Raspberry Almond Snowball Cookies Recipe
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.
- 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
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
- 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.
- 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.
- Add Vanilla Extract: Stir in the vanilla extract to infuse the dough with a warm, aromatic flavor.
- 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.
- Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- 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.
- 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.
- 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.
- 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.
- 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
