Raspberry Almond Snowball Cookies Recipe

Introduction

Raspberry Almond Snowball Cookies are a delightful treat that combines buttery richness with a burst of fruity sweetness. These easy-to-make cookies are perfect for sharing during the holidays or anytime you crave a delicate, melt-in-your-mouth dessert.

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 1/2 cup powdered sugar until the mixture is light and fluffy.
3. Step 3: Stir in the vanilla extract until well 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 gently until just combined. Avoid overmixing.
6. Step 6: Roll a tablespoon of dough into a ball. Use your thumb or finger to make a small indentation in the center, then fill it with about 1/4 teaspoon of raspberry jam.
7. Step 7: Pinch the edges of the dough around the jam to seal it completely, then gently reroll the cookie into a smooth ball to enclose the filling.
8. Step 8: Place the filled cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, until they turn lightly golden on the bottom.
9. Step 9: Allow the cookies to cool for a few minutes on the baking sheet, then transfer them to a wire rack to cool completely.
10. Step 10: Once fully cooled, roll each cookie generously in powdered sugar. For best results, repeat the coating process twice to achieve a snowy finish.

Tips & Variations

• For a nut-free version, substitute ground almonds with an equal amount of additional flour or finely ground oats.
• Use your favorite jam flavor, such as apricot or strawberry, for a different twist.
• Chill the dough for 30 minutes before shaping to make handling easier, especially in warm kitchens.
• To add extra texture, sprinkle finely chopped almonds on top before baking.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months; thaw at room temperature before serving. If desired, lightly dust with powdered sugar again after reheating to restore the snowy appearance.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

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

How do I prevent the jam from leaking out during baking?

Be sure to seal the jam tightly by pinching the dough edges securely around the filling. Using a small amount of jam helps minimize leakage as well.

Raspberry Almond Snowball Cookies Recipe

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★★★★★

4.7 from 77 reviews

These Raspberry Almond Snowball Cookies are buttery, tender, and filled with a sweet and tangy raspberry jam center. Coated generously in powdered sugar, they offer a delightful balance of nutty almond flavor and fruity jam, making them a perfect treat for any occasion.

• Author: Emma
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 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, cream together the softened butter and powdered sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
3. Add Vanilla Extract: Stir in the vanilla extract to infuse the dough with a warm, aromatic flavor.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, finely ground almonds, and salt to ensure even distribution of the dry ingredients.
5. Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
6. Form Cookies and Add Jam: Roll a tablespoon of dough into a ball, create a small indentation in the center, and fill it with about 1/4 teaspoon of seedless raspberry jam.
7. Seal and Shape: Carefully pinch the edges of the dough around the jam to seal it inside, then roll the filled dough gently into a smooth ball again.
8. Bake: Place the cookie balls on the prepared baking sheet, spacing them evenly. Bake for 10-12 minutes, or until the cookies are lightly golden around the edges.
9. Cool: Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely, which helps them set without breaking.
10. Coat with Sugar: Once fully cooled, roll the cookies generously in powdered sugar twice to achieve a snowy, festive coating.

Notes

• Make sure the butter is softened to room temperature to cream easily with the sugar.
• Use seedless raspberry jam to prevent seeding in the cookies for a smoother texture.
• For best results, chill the dough for 30 minutes before rolling to prevent spreading during baking.
• Double-coating in powdered sugar gives the classic snowball appearance and extra sweetness.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Raspberry Almond Snowball Cookies, Jam-filled cookies, Powdered sugar cookies, Almond cookies, Holiday cookies, Easy cookie recipe