It was a snowy afternoon in early December, the kind where the world outside looks like a snow globe—quiet, soft, and impossibly peaceful. My granddaughter was visiting for the weekend, and she came bundled up in her little red coat, cheeks pink from the cold.
We’d just finished decorating the tree when she spotted a box of old cookie tins stacked by the window. “Grandma, can we fill those with something sweet?” she asked. And just like that, I knew we’d be baking Red Velvet Snowball Cookies.
There’s something magical about baking red velvet anything during the holidays. The color alone feels festive and bold, but it’s the flavor—the gentle hint of cocoa, the soft crumb, and that creamy white chocolate surprise inside—that makes it truly special. As we rolled each cookie, my granddaughter’s laughter filled the kitchen. Her tiny hands dusted in coconut flakes made the cookies look even more like snowballs.
Short Description
Soft, melt-in-your-mouth red velvet cookies with a creamy white chocolate center, rolled in coconut for a snowy, festive touch—perfect for holiday gatherings or a cozy night by the fire.
Key Ingredients
- 1½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp red food coloring (gel or liquid)
- ¼ cup buttermilk
- ½ cup white chocolate chips (for filling)
- Sugar syrup (for coating)
- ½ cup shredded coconut (for coating)
Tools Needed
- Hand mixer or stand mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
- Small brush (for applying syrup)
Cooking Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your cookies bake evenly and don’t stick.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly blended.
Step 3: Cream the Butter and Sugar
In a larger bowl, beat the softened butter and granulated sugar together using a mixer on medium speed for about 2–3 minutes, until light and fluffy.
Step 4: Add Wet Ingredients
Beat in the egg, vanilla extract, and red food coloring. The dough should take on that deep, festive red hue that makes red velvet irresistible.
Step 5: Combine Everything
Gradually add the dry ingredients, alternating with the buttermilk, beginning and ending with the dry mix. Stir just until the dough comes together—don’t overmix.
Step 6: Chill the Dough
Cover the bowl and refrigerate for at least 30 minutes. This helps firm up the dough and makes shaping easier.
Step 7: Shape and Fill
Scoop about 1 tablespoon of dough, roll it into a ball, then make a small indent with your thumb. Add 2–3 white chocolate chips (a few more if they’re small) and gently seal the dough back into a ball.
Step 8: Bake
Place the cookies on the prepared baking sheet with space between them. Bake for 10–12 minutes, just until the edges are set but the centers remain soft. They’ll flatten slightly on the bottom but should hold their shape.
Step 9: Coat in Coconut
While the cookies are still warm, lightly brush the tops with sugar syrup or water. Roll each one in shredded coconut so it clings beautifully and stays bright white.
Step 10: Cool and Serve
Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack. Serve them warm to enjoy the gooey center or let them cool completely for a creamy, soft bite.
Why You’ll Love This Recipe
Festive & Beautiful: The red-and-white color makes them perfect for Christmas platters and cookie exchanges.
Soft & Creamy: Each bite melts in your mouth with a delicate cocoa flavor and smooth white chocolate center.
Fun to Make: Great for baking with kids or grandkids—rolling and coating them feels like crafting edible snowballs.
Simple Ingredients: Uses basic pantry staples with a short chill time.
Perfect Gift Idea: Pack them in tins or glass jars tied with ribbon for a homemade holiday gift.
Mistakes to Avoid & Solutions
Overmixing the dough: This can make the cookies tough. Mix until just combined after adding the flour.
Skipping the chill time: Chilling helps keep the cookies from spreading too much. If you skip it, they may lose their round shape.
Adding too much syrup: A light brush is enough. Too much moisture will make the coconut soggy.
Baking too long: Overbaked cookies lose their soft center. Check at 10 minutes—the edges should be firm, not the tops.
Filling leaks: Ensure the white chocolate chips are fully sealed in the dough before baking.
Serving and Pairing Suggestions
Serve warm with hot cocoa, coffee, or spiced tea.
Arrange on a dessert platter with sugar cookies and gingerbread men for a festive spread.
Pair with vanilla ice cream for a luxurious treat.
Present in cookie boxes as homemade Christmas gifts.
Perfect for cookie swaps, family gatherings, or afternoon snacks.
Storage and Reheating Tips
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep up to 1 week for a firmer texture.
Freezer: Freeze baked cookies (without coconut coating) for up to 2 months. Thaw and coat before serving.
Reheating: Warm in the microwave for 10–15 seconds to soften the center and revive the fresh-baked texture.
FAQs
1. Can I use cream cheese instead of white chocolate?
Yes, you can fill them with a small cube of chilled cream cheese for a tangier flavor, but make sure it’s cold to prevent melting too quickly.
2. What can I use if I don’t have buttermilk?
Mix ¼ cup milk with ½ teaspoon lemon juice or vinegar and let it sit for 5 minutes before using.
3. How can I make them more chocolatey?
Add an extra tablespoon of cocoa powder or fold in a handful of mini chocolate chips.
4. Can I use desiccated coconut instead of shredded?
Yes, but the texture will be finer. Shredded coconut gives a fluffier “snowball” look.
5. Do these cookies stay soft after a few days?
Yes! Store them in an airtight tin with a slice of bread to retain moisture.
Tips & Tricks
Use gel food coloring for a richer red hue.
Chill the dough longer if it feels sticky—up to an hour.
Brush coconut coating right after baking while cookies are warm.
For uniform size, use a cookie scoop.
Sprinkle a pinch of sea salt on top before baking for a flavor contrast.
Recipe Variations
Peppermint Twist: Replace vanilla extract with ½ teaspoon peppermint extract for a minty flavor.
Double Chocolate Delight: Use dark chocolate chips for the filling instead of white chocolate.
Nutty Snowballs: Roll warm cookies in crushed pistachios or almonds instead of coconut.
Cream Cheese Center: Mix softened cream cheese with powdered sugar (1:1 ratio) and freeze small portions to use as filling.
Festive Sprinkle Version: Skip the coconut and roll in red and green sugar sprinkles for a fun, colorful twist.
Final Thoughts
As I watched my granddaughter pack a few cookies into a tin for her parents, I couldn’t help but smile. The kitchen smelled like cocoa and butter, and the counters were dusted with coconut flakes—our kind of Christmas snow. Moments like these remind me that baking isn’t just about making something delicious; it’s about creating little pieces of joy that bring people together.
When the house quieted down that evening, I sat with a warm cup of tea and one last cookie. The red velvet crumb gave way to a creamy burst of white chocolate, and I thought to myself, this is what home tastes like during the holidays.
Red Velvet Snowball Cookies With White Chocolate Filling
Ingredients
- 1½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp red food coloring gel or liquid
- ¼ cup buttermilk
- ½ cup white chocolate chips for filling
- Sugar syrup for coating
- ½ cup shredded coconut for coating
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk flour, cocoa powder, baking powder, and salt in a medium bowl.
- In another bowl, beat butter and sugar until light and fluffy, about 2–3 minutes.
- Mix in the egg, vanilla, and red food coloring until smooth. Gradually add the dry ingredients, alternating with buttermilk, mixing just until combined.
- Chill the dough for 30 minutes. Roll 1 tablespoon of dough into a ball, press a small indent, and fill with 2–3 white chocolate chips.
- Seal and roll again. Arrange on the baking sheet and bake for 10–12 minutes until set but soft in the center.
- While warm, brush with sugar syrup or water, then roll in shredded coconut.
- Cool for 5 minutes before transferring to a wire rack and enjoy warm or cooled.
