Red Velvet Snowballs

Red Velvet Snowballs are the kind of cookie that instantly feels festive, cozy, and irresistibly indulgent. With their deep red centers and snowy powdered sugar coating, they look elegant while staying wonderfully simple to make. First, the buttery dough comes together quickly. Then, a touch of cocoa adds richness without overpowering the classic red velvet flavor. Finally, white chocolate chips melt gently inside, creating soft, creamy bites.

Although snowball cookies are often associated with holidays, red velvet adds a modern twist that works year-round. Historically, powdered sugar cookies became popular because they stayed fresh longer, making them ideal for gifting. Today, they remain beloved for their melt-in-your-mouth texture and timeless charm.

Whether you’re baking for guests, celebrations, or quiet evenings at home, these cookies always feel special. Plus, because they freeze beautifully, you can prepare them ahead with ease. In short, this recipe delivers both beauty and flavor, making it a standout treat for any dessert table.

Recipe Yield: 24 cookies

INGREDIENTS

2 cups all-purpose flour
¼ cup unsweetened cocoa powder
2 tsp beet powder (finely ground)
1 cup unsalted butter, softened
½ cup powdered sugar
1 tsp vanilla extract
¼ tsp salt
1–2 tbsp milk or cream
¾ cup white chocolate chips
¾ cup powdered sugar (for rolling)

INSTRUCTIONS

1. Cream the base:
First, beat the butter and powdered sugar until pale, smooth, and fluffy. Then, add the vanilla extract and mix until fully incorporated.

2. Combine dry ingredients:
Meanwhile, whisk together the flour, cocoa powder, beet powder, and salt until evenly blended and lump-free.

3. Build the dough:
Next, gradually add the dry mixture to the butter mixture, mixing just until combined. Then, add 1 tbsp milk or cream, mixing gently. If the dough feels slightly dry, add the remaining 1 tbsp as needed. Fold in the white chocolate chips.

4. Chill briefly:
Afterward, cover the dough and refrigerate for 20 minutes. This step helps the cookies hold their shape and improves texture.

5. Shape and bake:
Meanwhile, preheat the oven to 350°F (175°C). Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet, spacing slightly apart. Bake for 11–13 minutes, until the cookies are set but still soft.

6. Snowball finish:
Finally, allow cookies to cool for 5 minutes. Roll warm cookies in powdered sugar. Once completely cooled, roll again for a thick, snowy coating.

Helpful Tips to Perfect This Recipe

• Choose fine beet powder: A finely milled beet powder blends smoothly and delivers rich natural color without any earthy flavor.
• Add liquid gradually: Because beet powder is dry, adding milk or cream slowly ensures a tender, melt-in-your-mouth texture.
• Bake just until set: These cookies should remain pale on the outside; overbaking will reduce softness and deepen color too much.