Dreamy Red Velvet Snowballs

When the snow finally came to Asheville last week, my neighbor Joy yes, the one with the impeccable garden and equally impressive sweet tooth invited a few of us over for a cozy baking afternoon. With wind whistling outside and everyone still wearing layers of thermal socks, we filled her kitchen with warmth and laughter.

There was Haruto from Tokyo, visiting on a cultural exchange, marveling at how “American cookies are so pillowy,” and Lydia, who had never baked from scratch but showed up with a vintage hand mixer and high spirits.

On the table were the usual suspects: cinnamon rolls, sugar cookies, and a mound of peppermint bark. But what turned heads were these Red Velvet Snowballs I had prepped the night before.

Their rich cocoa aroma was subtle yet distinct, and that velvety interior contrasted so beautifully with their powdered sugar finish. Lydia’s mixer sputtered halfway through, but it didn’t matter she rolled her sleeves up and started shaping the dough by hand, her fingertips dusted in red and white.

That’s the magic of these cookies. They’re approachable, festive, and such a visual treat. Every bite is a soft, cocoa-kissed dream wrapped in a snowy coat. Red Velvet Snowballs don’t just look like winter they taste like the holidays wrapped in joy and cream cheese.

Short Description

Red Velvet Snowballs are tender, cocoa-rich cookies made with cream cheese and rolled in powdered sugar for a snowy, festive finish. Perfect for winter celebrations and cookie exchanges.

Key Ingredients

• 2 cups all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup powdered sugar (for coating)
• 1 large egg
• 4 oz cream cheese, softened
• 1 tsp vanilla extract
• 1 tsp baking powder
• ¼ tsp salt

Tools Needed

• Electric hand or stand mixer
• Mixing bowls
• Rubber spatula
• Measuring cups and spoons
• Parchment paper
• Baking sheets
• Cooling rack
• Cookie scoop (tablespoon-sized)

Cooking Instructions

Step 1: Preheat and Prepare Baking Sheets

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.

Step 2: Cream the Butter and Sugar

In a large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy—about 2 to 3 minutes using medium speed on a mixer.

Step 3: Add Cream Cheese, Egg, and Vanilla

Blend in the softened cream cheese, mixing until smooth. Add the egg and vanilla extract, continuing to mix until everything is evenly combined.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually add this dry mix to your wet ingredients, stirring just until the dough forms. Avoid overmixing.

Step 5: Shape and Chill the Dough

Scoop tablespoon-sized portions of dough and roll them into balls. Place each dough ball on the prepared baking sheets, spaced about 2 inches apart. Chill in the refrigerator for 30 minutes to help the cookies hold their shape.

Step 6: Bake

Bake for 10–12 minutes. The edges should be set while the centers remain soft. Allow the cookies to cool on the sheet for 5 minutes before transferring to a wire rack.

Step 7: Powdered Sugar Coating

While still slightly warm, roll each cookie in powdered sugar to give them that signature snowball look. If needed, roll a second time once cooled for an extra snowy finish.

Why You’ll Love This Recipe

Soft, velvety centers with a hint of cocoa

Beautiful festive look with snowy powdered sugar

Perfect for gifting or cookie swaps

Simple ingredients and straightforward steps

Comforting without being overly sweet

Mistakes to Avoid & Solutions

Skipping the chilling step
If the dough isn’t chilled, the cookies may spread too much. Chill for at least 30 minutes.

Overbaking
These cookies should be soft in the center. If baked too long, they’ll lose their tender texture. Remove as soon as edges are set.

Using cold butter or cream cheese
This can lead to a lumpy dough. Ensure both are softened before mixing.

Undercoating with powdered sugar
If cookies are too cool, the sugar won’t stick. Roll while still slightly warm and re-roll when fully cooled for a snowy effect.

Overmixing the dough
Stir just until ingredients combine. Overworking the flour can make cookies dense.

Serving and Pairing Suggestions

Serve on a winter dessert platter alongside peppermint bark and chocolate crinkle cookies

Pair with hot cocoa, spiced tea, or a glass of cold milk

Present in cookie boxes lined with tissue paper for holiday gifting

Great for potlucks, office holiday parties, or fireside snacks

Add to a dessert charcuterie board with fresh berries and truffles

Storage and Reheating Tips

• Store in an airtight container at room temperature for up to 5 days
• To keep them soft, place a slice of white bread in the container
• Freeze in a single layer, then transfer to bags for up to 2 months
• Thaw at room temperature and roll in fresh powdered sugar if needed
• Avoid microwaving—reheating isn’t needed for this cookie

FAQs

1. Can I make the dough in advance?
Yes, you can prepare the dough up to 2 days ahead. Wrap it tightly and store in the refrigerator. Let it soften slightly before shaping.

2. Can I freeze the dough instead of baking immediately?
Absolutely. Shape into balls and freeze. When ready to bake, let them sit at room temp for 10 minutes, then proceed.

3. Is Dutch-processed cocoa okay?
Yes, it works well in this recipe and enhances the deep red hue, but regular unsweetened cocoa is great too.

4. Why is my dough too sticky?
If it feels sticky after mixing, chill it longer or add 1 tablespoon flour at a time until it firms up.

5. Can I skip the cream cheese?
It’s essential for the soft texture and subtle tang. Substituting it may alter the results, but mascarpone could work in a pinch.

Tips & Tricks

Use a cookie scoop for evenly sized snowballs

Dust your hands lightly with powdered sugar to prevent sticking

Double roll for extra snowy effect

Chill the dough a second time if your kitchen is warm

Sift powdered sugar for a delicate coating that clings better

Recipe Variations

1. Chocolate Chip Red Velvet Snowballs
Add ½ cup mini chocolate chips to the dough before chilling. Follow the same baking steps.

2. Peppermint Red Velvet Snowballs
Stir in ½ tsp peppermint extract and roll finished cookies in a mix of powdered sugar and crushed peppermint candy.

3. Cream-Filled Red Velvet Snowballs
Scoop out a bit from the center after baking and pipe in a cream cheese frosting swirl before dusting with sugar.

4. Almond Red Velvet Snowballs
Swap vanilla for ½ tsp almond extract and sprinkle sliced almonds on top after baking for a nutty twist.

5. Gluten-Free Red Velvet Snowballs
Use a 1:1 gluten-free flour blend in place of all-purpose. Let the dough rest 10 minutes longer before chilling.

Final Thoughts

A cold afternoon surrounded by friends in a small mountain kitchen turned into one of those quiet treasures you tuck into your pocket. These Red Velvet Snowballs brought together hands from different corners of the world, all shaping, dusting, and tasting with wide-eyed approval. It wasn’t about impressing or perfecting just sharing something sweet and soft in the hush of winter.

When the last snowball disappeared, Haruto carefully packed a few into a napkin for the walk back to his host home. Lydia snapped a photo with her sugar-dusted fingers. Joy set aside a few for her mail carrier. That’s the kind of memory I carry with this recipe not an echo of the past, but a new one quietly unfolding in powdered sugar and cocoa warmth.