Growing up in that white farmhouse nestled deep in the Blue Ridge Mountains, some of my fondest memories revolve around Mama Lu’s kitchen, where every bite told a story. Lately, I’ve found myself drawn to something a little different but just as comforting — Red Velvet Snowballs. These delicate, crimson-hued cookies dusted with powdered sugar remind me of the snowy mornings on our porch swing, the warmth of family gatherings, and the quiet magic that happens when simple ingredients come together just right. If you’re longing for a treat that tastes like love wrapped in nostalgia, these Red Velvet Snowballs might just be the answer.

Why You’ll Love This Red Velvet Snowballs

Red Velvet Snowballs are more than just cookies; they’re a bridge between my mountain roots and my life out west. They carry the heart of Mama Lu’s soft-spoken wisdom — that food is a language of love, healing, and togetherness. These cookies have that tender crumb and subtle cocoa flavor you expect from red velvet, but with a buttery, melt-in-your-mouth twist that feels like a warm hug from an old friend. They’re perfect for holiday gatherings, winter afternoons with a cup of tea, or whenever you need a little reminder that comfort doesn’t have to be complicated.

What I love most is how forgiving they are. You don’t need fancy equipment or precise measurements, much like the way Mama Lu taught me — a pinch of this, a dash of that, and a lot of heart. Whether you’re a seasoned baker or a kitchen newbie, these Red Velvet Snowballs invite you to slow down and enjoy the rhythm of baking, just like I did on those flour-dusted mornings back home.

Ingredients You’ll Need for This Red Velvet Snowballs

Ingredients for Irresistible Red Velvet Snowballs That Melt in Your Mouth

1 cup unsalted butter, softened (room temperature is best)
1 cup powdered sugar, plus extra for rolling
2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon red food coloring (liquid or gel works well)
Optional substitution: For a dairy-free version, swap butter with vegan butter or coconut oil
Optional substitution: Use beet juice or powder in place of red food coloring for a natural twist

Nutrition Facts

Calories: Approximately 180 per cookie
Protein: 2g
Fat: 10g (primarily from butter)
Carbohydrates: 22g
Fiber: 1g
Sugar: 12g
Sodium: 100mg

Irresistible Red Velvet Snowballs That Melt in Your Mouth

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Learn how to make delicious Red Velvet Snowballs. Easy recipe with step-by-step instructions.

Author: Jenny
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Cooking
Cuisine: International

Ingredients

Scale

1 cup unsalted butter, softened (room temperature is best)
1 cup powdered sugar, plus extra for rolling
2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon red food coloring (liquid or gel works well)
Optional substitution: For a dairy-free version, swap butter with vegan butter or coconut oil
Optional substitution: Use beet juice or powder in place of red food coloring for a natural twist

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Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This simple prep step always reminds me of Mama Lu setting the stage for magic, just like when she’d butter the cast iron skillet before baking cornbread.
In a large bowl, cream together the softened butter and 1 cup powdered sugar. Use a wooden spoon or hand mixer and beat until the mixture is light and fluffy — about 3 to 4 minutes. The fluffier, the better; it’s the secret to that melt-in-your-mouth texture.
Add the vanilla extract and red food coloring to the butter mixture. Stir well until the color is evenly distributed, turning the batter a rich, inviting red.
In a separate bowl, sift together the flour, cocoa powder, and salt. Sifting helps keep the cookies tender — just like Mama Lu’s biscuit dough, which was always light and airy because she never rushed the sifting.
Gradually add the dry ingredients to the wet, mixing gently until just combined. Don’t overwork the dough; you want it soft but not sticky. If it feels too sticky, pop it in the fridge for 15 minutes.
Roll the dough into 1-inch balls, about the size of a walnut, and place them on the prepared baking sheet about 2 inches apart. This was always my favorite part as a kid — rolling dough between flour-dusted hands, imagining the stories each cookie would tell.
Bake the cookies for 12 to 15 minutes, or until the edges are set but the centers remain soft. You’ll know they’re ready when the tops start to crack slightly, like a promise of the softness inside.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. While still warm, gently roll each cookie in powdered sugar until fully coated. This final dusting is what transforms them into “snowballs,” reminiscent of the snowy mornings back home.
Transfer the coated cookies to a wire rack to cool completely. If you can, resist the urge to sneak one right away — letting them cool helps the flavors settle and the texture perfect.

