Red Velvet Snowballs are my favorite cozy cookie to bake when the calendar fills up with parties and cocoa, and I always end up sharing them because they disappear fast. (1) I’m usually more of a savory breakfast kind of gal, but when I tested this recipe I could not resist the soft, buttery center and the snow-dusted look. (Also, I learned a few shortcuts that save time without changing the taste.) (2)
What Makes Red Velvet Snowballs Special?
Red Velvet Snowballs are a playful twist on classic snowball cookies, but with a tender red velvet base that feels festive and delicate. (3) They have a soft crumb, a whisper of cocoa, and a burst of buttery flavor, and then powdered sugar gives them that snowy finish. (Also, they are forgiving for beginners, and they freeze well for later.) (4)
Ingredients Overview for Red Velvet Snowballs
Here’s what you will need for these little red velvet gems. I include quick swaps if you want to make changes on the fly. (5)
- All-purpose flour — The structure of the cookie; you can swap half for cake flour for an extra tender bite. (6)
- Unsalted butter — Softened to room temperature; if you only have salted butter, skip the extra salt. (7)
- Powdered sugar — Some goes in the dough, and lots gets rolled on after baking for that snowball effect. (8)
- Granulated sugar — A bit adds structure; you can cut it slightly if you prefer less sweet. (9)
- Cocoa powder — Just a small amount for the red velvet flavor; Dutch-processed or natural both work. (10)
- Cream cheese — Optional in some versions for a richer texture; I like a little for taste and moisture. (11)
- Egg — Helps bind the dough; try an egg replacer if you need vegan cookies. (12)
- Red food coloring — Gel works best for deep color without extra liquid. (13)
- Vanilla extract — For depth of flavor; a teaspoon is plenty. (14)
- Salt — Small amount to balance sweetness. (15)
- Baking powder — A light lift so cookies are not too dense. (16)
How To Make Red Velvet Snowballs: step-by-step instructions
Here is my straightforward method, with the steps bolded so you can scan easily. (17)
Step 1: Preheat and prep — Preheat your oven to 350 F and line a baking sheet with parchment. Also, set out your butter so it softens while you measure. (18)
Step 2: Cream butter and sugars — Beat the softened butter with granulated sugar and a little powdered sugar until light and fluffy, about two minutes. Then add the egg, vanilla extract, and red food coloring, mixing until uniform. (19)
Step 3: Mix dry ingredients — Whisk together all-purpose flour, cocoa powder, baking powder, and salt in a bowl. Next, fold the dry mix into the butter mixture gently, just until combined. If using cream cheese, fold it in now for extra tenderness. (20)
Step 4: Shape the balls — Scoop dough into tablespoon-sized portions and roll between your palms to form smooth balls. Then place them two inches apart on the prepared sheet. (21)
Step 5: Bake — Bake for 10 to 12 minutes until the bottoms are set but the tops remain soft. Also, avoid overbaking so the crumbs stay tender. (22)
Step 6: Snow coating — Let the cookies cool for five minutes, then roll them in powdered sugar while still warm for the best coating. Finally, once fully cool, roll once more for a pristine snowy finish. (23)
Serving Suggestions for Red Velvet Snowballs
I love serving these warm with a cup of steaming hot chocolate, and you will too. (24) Try them with a dollop of whipped cream or alongside a small scoop of vanilla ice cream for a dessert plate. Also, they look beautiful on a holiday platter dusted with extra powdered sugar and sprinkled cranberries for color. 
(25)
Tips For Perfect Red Velvet Snowballs
- Chill the dough briefly: If your kitchen is warm, chill the dough 20 minutes so shapes stay round instead of spreading. (Also, chilled dough handles better.) (26)
- Use gel food coloring: Gel gives vibrant color with less liquid, so texture stays right. (27)
- Don’t overmix flour: Stir just until combined to keep cookies tender and not tough. (Also, overworked dough = denser texture.) (28)
- Double powdering: Roll warm cookies once and cool ones again for the fluffiest powdered look. (29)
- Freeze before baking: For easy make-ahead gifts, freeze raw balls on a tray, then pop into a bag. Bake right from frozen, adding a minute or two. (30)
Q&A About Red Velvet Snowballs
Q: Can I make these without food coloring? A: Yes, you can skip the red dye and they will still be soft and cocoa-tinged, but they will not have the signature red velvet look. Also, you could add natural beet powder for color instead. (31)
Q: Will these cookies stay fresh for several days? A: Store in an airtight container at room temperature for up to four days, and if you want longer life, freeze the baked cookies for up to three months. Also, add a slice of bread to keep them moist. (32)
Q: Can I use cocoa substitute or omit cocoa entirely? A: You can reduce or omit cocoa, but the mild chocolate flavor is part of the classic profile. Also, a little instant espresso can deepen the chocolate notes without making them taste like coffee. (33)
Q: How do I make these egg-free? A: Use a commercial egg replacer or a flax egg, and add a tablespoon of extra liquid if needed. Also, chilling the dough longer helps with binding when eggs are absent. (34)
Reasons You’ll Fall for This Cookie
You will love how these cookies bring cozy holiday vibes with minimal fuss. They are soft, slightly chocolaty, and wonderfully picturesque when dusted with powdered sugar. Also, they are a great make-ahead treat for parties, cookie swaps, or just a quiet night in. (35)
Behind the Recipe Scenes
When I first tried making Red Velvet Snowballs I overbaked the first batch and learned to watch the timer closely. Next time I added cream cheese, and the texture improved; so now I often keep that tweak in. Also, I experimented with different sugars and found a mix of powdered and granulated gives the best crumb and coating. (36)
Conclusion
If you want more inspiration or variations, check out this delicious version from Cookies and Cups: Red Velvet Snowball Cookies | Holiday & Christmas Baking. Also, this video-guided recipe from Divas Can Cook is great if you like step-by-step visuals: Snowball Cookies Red Velvet – (THE BEST) w/ Video. Finally, for another take and serving ideas, I recommend this post from The Kitchen is My Playground: Red Velvet Snowball Cookies | The Kitchen is My Playground.
Red Velvet Snowballs
- Total Time: 27
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delicious red velvet cookies with a soft crumb, featuring a snowy powdered sugar coating.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 cup granulated sugar
- 2 tablespoons cocoa powder
- 1/4 cup cream cheese (optional)
- 1 large egg
- 1 tablespoon red food coloring (gel preferred)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking powder
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment.
- Beat the softened butter with granulated sugar and a little powdered sugar until light and fluffy, about two minutes. Add the egg, vanilla extract, and red food coloring, mixing until uniform.
- Whisk together the all-purpose flour, cocoa powder, baking powder, and salt in a bowl. Fold the dry mix into the butter mixture gently until combined. If using cream cheese, fold it in now.
- Scoop dough into tablespoon-sized portions and roll into smooth balls. Place them two inches apart on the prepared sheet.
- Bake for 10 to 12 minutes until the bottoms are set but the tops remain soft.
- Let the cookies cool for five minutes, then roll them in powdered sugar while still warm. Once fully cool, roll again for a pristine look.
Notes
Chill the dough if your kitchen is warm to maintain shapes. Use gel food coloring for better color without extra hydration.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg