Raspberry Almond Snowball Cookies Recipe
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.
- 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
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
- 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.
- 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.
- Add Vanilla: Stir in the vanilla extract to infuse the dough with its sweet aroma.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, finely ground almonds, and salt to evenly distribute the dry components.
- 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.
- 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.
- 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.
- 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.
- 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
