnuts.
- Cover the dough and chill for at least 1 hour to make it easier to handle.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets, about 1 inch apart.
- Bake for 10-12 minutes, or until the cookies are set but not browned.
- Allow the cookies to cool for 5 minutes on the baking sheet, then roll them generously in powdered sugar while still warm. Roll them again once completely cool for a thick, snowy coating.
Notes
- For extra flavor, add ¼ tsp almond extract or peppermint extract to the dough.
- Store in an airtight container at room temperature for up to 1 week.
- These cookies can be made ahead and frozen, then rolled in fresh powdered sugar before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg