Red Velvet Snowball Cookies with White Chocolate Filling Recipe tastes like buttery, cocoa-kissed shortbread with a creamy, sweet center that melts as you bite in. It suits holiday trays, gifting, or anyone craving a festive cookie, and the total time runs about 1 hour 15 minutes. I baked a test batch at midnight and found red crumbs on my pajama sleeve.
Red Velvet Snowball Cookies with White Chocolate Filling
Red Velvet Snowball Cookies with White Chocolate Filling Recipe uses pantry staples and a quick make-ahead ganache center. You mix a simple dough, wrap it around frozen ganache dots, and bake. I keep the method fuss-free so you get bakery-level results without drama.
You can scoop and freeze the ganache while the butter softens. The dough holds its shape, so you don’t need cutters or chilling overnight. A double roll in powdered sugar gives that classic snowy look with minimal effort.
Ingredients You Need
- Unsalted butter, 1 cup, softened to cool room temp
- Powdered sugar, 1/2 cup for the dough + 3/4 to 1 cup for rolling
- Vanilla extract, 2 teaspoons
- Fine sea salt, 1/2 teaspoon
- All-purpose flour, 2 cups (spooned and leveled)
- Natural cocoa powder, 2 tablespoons (natural keeps the red tone brighter; Dutch can mute it)
- Cornstarch, 2 tablespoons (for melt-in-your-mouth texture)
- Red gel food color, 1 to 1.5 teaspoons (LorAnn red velvet emulsion also works; beet powder works for a natural option, start with 1 tablespoon)
- Optional: 1/4 teaspoon almond extract for a bakery-style aroma
White chocolate filling:
- White chocolate, 6 ounces, finely chopped or chips (Guittard or Ghirardelli melt smoothly)
- Heavy cream, 1/4 cup
- Pinch of fine sea salt
Pantry shortcuts and swaps:
- Swap the ganache with 5 to 6 white chocolate chips per cookie if you want the fastest route.
- Use gluten-free 1:1 baking flour if needed; add 1 extra tablespoon to keep the dough sturdy.
- If your kitchen runs warm, pick gel color over liquid to avoid loosening the dough.
Equipment:
- Hand mixer or stand mixer
- Mixing bowls, heatproof bowl for ganache
- Small cookie scoop (1 tablespoon) and mini scoop or teaspoon for ganache
- Baking sheets, parchment
- Cooling rack
How to Make Red Velvet Snowball Cookies with White Chocolate Filling
- Prep: 30 minutes active
- Chill: 30 minutes total
- Cook: 10 to 12 minutes per tray
- Total: about 1 hour 15 minutes
- Yield: about 24 cookies
- Make the white chocolate centers. Heat the cream until steaming, then pour over the white chocolate in a heatproof bowl. Wait 2 minutes, stir until smooth, add a pinch of salt, and chill 10 minutes. Scoop 24 small mounds (about 1 teaspoon each) onto parchment and freeze until firm.
- Mix the red velvet dough. Beat the softened butter, 1/2 cup powdered sugar, and salt until creamy and smooth, 1 to 2 minutes. Beat in vanilla, red gel color, and almond extract if using. Add flour, cocoa, and cornstarch and mix on low until the dough looks thick and cohesive. If dry crumbs remain, knead by hand 5 to 10 seconds until it holds together.
- Wrap the filling. Scoop 1 tablespoon of dough, flatten it into a small disk, and place a frozen ganache mound in the center. Seal the dough around it, roll into a smooth ball, and set on a parchment-lined sheet. Repeat with the rest.
- Chill and bake. Chill the tray 15 minutes while the oven heats to 350°F. Bake 10 to 12 minutes until the tops look set and the bottoms show the faintest golden edge. The cookies should not brown deeply.
- Coat in “snow.” Cool 5 minutes, then roll the warm cookies in powdered sugar. Cool fully on a rack, then roll a second time for a thick snowy finish. Try not to inhale the sugar while you do it. I say this from experience.
Tips & Common Mistakes
- Use natural cocoa for a brighter red tone; Dutch can dull the color.
- Color the dough a shade deeper than you think; baking softens the hue.
- Freeze the ganache mounds solid, or they may ooze during shaping.
- Keep the dough just tacky, not sticky; add a spoon of flour if it feels loose.
- Weigh flour if you can; too much flour leads to dry, crumbly cookies.
- Bake until just set; overbaking will toughen the crumb and mute the red.
- Roll in sugar twice; the first coat sticks to warmth, the second looks picture-perfect.
- Store with an extra dish of powdered sugar in the container to help maintain the finish.
Variations I’ve Tried
- Peppermint white chocolate: Stir 1/4 teaspoon peppermint extract into the ganache and sprinkle crushed candy cane over the second sugar coat.
- Cheesecake twist: Wrap the dough around a few cream cheese chips instead of ganache.
- Almond crunch: Add 1/2 cup very finely chopped toasted almonds to the dough.
- Oreo-style: Swap the filling with mini chunks of dark chocolate and add a touch more vanilla for a cookies-and-cream vibe.
- Naturally tinted: Use beet powder for color and a touch more vanilla to balance earthiness.
How to Serve Red Velvet Snowball Cookies
Serve these cookies with hot cocoa, coffee, or a cold glass of milk. I also pair them with a citrusy tea to cut the richness. For a party platter, mix them with classic pecan snowballs and chocolate crinkles for contrast. For dessert boards, add fresh berries so the tart bite plays off the creamy centers.
Make-Ahead and Storage
- Room temp: Store in an airtight tin for 4 to 5 days with a small dish of powdered sugar inside. Re-roll in sugar right before serving if the coating fades.
- Fridge: Keep up to 1 week, then let them come to room temp for the best texture.
- Freeze unbaked: Freeze filled dough balls on a tray, then bag for up to 2 months. Bake from frozen and add 1 to 2 minutes.
- Freeze baked: Freeze without the final sugar coat for up to 2 months. Thaw, warm at 275°F for 5 minutes, then roll in powdered sugar.
Nutrition Information
Per cookie, about: 170 calories; fat 10 g; saturated fat 6 g; carbs 18 g; sugar 9 g; protein 2 g; fiber 0 to 1 g; sodium 60 mg. Values vary by brand and size.
Ingredients
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and powdered sugar until light and fluffy.
- Mix in vanilla extract and red food coloring until evenly combined.
- In a separate bowl, whisk together flour, cocoa powder, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
- Scoop out about 1 tablespoon of dough, flatten it in your palm, and place 3-4 white chocolate chips in the center.
- Wrap the dough around the chips and roll into a ball. Repeat with remaining dough and chips.
- Place cookie balls on the prepared baking sheet, spaced slightly apart.
- Bake for 14-16 minutes or until set. Do not overbake.
- Let cookies cool for 5 minutes, then roll warm cookies gently in powdered sugar.
- Cool completely and roll again in powdered sugar for a snowy finish.
Notes
Ensure the butter is softened for easier mixing. Rolling the warm cookies in powdered sugar creates the best coating. Store in an airtight container for up to 1 week.