Red Velvet Snowball Cookies

Why You’ll Love Red Velvet Snowball Cookies Recipe

I love this recipe because it’s easy to make and delivers big holiday charm with minimal effort. The cookies bake up soft and rich, with classic red velvet flavor and just a hint of cocoa. I also enjoy how beautiful they look once rolled in powdered sugar, making them perfect for gifting or serving at gatherings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

14 tablespoons butter room temperature
3 ⅓ cups powdered sugar divided
1 egg large
¼ cup cocoa powder unsweetened
2 teaspoons baking powder
½ teaspoon kosher salt
2 ¾ cups all-purpose flour
1 tablespoon red food coloring gel or liquid
1 teaspoon vanilla extract
1 teaspoon white vinegar distilled

Directions

I start by lining a baking sheet with parchment paper and setting it aside. In the bowl of a stand mixer fitted with the paddle attachment, I beat the butter with 1 ⅔ cups of powdered sugar until creamy, scraping down the sides as needed.

I lower the mixer speed and add the egg, cocoa powder, baking powder, salt, and flour, mixing just until combined. I then add the red food coloring, vanilla extract, and vinegar, continuing to mix until the dough looks crumbly but holds together when pressed.

Using a medium cookie scoop, I portion out the dough and roll it into balls. I place them on the prepared baking sheet and freeze them briefly to help them keep their shape.

Once chilled, I bake the cookies in a preheated 350°F oven until the tops are set. I let them cool slightly before transferring them to a wire rack. After they cool completely, I gently roll each cookie in the remaining powdered sugar until fully coated.

Servings and Timing

I make about 26 cookies with this recipe. Prep time takes around 25 minutes, freezing takes 15 minutes, baking takes about 12 minutes, and the total time comes out to roughly 52 minutes.

Variations

I sometimes add mini chocolate chips to the dough for extra texture. When I want a stronger red velvet flavor, I slightly increase the cocoa powder. I’ve also rolled the cookies twice in powdered sugar for a thicker, snowier coating.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to five days. If needed, I lightly re-dust them with powdered sugar before serving to refresh their look.

FAQs

Why freeze the cookie dough before baking?

I freeze it to help the cookies hold their shape while baking.

Can I make the dough ahead of time?

I often make it a day ahead and keep it chilled until baking.

Do these cookies spread much?

They spread very little, staying nice and round.

Why add vinegar to red velvet cookies?

I add it to enhance the classic red velvet flavor.

Can I use liquid food coloring?

I can, though gel gives a more vibrant color.

How do I know when the cookies are done?

I look for set tops that are no longer glossy.

Can I skip rolling them in sugar?

I can, but the powdered sugar adds sweetness and texture.

Are these cookies soft or crunchy?

They’re very soft and tender all the way through.

Can I freeze baked cookies?

I freeze them without sugar coating and roll them after thawing.

What makes these cookies festive?

I love the bright red color and snowy sugar coating.

Conclusion

These red velvet snowball cookies are one of my favorite treats to bake when I want something festive, soft, and comforting. I love how simple they are to make and how beautiful they look once finished, making them a cookie I’m always happy to share during the holidays and beyond.