This festive article celebrates one of the most eye-catching and indulgent holiday cookies you’ll ever bake: red velvet snowball cookies. With their deep crimson hue, creamy centers, and snowy tops, they blend classic Christmas flavor with a rich twist on tradition. Whether you’re building your cookie tray lineup or looking for something new and show-stopping, these cookies deserve a spot. I’ll guide you through the recipe, pro tips for perfect texture, and how to store or freeze them. Plus, we’ll see how they stand up to other classic christmas cookies. Let’s get cozy and bake something unforgettable.
Table of Contents
Why Red Velvet Snowball Cookies Belong on Every Christmas Tray
There’s just something about red velvet that screams holiday cheer. The cocoa undertones, the rich color, it’s festive and nostalgic. Combine that with the familiar powdered sugar coating of snowball cookies, and you’ve got the best of both worlds.
These red velvet snowball cookies are especially perfect if you’re putting together a variety platter alongside classics like pumpkin s’mores cookies or peanut butter and jelly cookies. They stand out not just in color, but in flavor. The contrast of that bold red shell and the surprise creamy center brings real joy to every bite.
The best part? They look fancy, but they’re incredibly easy to make. And if you’ve got little helpers around, they’ll love rolling the dough and sprinkling the snowy tops.
These aren’t just cookies, they’re conversation starters. So if you’re tired of the same sugar cookie routine, red velvet snowball cookies might just become your new Christmas tradition.
Red Velvet Snowball Cookies
Equipment
- Electric mixer or stand mixer
- Mixing bowls (small, medium, large)
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
- Cookie scoop (optional)
- Spatula
Ingredients
For the Dough:
- 1 cup unsalted butter softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp red food gel coloring
- 1¾ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp salt
- ¾ cup finely chopped pecans optional
For the Cream Cheese Filling:
- 4 oz cream cheese softened
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
For Rolling:
- ½ cup powdered sugar or white coconut for dusting after baking
Instructions
- In a small bowl, combine the cream cheese, powdered sugar, and vanilla extract. Mix until smooth, then freeze for 30 minutes to firm up.
- In a separate large bowl, cream the butter and powdered sugar until fluffy. Add the vanilla extract and red food gel, mixing until fully combined.
- In another bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until a dough forms. Fold in chopped pecans if using.
- Chill the dough for 15–30 minutes if too soft to handle.
- Scoop 1 tablespoon of dough, flatten it in your palm, and place a small ball of chilled cream cheese filling in the center. Wrap the dough around the filling and shape into a ball.
- Place cookies on a baking sheet lined with parchment paper, spacing 1 inch apart.
- Bake at 350°F (175°C) for 12–14 minutes until the tops look dry and slightly firm. Let cool completely.
- Roll cooled cookies in powdered sugar until well coated. Dust again before serving for a snowball look.
Notes
- Calories: 165
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 15g
- Sugar: 8g
- Protein: 2g
- Sodium: 60mg
Ingredients and Key Components for Stunning Results
The beauty of red velvet snowball cookies is that they use basic pantry staples with a festive twist. Here’s what you’ll need to get started:
Red velvet cookies dough
Unsalted Butter: The Base of Buttery Softness
It all starts with butter, unsalted and perfectly softened to room temperature. This isn’t just for richness. When creamed properly, the butter acts as the structural fat, giving the cookie a tender, melt-in-your-mouth bite without crumbling apart. The absence of salt allows better control over the overall flavor balance.
Powdered Sugar: Subtle Sweetness and a Smooth Dough
Unlike granulated sugar, powdered sugar creates a much softer cookie texture and contributes to that delicate crumb snowball cookies are known for. It dissolves easily when creamed with butter, resulting in a silky dough. Plus, a final dusting after baking adds the snowy, festive aesthetic we’re going for.
Vanilla Extract: Depth and Warmth
A teaspoon of real vanilla extract ties everything together. It deepens the flavor, softens the sharpness of the cocoa, and rounds out the sweetness. It may seem like a small addition, but its impact is massive, especially in a recipe with so few ingredients.
