Raspberry Almond Snowball Cookies Recipe

Introduction

Raspberry Almond Snowball Cookies offer a delightful combination of tender buttery dough, nutty almonds, and a sweet tart raspberry jam center. These melt-in-your-mouth treats are perfect for cookie swaps or holiday celebrations.

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 powdered sugar until light and fluffy.
3. Step 3: Stir in the vanilla extract.
4. Step 4: In a separate bowl, whisk together the flour, ground almonds, and salt.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Step 6: Roll a tablespoon of dough into a ball, make an indentation in the center, and fill it with about 1/4 teaspoon of raspberry jam.
7. Step 7: Seal the filling by pinching the edges together, then re-roll into a smooth ball.
8. Step 8: Place cookies on the prepared baking sheet and bake for 10-12 minutes, until lightly golden.
9. Step 9: Let cookies cool slightly on the baking sheet, then transfer to a wire rack to cool completely.
10. Step 10: Once cooled, roll the cookies generously in powdered sugar, repeating once more for best coverage.

Tips & Variations

• For a different flavor, try swapping raspberry jam with strawberry or apricot preserves.
• Use almond meal if you don’t have finely ground almonds, but expect a slightly coarser texture.
• Chill the dough for 30 minutes before shaping to make handling easier and maintain cookie shape during baking.
• Rolling cookies in powdered sugar twice gives a beautiful snowy coating and extra sweetness.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks. Reheat gently in a warm oven for a few minutes if you prefer a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond meal instead of finely ground almonds?

Yes, almond meal works as a substitute, but the texture will be a bit coarser since almond meal is less finely ground than almond flour.

How do I prevent the jam from leaking during baking?

Make sure to pinch the dough edges firmly to seal the jam inside, and avoid overfilling the indentation. Using seedless jam also helps reduce leakage.

Raspberry Almond Snowball Cookies Recipe

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★★★★★

4.7 from 138 reviews

Raspberry Almond Snowball Cookies are delicate, buttery treats filled with a sweet and tangy raspberry jam center. These cookies feature finely ground almonds mixed into the dough, resulting in a tender texture that melts in your mouth. Coated generously in powdered sugar, they offer a festive and elegant look perfect for any occasion.

• Author: lea
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough 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

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 ensure the cookies bake evenly and don’t stick.
2. Cream Butter and Sugar: In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until the mixture is light and fluffy, ensuring a smooth base for the dough.
3. Add Vanilla: Stir in the vanilla extract to infuse the dough with its sweet aroma.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, finely ground almonds, and salt to evenly distribute the dry components.
5. Mix Dough: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overworking the dough and keeping the cookies tender.
6. Shape Cookies and Fill: Roll a tablespoon of dough into a ball, press an indentation into the center, and fill it with 1/4 teaspoon of raspberry jam. Pinch the edges to seal the filling inside, then gently re-roll into a smooth ball.
7. Bake: Place the prepared cookies on the baking sheet and bake for 10-12 minutes, or until the edges are lightly golden, indicating they are perfectly baked but still soft.
8. Cool Cookies: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. This prevents breakage and helps set the texture.
9. Coat in Powdered Sugar: Once fully cooled, roll the cookies generously in powdered sugar, repeating the process twice for the best coverage and that classic snowball appearance.

Notes

• Use finely ground almonds or almond flour for the best texture. Almond meal can be used but may result in a slightly coarser crumb.
• Make sure to seal the raspberry jam filling well to prevent it from leaking during baking.
• Chilling the dough for 30 minutes before shaping can make handling easier, especially if the dough is too soft.
• Store the cookies in an airtight container at room temperature for up to 5 days. They also freeze well for longer storage.

Keywords: Raspberry cookies, almond cookies, snowball cookies, jam-filled cookies, holiday cookies, baked cookies, dessert