Description
Soft and chewy Red Velvet Snowball Cookies filled with a white chocolate surprise center and rolled in shredded coconut for a festive, wintry touch. Perfect for holiday gatherings, gifting, or cozy nights by the fire, these easy-to-make cookies combine classic red velvet flavors with a delightful white chocolate filling and a sweet coconut coating.
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
- ½ cup white chocolate chips
Coating
- Sugar syrup or water (for coating)
- ½ cup shredded coconut (for coating)
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until the mixture becomes light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Mix in the egg, vanilla extract, and red food coloring gel or liquid until fully incorporated.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, alternating with buttermilk, mixing just until combined. Be careful not to overmix to keep the dough tender.
- Chill the Dough: Cover the dough and refrigerate for 30 minutes to firm up, which makes it easier to shape the cookies.
- Form Cookies with Filling: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Take 1 tablespoon of chilled dough and roll into a ball. Press your thumb into the center and place 2–3 white chocolate chips inside. Seal the dough around the filling and roll it again into a smooth ball.
- Bake: Place the filled dough balls onto the prepared baking sheet and bake for 10–12 minutes, until the cookies are set but still soft in the center.
- Coat with Coconut: Immediately after baking, brush each warm cookie lightly with sugar syrup or water, then roll them in shredded coconut to coat evenly.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Use gel food coloring for a more vibrant red without altering the dough texture.
- Make sure to seal the white chocolate chips well inside the dough to prevent leakage during baking.
- Chilling the dough is essential to keep the cookies soft and to hold the shape while baking.
- Sugar syrup can be made by dissolving equal parts sugar and water, lightly heated; it helps the shredded coconut stick better than plain water.
- Store cookies in an airtight container for up to 5 days to maintain freshness.