These Red Velvet Snowball Cookies are a festive treat bursting with rich cocoa flavor, a creamy white chocolate center, and a dusting of powdered sugar that makes them look like edible snowballs. Perfect for holidays, bake sales, or a cozy winter dessert, they melt in your mouth with every bite.
Why You’ll Love These Red Velvet Snowball Cookies
If you love the flavor of classic red velvet cake but crave something fun and bite-sized, these cookies will be your new obsession.
They’re buttery, soft, and filled with smooth white chocolate that stays delightfully creamy inside.
Here’s why bakers adore them:
- Festive and beautiful: Their red hue and snowy coating look stunning on cookie trays.
- Creamy white chocolate center: Adds a luscious surprise to every bite.
- Soft, buttery texture: The dough melts into a tender crumb.
- Easy to make: No complicated steps or decorating required.
- Perfect for gifting: Pack them in tins or boxes for friends and family.
Ingredients for Red Velvet Snowball Cookies
For the Cookie Dough
- 2 ¼ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (gel preferred for vibrant color)
- 2 tablespoons buttermilk (or milk + ½ teaspoon vinegar substitute)
For the Filling
- ¾ cup white chocolate chips or chopped white chocolate
For the Coating
- 1 cup powdered sugar
- ½ cup shredded coconut (optional, for extra “snowy” effect)
Ingredient Notes & Substitutions
- White chocolate: Use high-quality melting wafers for a smooth center. For dairy-free, choose vegan white chocolate chips.
- Food coloring: Gel gives a deeper red; if you use liquid, add a bit more flour to balance moisture.
- Butter substitute: Vegan butter or coconut oil works well for dairy-free versions.
- Buttermilk alternative: Mix 2 tablespoons of milk with ½ teaspoon lemon juice or vinegar.
- No coconut? Skip it! The powdered sugar alone gives a snowy appearance.
Step-by-Step Instructions
Step 1 – Prepare the Dry Ingredients
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
Step 2 – Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 2–3 minutes). This step gives your cookies that soft, tender crumb.
Step 3 – Add Wet Ingredients
Beat in the egg, vanilla extract, and red food coloring until the mixture is evenly tinted. Stir in the buttermilk until combined.
Step 4 – Combine and Chill
Gradually mix in the dry ingredients until a soft dough forms. Chill the dough for 30 minutes so it’s easier to handle and shape.
Step 5 – Shape and Fill
Scoop out a tablespoon of dough, flatten slightly, and place a white chocolate chip or piece of chocolate in the center. Roll the dough around it to seal completely. Repeat with remaining dough.
Step 6 – Bake
Place the cookies on a parchment-lined baking sheet and bake at 350°F (175°C) for 10–12 minutes, or until the tops look set but not cracked. They should stay soft and not brown.
Step 7 – Coat
Let the cookies cool slightly (about 5 minutes), then roll them in powdered sugar. For an extra festive touch, sprinkle or roll in shredded coconut.
Pro Tips for Success
- Don’t overbake! Red velvet cookies should stay soft, not crunchy.
- Chill the dough: This keeps the cookies from spreading.
- Seal the filling tightly: Prevents melted chocolate from leaking out.
- Use parchment paper: For easy removal and cleanup.
- Double coat: Roll twice in powdered sugar for the ultimate snowball look.
- Serve slightly warm: The white chocolate center will still be creamy!
Flavor Variations
- Peppermint Red Velvet: Add a drop of peppermint extract to the dough.
- Raspberry Snowballs: Add a small dollop of raspberry jam before sealing the dough.
- Nutty Delight: Add finely chopped pecans or walnuts for a crunchy twist.
- Mocha Red Velvet: Add ½ teaspoon espresso powder to intensify the cocoa flavor.
- Cream Cheese Filling: Replace white chocolate with a chilled cream cheese center for a red velvet cheesecake vibe.
Serving Suggestions
Serve these cookies on a festive dessert tray with hot cocoa, coffee, or eggnog.
They’re also a wonderful addition to Christmas cookie swaps or Valentine’s Day platters. For an elegant presentation, dust a little extra powdered sugar just before serving.
Storage and Freezing Instructions
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Keeps well for up to 10 days when chilled.
- Freezer: Freeze unbaked dough balls or baked cookies for up to 2 months.
To serve, thaw at room temperature or warm slightly in the microwave for that fresh-baked aroma.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 145 kcal |
| Protein | 2 g |
| Carbohydrates | 19 g |
| Fat | 7 g |
| Fiber | 0.5 g |
| Sodium | 60 mg |
FAQ About Red Velvet Snowball Cookies
Can I make these cookies ahead of time?
Yes! You can prepare the dough up to 2 days in advance. Keep it chilled and bake when ready. Baked cookies also freeze beautifully.
Why did my cookies crack or flatten?
Usually, this happens if the dough isn’t chilled enough or the oven runs too hot. Chill for 30 minutes before baking for perfect results.
Can I skip the red food coloring?
Sure! The cookies will still taste delicious—just less “red velvet.” You can use natural beet powder as a dye alternative.
How do I keep the powdered sugar from melting?
Allow the cookies to cool slightly before rolling. If it’s too warm, the sugar dissolves.
Can I make them gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend and ensure your white chocolate is gluten-free too.
Final Thoughts
These Red Velvet Snowball Cookies are everything you love about red velvet—rich, chocolatey, and slightly tangy—but in an irresistibly soft, powdered-sugar-coated form.
Whether for Christmas, Valentine’s Day, or just because, they’ll bring a burst of joy and color to your dessert table.
Fresh Red Velvet Snowball Cookies with Creamy Filling
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft, buttery red velvet cookies with a creamy white chocolate center and snowy sugar coating.
Ingredients
2 ¼ cups all-purpose flour
2 tbsp cocoa powder
½ tsp baking powder
¼ tsp salt
¾ cup unsalted butter
¾ cup sugar
1 egg
1 tsp vanilla extract
1 tbsp red food coloring
2 tbsp buttermilk
¾ cup white chocolate chips
1 cup powdered sugar
½ cup shredded coconut (optional)
Instructions
1. Whisk dry ingredients together.
2. Cream butter and sugar until fluffy.
3. Add egg, vanilla, food coloring, and buttermilk.
4. Combine with dry ingredients to form dough.
5. Chill for 30 minutes.
6. Shape dough balls, add white chocolate centers, and seal.
7. Bake at 350°F (175°C) for 10–12 minutes.
8. Cool slightly and roll in powdered sugar and coconut.
Notes
Chill dough for best texture.
Use vegan white chocolate for dairy-free.
Double coat in sugar for extra snowy look.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 11
- Sodium: 60
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 0.5
- Protein: 2
- Cholesterol: 25
