Red Velvet Snowball Cookies for Christmas Cookie Trays
These soft and chewy Red Velvet Snowball Cookies are filled with melted white chocolate and rolled in shredded coconut for a festive, wintry look. Perfect for Christmas cookie trays, holiday gifting, or cozy nights by the fire, these easy-to-make cookies combine classic red velvet flavor with a delightful surprise center and a unique coconut coating.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 7 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
Wet Ingredients
- 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
Filling and Coating
- ½ cup white chocolate chips (for filling)
- Sugar syrup or water (for coating)
- ½ cup shredded coconut (for coating)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until fully combined and aerated.
- Beat Butter and Sugar: Using a mixer, beat the softened unsalted butter and granulated sugar together until the mixture becomes fluffy and light in texture, about 2-3 minutes.
- Add Wet Ingredients: Incorporate the large egg, vanilla extract, and red food coloring gel into the butter-sugar mixture, mixing well to evenly distribute color and flavor.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mix and buttermilk to the wet ingredients. Mix just until combined to avoid overworking the dough, resulting in tender cookies.
- Chill the Dough: Cover the dough and chill it in the refrigerator for 30 minutes. This firms the dough, making it easier to shape and preventing spreading during baking.
- Shape Cookies with Filling: Scoop approximately 1 tablespoon of dough and roll it into a ball. Press into the center 2-3 white chocolate chips, then carefully seal the chips inside the dough by rolling it again into a smooth ball.
- Bake the Cookies: Place the dough balls onto the prepared baking sheet spaced apart. Bake in the preheated oven for 10–12 minutes until the cookies are set but remain soft in texture.
- Coat with Syrup and Coconut: While the cookies are still warm, lightly brush them with sugar syrup or water to help the shredded coconut adhere. Roll each cookie in the shredded coconut to coat evenly.
- Cool and Serve: Let the coated cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy or package for gifting.
Notes
- Use red food coloring gel for a more vibrant color without adding too much liquid.
- Chilling the dough is key to maintaining shape and preventing excessive spreading.
- White chocolate chips melt inside to create a creamy, sweet center.
- Brushing with sugar syrup or water helps coconut stick to the cookies for an attractive coating.
- Store cookies in an airtight container at room temperature for up to one week.