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Raspberry Almond Snowball Cookies Recipe

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4.7 from 55 reviews

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.

Ingredients

Scale

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

Find it online: https://lucabites.com/raspberry-almond-snowball-cookies-recipe/