Snow-Capped Cocoa Crinkles

1 (18 ounce) roll refrigerated sugar cookie dough
1/2 cup unsweetened baking cocoa
2 teaspoons vanilla
1/2 cup powdered sugar, divided
4 teaspoons red sugar
4 teaspoons green sugar

Heat oven to 325 degrees.
In a large bowl, break up the cookie dough.
Stir or knead in cocoa and vanilla until well blended.
Divide dough in half; wrap each in plastic wrap. Freeze 10 minutes.
Meanwhile, in a small bowl, mix 1/4 cup of the powdered sugar and both red and green sugars; set aside.
Shape half of the dough into 1-inch balls and roll in remaining 1/4 cup powdered sugar; place on ungreased cookie sheets. Repeat with remaining half of the dough.
Bake 9 to 12 minutes or until set.
Immediately remove from cookie sheets and roll in red and green powdered sugar mixture; place on wire racks to cool.