Pin
Holiday trays shine brightest with these festive red velvet snowball cookies stuffed with smooth white chocolate and wrapped in coconut. The tender texture and hidden filling make them stand out from typical butter cookies, but you'll use simple methods and everyday kitchen staples to create them. They've become my favorite treat to bring to winter parties when I want to wow everyone.
My kids always jump in to help with rolling the cookies in coconut because it's so hands-on and fun. I once took these to a neighborhood cookie swap and they were gone in minutes - I didn't even get to grab a second one!
Collect Your Ingredients
- All-purpose flour: creates the delicate base structure try to get unbleached for richer flavor
- Baking powder: provides that subtle lift for melt-away texture double-check it hasn't expired
- Salt: enhances all the flavors fine sea salt works wonderfully
- Unsalted butter: delivers pure buttery goodness pick one with low water content
- Granulated sugar: adds the perfect sweetness consider organic if available
- Large egg: holds everything together newer eggs make fluffier results
- Vanilla extract: brings depth and coziness always go for real extract
- Red food coloring: creates that stunning red velvet look gel types offer better color without watering down dough
- Sugar syrup or water: helps coconut stick beautifully homemade simple syrup works great
- Shredded coconut: creates the snowy exterior unsweetened gives better flavor balance
- White chocolate: forms the creamy center splurge on quality bars for smoother melting
How to Make It
- Mix the Base:
- In a big bowl, beat softened butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes. This traps air for soft cookies that practically melt in your mouth.
- Add Moisture Elements:
- Mix in egg, vanilla, and red food coloring. Don't forget to scrape the bowl sides for even color. You'll want a smooth, bright red mixture throughout.
- Combine with Dry Mix:
- Whisk flour, baking powder and salt in another bowl. Slowly add this to your red mixture on low speed or with a spatula. Stop mixing as soon as it's combined to keep cookies tender.
- Shape and Fill:
- Scoop even balls of dough and press a small indent in each center. Place a white chocolate square inside, then carefully fold dough around it. Make sure no chocolate shows through.
- Bake Until Perfect:
- Place dough balls on a parchment-lined cookie sheet with room between them. Bake at 350°F or 175°C for 12-15 minutes until set but not browned. The bottoms should be just slightly colored. Let cool briefly on the tray.
- Add Snowy Coating:
- While still warm, brush each cookie with water or thin sugar syrup to create stickiness. Roll immediately in shredded coconut, gently pressing to help it stick. Cool completely to set the chocolate centers.
That creamy white chocolate center takes me back to my teenage years when I won local baking competitions. My grandma would always slip an extra cookie onto my plate during our baking sessions. The coconut covering always reminds me of cozy snow days spent inside.
Flavor Boosters
Cool your dough for 15 minutes if it feels too sticky to handle. Go for finely shredded coconut instead of flakes for a smoother look. For the most vibrant red color, grab gel food coloring rather than the watery kind.
Serving Suggestions
These treats make perfect gifts - just stack them in a bright red container or see-through bag with a pretty ribbon. Serve with steaming hot chocolate for an amazing treat. I love using them to decorate holiday cakes or adding them to winter snack boards with fresh berries and sweet nuts.
Creative Twists
Can't find white chocolate? Try wrapping the dough around a quality chocolate chip or tiny caramel instead. For folks who don't do dairy, swap in plant butter and non-dairy chocolate. Adding a touch of almond extract alongside the vanilla creates a wonderful flavor - just use half of each.
During last winter's big snowstorm, I handed these out to neighbors and got three thank-you notes afterward. Everyone wanted to know how to make them. My youngest child loves throwing sprinkles on top for extra sparkle. They freeze really well too, so you can make them ahead when holiday schedules get crazy.
Common Questions About This Recipe
- → How do I achieve a vibrant red color in the cookies?
Grab some gel or liquid red food coloring to get that true red velvet look. Make sure you stir it into your dough really well so the color spreads evenly.
- → Can I substitute the white chocolate filling?
Sure thing, you can swap in milk or dark chocolate for the middle part, or try a cream cheese mix if you want a bit of tang inside.
- → What helps the coconut coating stick?
Just brush your warm cookies lightly with water or a bit of sugar water so the coconut bits grab on and stay nice and white.
- → Do these cookies need to be refrigerated?
You can keep them in a sealed container at room temp for about 4 days. Pop them in the fridge if you want them to last longer.
- → Can I prepare the dough ahead of time?
For sure, you can make your dough a day early and store it in the fridge until you're ready to bake them. Makes life easier.