Raspberry Almond Snowball Cookies Recipe

Introduction

These Raspberry Almond Snowball Cookies are a delightful treat combining buttery richness with a sweet, tangy raspberry center. They’re easy to make and perfect for sharing during the holidays or any cozy occasion.

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 your 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 butter mixture, mixing until just combined to form a dough.
6. Step 6: Take a tablespoon of dough and roll it into a ball. Make an indentation in the center and fill with about 1/4 teaspoon of raspberry jam.
7. Step 7: Seal the filling by pinching the edges of the dough together, then gently roll back into a smooth ball.
8. Step 8: Place the prepared cookies onto the baking sheet and bake for 10–12 minutes, or until the bottoms are lightly golden.
9. Step 9: Allow the cookies to cool slightly on the baking sheet, then transfer them to a wire rack to cool completely.
10. Step 10: Once cooled, roll the cookies generously in powdered sugar. For best coverage, roll them twice.

Tips & Variations

• Use finely ground almonds or almond flour for the best texture and flavor.
• Try different jams like apricot or strawberry for a new twist on the filling.
• Chill the dough for 30 minutes before shaping to make it easier to handle.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them for up to three months. Thaw at room temperature before serving. If desired, refresh the powdered sugar coating after thawing.

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 avoid making the cookies too salty.

What if I don’t have ground almonds?

You can substitute with more all-purpose flour, but the cookies will be less moist and have a different texture. Alternatively, finely chop almonds if you don’t have ground almonds.

Raspberry Almond Snowball Cookies Recipe

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★★★★★

4.7 from 105 reviews

These Raspberry Almond Snowball Cookies are a delightful and easy-to-make treat featuring tender, buttery dough with a sweet and tangy raspberry jam center. Rolled in powdered sugar, these cookies offer a perfect combination of nutty almond flavor and fruity raspberry filling, making them an ideal dessert for any occasion.

• Author: Lisa
• 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 and Prepare Baking Sheet: 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 butter and 1/2 cup powdered sugar together until the mixture becomes light and fluffy, creating a smooth base for your cookie dough.
3. Add Vanilla Extract: Stir in 1 teaspoon of vanilla extract to infuse the dough with a warm, aromatic 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. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until the dough forms and the ingredients are just combined, taking care not to overmix to keep cookies tender.
6. Shape and Fill Cookies: Take a tablespoon of dough, roll it into a ball, then make an indentation in the center. Spoon approximately 1/4 teaspoon of seedless raspberry jam into the indentation. Seal the jam inside by pinching the edges of the dough together, then carefully reshape into a smooth ball.
7. Arrange and Bake: Place the filled cookie balls onto the prepared baking sheet, spacing them evenly. Bake in the preheated oven for 10-12 minutes, or until the bottoms are lightly golden but the tops remain pale.
8. Cool Cookies: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely to room temperature.
9. Coat with Powdered Sugar: Once fully cooled, roll the cookies generously in powdered sugar. For best results, roll them twice to ensure a thick and even sugar coating that complements the nutty and fruity flavors.

Notes

• For a stronger almond flavor, consider lightly toasting the ground almonds before mixing.
• Use seedless raspberry jam to avoid any seeds interfering with the smooth texture inside the cookies.
• Store cookies in an airtight container at room temperature for up to 5 days.
• For a festive touch, add a light dusting of powdered sugar just before serving.
• These cookies can be frozen after baking and powdered sugar coating; thaw at room temperature before serving.

Keywords: Raspberry Almond Snowball Cookies, Almond Cookies, Raspberry Jam Cookies, Snowball Cookies, Holiday Cookies, Easy Dessert