Red Velvet Snowballs

Volunteering to contribute baked goods to the school winter carnival bake sale felt generous until I realized the PTA moms treat these events like competitive baking shows where store bought contributions get side eyed into oblivion. The red velvet snowballs with hidden cream cheese centers looked so impressive stacked on my platter that three different moms asked if I'd special ordered them from that expensive bakery downtown.

What is Red Velvet Snowballs

Red velvet snowballs are soft red velvet cookies wrapped around sweetened cream cheese filling then rolled in powdered sugar creating festive two bite treats that combine cake and cookie texture. The red velvet base uses cocoa powder and red food coloring for that signature flavor and color while cream cheese filling provides tangy contrast against sweet cookie exterior. Unlike regular snowball cookies made with nuts and butter, these feature cream cheese centers that stay soft and creamy creating surprise filling when you bite through powdered sugar coating.

How to Make Red Velvet Snowballs

What Makes Our Version Special

Freezing cream cheese filling balls before wrapping them in cookie dough makes assembly dramatically easier and prevents filling from melting out during baking. We use cake flour instead of all purpose which creates more tender delicate cookie texture that melts in your mouth like cake rather than staying dense like traditional cookies. Rolling warm cookies in powdered sugar immediately after baking then again when cool creates thick snowy coating that looks professionally dusted. The combination of cocoa powder and red food coloring delivers that classic red velvet flavor without tasting like chocolate cake with food dye.

Red Velvet Snowballs Ingredients

For the Cream Cheese Filling:

• 8 oz cream cheese, softened (1 package)
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

For the Red Velvet Cookie Dough:

• 2 cups cake flour (or 1 ¾ cups all purpose flour)
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup butter, softened (1 stick)
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon red food coloring (liquid or gel)
• 1 teaspoon white vinegar

For Coating:

• 2 cups powdered sugar for rolling
• Extra powdered sugar for second coating

Step by Step Method

Make and Freeze Cream Cheese Filling

• Beat softened cream cheese with powdered sugar, vanilla, and salt until smooth
• Use small cookie scoop to portion into 24 balls about 1 teaspoon each
• Place on parchment lined plate and freeze at least 1 hour until solid
• Frozen filling makes wrapping in dough possible without melting

Mix Red Velvet Cookie Dough

• Whisk together cake flour, cocoa powder, baking powder, and salt
• Beat butter and sugar until fluffy about 3 minutes
• Add egg, vanilla, red food coloring, and vinegar beating until combined
• Gradually mix in dry ingredients until dough forms

Chill Cookie Dough

• Cover dough and refrigerate 20 minutes until firm enough to handle
• Cold dough wraps around frozen filling more easily
• Room temperature dough sticks to hands making assembly impossible
• Can chill overnight if making ahead

Wrap Filling in Cookie Dough

• Scoop 1 tablespoon cookie dough and flatten in your palm
• Place frozen cream cheese ball in center of dough
• Wrap dough around filling pinching seams closed completely
• Roll between palms into smooth ball with no cracks

Bake Until Just Set

• Place wrapped cookies on parchment lined baking sheets 2 inches apart
• Bake at 350°F for 12 to 14 minutes until edges look set
• Centers should still look soft when removing from oven
• Overbaking makes cookies dry instead of tender

Roll in Powdered Sugar While Warm

• Let cookies cool 2 minutes on baking sheet until touchable
• Roll warm cookies in powdered sugar coating completely
• Place on wire rack to cool completely
• Powdered sugar sticks better to warm cookies than cold

Add Second Coating When Cool

• Once cookies are completely cool roll again in fresh powdered sugar
• Second coating creates thick snowy appearance
• Double coating prevents red color from showing through
• Store in airtight container between parchment layers

What Pairs Well With Red Velvet Snowballs?

These sweet red velvet snowballs pair naturally with hot coffee, hot chocolate, or cold milk that balances richness and cuts through powdered sugar sweetness. Serve them at Christmas parties alongside other holiday cookies, fudge, or peppermint bark. For gift giving, pack in festive tins with tissue paper between layers to prevent powdered sugar from rubbing off.

Red Velvet Snowballs Variations

Chocolate Red Velvet Snowballs

• Use chocolate cream cheese filling by adding 2 tablespoons melted chocolate
• Increase cocoa powder in cookie dough to 3 tablespoons
• Creates more intensely chocolate version with deeper flavor
• For serious chocolate lovers wanting richer cookies

White Chocolate Cream Cheese Filling

• Mix ¼ cup melted white chocolate into cream cheese filling
• Add white chocolate chips to cookie dough exterior
• Creates sweeter more decadent center
• Perfect for people who love white chocolate

Mini Red Velvet Snowball Bites

• Use ½ teaspoon cream cheese per cookie for bite sized version
• Makes about 48 mini snowballs from same dough
• Perfect for cookie trays and party platters
• Easier to eat at events without making mess

Red Velvet Crinkle Cookies Style

• Skip wrapping filling and roll plain dough balls in powdered sugar
• Bake as is for crinkle cookie appearance
• Faster preparation when you don't need stuffed version
• Still delivers red velvet flavor without cream cheese center

Equipment You'll Need

Essential Tools:

• Electric mixer for beating cream cheese and dough
• Small cookie scoop for portioning filling
• Baking sheets lined with parchment paper
• Wire cooling racks
• Shallow bowls for powdered sugar rolling
• Measuring cups and spoons

Storage Tips That Keep Them Fresh

Best Fresh

• Red velvet snowballs taste best within first 5 days when texture is soft
• Cream cheese filling stays creamy before refrigeration firms it up
• Powdered sugar coating looks freshest before absorbing moisture

Make Ahead Strategy

• Freeze assembled unbaked cookie balls up to 2 months
• Bake directly from frozen adding 2 extra minutes to time
• Make cream cheese filling and cookie dough separately day ahead
• Assemble and bake when ready for freshest results

Storing Baked Cookies

• Store in airtight container refrigerated up to 1 week
• Layer cookies between parchment paper to prevent sticking
• Bring to room temperature before serving for best texture
• Can roll in fresh powdered sugar before serving if coating looks dull

Red Velvet Snowballs FAQs

Bake Sale Victory

Three PTA moms asking if I'd special ordered cookies from expensive bakery validated every minute spent wrapping cream cheese balls in red velvet dough. The school bake sale hierarchy got disrupted when simple impressive looking cookies outsold elaborate cakes and decorated sugar cookies. Sometimes competing with professional level parent bakers just requires finding that one recipe that looks way harder than it actually is, and nobody needs to know these took 45 minutes instead of all day.

Ready for more red velvet treats? Try our Christmas Red Velvet Cake Roll for show stopping dessert, or explore our Red Velvet Cake Mix Cookies for even easier option. For breakfast, our Red Velvet Cinnamon Rolls combine two favorites into one indulgent morning treat.

Share your red velvet snowballs! Tag us @HannahAndSproutKitchen with #RedVelvetSnowballs—we're dying to see your powdered sugar coated cookies and hear about your bake sale victories!

Star⭐️ Rate this red velvet snowballs recipe and join our community of competitive bakers!

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