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Irresistible Red Velvet Snowballs That Melt in Your Mouth

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Learn how to make delicious Red Velvet Snowballs. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 cup unsalted butter, softened (room temperature is best)
  • 1 cup powdered sugar, plus extra for rolling
  • 2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring (liquid or gel works well)
  • Optional substitution: For a dairy-free version, swap butter with vegan butter or coconut oil
  • Optional substitution: Use beet juice or powder in place of red food coloring for a natural twist

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This simple prep step always reminds me of Mama Lu setting the stage for magic, just like when she’d butter the cast iron skillet before baking cornbread.
  2. In a large bowl, cream together the softened butter and 1 cup powdered sugar. Use a wooden spoon or hand mixer and beat until the mixture is light and fluffy — about 3 to 4 minutes. The fluffier, the better; it’s the secret to that melt-in-your-mouth texture.
  3. Add the vanilla extract and red food coloring to the butter mixture. Stir well until the color is evenly distributed, turning the batter a rich, inviting red.
  4. In a separate bowl, sift together the flour, cocoa powder, and salt. Sifting helps keep the cookies tender — just like Mama Lu’s biscuit dough, which was always light and airy because she never rushed the sifting.
  5. Gradually add the dry ingredients to the wet, mixing gently until just combined. Don’t overwork the dough; you want it soft but not sticky. If it feels too sticky, pop it in the fridge for 15 minutes.
  6. Roll the dough into 1-inch balls, about the size of a walnut, and place them on the prepared baking sheet about 2 inches apart. This was always my favorite part as a kid — rolling dough between flour-dusted hands, imagining the stories each cookie would tell.
  7. Bake the cookies for 12 to 15 minutes, or until the edges are set but the centers remain soft. You’ll know they’re ready when the tops start to crack slightly, like a promise of the softness inside.
  8. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. While still warm, gently roll each cookie in powdered sugar until fully coated. This final dusting is what transforms them into “snowballs,” reminiscent of the snowy mornings back home.
  9. Transfer the coated cookies to a wire rack to cool completely. If you can, resist the urge to sneak one right away — letting them cool helps the flavors settle and the texture perfect.

Find it online: https://claracooking.com/red-velvet-snowballs/