Dessert

Red Velvet Snowballs Recipe

ByGabriel Langdon January 11, 2026January 11, 2026

Introduction

Red Velvet Snowballs are delightful little treats that bring a touch of whimsy and sweetness to any gathering. These soft, vibrant cookies coated in powdered sugar make a perfect companion for tea or festive occasions. Easy to bake and irresistibly charming, they’re sure to become a favorite.

The image shows several round truffle-like sweets covered in a bright red crumbly coating. One truffle is cut in half at the center, revealing a smooth white creamy filling inside. The outer red layer is thick and textured, forming a rough and slightly crumbly surface. The truffles are placed on a white marbled surface, with some crumbs scattered around them. The layers clearly show the red crumb outer layer and the soft white filling inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon red food coloring
1 cup powdered sugar (for coating the warm cookies)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
Step 3: In a separate bowl, beat the softened butter and granulated sugar until creamy and fluffy.
Step 4: Add the egg, vanilla extract, and red food coloring to the butter mixture and mix well to combine.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined into a soft dough.
Step 6: Scoop tablespoon-sized portions of dough and roll each into a ball.
Step 7: Place the dough balls on the prepared baking sheet, spacing them evenly.
Step 8: Bake for 10-12 minutes, until the cookies are set but still soft in the center.
Step 9: Let the cookies cool slightly on the baking sheet, then roll them gently in powdered sugar while still warm.
Step 10: Transfer the cookies to a wire rack to cool completely before serving.

Tips & Variations

Use gel-based red food coloring for a more vibrant color without thinning the dough.
For a richer flavor, replace half the butter with cream cheese, softened.
Try rolling the cookies in a mix of powdered sugar and a pinch of cinnamon for a warm twist.
Make sure the butter is fully softened to ensure easier mixing and a tender cookie texture.

Storage

Store the Red Velvet Snowballs in an airtight container at room temperature for up to 5 days. If you prefer, refrigerate them for up to a week, but bring to room temperature before serving for the best texture. You can also freeze the baked cookies in a sealed container for up to 2 months; thaw at room temperature and refresh in a warm oven for a few minutes.

How to Serve

The image shows several round red velvet truffles with a bright red outer coating that looks crumbly and textured. One truffle is cut in half and placed on top of another, revealing a smooth, creamy white inside. The truffles are scattered on a white marbled surface, with small red crumbs around them, adding contrast. The colors are mainly red and white, and the truffles appear soft and rich. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural cocoa powder instead of Dutch-processed cocoa?

Yes, natural cocoa powder works well in this recipe, though it may slightly affect the flavor and color. Dutch-processed cocoa tends to give a smoother, milder taste and a deeper red color when combined with the food coloring.

Why do I need to coat the cookies in powdered sugar while warm?

Coating the cookies in powdered sugar while they are still warm helps the sugar adhere better, creating a lovely snowball effect and a sweet outer layer that complements the soft cookie inside.