If you’re dreaming of the perfect Christmas cookie — soft, buttery, melt-in-your-mouth, and filled with a sweet surprise — these Red Velvet Snowball Cookies with White Chocolate Filling are about to become your new holiday favorite.
These cookies combine everything you love about red velvet: rich cocoa notes, deep red color, and a velvety-soft texture. But the real magic comes from the creamy white chocolate center hidden inside each cookie. Rolled in snowy powdered sugar, they look like festive little snowballs with a decadent surprise waiting inside.
Perfect for Christmas cookie trays, holiday parties, edible gifts, or cozy nights with hot cocoa. They’re elegant, festive, and almost impossible to stop eating.
Why You’ll Love Red Velvet Snowball Cookies with White Chocolate Filling
These cookies are soft, festive, and wildly addictive.
- Melt-in-your-mouth shortbread texture
- Hidden creamy white chocolate center
- Beautiful red velvet color coated in “snowy” powdered sugar
- Easy, no-spread cookie dough
- Perfect for gifting, parties, and cookie exchanges
- Rich cocoa flavor with smooth white chocolate inside
Why You Should Try This Recipe
Snowball cookies are a holiday classic — but adding red velvet flavor and a white chocolate truffle-style center takes them to a luxurious new level. Each bite gives you tenderness, richness, and sweetness without being overly heavy. They bake up beautifully round, hold their shape, and stay soft for days, making them ideal for Christmas cookie boxes.
Ingredients You’ll Need
For the Cookies
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp red food coloring (gel preferred)
- 2 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- ¼ tsp salt
For the Filling
- ¾ cup white chocolate chips
- 1 tbsp heavy cream
For Rolling
- 1 cup powdered sugar
- Optional: 1 tbsp cornstarch (helps sugar stick longer)
How to Make Red Velvet Snowball Cookies (Detailed)
1. Make the White Chocolate Filling
Melt white chocolate chips with heavy cream in the microwave in 20-second intervals until smooth.
Chill 10–15 minutes until thickened slightly, then scoop into tiny pea-sized dollops.
Freeze for 20 minutes until firm.
2. Cream Butter & Sugar
Beat softened butter and powdered sugar until smooth and fluffy.
Add vanilla and red food coloring.
3. Add the Dry Ingredients
Mix in flour, cocoa powder, and salt until a soft dough forms.
Dough will be slightly crumbly but will come together when pressed.
4. Shape the Cookies
Scoop dough into small balls.
Flatten lightly, place a frozen ball of white chocolate in the center, and wrap dough around it.
Roll into smooth balls.
5. Chill
Chill dough balls for 20–30 minutes to help them hold shape.
6. Bake
Bake at 350°F (175°C) for 10–12 minutes.
Cookies should look matte and set, not browned.
7. Roll in Powdered Sugar
Let cool slightly, then roll warm cookies in powdered sugar.
After cooling completely, roll again for the perfect snowball look.
Nutritional Information (Estimated per cookie)
- Calories: 135
- Carbs: 14g
- Fat: 8g
- Sugar: 8g
- Protein: 1g
Tips for the Best Red Velvet Snowball Cookies
- Freeze filling to prevent melting out of cookies.
- Use gel food coloring for the brightest red.
- Roll cookies twice in powdered sugar for the snowball effect.
- Don’t overbake — they should stay soft and pale.
- Make small, bite-sized cookies for the perfect filling-to-cookie ratio.
- Add a pinch more cocoa for deeper red velvet flavor.
Variations & Substitutions
- Cream Cheese Filling: Mix softened cream cheese + powdered sugar.
- Dark Chocolate Center: Replace white chocolate with milk or dark.
- Peppermint Snowballs: Add ¼ tsp peppermint extract to dough.
- Gold Snowballs: Roll in powdered sugar + edible gold dust.
- Gluten-Free: Use a 1:1 gluten-free baking flour.
What to Serve with These Cookies
- Hot cocoa
- Eggnog
- Coffee or peppermint mocha
- Christmas charcuterie dessert boards
- Holiday party platter with assorted cookies
Common Mistakes to Avoid
- Warm butter: Makes dough too soft; cookies may spread.
- Not freezing filling: It will melt out.
- Overbaking: Snowballs should not brown — they will dry out.
- Skipping second sugar roll: Outer layer won’t stay snowy.
- Using too little powdered sugar: Coat generously!
Storing Tips
- Store in airtight containers for 5–7 days.
- Freeze baked snowballs for up to 2 months.
- Freeze dough balls (without sugar coating) for 3 months — bake from frozen.
Conclusion
These Red Velvet Snowball Cookies with White Chocolate Filling bring festive charm, holiday elegance, and rich flavor all in one perfect bite. Soft, buttery, beautifully red, and dusted in snowy sweetness, they’re the highlight of any Christmas cookie tray — and the hidden white chocolate center makes them irresistible.
A must-bake for your holiday season!
Recipe FAQ’s
Can I make these ahead of time?
Yes — dough and cookies both freeze beautifully.
Why did my cookies spread?
Butter was too soft or dough wasn’t chilled long enough.
Can I stuff them with something else?
Yes — truffles, Nutella, cream cheese, or chocolate kisses.
Do these taste like classic red velvet?
Yes — cocoa, vanilla, and butter create the signature flavor.
Can I double the recipe?
Absolutely — great for gifting!