Why You Will Love These Red Velvet Snowballs
If you’ve followed my blog for a while, you know I’m a sucker for anything red velvet. There’s just something about that hint of cocoa and that deep, dramatic color that feels like Christmas in a mouthful. I started making these for my daughter’s school holiday party because they’re easy for little hands to grab, and they don’t leave crumbs everywhere like a traditional crumbly shortbread.
You are going to love these because they are essentially “fudgy brownie bites” disguised as festive cookies. They stay soft for days, which makes them perfect for mailing to family out of state. Plus, the contrast between the white “snow” and the red cake is just stunning on a dessert platter. If you’re a fan of my [3 Ingredient No Bake Cookies], you’ll appreciate how quickly these come together with minimal fuss.
Table of Contents
Red Velvet Snowballs
Ingredients
Method
- Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, beat the softened butter and granulated sugar until creamy.
- Add the egg, vanilla extract, and red food coloring to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Baking
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Place them on the prepared baking sheet and bake for 10-12 minutes.
- Let the cookies cool slightly, then roll them in powdered sugar while they are still warm.
- Allow to cool completely before enjoying.
Notes
Ingredients
We are using a few clever shortcuts here to keep things “Busy Mom” friendly without sacrificing that homemade taste.
- 1 Box Red Velvet Cake Mix (15.25 ounces)
- 2 Large eggs, lightly beaten
- 1/2 Cup vegetable oil or melted butter (I prefer butter for a richer flavor)
- 1 Teaspoon vanilla extract
- 1/2 Cup mini semi-sweet chocolate chips (optional, but highly recommended)
- 1 Cup powdered sugar (for rolling)
Substitutions: If you want a tangier flavor that mimics traditional red velvet cake, add a teaspoon of lemon juice or white vinegar to the dough. If you don’t have red velvet mix, you can use a chocolate mix with a generous tablespoon of red food coloring, but the flavor won’t be quite the same.
How to Make Red Velvet Snowballs Step-by-Step
The most important thing to remember here is that the dough is sticky. If you try to roll it immediately, you’ll end up with red hands and a lot of frustration.
- In a large mixing bowl, combine the red velvet cake mix, eggs, oil (or butter), and vanilla. Stir with a heavy spoon until a thick dough forms.
- Fold in the mini chocolate chips. These add a little extra texture and boost the cocoa flavor.
- The Most Important Step: Cover the bowl with plastic wrap and chill it in the refrigerator for at least one hour. Two hours is even better. This makes the dough manageable.
- Preheat your oven to 350°F. Line two large baking sheets with parchment paper.
- Place your powdered sugar in a small, shallow bowl.
- Using a small cookie scoop or a tablespoon, scoop out a portion of dough and roll it into a 1-inch ball between your palms.
- Drop the ball into the powdered sugar and roll it around until it’s heavily coated. You want it to look like a snowball!
- Place the balls on the baking sheet about two inches apart. They will puff up but they shouldn’t spread too much if the dough was cold.
- Bake for 9 to 11 minutes. When you pull them out, they might look slightly soft in the center, but that’s okay they’ll firm up as they cool.
- Let them sit on the pan for five minutes before moving them to a wire rack. For an extra “snowy” look, give them a second light dusting of powdered sugar once they are completely cool.
Clara’s Expert Tips
Don’t skip the chill time. I know I’ve said it twice already, but warm dough spreads. If your cookies come out flat, it’s almost always because the dough was too warm when it hit the oven.
If you want a really white coating, roll the balls in the sugar twice. Once before they bake, and once again about ten minutes after they come out of the oven. The first layer often “melts” into the cookie slightly, creating a base for the second layer to stick to.
For a surprise center, you can wrap the red velvet dough around a single miniature marshmallow or a white chocolate truffle before rolling it in the sugar.
Use a cookie scoop! It keeps the cookies uniform in size, which ensures they all bake at the same rate. Nothing is worse than half a tray being burnt while the other half is raw.
If you’re doing a massive holiday baking session, these pair beautifully with my [No Bake Pumpkin Cheesecake] or some peppermint bark for a varied flavor profile.
Check your eggs. Large eggs are the standard for baking. If you use “Jumbo” eggs, the dough might be too wet, and you’ll need to add a tablespoon or two of flour to compensate.
If your kitchen is particularly warm because the oven has been on all day, keep the dough in the fridge between batches. Only take out what you are rolling right that second.
To get that classic “cracked” snowball look, make sure your powdered sugar coating is very thick. The cracks happen as the cookie expands in the heat, revealing the red “lava” underneath.
Storage & Freezing
These cookies are champions at staying fresh. Store them in an airtight container at room temperature for up to one week. If you need to stack them, put a piece of parchment paper between the layers so the sugar doesn’t get gooey.
To freeze, you can freeze the unbaked dough balls (without the sugar) for up to three months. When you’re ready to bake, just let them thaw in the fridge, roll them in the powdered sugar, and bake as directed. You can also freeze the baked cookies for up to two months.
Recipe FAQs
Why did my powdered sugar disappear? The heat from the cookie can melt the sugar. If you want that bright white look, wait until the cookies are completely cool and roll them a second time.
Can I make these with a different cake mix? Absolutely! This method works for lemon, chocolate, or even strawberry cake mixes.
Do I need a stand mixer? Nope! A sturdy spatula or a hand mixer works just fine for this dough.
Are these the same as Crinkle Cookies? They are very similar! Snowballs are usually rolled a bit tighter and have a slightly fudgier, more rounded shape than a standard crinkle.
Can I add nuts? Yes, finely chopped pecans or walnuts are a great addition to red velvet.
Why is my dough so sticky? Red velvet cake mix has a high sugar content. If it’s too sticky to roll even after chilling, dust your hands with a little powdered sugar before you start shaping the balls.
Culinary disclaimer
This content is provided for informational purposes only. It does not replace medical advice, professional diagnosis, or personalized treatment.
Did you make this recipe? I’d love to see your holiday spreads! Tag me in facebook and Pinterest or leave a comment below. If you’re looking for more holiday favorites, try my No Bake Pumpkin Cheesecake or these easy 3 Ingredient No Bake Cookies!
