Red Velvet Snowball Cookies
“Snowball cookies with red velvet flavor and coated in powdered sugar! Perfect cookie for tea and coffee!”
Watch me make these red velvet snowball cookies from start to finish!
The Story
I don’t know what the heck is going on, but I’m in such a Christmasy mood this year. I think it’s just the warm and fuzzy “feels” that I’m after. Driving around looking at Christmas lights while playing Christmas music, the scent of sweet holiday baking filling the house, and bingeing on sappy Christmas love story movies. Yes ma’am!! Bring on all things Christmas, I’m ready!!!
We don’t typically celebrate Christmas in a traditional way of gift-giving, decorating, and things like that but this year we got the family an early Christmas present!
Meet Joy!!
When my sweet Cookie Girl passed 3 years ago I knew I wanted another toy breed daughter and knew that I’d name her Joy. I’ve been looking for the perfect fit for our family ever since. As cliche as it sounds, the moment I laid eyes on this little tiny, fluffy Poochon I KNEW she was ours. There was a connection at first sight and she’s been nothing but her name since she arrived two weeks ago. And to my surprise, she just so happened to be born on Grandma Barb’s birthday! How special is that?
Now that December is officially here (lawd have mercy), it’s time to start all of that holiday baking before its weight-loss season. Are you ready??
Roll up those sleeves honey, here we go! First up….
Red Velvet Snowball Cookies!!!
Don’t these cookies just look like they were made for Christmas time!?! I can’t think of a more festive holiday cookie! These are the same snowball cookies that I made on Today’s show last year. I kept telling myself I’d get around to making them for the blog and never did smh. Well, that day has come!
What are snowball cookies made of?
You may know these cookies by the name Mexican Wedding Cookies or Russian tea cakes. Growing up, we called them bunny tail cookies. Traditional snowball cookies are a type of buttery shortbread cookie made from butter, nuts, sugar, and flour. They are very lightly sweetened since they are rolled in powdered sugar. This makes them resemble little snowballs. When made correctly snowball cookies have a light, tender melt-in-your-mouth texture.
Make it Red Velvet!
Of course with it being the holidays it’s the perfect time to give these classic Christmas cookies some festive color!! Hey, you could even make these green and red velvet if you’re feeling fancy! That would look so pretty on a Christmas cookie tray!
Snowball Cookies are so easy to red velvet-ize! Whether you want to throw in some chopped pecans or not (which goes great with red velvet by the way) these cookies are sure to be a unique Christmas hit!
What do they taste like?
These red velvet snowball cookies boast of the traditional lightly chocolatey buttermilk flavor of red velvet with a dense and tender crumb! They are rich and so dainty, making them a great tea cookie.
Ingredients: Here’s what you need to make Red Velvet Snowball Cookies
- unsalted butter
- butter-flavored vegetable shortening
- egg, room temperature
- buttermilk
- distilled white vinegar
- vanilla extract
- red food coloring
- all-purpose flour
- unsweetened cocoa powder
- salt
- nuts, finely chopped, (optional: walnuts, pecans, almonds)
- powdered sugar (confectioners’ sugar), sifted
How to make this Red Velvet Snowball Cookies Recipe….in a nutshell.
- In a large bowl, cream together butter and shortening. Mix in egg until well combined. Mix in the buttermilk, vinegar, teaspoon vanilla extract, and food coloring on low speed until creamy. Set aside. (Can use a hand or stand mixer)
- In another large bowl, whisk together flour, unsweetened cocoa powder, salt, and powdered sugar. (Stir in nuts if using)
- Combine the dry ingredients gradually into the wet ingredients.
- Cover and chill the dough for at least 1 hour. (3 hours is best)
- Preheat oven to 350ºF. Line a baking sheet with parchment paper and set it aside.
- Using a 1-tablespoon cookie scoop, scoop out the dough and roll the mixture into a smooth ball.
- Place the balls 2 inches apart on the prepared baking sheet. Bake for 12 to 14 minutes.
- Remove from the oven and let the cookies rest on the cookie sheets for 2 minutes.
- Prepare the coating by melting the butter in a medium mixing bowl and placing the powdered sugar into another bowl.
- Carefully dip the warm cookie into the melted butter. Shake off any excess then immediately coat the cookie in powdered sugar, shaking off excess. Place cookies on a wire rack to cool completely.
- Once cooled, toss cookies once or twice more in the powdered sugar if desired.
Red Velvet Snowball Cookie FAQs
How do you store snowball cookies? Store cookies layered between parchment paper in an airtight container.
Why are my snowball cookies spreading? Dough that hasn’t been chilled long enough will result in the cookie spreading. You want the dough to be super cold when it goes into the oven.
Can I add mini chocolate chips? Sure, can! 1/4-1/2 should be more than enough for this recipe.
What nuts can I use in this recipe? Chopped pecan, almonds, walnuts, cashews, or pistachios work great!
Happy snowball cookie-making!!
Get the Recipe: Red Velvet Snowball Cookies
Ingredients
- ½ cup unsalted butter, room temperature
- ½ cup butter-flavored shortening
- 1 egg, room temperature
- 3 tablespoons buttermilk
- ½ teaspoon distilled white vinegar
- 2 teaspoons red food coloring
- 2¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 cup powdered sugar
COATING
- ¼ cup unsalted butter, melted
- 1½ cups powdered sugar, sifted
Instructions
- In a large bowl, cream together butter and shortening, until combined.
- At low speed, mix in the egg, buttermilk, vinegar, vanilla, and food coloring until combined. (mixture will look a bit odd) Set aside.
- In another large bowl, whisk together flour, unsweetened cocoa powder, salt, and powdered sugar.
- Gradually combine the dry ingredients into the wet ingredients. (I like to use a hand mixer to start and then use a rubber spatula to combine the rest once the mixture become more dough-like)
- Cover and chill the dough for 1 hour.
- Preheat oven to 350ºF. Line a baking sheet with parchment paper and set it aside.
- Using a 1-tablespoon cookie scoop, scoop out the dough. (work quickly so that the dough is super cold going into the oven to prevent spreading)
- Place the balls 2 inches apart on the prepared baking sheet. Bake for 12 to 14 minutes.
- Remove from the oven and let the cookies rest on the pan for 2 minutes.
- Meanwhile, prepare the coating by melting the butter in a medium bowl and placing the powdered sugar into another bowl.
- Carefully dip the warm cookie into the melted butter. Shake off any excess then immediately coat the cookie in powdered sugar, shaking off excess. Place cookie on a cooling rack to cool completely.
- Once cooled, toss cookies once more in the powdered sugar. Store cookies layered between parchment paper in an airtight container.
Video
Looking for more Christmas Cookies?
Cinnamon Roll Cookies
White Chocolate Macadamia Nut Cookies
Red Velvet Sandwich Cookies
Just finished making for Christmas and gosh are these the bombs! I love your recipes girls and the easiness shaves away the stress! Thank you
Can butter be substituted for the butter Crisco
Happy Holidays, Monique! Your comment about making “green velvet” snowballs to accompany the red velvet ones has me wanting to try that out! BUT, my question is, rather than end up having a bright holiday “emerald green” colored dough, would the brown of the cocoa powder be a bit too strong and make me end up having a muddy green colored totally un-festive dough? The red is obviously strong enough to maintain its vibrant red coloring, but would the green be strong enough too? I so badly want to try it but don’t want to wind up with a brown-ish green cookie. Thoughts???