Dessertscountryliving3.0
Red Velvet Snowballs
Fill a six-egg carton (bonaceri.etsy.com) with mini lotus cupcake liners (papermart.com); add cookies. Tie it up with a plain tag adorned with a bottle brush wreath (juliecollings.etsy.com).
👥 2 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 20 min👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
Preheat oven to 350°F with racks in the upper and lower thirds. Line two baking sheets with parchment paper. Whisk together flour, cocoa, baking powder, and salt in a bowl.
2
Beat butter and 1 ½ cups confectioners' sugar on medium speed with an electric mixer until smooth, 1 to ⏱️ 2 minutes. Reduce mixer speed to low and gradually add flour mixture, beating just until incorporated, 1 to ⏱️ 2 minutes. Add food coloring, vanilla, and vinegar; increase mixer speed to medium, and beat just until dough is crumbly and holds together when squeezed, 15 to ⏱️ 20 seconds.
3
Squeeze dough into balls (about 2 tablespoons each). Place balls, 1 inch apart, on prepared baking sheets; freeze ⏱️ 10 minutes. Bake, rotating sheets halfway through, until dry around the edges, 15 to ⏱️ 18 minutes. Cool on baking sheets on wire racks ⏱️ 5 minutes.
4
Place remaining 1 ½ cups confectioners' sugar in a bowl. Working one at a time, gently toss warm cookies in sugar to coat. Return cookies to baking sheets to cool completely; reserve remaining sugar. Once cool, toss again, in batches, in remaining sugar.
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