Raspberry Almond Snowball Cookies Recipe

Introduction

Raspberry Almond Snowball Cookies are delicate, buttery treats filled with a burst of sweet raspberry jam. These melt-in-your-mouth cookies combine nutty almonds with a fruity center, perfect for any occasion or a special afternoon snack.

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 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 1/2 cup powdered sugar until light and fluffy.
3. Step 3: Stir in the vanilla extract until evenly combined.
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 wet ingredients, mixing until just combined without overworking the dough.
6. Step 6: Roll a tablespoon of dough into a ball. Using your thumb or a small spoon, make an indentation in the center and fill it with about 1/4 teaspoon of raspberry jam.
7. Step 7: Carefully seal the filling by pinching the dough edges together, then gently roll the ball again to smooth out the surface.
8. Step 8: Place the filled cookies on the prepared baking sheet, spacing them evenly, and bake for 10-12 minutes, until they are lightly golden around the edges.
9. Step 9: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10. Step 10: Once cooled, roll the cookies generously in powdered sugar to create their signature snowy coating.

Tips & Variations

• For a crunchier texture, toast the ground almonds lightly before mixing them into the dough.
• Try substituting raspberry jam with other fruit preserves like apricot or strawberry for different flavors.
• If the dough feels too soft, chill it for 20-30 minutes before shaping to make handling easier.

Storage

Store these cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them for up to three months, separating layers with parchment paper. When ready to eat, thaw at room temperature and, if desired, re-roll in powdered sugar to refresh their snowy look.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond flour instead of ground almonds?

Almond flour is finer and more moist, which can change the texture of the cookies slightly. It’s best to use finely ground almonds for a more authentic crumb, but almond flour can be used if that’s what you have on hand.

Why is it important to seal the jam filling well?

Sealing the jam securely prevents it from leaking out during baking, keeping the cookies neat and preserving their soft, gooey center.

Raspberry Almond Snowball Cookies Recipe

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Raspberry Almond Snowball Cookies are delicate, buttery cookies filled with sweet raspberry jam and finely ground almonds, finished with a generous coating of powdered sugar for a melt-in-your-mouth treat perfect for holidays or everyday indulgence.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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, use a mixer to cream together the softened butter and 1/2 cup powdered sugar until the mixture is light, fluffy, and well combined.
3. Add Vanilla: Stir in the vanilla extract into the creamed butter mixture for flavor enhancement.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, finely ground almonds, and salt to evenly distribute all dry components.
5. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing gently until just combined to form a smooth dough without overmixing.
6. Shape and Fill Cookies: Roll a tablespoon of dough into a ball. Make an indentation in the center, and fill it with about 1/4 teaspoon of seedless raspberry jam.
7. Seal and Reshape: Carefully pinch the edges of the dough to seal the raspberry jam inside, then gently roll the filled dough ball again to create a smooth, neat snowball shape.
8. Bake: Place the prepared cookie balls on the lined baking sheet, spacing them evenly. Bake in the oven for 10-12 minutes or until the bottoms are lightly golden but the tops are still pale.
9. Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely, ensuring they hold their shape.
10. Coat with Powdered Sugar: Once fully cooled, roll the cookies generously in powdered sugar to coat thoroughly, creating the signature snowball appearance and adding extra sweetness.

Notes

• Use seedless raspberry jam to avoid excess moisture that can make the dough too soft.
• Ensure butter is softened, not melted, for best texture in the dough.
• Ground almonds add moisture and flavor; finely grind them to blend smoothly into the dough.
• If desired, substitute raspberry jam with other fruit preserves for different flavor variations.
• Store cookies in an airtight container at room temperature for up to one week.

Keywords: Raspberry almond cookies, snowball cookies, jam-filled cookies, holiday cookies, powdered sugar cookies