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Decadent Red Velvet Snowball Cookies with White Chocolate Filling

These festive red velvet snowball cookies are filled with white chocolate and covered in powdered sugar, making them a delightful treat for any special occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour Substitute with gluten-free flour for a gluten-free version.
  • 1/2 cup Unsweetened cocoa powder No direct substitute.
  • 1 tsp Baking powder Check for freshness.
  • 1/2 tsp Salt Enhances flavor.
Wet Ingredients
  • 1/2 cup Unsalted butter Can swap with coconut oil for a dairy-free option.
  • 1 cup Granulated sugar Brown sugar can give a deeper flavor.
  • 1 large Egg For vegan option, use a flax egg.
  • 1 tsp Vanilla extract Pure vanilla extract is recommended.
  • 1 tbsp Red food coloring Gel coloring is preferred.
  • 1/4 cup Buttermilk Substitute with milk + 1 tsp vinegar.
Additions
  • 1 cup White chocolate chips Use quality melting chocolate.
  • 1 cup Shredded coconut Can be omitted.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set it aside.
  3. In a large bowl, beat the unsalted butter and granulated sugar until creamy and fluffy.
  4. Add the egg and vanilla extract, mixing until well combined. Stir in the red food coloring until you reach your desired shade.
  5. Gradually add the dry ingredient mixture into the wet ingredients, alternating with the buttermilk, starting and ending with the flour mixture.
  6. Fold in the white chocolate chips gently to maintain their shape.
  7. Use a tablespoon to scoop the dough and roll it into a ball. Place them on the prepared baking sheet, giving enough space between each cookie as they will spread.
Baking
  1. Bake them in the preheated oven for 10-12 minutes or until the edges are firm.
  2. Let them cool slightly before rolling in powdered sugar, and if using, sprinkle with shredded coconut.

Notes

Store cookies in an airtight container at room temperature for up to five days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag where they’ll keep for up to three months.