Start by setting out all ingredients at room temperature—this ensures smooth mixing and even color distribution. In a medium bowl, combine the softened unsalted butter and butter-flavored shortening, beating together until well blended and creamy. Add the room temperature egg, buttermilk, distilled white vinegar, and red food coloring, mixing at low speed until the mixture is uniform and the color is evenly incorporated throughout. The vinegar reacts with the coloring to deepen the red hue, so don't skip it.

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and 1 cup of powdered sugar. This dry mixture creates the base flavor profile—the cocoa adds subtle chocolate notes that balance the sweetness and food coloring. Whisking ensures the cocoa powder is fully distributed so you don't get any bitter pockets in the baked cookies.

Add the dry ingredient mixture from Step 2 to the wet mixture from Step 1, mixing at low speed until just combined—overmixing develops gluten and results in tough cookies. Cover the dough and refrigerate for at least 1 hour; this resting time allows the flavors to meld and the dough to firm up for easier scooping. While the dough chills, preheat your oven to 350°F and line a baking sheet with parchment paper.

Working with the chilled dough from Step 3, use a cookie scoop or spoon to place portions onto the prepared baking sheet, spacing them about 2 inches apart—these are delicate cookies that don't spread much, but give them room anyway. Bake for 12 to 14 minutes, until the cookies are just set but still slightly soft in the center; they should look slightly underbaked because they continue to firm as they cool. I like to rotate the baking sheet halfway through baking to ensure even browning.

Remove the cookies from the oven and let them rest on the baking sheet for exactly 2 minutes—this allows them to set enough to handle without breaking, but they're still warm enough to absorb the butter coating. While they rest, prepare two shallow bowls: melt the 1/4 cup unsalted butter in one bowl and set the 1.5 cups powdered sugar (for rolling) in the other. Having your station ready before the cookies finish resting keeps the workflow smooth and prevents them from cooling too much.

Working quickly while the cookies from Step 4 are still warm, dip each cookie first into the melted butter to coat all sides, then immediately roll it in the powdered sugar from Step 5, pressing gently so the coating adheres. Place each coated cookie on a cooling rack and allow to cool completely. The warm butter helps the powdered sugar stick and creates that signature snowy coating.

Once the cookies have cooled completely, toss them again in the remaining powdered sugar or in fresh powdered sugar to refresh the snowy coating and ensure complete coverage. This second toss gives the snowballs their signature fluffy, frosted appearance. Store in an airtight container at room temperature for up to 5 days.