Raspberry Almond Snowball Cookies Recipe

Introduction

These Raspberry Almond Snowball Cookies are delicate, melt-in-your-mouth treats filled with sweet raspberry jam and a subtle almond flavor. Perfect for holidays or any special occasion, they’re easy to make and absolutely delicious.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar, plus more for coating
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 cup finely ground almonds
• 1/4 teaspoon salt
• 1/2 cup seedless raspberry jam

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
3. Step 3: Stir in the vanilla extract until incorporated.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt.
5. Step 5: Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. Step 6: Roll a tablespoon of dough into a ball. Use your thumb or a finger to make an indentation in the center of the ball, then fill it with about 1/4 teaspoon of raspberry jam.
7. Step 7: Pinch the edges of the dough together to seal the jam inside, then gently re-roll the dough into a smooth ball.
8. Step 8: Place the filled dough balls on the prepared baking sheet, spacing them evenly.
9. Step 9: Bake cookies for 10-12 minutes, or until they are lightly golden around the edges.
10. Step 10: Let the cookies cool slightly on the baking sheet, then transfer them to a wire rack to cool completely.
11. Step 11: Once cooled, roll each cookie generously in powdered sugar. For best coverage, roll them twice.

Tips & Variations

• For a nut-free version, substitute finely ground almonds with additional flour and use a jam without seeds to avoid texture inconsistencies.
• Chill the dough for 30 minutes if it feels too soft before rolling—it makes shaping much easier.
• Try other fruit preserves like apricot or strawberry for different filling flavors.

Storage

Store these cookies in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 2 months; thaw at room temperature and re-roll in powdered sugar if needed before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce or omit the additional salt in the recipe to prevent the cookies from becoming too salty.

Why do I need to roll the cookies in powdered sugar twice?

Rolling the cookies twice ensures a thick, even coating of powdered sugar that gives these cookies their characteristic snowy appearance and extra sweetness.

Raspberry Almond Snowball Cookies Recipe

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Delightful Raspberry Almond Snowball Cookies are melt-in-your-mouth treats perfect for holidays or any special occasion. These buttery, almond-flavored cookies filled with sweet raspberry jam are coated generously in powdered sugar for a festive finish.

• Author: luca
• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Total Time: 37 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar, plus more for coating
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 cup finely ground almonds
• 1/4 teaspoon salt

Filling

• 1/2 cup seedless raspberry jam

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and 1/2 cup powdered sugar together until the mixture becomes light and fluffy, which provides the base texture for your cookies.
3. Add Vanilla: Stir in 1 teaspoon of vanilla extract to infuse the dough with rich flavor.
4. Combine Dry Ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 cup finely ground almonds, and 1/4 teaspoon salt to evenly distribute the dry components.
5. Form Dough: Gradually incorporate the dry mixture into the butter and sugar mixture, stirring just until combined to avoid over-mixing which can toughen the cookies.
6. Shape and Fill Cookies: Roll a tablespoon-sized portion of dough into a ball, press your thumb or finger into the center to create an indentation, and fill it with approximately 1/4 teaspoon of seedless raspberry jam. Pinch the edges carefully to seal the jam inside, then gently roll again to form a smooth, sealed ball.
7. Bake: Place the filled dough balls spaced apart on the prepared baking sheet. Bake for 10 to 12 minutes, or until the cookies turn lightly golden around the edges, signaling they’re done.
8. Cool: Allow the cookies to cool slightly on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely, which ensures even cooling and prevents sogginess.
9. Coat with Powdered Sugar: Once fully cooled, roll each cookie generously in powdered sugar, repeating the coating twice to achieve that classic snowball appearance and extra sweetness.

Notes

• Use softened butter at room temperature for easy creaming.
• Be careful not to overmix the dough to keep cookies tender.
• Sealing the jam well prevents leaking during baking.
• Rolling cookies twice in powdered sugar ensures a thick, snowy coating.
• Ground almonds add moistness and a nutty flavor; you can substitute with almond flour if preferred.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Raspberry cookies, almond snowball cookies, holiday cookies, raspberry jam cookies, melt-in-your-mouth cookies