Red Velvet Snowball Cookies Pressure Cooker Recipe
Delicious snowball cookies with classic red velvet flavor and cocoa richness, cooked to tender perfection then coated with powdered sugar for a snowy festive finish.
Equipment
- 1 Mixing bowl Large
- 1 Baking sheet Lined with parchment paper
- 1 Wire rack For cooling
Ingredients
Main ingredients and coating
- ½ cup unsalted butter room temperature
- ½ cup butter-flavored shortening
- 1 egg room temperature
- 3 tablespoons buttermilk
- ½ teaspoon distilled white vinegar
- 2 teaspoons red food coloring
- 2 ¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 cup powdered sugar
- ¼ cup unsalted butter melted, for coating
- 1 ½ cups powdered sugar sifted, for coating
Instructions
Instructions
- Preheat oven to 350ºF and line a baking sheet with parchment paper.
- In a large bowl, cream together the room temperature butter and shortening until smooth.
- Add egg, buttermilk, vinegar, and red food coloring. Mix until fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, salt, and powdered sugar.
- Gradually mix dry ingredients into wet mixture until a soft dough forms.
- Cover and chill dough for 1 hour.
- Use a tablespoon scoop to form dough balls and place 2 inches apart on the baking sheet.
- Bake 12 to 14 minutes until edges are set. Let rest on pan for 2 minutes.
- Dip warm cookies into melted butter, then roll in sifted powdered sugar and let cool on a rack.
- Once cooled, toss cookies again in powdered sugar and store between parchment paper in an airtight container.
Notes
Store cookies in airtight container with parchment layers. For longer storage freeze and thaw at room temp. Double coat in sugar for snowy look.