Red Velvet Snowball Cookies: 5 Secrets to Festive Perfection

Soft, buttery, and full of festive flavor – these red velvet snowball cookies will melt in your mouth.

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Line a baking sheet with parchment paper and set aside.
In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and 1 2/3 cups powdered sugar on medium speed for 2 minutes, scraping the sides as needed.
Lower the mixer speed and add the egg, cocoa powder, baking powder, salt, and flour. Mix until just combined. Then add the food coloring, vanilla, and vinegar, mixing until the dough becomes crumbly but holds together when squeezed.
Scoop out 2 tablespoons of dough with a medium cookie scoop and roll into a ball. Place the dough balls about 1 inch apart on the prepared sheet. Freeze for 15 minutes.
Preheat the oven to 350°F (175°C).
Bake the cookies for 12-15 minutes or until the tops are set and slightly dry. Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
In a medium bowl, place the remaining powdered sugar. Gently roll each cookie in the sugar to coat evenly.