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Raspberry Almond Snowball Cookies Recipe

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4.6 from 79 reviews

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.

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, 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

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