Red Velvet Snowballs

I have really just started my Christmas baking so I have some catching up to do! Well there was that epic failure with the Cranberry Jam Bars but lets not talk about that!  

This year I plan on making some of my favorite squares and cookies and a few new recipes as well.  These Red Velvet Snowballs are one of my new favorites!  My absolute favorite cookie of all time are Sandies but I think these Red Velvet Snowballs are right up there with them. They are so pretty, light and tender, and melt in your mouth yumminess.  I plan on freezing most of these, after I’ve sampled a few of course.  

These snowballs are so festive and would look amazing on a Christmas cookie platter, great to put in gift bags to include in a Christmas basket or just sitting down to relax with a cup of tea at the end of a busy day shopping, wrapping, and Christmas decorating! I will be giving these as host and hostess gifts 🙂 (If I don’t eat them all first)

Red Velvet Snowballs (Makes about 2 dozen)

• 2 1/2 cups flour, level off with a knife
• 1/4 cup cocoa powder
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup unsalted butter, room temperature
• 3 cups confectioner’s sugar (icing sugar), divided
• 1 TBSP red food coloring (I used gel paste)
• 1 tsp vanilla extract
• 1 tsp white vinegar

Preparation

Preheat oven to 350 degrees, with racks in lower and upper thirds of oven. Line 2 baking sheets with parchment paper.

Whisk together flour, cocoa, baking powder and salt in a bowl. Set aside.

Beat butter and 1 1/2 cups icing sugar on medium speed with an electric mixer until smooth, 1 – 2 minutes. Reduce speed to low and gradually add in the flour mixture, beating just until incorporated.

Add food coloring, vanilla and vinegar, increase speed to medium and beat until dough forms large crumbs, 20 – 25 seconds.

Shape dough into balls (about 1 1/2 TSPB each).  I used my measuring spoon. Place balls, 1 inch apart, on prepared baking sheets.  Place baking pans in freezer and freeze 10 minutes. (this keeps the cookies from spreading while baking)

Bake for 12 – 15 minutes rotating pans halfway through.  I cooked mine for 8 minutes, then 7 minutes but they could have used a minute or two less time in the oven.

Cool on baking racks for about 5 minutes.  Place 1 1/2 cups icing sugar in a bowl and roll warm cookies in icing sugar. Return cookies to baking racks to cool completely then roll again in icing sugar for a second coat.

NOTE: All my pictures were taken with just one coat of icing sugar…I will be adding the other coat after I take them out of the freezer and thaw.

Enjoy! 🙂

Recipe adapted slightly from South Living Magazine

DD