Name: Raspberry-Filled Almond Snowball Cookies Recipe
Prep time: 15 min
Cook time: PT-492026H34M
Total time: PT-492026H34M
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar, plus extra for rolling; 1 teaspoon almond extract; 2 cups all-purpose flour; 1 cup finely ground almonds (almond meal); 1/4 teaspoon salt; 1/2 cup raspberry jam (seedless or strained for smooth filling); Fresh raspberries (optional, for garnish)

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Introduction

These Raspberry-Filled Almond Snowball Cookies are delicate, tender treats with a delightful burst of raspberry jam inside. Soft almond-flavored dough envelops a sweet filling, then is dusted with powdered sugar for a snowy finish. Perfect for sharing or enjoying with a cup of tea.

The image shows several round snowball cookies covered in white powdered sugar, stacked on a white plate. One cookie is cut open on top, revealing a bright red, glossy jam filling inside. The cookie dough looks soft and light beige with a slightly coarse texture due to the powdered sugar coating. There are a few fresh red raspberries beside the pile, adding a pop of color. The scene is set on a white marbled surface with blurred warm yellow lights in the background, giving a cozy feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1/2 cup powdered sugar, plus extra for rolling
1 teaspoon almond extract
2 cups all-purpose flour
1 cup finely ground almonds (almond meal)
1/4 teaspoon salt
1/2 cup raspberry jam (seedless or strained for smooth filling)
Fresh raspberries (optional, for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
Step 2: In a large mixing bowl, cream together the softened butter and 1/2 cup powdered sugar until smooth and fluffy.
Step 3: Mix in the almond extract until well combined.
Step 4: In a separate bowl, whisk the all-purpose flour, ground almonds, and salt to evenly distribute the dry ingredients.
Step 5: Gradually add the dry mixture to the butter mixture, mixing gently until a soft dough forms. Avoid overmixing.
Step 6: Scoop about 1 tablespoon of dough and flatten it slightly in your hand.
Step 7: Place approximately 1/2 teaspoon of raspberry jam in the center of the flattened dough. Fold the dough around the jam and roll it into a smooth ball, enclosing the jam completely.
Step 8: Arrange the filled dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Step 9: Bake for 15-18 minutes, until edges are lightly golden but cookies remain pale and tender.
Step 10: Let the cookies cool on the baking sheet for about 5 minutes after removing from the oven.
Step 11: While still warm, gently roll each cookie in powdered sugar. Transfer to a wire rack to cool completely.
Step 12: Once cooled, dust the cookies with powdered sugar again for a beautiful, snowy finish.
Step 13: Serve with fresh raspberries if desired, and enjoy these almond-scented snowball cookies with a raspberry surprise inside!

Tips & Variations

You can swap raspberry jam for other flavors such as strawberry, apricot, or blackberry for different tastes.
For easier shaping, chill the dough for 10-15 minutes before forming the balls.
If you prefer a crunchier texture, bake the cookies a minute or two longer but watch closely to avoid overbaking.

Storage

Store leftover cookies in an airtight container at room temperature for up to one week. To freeze, place completely cooled cookies in a freezer-safe container and freeze for up to 3 months. Thaw at room temperature before serving or enjoy chilled straight from the freezer.

How to Serve

The image shows a close-up of five round snowball cookies covered in white powdered sugar, stacked on a plate with a white marbled texture. One cookie is cut in half and placed on top, revealing a soft beige outer layer with a moist, glossy dark red jam center. The powdered sugar is chunky and unevenly spread over the cookies, with some scattered on the plate. There are fresh red raspberries around the cookies, and warm blurred lights in the dark background. The overall look is cozy and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different jam for filling?

Absolutely! Raspberry jam is classic, but you can use strawberry, apricot, blackberry, or any other jam you prefer for the filling.

Can I make the dough ahead of time?

Yes, you can prepare the dough up to 3 days in advance. Wrap it tightly in plastic wrap and refrigerate. Before shaping, let it rest at room temperature for 10-15 minutes.