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Raspberry-Filled Almond Snowball Cookies Recipe

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★★★★★

4.6 from 67 reviews

These Raspberry-Filled Almond Snowball Cookies are tender, buttery almond cookies with a sweet raspberry jam center, coated in powdered sugar for a delightful snowy appearance. Perfect for dessert lovers, they combine the rich flavor of almonds with a fruity surprise inside and are quick to prepare and bake.

Ingredients

Scale

For the Cookies:

  • 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)

For Garnish:

  • Fresh raspberries (optional, for garnish)

Instructions

  1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures it’s ready when you’re done mixing the dough. Line a baking sheet with parchment paper to prevent sticking.
  2. Cream the Butter and Sugar: In a large mixing bowl, add the softened butter and 1/2 cup of powdered sugar. Use a mixer or spatula to cream them together until the mixture is smooth and fluffy—this takes a couple of minutes!
  3. Add the Almond Flavor: Mix in the almond extract until it’s well combined. The aroma will be delightful!
  4. Prepare the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt. This helps distribute the ingredients evenly.
  5. Combine Wet and Dry Mixtures: Gradually add the dry mixture to the butter mixture, mixing gently until a soft dough forms. Try not to overmix; just combined is perfect!
  6. Make the Cookie Balls: Scoop out about 1 tablespoon of dough and flatten it slightly in your hand. This is where the fun begins!
  7. Add the Raspberry Jam: Place a small dab (~1/2 teaspoon) of raspberry jam in the center of the flattened dough. Carefully fold the dough around the jam and roll it into a smooth ball, ensuring the jam is fully enclosed.
  8. Prepare for Baking: Place the filled dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
  9. Bake to Perfection: Bake the cookies for 15-18 minutes, or until the edges are lightly golden but the cookies remain pale overall. It’s important not to overbake, as they should be tender!
  10. Cooling Time: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes.
  11. Dust with Powdered Sugar: While still warm, gently roll each cookie in powdered sugar. This gives them that snowy appearance and adds sweetness. Transfer to a wire rack to cool completely.
  12. Final Touch: For a festive look, dust with powdered sugar one more time after they’ve cooled. This gives them a beautiful finish!
  13. Serve and Enjoy: Serve your delightful cookies with fresh raspberries on the side, if desired. Enjoy these delicate, almond-scented snowball cookies with a burst of raspberry surprise!

Notes

  • You can substitute raspberry jam with strawberry, apricot, or blackberry jam for different flavors.
  • The dough can be made ahead and refrigerated for up to 3 days; allow it to sit at room temperature 10-15 minutes before shaping.
  • Store leftover cookies in an airtight container at room temperature for up to one week.
  • These cookies freeze well for up to 3 months; thaw at room temperature before serving.
  • Use seedless or strained jam to ensure smooth fillings without seeds.
  • Do not overbake to maintain a tender and delicate crumb.

Keywords: almond snowball cookies, raspberry-filled cookies, almond cookies, holiday cookies, baked almond treats, powdered sugar cookies, jam-filled cookies

Find it online: https://cookwithlea.com/raspberry-filled-almond-snowball-cookies-recipe-2/