Red Food Coloring: Bold Holiday Color
The signature crimson hue comes from red food coloring. A gel-based version is preferred because it gives a richer tone with less liquid, keeping the dough’s consistency just right. The deep red is what gives these cookies their red velvet identity and makes them visually pop among a tray of pumpkin pie cookies or chocolate crinkle cookies.
All-Purpose Flour: Structure and Balance
Flour is the framework that holds these cookies together. Too much and they turn out dry; too little and they won’t hold their shape. The key is just enough to support the butter and cocoa without toughening the dough. When measured and folded in properly, it creates a light but stable cookie that bakes up beautifully round.
Unsweetened Cocoa Powder: The Velvet in Red Velvet
This isn’t just for color, it’s for flavor. Red velvet isn’t a chocolate cookie, but it should whisper cocoa in every bite. A modest quarter-cup of unsweetened cocoa adds richness without overpowering the delicate, buttery base. It gives the dough that slightly earthy depth that contrasts perfectly with the sweet cream cheese filling.
Salt: The Enhancer
Even in desserts, salt is a crucial ingredient. Just half a teaspoon enhances all the flavors, intensifying the vanilla, sharpening the cocoa, and bringing out the buttery goodness. It makes every other component taste more like itself.
Finely Chopped Pecans: Optional, But Classic
Though not always included, pecans bring a subtle nuttiness and texture to the cookie. They also ground the sweetness and add a nostalgic nod to traditional snowball cookies. Toasting them first enhances their flavor, but it’s not essential if you’re short on time.
The Heart of It All – Cream Cheese Filling
Cream Cheese: The Dreamy Center
Red velvet and cream cheese are a match made in heaven, and the filling here doesn’t disappoint. Four ounces of softened cream cheese create a rich, tangy core that surprises and delights with every bite. It’s cool, creamy, and perfectly contrasts the slightly crumbly red velvet shell.
Powdered Sugar (Again): Sweetness for the Filling
Just a couple tablespoons of powdered sugar smooth out the tanginess of the cream cheese. It sweetens without making the filling runny, which is essential for shaping and stuffing the dough later.
Vanilla: A Familiar Echo
Just like in the dough, a touch of vanilla in the filling brings warmth and continuity to the flavor profile. It harmonizes the center with the outer cookie and gives that little extra aroma that hits when you take your first bite.
Texture Tips, Baking Technique & Holiday Customization
How to Nail the Perfect Texture Every Time
A red velvet snowball cookie should strike the right balance: slightly crisp on the outside, soft and buttery in the center, and creamy when you hit that hidden filling. To get there, temperature and technique matter just as much as the ingredients.
Start with room-temperature butter, it’s the key to a fluffy, airy dough. Over-softened or melted butter will flatten the cookies, making them lose their iconic snowball shape. Chill the dough for 30 minutes if your kitchen is warm or if the dough feels too soft to handle. This makes shaping easier and keeps the cookies from spreading.
When baking, keep an eye on the color. These cookies won’t brown much due to the vibrant red hue, but they should look dry on top and slightly firm to the touch after 12–14 minutes. Overbaking can dry out the center, while underbaking may lead to structural issues.
What to Do If the Dough Cracks or Crumbles
If you find the dough cracking while shaping, it might be too cold or too dry. Let it rest a few minutes, or knead it slightly to soften. If necessary, add a teaspoon of milk or cream to bring it back together. Avoid overmixing once the flour is in, or you risk a tough cookie.
Common Mistakes and How to Avoid Them
One common issue: the cookies spread too much and lose their ball shape. To prevent this, chill the dough before baking.
Another issue: the red colour may bleed or look dull. Use gel-food colouring rather than watery dye for more intense hue without affecting texture. Also, if the powdered sugar doesn’t adhere well, roll while cookies are warm then again once cool; this double-rolling prevents the coating from sliding off.
Pro Tips for Perfect Texture & Colour
- Use unsalted butter so you can control the sweetness and salt level.
- Chill the dough balls; this keeps them from flattening and over-spreading.
- Use gel red food colouring (or enough liquid to create the red but not so much that dough is wet).
