The Ultimate Red Velvet Snowball Cookies

Introduction

Did you know that the “Snowball Cookie” (also known as Mexican Wedding Cookies or Russian Tea Cakes) dates back to medieval Arab baking traditions? They are typically simple, buttery pecan shortbreads rolled in sugar. But we are giving this ancient classic a modern American twist.

Red Velvet Snowball Cookies are the festive hybrid you didn’t know you needed. We take the melt-in-your-mouth texture of a traditional snowball and infuse it with the mild cocoa and vibrant crimson hue of a red velvet cake. The result is a dramatic contrast: a stark white, powdery exterior that gives way to a brilliant red, tender crumb inside. They are buttery, slightly chocolatey, and look stunning on a holiday cookie tray or as a Valentine’s Day gift.

Ingredients List

To achieve the perfect “meltaway” texture while maintaining the red color, the ratio of fat to dry ingredients is critical.

The Cookie Dough

1 cup (2 sticks) Unsalted Butter: Softened to room temperature. Crucial: Do not melt it! It must be creamy.
½ cup Powdered Sugar: (Confectioners’ sugar). Using powdered sugar inside the dough instead of granulated prevents the cookies from spreading, keeping them round.
1 tsp Vanilla Extract.
1 ½ tsp Red Gel Food Coloring: Gel is highly recommended over liquid drops. Liquid adds water which can change the dough texture, while gel provides intense color without the moisture.
2 cups All-Purpose Flour: Spooned and leveled.
3 tbsp Unsweetened Cocoa Powder: Just enough for that subtle chocolate flavor without turning the dough brown.
¼ tsp Salt.

The Mix-Ins (Texture)

¾ cup Mini Chocolate Chips: (Optional). Adds a nice bite.
½ cup Finely Chopped Pecans: (Optional). For the traditional snowball crunch.

The “Snow” Coating

1 ½ cups Powdered Sugar: For rolling.

Sensory Note: The exterior feels cool and dusty, while the interior is soft, dense, and buttery. The flavor is a delicate balance of butter, vanilla, and mild cocoa.

Timing

The secret to a round cookie is the chill time.

Preparation Time: 15 minutes
Chilling Time: 30 minutes to 1 hour
Baking Time: 10-12 minutes
Coating Time: 10 minutes
Total Time: ~1 hour 45 minutes

Data Insight: Double-rolling cookies in powdered sugar increases the coating thickness by roughly 40%. The first roll melts slightly into the warm cookie to form a glaze, while the second roll sticks to that glaze, creating the fluffy white “snow” look.

Step-by-Step Instructions

Step 1: Cream the Base

In a large bowl or stand mixer, beat the softened butter, ½ cup powdered sugar, and vanilla extract until creamy and smooth (about 2 minutes).

The Color: Add the red food coloring and beat until the butter mixture is a uniform, bright red.

Step 2: Dry Ingredients

In a separate bowl, sift together the flour, cocoa powder, and salt.

Sifting: This is important to remove cocoa lumps, which would show up as brown specks in your red cookies.

Step 3: Combine

Gradually add the dry ingredients to the red butter mixture on low speed. Mix just until the dough comes together.

The Fold: Stir in the mini chocolate chips or pecans by hand. The dough will be thick.

Step 4: The Chill

Cover the bowl with plastic wrap and refrigerate for 30 to 60 minutes.

Why? If you skip this, the cookies will flatten into puddles in the oven. You want them to stay tall and round.

Step 5: Roll and Bake

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms.
Place 1 inch apart on the baking sheet.
Bake for 10 to 12 minutes.
Doneness Test: The tops should look set/dry. Do not let them brown, or the red color will dull.

Step 6: The Double Dip (The Secret)

First Roll: Let cookies cool on the pan for just 5 minutes. While they are still warm (but not piping hot), gently roll them in the 1 ½ cups powdered sugar. The sugar will melt slightly.
Cool: Place them on a wire rack to cool completely.
Second Roll: Once fully cool, roll them in the powdered sugar again. This creates the bright white, snowy finish.

Nutritional Information

These are calorie-dense bites due to the butter. Below is the estimated breakdown per cookie (yields approx. 24 cookies).

Nutrient	Amount per Serving	% Daily Value*
Calories	135 kcal	7%
Total Fat	8g	12%
Saturated Fat	5g	25%
Carbohydrates	15g	5%
Sugars	9g	–
Protein	1g	2%

Note: Using cocoa powder adds a small amount of flavonoids, but this is primarily a treat!

Healthier Alternatives for the Recipe

To adapt these Red Velvet Snowballs:

Natural Color: Instead of food dye, use beet powder. Note that beet powder has an earthy flavor, so pair it with extra chocolate chips to mask it.
Gluten-Free: Use a high-quality 1:1 Gluten-Free Flour blend (like King Arthur). Shortbread cookies adapt very well to GF flour because they don’t rely on gluten structure.
Nut-Free: Simply omit the pecans. Increase the chocolate chips if desired.
Vegan: Use high-quality vegan butter sticks (not tub margarine). The texture will be slightly crispier.

Serving Suggestions

The color contrast makes these perfect for styling.

Christmas Tray: Mix them with green Grinch cookies or standard gingerbread for a festive palette.
Valentine’s Jar: Fill a mason jar with these for a “Red Velvet Heart” gift. Tie with a red ribbon.
Hot Cocoa Dipper: These are sturdy enough to dunk into hot chocolate without falling apart immediately.

Common Mistakes to Avoid

Muddy Color:
- The Issue: Using too much cocoa powder or not enough dye.
- The Fix: Stick to 3 tablespoons of cocoa. If the dough looks brown, add more red gel immediately.
Flat Cookies:
- The Issue: Warm dough or warm baking sheet.
- The Fix: Chill the dough. Also, never put cold dough on a hot baking sheet (from a previous batch). Let the sheet cool first.
Greasy Sugar:
- The Issue: Rolling the cookies the second time while they are still warm.
- The Fix: Be patient. The second coat must go on a completely cool cookie to stay powdery.
Dry/Crumbly Dough:
- The Issue: Measuring flour by scooping the cup into the bag (compacting it).
- The Fix: Spoon the flour into the cup and level it off.

Storing Tips for the Recipe

Room Temperature: Store in an airtight container for up to 1 week.
Freezing (Baked): Freeze the cookies without the second sugar coating. When ready to serve, thaw them and give them a fresh roll in powdered sugar.
Freezing (Dough): Freeze the rolled dough balls raw. Bake from frozen (add 2 minutes to baking time).

Conclusion

Red Velvet Snowball Cookies are a delightful surprise. They look like humble snowballs on the outside, but one bite reveals a vibrant, sophisticated interior that tastes like a brownie crossed with a shortbread. They are tender, messy in the best way possible, and undeniably fun to eat.

Ready to make it snow? Get that gel coloring ready! If you try this recipe, please leave a star rating below and let us know: did you add pecans or keep it pure chocolate? Don’t forget to subscribe to our newsletter for more holiday baking hacks.

FAQs

Q: Can I use liquid food coloring?

A: You can, but you will need a lot (likely a whole small bottle) to fight the brown cocoa powder. You may also need to add an extra tablespoon of flour to counteract the liquid. Gel is much safer.

Q: Can I fill these with cream cheese?

A: It is tricky because the cookies are small. A better way to get that “Red Velvet Cake” flavor is to use white chocolate chips as your mix-in, which mimics the creamy sweetness of frosting.

Q: Why do my cookies taste bitter?

A: This usually happens if you use too much red dye (some cheaper brands have a chemical taste) or low-quality cocoa. Use a “no-taste” red gel and good cocoa.