Red Velvet Snowball Cookies with White Chocolate Filling Recip

These Red Velvet Snowball Cookies are a festive twist on the classic snowball treat—deep red cocoa-infused dough wrapped around a creamy white chocolate center, then rolled in shredded coconut for a snowy finish. Soft, chewy, and visually striking, they’re the perfect cookies for winter celebrations, cookie boxes, or cozy nights by the fire.

Why You’ll Love This Recipe

• Unique red velvet flavor in a bite-sized cookie

• Creamy white chocolate center melts perfectly when warm

• Beautiful snowy coating made with coconut flakes

• Ideal for gifting or holiday cookie platters

• Easy-to-make dough that chills and shapes easily

• No special tools or equipment needed

• Crowd-pleaser with kids and adults alike

• Stores well for days without drying out

• Soft texture with a light crunch from the coating

• Adds color and surprise to any dessert table

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder

• Salt

• Unsalted butter

• Granulated sugar

• Large egg

• Vanilla extract

• Red food coloring (gel preferred)

• Buttermilk

• White chocolate chips (for filling)

• Sugar syrup (optional, for coating)

• Shredded coconut (for coating)

Directions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Mix the dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.

3. Cream the butter and sugar: In a large mixing bowl, beat softened butter and granulated sugar together until light and fluffy (2–3 minutes).

4. Add egg and flavoring: Beat in the egg, vanilla extract, and red food coloring until smooth.

5. Combine wet and dry: Add the dry mixture to the wet ingredients in batches, alternating with buttermilk. Mix until just combined.

6. Chill the dough: Cover and refrigerate the dough for at least 30 minutes to firm up.

7. Shape and fill: Scoop out 1 tablespoon of dough, roll into a ball, press a small indent in the center, and insert 2–3 white chocolate chips. Close the dough around the filling and roll back into a ball.

8. Bake: Place dough balls on the baking sheet, spaced slightly apart. Bake for 10–12 minutes, until edges are set.

9. Coat: While cookies are still warm, lightly brush them with water or a thin sugar syrup. Roll each cookie generously in shredded coconut to create the snowy coating.

10. Cool and serve: Let cookies cool on the tray for 5 minutes, then transfer to a wire rack. Serve warm to enjoy the molten center, or at room temperature for a soft, creamy filling.

Servings and timing

Servings: 20 cookies
Prep time: 45 minutes (including chilling time)
Bake time: 10–12 minutes
Total time: Approximately 1 hour
Calories: ~180 per cookie

Variations

• Peppermint twist: Add crushed peppermint to the dough or white chocolate center.

• Nutty version: Mix chopped pecans or walnuts into the dough.

• No coconut: Use only powdered sugar for coating, or swap with finely crushed freeze-dried raspberries.

• Stuffed surprise: Use a small square of white chocolate truffle or flavored chocolate instead of chips.

• Gluten-free: Substitute all-purpose flour with a 1:1 gluten-free baking blend.

• Double chocolate: Add mini dark chocolate chips to the dough.

• Holiday spice: Mix in a pinch of cinnamon or nutmeg for a cozy touch.

• Heart shape: Gently flatten tops with a spoon and press into heart molds for Valentine’s Day.

• Make it vegan: Use plant-based butter, egg substitute, and dairy-free white chocolate.

• Color swap: Use green food coloring for a Christmas-themed batch.

Storage/Reheating

Storage:
Keep cookies in an airtight container at room temperature for up to 5 days. For best results, place a sheet of parchment between layers to prevent sticking.

Reheating:
To enjoy a gooey center, warm cookies in the microwave for about 10 seconds.

Freezing:
You can freeze the dough balls (unbaked) or fully baked cookies. Store for up to 2 months in a freezer-safe bag. Thaw overnight and reheat gently before serving.

FAQs

Can I use liquid food coloring instead of gel?

Yes, but gel food coloring produces a deeper red with less added moisture. If using liquid, you may need slightly more to achieve the same vibrancy.

How do I prevent the chocolate from leaking out?

Make sure to fully enclose the white chocolate chips in the dough. Chill the dough thoroughly and seal all seams before baking.

Can I skip the coconut?

Absolutely. Roll the cookies only in powdered sugar or leave them plain for a simpler look.

What if I don’t have buttermilk?

You can make a quick substitute by mixing 1 tablespoon of lemon juice or vinegar with ¼ cup of milk. Let sit for 5 minutes before using.

Can I make the dough ahead of time?

Yes. The dough can be made and refrigerated up to 24 hours in advance. You can also pre-roll the dough balls and store them covered until ready to bake.

Are these cookies very sweet?

They have a balanced sweetness. The cookie itself is mildly sweet, while the white chocolate and coconut add extra richness and contrast.

How do I know when they’re done baking?

The edges will look set and the tops may develop tiny cracks. Avoid overbaking to keep the centers soft.

Can I make these with dark chocolate?

Yes! You can substitute white chocolate chips with dark or milk chocolate for a different flavor profile.

Can I freeze baked cookies?

Yes. Let them cool completely, then freeze in an airtight container for up to 2 months. Thaw at room temperature before serving.

Do I need to use sugar syrup?

No, it’s optional. A light brushing with water works too, but syrup helps the coconut stick better and adds a glossy finish.

Conclusion

Red Velvet Snowball Cookies with White Chocolate Filling are more than just a festive treat—they’re a memory in the making. From their bold red hue to their soft, melty center and snowy coating, they capture everything magical about the holiday season in one irresistible bite. Perfect for sharing, gifting, or savoring with a warm drink, they’re sure to become a seasonal favorite in your kitchen.