Description
Welcome, fellow kitchen enthusiasts! If you’re searching for that perfect treat to bring a sparkle to your day, these Red Velvet Snowball Cookies with White Chocolate Filling are here to save the afternoon. I know how hectic life can get, especially when juggling work, family, and those endless errands. That’s why I love this recipe! It’s not just delicious; it’s also simple enough to whip up when you need a quick pick-me-up or a delightful surprise for loved ones. Trust me, these cookies will make your heart sing and your taste buds dance!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 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
- ½ cup white chocolate chips (for filling)
- sugar syrup
- ½ cup shredded coconut (for coating)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until combined.
- In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy (about 2-3 minutes).
- Beat in the egg, vanilla extract, and red food coloring until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Cover the dough and refrigerate for at least 30 minutes to make it easier to handle.
- Scoop about 1 tablespoon of dough and roll it into a ball. Press your thumb into the center to create an indent and place 2-3 white chocolate chips inside. Seal the dough around the filling, rolling it back into a ball.
- Place the cookies onto the prepared baking sheet, leaving space between them. Bake for 10-12 minutes or until the edges are set.
- Brush the surface of each cookie with a small amount of water or a thin layer of sugar syrup, then roll in shredded coconut.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or let cool for a soft and creamy center.
Notes
- The moisture from the water or syrup will help the coconut flakes stick.
- If using large chocolate chips, you can use more than two or three chips for a richer filling.
- Cookies are best enjoyed warm, but they can be stored in an airtight container for a few days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg