Decadent Red Velvet Snowballs

Here are my red velvet snowballs, soft cookies with a hint of cocoa and that classic red velvet tang, rolled in powdered sugar for a sweet, snowy coating.

These cookies are perfect for the holidays and always disappear fast at cookie exchanges. I love making a big batch because they freeze well, and honestly, it’s hard to stop at just one.

What Kind of Cocoa Powder Should I Use?

For red velvet snowballs, you’ll want to use unsweetened cocoa powder, and either natural or Dutch-processed will work just fine. Natural cocoa powder has a lighter, more acidic flavor that pairs nicely with the buttermilk and vinegar in this recipe, while Dutch-processed cocoa is a bit smoother and less tangy. The main thing is to make sure you’re using unsweetened cocoa – sweetened cocoa mix won’t give you the right flavor or texture. Since red velvet is all about that subtle chocolate hint rather than an intense chocolate flavor, the ¼ cup called for in this recipe is just the right amount to complement the other ingredients without overpowering them.

Options for Substitutions

These cookies are pretty forgiving when it comes to swaps, so here are some options if you need them:

• Butter-flavored shortening: If you don’t have butter-flavored shortening, you can use regular shortening or replace it entirely with more unsalted butter. Keep in mind that all-butter cookies will spread a bit more and have a slightly different texture.
• Buttermilk: No buttermilk on hand? Make your own by mixing 3 tablespoons of regular milk with 1 teaspoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
• Red food coloring: You can use gel food coloring instead of liquid – just use less since it’s more concentrated. Start with ½ teaspoon and add more if needed. For a natural option, try beet powder, though the color won’t be as bright.
• Distilled white vinegar: Apple cider vinegar works just as well here. The vinegar reacts with the cocoa to give these cookies their classic red velvet flavor, so don’t skip it.
• Unsweetened cocoa powder: Stick with unsweetened cocoa powder for this recipe – don’t substitute with hot cocoa mix or sweetened cocoa, as it will throw off the sugar balance and flavor.

Watch Out for These Mistakes While Baking

The biggest mistake when making red velvet snowballs is skipping the step of bringing your butter and egg to room temperature, which can cause the dough to be too stiff and difficult to work with – just leave them on the counter for about 30 minutes before you start.

Another common error is adding too much food coloring in hopes of getting a deeper red, but this can actually affect the texture and taste of your cookies, so stick to the 2 teaspoons called for in the recipe.

When rolling the dough into balls, make sure they’re all roughly the same size (about 1 inch) so they bake evenly – uneven sizes mean some cookies will be overdone while others are still raw in the middle.

Finally, resist the urge to roll the cookies in powdered sugar while they’re still hot, as the sugar will just melt and disappear; let them cool for at least 10 minutes so that beautiful snowy coating actually sticks.

What to Serve With Red Velvet Snowballs?

These cookies are perfect for holiday cookie platters alongside other festive treats like sugar cookies, gingerbread, and peppermint bark. I love serving them with a big mug of hot chocolate or a glass of cold milk for dunking – the creamy powdered sugar coating pairs so well with something to drink. They’re also great as an after-dinner dessert with a scoop of vanilla ice cream or alongside a cup of coffee for an afternoon snack. If you’re putting together a dessert spread, try pairing them with some fresh berries or whipped cream to balance out the richness of the cookies.

Storage Instructions

Store: Keep your red velvet snowballs in an airtight container at room temperature for up to 5 days. They’ll stay soft and tender, though you might need to dust them with a bit more powdered sugar before serving since it tends to absorb into the cookies over time.

Freeze: These cookies freeze really well for up to 3 months. Layer them between sheets of parchment paper in a freezer-safe container to keep them from sticking together. You can freeze them before or after rolling in powdered sugar, whatever works best for you.

Thaw: Just leave frozen snowballs at room temperature for about 30 minutes before serving. If you froze them without the powdered sugar coating, roll them in it once they’ve thawed for that fresh-baked look.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3200
• Protein: 20-25 g
• Fat: 180-200 g
• Carbohydrates: 370-390 g

Ingredients

For the dough:

• 1/2 cup unsalted butter (softened to room temperature)
• 1 cup powdered sugar
• 1/4 tsp salt
• 2.25 cups all-purpose flour (I use King Arthur all-purpose flour)
• 2 tsp red food coloring
• 3 tbsp buttermilk
• 1/2 tsp distilled white vinegar
• 1 egg (room temperature)
• 1/4 cup unsweetened cocoa powder (for rich chocolate flavor)
• 1/2 cup butter-flavored shortening

For the coating:

• 1/4 cup unsalted butter (melted and slightly cooled)
• 1.5 cups powdered sugar (for rolling and coating)

Step 1: Prepare Mise en Place and Mix Wet Ingredients

• 1/2 cup unsalted butter
• 1/2 cup butter-flavored shortening
• 1 egg
• 3 tbsp buttermilk
• 1/2 tsp distilled white vinegar
• 2 tsp red food coloring

Start by setting out all ingredients at room temperature—this ensures smooth mixing and even color distribution.

In a medium bowl, combine the softened unsalted butter and butter-flavored shortening, beating together until well blended and creamy.

Add the room temperature egg, buttermilk, distilled white vinegar, and red food coloring, mixing at low speed until the mixture is uniform and the color is evenly incorporated throughout.

The vinegar reacts with the coloring to deepen the red hue, so don’t skip it.

Step 2: Combine Dry Ingredients

• 2.25 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1 cup powdered sugar

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and 1 cup of powdered sugar.

This dry mixture creates the base flavor profile—the cocoa adds subtle chocolate notes that balance the sweetness and food coloring.

Whisking ensures the cocoa powder is fully distributed so you don’t get any bitter pockets in the baked cookies.