Steps to Create Your Red Velvet Snowballs

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This simple prep step always reminds me of Mama Lu setting the stage for magic, just like when she’d butter the cast iron skillet before baking cornbread.
In a large bowl, cream together the softened butter and 1 cup powdered sugar. Use a wooden spoon or hand mixer and beat until the mixture is light and fluffy — about 3 to 4 minutes. The fluffier, the better; it’s the secret to that melt-in-your-mouth texture.
Add the vanilla extract and red food coloring to the butter mixture. Stir well until the color is evenly distributed, turning the batter a rich, inviting red.
In a separate bowl, sift together the flour, cocoa powder, and salt. Sifting helps keep the cookies tender — just like Mama Lu’s biscuit dough, which was always light and airy because she never rushed the sifting.
Gradually add the dry ingredients to the wet, mixing gently until just combined. Don’t overwork the dough; you want it soft but not sticky. If it feels too sticky, pop it in the fridge for 15 minutes.
Roll the dough into 1-inch balls, about the size of a walnut, and place them on the prepared baking sheet about 2 inches apart. This was always my favorite part as a kid — rolling dough between flour-dusted hands, imagining the stories each cookie would tell.
Bake the cookies for 12 to 15 minutes, or until the edges are set but the centers remain soft. You’ll know they’re ready when the tops start to crack slightly, like a promise of the softness inside.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. While still warm, gently roll each cookie in powdered sugar until fully coated. This final dusting is what transforms them into “snowballs,” reminiscent of the snowy mornings back home.
Transfer the coated cookies to a wire rack to cool completely. If you can, resist the urge to sneak one right away — letting them cool helps the flavors settle and the texture perfect.

Tips for Making the Best Red Velvet Snowballs

Over the years, I’ve learned a few little tricks that make these cookies truly shine, much like the kitchen lessons Mama Lu passed down without ever writing a recipe.

Butter matters: Using real, good-quality unsalted butter will give you that rich flavor reminiscent of mountain kitchens. If you go dairy-free, choose a solid vegan butter, not one that’s oil-based.
Don’t skip sifting: Cocoa powder and flour can clump, and sifting ensures your dough stays tender and light.
Handle the dough gently: Overmixing can lead to tough cookies. Think of it like folding in stories — be gentle, patient, and loving.
Chill if sticky: If your dough is too sticky to handle, a short chill in the fridge makes rolling easier without compromising tenderness.
Powdered sugar coating: Roll the cookies in powdered sugar while they’re still warm for the best “snowball” effect. You can even roll them twice for an extra snowy look.
Red food coloring alternatives: I’ve experimented with beet powder for a natural red color, which adds a subtle earthiness and keeps the cookies a bit healthier.

Serving Suggestions and Pairings

Final dish - Irresistible Red Velvet Snowballs That Melt in Your Mouth

Red Velvet Snowballs are like little gifts wrapped in powdered sugar, perfect for sharing at any time. Here’s how I love to enjoy them: Learn more: Irresistible Brown Butter Pumpkin Blondies You Need to Try

With a hot cup of black tea or a creamy chai — the warmth and spice complement the subtle cocoa and sweetness.
Alongside a glass of cold milk, just like Mama Lu served her skillet cornbread on Sunday mornings.
As a sweet finish to a cozy holiday meal, paired with whipped cream or a scoop of vanilla ice cream.
Stacked in a mason jar as a thoughtful homemade gift for neighbors or friends, carrying a piece of mountain warmth wherever they go.

Storage and Reheating Tips

One thing Mama Lu taught me is that food, like memories, is best savored slowly. Here’s how to keep your Red Velvet Snowballs fresh and delicious:

Store cookies in an airtight container at room temperature for up to 5 days. The powdered sugar coating may soften slightly but will still be delightful.
If you want to keep them longer, freeze the baked and cooled cookies in a single layer on a baking sheet, then transfer to a freezer-safe container or bag for up to 3 months.
To thaw, leave frozen cookies at room temperature for about an hour. For that fresh-from-the-oven warmth, pop them in a 300°F oven for 5 minutes, watching carefully to avoid melting the sugar coating.
Avoid microwaving, as it can make the cookies too soft or chewy rather than tender and crumbly.

Frequently Asked Questions

What are the main ingredients for Red Velvet Snowballs?

The main ingredients for Red Velvet Snowballs include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Red Velvet Snowballs?

The total time to make Red Velvet Snowballs includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Red Velvet Snowballs ahead of time?

Yes, Red Velvet Snowballs can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Red Velvet Snowballs?

Red Velvet Snowballs pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Red Velvet Snowballs suitable for special diets?

Depending on the ingredients used, Red Velvet Snowballs may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Red Velvet Snowballs are a little treasure from my kitchen to yours — a nod to the mountain traditions Mama Lu cherished and the new memories I’ve built in a faraway place. They remind me that even the simplest ingredients, when combined with care and a bit of soul, can create something truly unforgettable. So whether you’re baking these for a holiday, a quiet afternoon, or just because, I hope they bring you that same feeling of warmth, love, and togetherness that filled our farmhouse kitchen all those years ago.