Irresistible Red Velvet Snowball Cookies With White Chocolate Filling

A snowy morning at the children’s library turned unexpectedly magical when three little girls, cheeks dusted with frosting, gravitated toward a tray of red velvet snowball cookies with white chocolate filling. Their laughter drew curious glances, and one teacher smiled, whispering, “They look like Santa’s buttons.” That tray emptied faster than any other. Earlier that week, my neighbor Lila had arrived with a surplus of buttermilk and her grandmother’s antique cookie press. Our baking session spiraled into a joyful mess flour in the air, red streaks on aprons, and her toddler patting dough like it was playdough.

We shaped each cookie with care, tucking in white chocolate chips like little secrets waiting to be discovered. By the time my husband returned, the kitchen looked like an abstract painting of red and white. He stood in the doorway, holding grocery bags, blinking at the chaos before asking, “Did someone dye the kitchen?” The trays filled up fast, and each batch baked with a soft center, rich cocoa aroma, and a snowy coconut coat that made them instantly festive.

Red velvet snowball cookies with white chocolate filling have shown up at bake sales, office potlucks, and even crossed state lines in care packages. Wrapped in parchment and tied with twine, they traveled well and tasted like a hug. At that library table, a retired chemist named Gerald took a bite, nodded thoughtfully, and simply said, “Now that’s balance.” Moments like that stay with you quiet proof that a small cookie can make a big impression.

Short Description

Soft and chewy Red Velvet Snowball Cookies With White Chocolate Filling are rolled in coconut for a wintry touch. They’re perfect for holidays, gifting, and cozy evenings by the fire.

Key Ingredients

• 1½ cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp red food coloring gel or liquid
• ¼ cup buttermilk
• ½ cup white chocolate chips (for filling)
• Sugar syrup or water (for coating)
• ½ cup shredded coconut (for coating)

Tools Needed

• Mixing bowls
• Electric mixer
• Measuring spoons and cups
• Baking sheet
• Parchment paper
• Small spatula or spoon
• Cooling rack

Cooking Instructions

Step 1: Preheat and Prep
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2: Mix Dry Ingredients
Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.

Step 3: Cream the Butter and Sugar
In another bowl, beat softened butter and granulated sugar for 2–3 minutes until light and fluffy.

Step 4: Add Wet Ingredients
Mix in the egg, vanilla, and red food coloring until the batter is smooth. Alternate adding dry ingredients and buttermilk in batches, mixing just until combined.

Step 5: Chill the Dough
Cover and chill the dough in the refrigerator for 30 minutes. This helps the cookies hold their shape.

Step 6: Fill and Shape
Scoop about 1 tablespoon of dough, roll into a ball, then press an indent in the center. Place 2–3 white chocolate chips inside, seal and roll again.

Step 7: Bake
Arrange the balls on the baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes until the cookies are just set but soft in the center.

Step 8: Coat and Cool
While warm, brush lightly with sugar syrup or water and roll in shredded coconut. Cool for 5 minutes on the pan, then transfer to a wire rack.

Why You’ll Love This Recipe

Soft, chewy, and rich with cocoa flavor

Beautifully festive red color with snowy white contrast

White chocolate center offers a creamy surprise

Easy to prep ahead and chill

Crowd-pleasing, freezer-friendly, and giftable

Mistakes to Avoid & Solutions

Overmixing the dough
Leads to tough cookies with less rise.
Solution: Mix just until the dry ingredients are fully incorporated.

Filling leaks out
If not sealed properly, the white chocolate can ooze.
Solution: Roll the dough tightly around the chips and smooth the seams.

Skipping the chill
Warm dough spreads too much and loses shape.
Solution: Always chill for 30 minutes or until firm.

Coconut not sticking
If the coating step is rushed, coconut may fall off.
Solution: Brush cookies while warm and press gently into the shredded coconut.

Serving and Pairing Suggestions

Serve warm with a mug of hot chocolate or chai

Pair with a glass of red wine for dessert at dinner parties

Stack on a holiday cookie tray with spiced shortbread and peppermint bark

Gift in tins with tissue paper or parchment

Offer on a buffet or potluck dessert table

Storage and Reheating Tips

Store in an airtight container at room temperature for up to 4 days

Refrigerate for longer storage up to 1 week

Freeze baked cookies (uncoated) for up to 2 months; thaw and coat before serving

To refresh texture, microwave 1 cookie for 8–10 seconds

FAQs

1. Can I use beet juice instead of red food coloring?
Yes, though the color will be subtler and may affect the texture slightly.

2. What can I substitute for buttermilk?
Use ¼ cup milk mixed with 1 tsp vinegar or lemon juice.

3. Can I skip the coconut coating?
You can, though the coconut adds flavor and festive texture. Try powdered sugar as an alternative.

4. Do the cookies spread a lot while baking?
Not much, especially if the dough is well-chilled.

5. Can I use other fillings instead of white chocolate?
Yes try dark chocolate chunks, cream cheese bits, or even raspberry jam (freeze it first).

Tips & Tricks

Use gel food coloring for a more vibrant red

Wet your hands lightly when rolling dough to prevent sticking

If your kitchen is warm, chill the dough again between batches

Make a double batch and freeze half for last-minute guests

Add a pinch of espresso powder to deepen the cocoa flavor

Recipe Variations

1. Peppermint Snowball Cookies
Add ½ tsp peppermint extract to the dough. Swap the white chocolate for peppermint chips. Garnish with crushed candy canes instead of coconut.

2. Red Velvet Cream Cheese Bombs
Instead of chocolate chips, freeze small cubes of sweetened cream cheese. Use them as filling and bake as usual. Let cool completely before biting in.

3. Almond Joy-Inspired Cookies
Mix ¼ cup chopped almonds into the dough, use milk chocolate chips as filling, and coat in coconut for a candy-bar twist.

4. Matcha Red Velvet Fusion
Add 1 tsp matcha powder to the dry ingredients and fill with white chocolate. The earthiness of matcha balances the sweet center.

Final Thoughts

Watching those little red cookies get passed from hand to hand at the bake sale, I realized food doesn’t just nourish, it connects. Red Velvet Snowball Cookies With White Chocolate Filling always bring people closer through colors, textures, and that delightful surprise center. They travel well, freeze well, and brighten any dessert table.

Lila and I still make them every December, but now our kids help too. There’s something lovely about seeing their tiny hands rolling dough or sneakily eating coconut. These cookies carry more than sweetness they hold tiny memories, like edible ornaments from years past.