Step 3: Combine Wet and Dry Ingredients, Then Chill

• dry ingredient mixture from Step 2
• wet ingredient mixture from Step 1

Add the dry ingredient mixture from Step 2 to the wet mixture from Step 1, mixing at low speed until just combined—overmixing develops gluten and results in tough cookies.

Cover the dough and refrigerate for at least 1 hour; this resting time allows the flavors to meld and the dough to firm up for easier scooping.

While the dough chills, preheat your oven to 350°F and line a baking sheet with parchment paper.

Step 4: Scoop and Bake the Cookies

• chilled dough from Step 3

Working with the chilled dough from Step 3, use a cookie scoop or spoon to place portions onto the prepared baking sheet, spacing them about 2 inches apart—these are delicate cookies that don’t spread much, but give them room anyway.

Bake for 12 to 14 minutes, until the cookies are just set but still slightly soft in the center; they should look slightly underbaked because they continue to firm as they cool.

I like to rotate the baking sheet halfway through baking to ensure even browning.

Step 5: Rest Cookies and Prepare Coating Station

• 1/4 cup unsalted butter
• 1.5 cups powdered sugar

Remove the cookies from the oven and let them rest on the baking sheet for exactly 2 minutes—this allows them to set enough to handle without breaking, but they’re still warm enough to absorb the butter coating.

While they rest, prepare two shallow bowls: melt the 1/4 cup unsalted butter in one bowl and set the 1.5 cups powdered sugar (for rolling) in the other.

Having your station ready before the cookies finish resting keeps the workflow smooth and prevents them from cooling too much.

Step 6: Coat Warm Cookies in Butter and Powdered Sugar

• warm cookies from Step 4
• melted butter from Step 5
• powdered sugar from Step 5

Working quickly while the cookies from Step 4 are still warm, dip each cookie first into the melted butter to coat all sides, then immediately roll it in the powdered sugar from Step 5, pressing gently so the coating adheres.

Place each coated cookie on a cooling rack and allow to cool completely.

The warm butter helps the powdered sugar stick and creates that signature snowy coating.

Step 7: Final Coating and Serve

• cooled cookies from Step 6
• additional powdered sugar for final coating

Once the cookies have cooled completely, toss them again in the remaining powdered sugar or in fresh powdered sugar to refresh the snowy coating and ensure complete coverage.

This second toss gives the snowballs their signature fluffy, frosted appearance.

Store in an airtight container at room temperature for up to 5 days.

Decadent Red Velvet Snowballs

Delicious Decadent Red Velvet Snowballs recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings 36 cookies

Calories 3100 kcal

Ingredients

  

For the dough:

• 1/2 cup unsalted butter (softened to room temperature)
• 1 cup powdered sugar
• 1/4 tsp salt
• 2.25 cups all-purpose flour (I use King Arthur all-purpose flour)
• 2 tsp red food coloring
• 3 tbsp buttermilk
• 1/2 tsp distilled white vinegar
• 1 egg (room temperature)
• 1/4 cup unsweetened cocoa powder (for rich chocolate flavor)
• 1/2 cup butter-flavored shortening

For the coating:

• 1/4 cup unsalted butter (melted and slightly cooled)
• 1.5 cups powdered sugar (for rolling and coating)

Instructions

 

• Start by setting out all ingredients at room temperature—this ensures smooth mixing and even color distribution. In a medium bowl, combine the softened unsalted butter and butter-flavored shortening, beating together until well blended and creamy. Add the room temperature egg, buttermilk, distilled white vinegar, and red food coloring, mixing at low speed until the mixture is uniform and the color is evenly incorporated throughout. The vinegar reacts with the coloring to deepen the red hue, so don't skip it.
• In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and 1 cup of powdered sugar. This dry mixture creates the base flavor profile—the cocoa adds subtle chocolate notes that balance the sweetness and food coloring. Whisking ensures the cocoa powder is fully distributed so you don't get any bitter pockets in the baked cookies.
• Add the dry ingredient mixture from Step 2 to the wet mixture from Step 1, mixing at low speed until just combined—overmixing develops gluten and results in tough cookies. Cover the dough and refrigerate for at least 1 hour; this resting time allows the flavors to meld and the dough to firm up for easier scooping. While the dough chills, preheat your oven to 350°F and line a baking sheet with parchment paper.
• Working with the chilled dough from Step 3, use a cookie scoop or spoon to place portions onto the prepared baking sheet, spacing them about 2 inches apart—these are delicate cookies that don't spread much, but give them room anyway. Bake for 12 to 14 minutes, until the cookies are just set but still slightly soft in the center; they should look slightly underbaked because they continue to firm as they cool. I like to rotate the baking sheet halfway through baking to ensure even browning.
• Remove the cookies from the oven and let them rest on the baking sheet for exactly 2 minutes—this allows them to set enough to handle without breaking, but they're still warm enough to absorb the butter coating. While they rest, prepare two shallow bowls: melt the 1/4 cup unsalted butter in one bowl and set the 1.5 cups powdered sugar (for rolling) in the other. Having your station ready before the cookies finish resting keeps the workflow smooth and prevents them from cooling too much.
• Working quickly while the cookies from Step 4 are still warm, dip each cookie first into the melted butter to coat all sides, then immediately roll it in the powdered sugar from Step 5, pressing gently so the coating adheres. Place each coated cookie on a cooling rack and allow to cool completely. The warm butter helps the powdered sugar stick and creates that signature snowy coating.
• Once the cookies have cooled completely, toss them again in the remaining powdered sugar or in fresh powdered sugar to refresh the snowy coating and ensure complete coverage. This second toss gives the snowballs their signature fluffy, frosted appearance. Store in an airtight container at room temperature for up to 5 days.