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Hey friends, I've stumbled on the coolest holiday treat I just have to share. These Red Velvet Snowball Cookies have totally become my favorite Christmas goodie to whip up. I got the idea when I wanted to put a twist on my grandma's old snowball cookie tradition. What came out? Stunning red treats with a dusting of sugar that taste like buttery little clouds with a touch of chocolate flavor. My cooking space turns into a snow scene every time I make a batch!
How These Became My Favorite Holiday Treat
During last year's festivities, these vanished quicker than anything else on my cookie tray. Folks kept wondering what made them so yummy. The trick? They actually melt as you eat them thanks to the awesome mix of butter and shortening, and they've got that light cocoa taste that makes red velvet so darn good. They're perfect for coffee time with the neighbors or wrapped up as sweet little gifts.
Your Kitchen Staples List
- Unsalted Butter: Let it sit out to soften completely it really does make a difference!
- Butter-Flavored Shortening: This is what gives them that can't-beat texture.
- Egg: One will do, cold from the fridge works fine.
- Buttermilk: Just a bit adds that signature red velvet zing I can't get enough of.
- White Vinegar: Seems odd but it brightens all the flavors.
- Vanilla: Don't skimp here, quality counts big time.
- Red Food Coloring: The gel type works best if you can grab it.
- Flour: Nothing fancy, regular all-purpose is perfect.
- Cocoa Powder: A small amount creates that slight chocolate note.
- Salt: Just a dash enhances everything.
- Nuts: I'm partial to pecans but whatever makes you happy.
- Powdered Sugar: For that beautiful snowy look.
Let's Start Baking
- Getting Started
- Mix your butter and shortening until they're super smooth. Throw in your egg and watch it come together. Add a bit of buttermilk, vinegar, vanilla, and enough red coloring to make them bright and festive. In another bowl, mix all your dry stuff, then slowly blend everything together. If you want nuts, now's the time. Stick the whole batch in the fridge for an hour don't rush it!
- Getting Shaped
- When your oven reaches 350°F, put some parchment on your baking sheet. Roll little balls of dough about a tablespoon each. Put them on the sheet with some room to breathe they won't spread much but still need space.
- Snow Coating Magic
- Right after baking while they're warm, dip them in melted butter then coat in powdered sugar. Let them cool a bit, then coat them again. This double layer makes them look like they've been caught in a snowstorm!
My Baking Secrets
I found out the hard way you gotta cool that dough. If it's too warm, your cookies will flatten out and that's no good! Buy good quality cocoa too it really comes through in the taste. I sometimes add tiny chocolate chips for extra flavor because who doesn't want more chocolate? And go heavy on that powdered sugar coating it's what gives them their winter wonderland look.
Storage Smarts
You can enjoy these babies for about a week if you store them properly. Put parchment between layers in an airtight container I use my old cookie tin and it's perfect. For longer storage, they freeze super well for months. Just add a fresh sugar coating after thawing and they'll look brand new.
Fun Variations
I like to play around with these sometimes. Last Christmas I threw in some pistachios and they looked amazing. Try adding a white chocolate drizzle for something extra fancy. My little ones talked me into making green ones for St. Patrick's Day just switch the color and you're all set!
Fixing Common Problems
Got cookie issues? If they're flattening out too much, your dough needs more time in the fridge. Want to make larger cookies? Go ahead just cook them a bit longer. As for the nuts, I always grab pecans but my sister only uses walnuts. Both work great so go with what you like.
Why You'll Love These
Trust me, these cookies are truly something else. Maybe it's how they look like tiny snow-covered treats, or the way they just vanish in your mouth. Whenever I take them to gatherings, people can't get enough. They're also super fun to make with kids put them on powdered sugar duty just know your kitchen will get messy!
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Frequently Asked Questions
- → Why does the dough need to rest in the fridge?
It keeps the cookies from flattening as they bake. Plus, chilled dough is easier to roll into neat little balls with uniform size.
- → What's the point of coating them twice?
The first coating on warm cookies sticks perfectly. Adding another layer after they've cooled gives them that pretty, snowy look and a boost of sweetness.
- → Can I skip the food coloring?
Absolutely! Leaving out the food coloring gives you a traditional chocolate cookie instead. It'll taste just as good, but without the signature red hue.
- → What's the best way to store them?
Pop them in an airtight container with parchment paper in between layers so they don't stick. They’ll stay soft at room temperature for five days. The sugar coating helps lock in moisture.
- → Why mix both butter and shortening?
Butter adds rich flavor while shortening helps the cookies hold their shape and stay tender. Together, they create just the right texture for these sweets.
Conclusion
Enjoy these soft velvet cookies with a cocoa base, dyed red and covered in two layers of powdered sugar for a festive, sweet bite.