Red Velvet Snowball Cookies (Print version)

Tender red velvet snowball cookies with a soft cocoa center and snowy powdered sugar coating.

# Ingredients:

For the cookies

01 - 1/2 cup (113 g) unsalted butter, softened

02 - 1/2 cup (95 g) vegetable shortening

03 - 1 cup (120 g) powdered sugar, sifted

04 - 1 large egg, room temperature

05 - 3 tablespoons buttermilk

06 - 1/2 teaspoon white vinegar

07 - 1 1/2 teaspoons vanilla extract

08 - 1 1/2 teaspoons red gel food coloring, plus more if needed

09 - 2 1/4 cups (270 g) all-purpose flour

10 - 1/4 cup (21 g) unsweetened cocoa powder

11 - 1/4 teaspoon fine salt

12 - 1/2 cup finely chopped pecans or walnuts, optional

For the coating

13 - 1/4 cup (57 g) unsalted butter, melted

14 - 1 1/2 cups (180 g) powdered sugar, sifted, plus more for dusting

# Instructions:

01 - Beat the softened butter and shortening in a large bowl until smooth and creamy. Add 1 cup powdered sugar and beat until combined.

02 - Beat in the egg, buttermilk, vinegar, vanilla, and red gel food coloring on low speed until the mixture is evenly red. It may look slightly separated, which is fine.

03 - Whisk the flour, cocoa powder, and salt in a separate bowl. Add to the red mixture and mix just until a soft dough forms. Fold in nuts if using.

04 - Cover the dough and refrigerate for at least 1 hour, or until firm enough to scoop and roll without sticking heavily to your hands.

05 - Heat the oven to 350 degrees F. Line baking sheets with parchment. Scoop tablespoon-size portions, roll into balls, and place 2 inches apart. Bake for 12-14 minutes until the edges look set.

06 - Let the cookies rest on the pan for 2 minutes. Dip each warm cookie lightly in melted butter, shake off the excess, then roll in sifted powdered sugar.

07 - Move the cookies to a rack and cool completely. Roll once more in powdered sugar before serving or storing.

# Good to know:

01 - Makes about 30 small cookies.

02 - Chill time is at least 1 hour and is not included in cook time.

03 - Best texture comes from baking just until set, not browned.

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