- Roll in powdered sugar while warm, then again after cooling for a thick coating.
- Avoid over-baking; you want a slightly soft centre for that tender bite.
- Store the cookies in a single layer if possible, or use parchment between layers to prevent texture loss.
Fun Customizations for Your Cookie Tray
You can dip the tops of your cooled cookies in melted white chocolate before rolling in shredded coconut for an extra snowy effect. Or, swap the pecans for pistachios for a pop of green contrast. If you’re serving a full dessert board, consider pairing them with Festive Shortbread Cookies or the vibrant Apple Cider Crinkle Cookies for a festive and textural variety.
These cookies are more than just pretty, they’re thoughtful, textured, and full of holiday spirit.
Storage, Freezing & Gifting Red Velvet Snowball Cookies Like a Pro
How to Store Red Velvet Snowball Cookies for Lasting Freshness
Once you’ve baked a batch of these rich, creamy-centered cookies, proper storage is key to keeping their texture and flavor intact. Because they contain a cream cheese filling, it’s important to store them slightly differently than your average Caramel Christmas Cookies.
Allow the cookies to cool completely before transferring them to an airtight container. Line the layers with parchment or wax paper to prevent them from sticking together, especially since the powdered sugar coating can become tacky. These cookies will stay fresh at room temperature for up to 2 days, but after that, they should be refrigerated to maintain the cream cheese center.
Refrigerated, they can last up to 5–6 days. Just allow them to come to room temperature for about 15 minutes before serving for the best flavor and texture.
Freezing Tips: Yes, You Can Make These Ahead
Yes, you can absolutely freeze red velvet snowball cookies, and they freeze beautifully! Once baked and cooled, place them on a baking sheet in a single layer and flash-freeze for about an hour. Then transfer them to a freezer-safe bag or container. They’ll keep well for up to two months.
To serve, simply thaw in the refrigerator overnight or at room temperature for a few hours. Give them a fresh dusting of powdered sugar if needed to revive that snowy look.
How to Turn These Cookies Into the Perfect Holiday Gift
There’s something so heartwarming about giving a gift you baked yourself. Package these cookies in clear cellophane bags tied with red and white baker’s twine, or stack them in a holiday tin with tissue paper between layers. Add a hand-written tag with reheating or storage instructions for an extra thoughtful touch.
Include them alongside 5 ingredient turkey sliders in a homemade holiday care package, or pair them with S’mores Sandwich Peanut Butter Cookies for a nostalgic and varied cookie tin.
They’re the kind of gift people remember, and hope they get again next year.
FAQs
Can I make red velvet snowball cookies ahead of time for a cookie swap?
Can you freeze red velvet snowball cookies for later?
Yes, red velvet snowball cookies freeze extremely well. After baking and cooling completely, place the cookies on a baking sheet to flash-freeze. Then transfer them to a freezer-safe container or bag, layering parchment in between if stacking. They’ll keep for up to two months. Thaw at room temperature and roll in extra powdered sugar if needed to freshen up their snowy appearance. Freezing them also makes it easy to prep holiday treats ahead of time.
What makes red velvet snowball cookies different from classic snowball cookies?
Classic snowball cookies are buttery short-bread style cookies rolled in powdered sugar. The red velvet version adds cocoa powder, red food coloring and often a bit of vinegar or buttermilk to give that signature red velvet taste and color , making them perfect holiday cookies.
How do I keep red velvet snowball cookies from spreading while baking?
What are the best tips for achieving the vibrant red color without dye bleeding?
Use good-quality gel or paste red food colouring which gives more pigment without adding extra liquid. Mix it in well and avoid over-mixing dough (which can warm it up). Chilling the dough helps keep structure and avoid bleeding.
The red velvet snowball cookies recipe brings together the whimsical, festive look of Christmas cookies with the rich, velvety flavor of red velvet-while still being totally approachable. I hope you’ll pull out your wooden spoon, gather your ingredients, and join me at the table to bake a batch of these charming cookies. They’re perfect for sharing with loved ones or gifting, and they’ll roll right into your holiday tradition with joy, ease, and a bit of red-velvet magic.
