Red Velvet Snowball Cookies

Red Velvet Snowball Cookies are a major stunner! The cookie is dense, yet tender, and the powdered sugar balances out the red velvet perfectly!

These are ridiculously easy, and totally taste like red velvet.

Recipe Source


  1. Combine butter, the 1/2 cup confectioners’ sugar, pure vanilla extract, and red food coloring in a mixing bowl. Mix with an electric mixer until fluffy, about 1-2 minutes.
  2. Add flour, cocoa, and salt. Mix again until ingredients come together to form a crumbly dough. Stir in chopped pecans.
  3. Cover and chill dough for about 20 minutes.
  4. Scoop 1-tablespoon of dough, squish in your hand 2-3 times to bring the dough together, and roll into a ball. Place on a baking sheet. Repeat with remaining dough.
  5. Bake at 375℉ for 7-9 minutes, until bottoms are just barely beginning to get a little golden brown. Do not over bake.
  6. Remove from oven and allow to stand on the pan for 2-3 minutes.
  7. Handling the cookies gently, roll each warm cookie in confectioners’ sugar until well coated. Place on a cooling rack; cool completely.
  8. Once completely cooled, roll each cookie in confectioners’ sugar again.
  9. Store in an airtight container.


  • Don’t just soften the butter — bring it to room temperature. Which means it will be very soft. This helps this rather crumbly dough come together much more easily.
  • Be sure to add the red food coloring in the first step when mixing the butter mixture. This helps the coloring more easily incorporate throughout all the dough.
  • Since the butter is so soft, chilling the dough for 20-30 minutes or so before baking firms the butter back up a bit and keeps the cookies from spreading when they bake.
  • Use a 1-tablespoon cookie scoop to measure and prepare the cookie balls. This keeps them all the same size and makes prepping the cookie balls so easy!
  • These cookies just puff a little bit when baking, so you can put a lot on the pan at once.  They only need a little space between them.
  • Handle the cookies very gently when doing the first sugar roll while they’re hot.
  • Keep your fingers very dry when rolling the cookies in confectioners’ sugar so you don’t have a sticky mess and get fingerprints all over the finished cookies.
  • You can use chopped walnuts or almonds in place of the pecans, if you’d like.
40 minute prep. 9 minute bake.
about 36 cookies


  • 1 c. butter, at room temperature
  • 1/2 c. confectioners’ sugar
  • 1 tsp. pure vanilla extract
  • 1 1/2 tsp. red food coloring
  • 2 pouches (2 cups) GOOD MEASURES all-purpose flour*
  • 1/4 c. baking cocoa
  • 1/2 tsp. salt
  • 1/4 c. finely chopped pecans
  • additional confectioners’ sugar for rolling (approximately 1/2 – 3/4 c.)


Replace Good Measures® traditional all-purpose flour, on a cup-for-cup basis, with GOOD MEASURES® GLUTEN FREE ALL-PURPOSE FLOUR for a delicious gluten free alternative.  All ingredients are readily available as gluten free.  Please read package on all ingredients to ensure gluten free.



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