Raspberry-Filled Almond Snowball Cookies Recipe
Delightfully tender almond snowball cookies filled with a sweet and tangy raspberry jam surprise. These cookies combine a rich buttery base with ground almonds for a nutty flavor, perfectly complemented by the vibrant raspberry filling. Finished with a dusting of powdered sugar, they offer a beautiful snowy appearance and melt-in-your-mouth texture ideal for festive occasions or everyday treats.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Total Time: 40-50 minutes (including cooling)
- Yield: Approximately 24 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- 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, which takes about two minutes.
- Add the Almond Flavor: Mix in the almond extract until it’s well combined, releasing a delightful aroma.
- Prepare the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt to distribute ingredients evenly.
- Combine Wet and Dry Mixtures: Gradually add the dry mixture to the butter mixture, mixing gently until a soft dough forms. Avoid overmixing; combine just until smooth.
- Make the Cookie Balls: Scoop about 1 tablespoon of dough and flatten it slightly in your hand to prepare for filling.
- Add the Raspberry Jam: Place approximately 1/2 teaspoon of raspberry jam in the center of the flattened dough. Carefully fold the edges over the jam, sealing it completely, then roll it into a smooth ball.
- Prepare for Baking: Arrange the filled dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake to Perfection: Bake for 15-18 minutes, until the edges are lightly golden but the cookies remain pale, ensuring they stay tender.
- Cooling Time: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
- Dust with Powdered Sugar: Gently roll each warm cookie in powdered sugar for a snowy appearance, then transfer to a wire rack to cool completely.
- Final Touch: Once cooled, dust the cookies with powdered sugar again for a beautiful finish.
- Serve and Enjoy: Serve with fresh raspberries if desired and enjoy these delicate almond-scented snowball cookies filled with a burst of raspberry.
Notes
- You can substitute raspberry jam with any other fruit jam like strawberry, apricot, or blackberry.
- Dough can be made ahead and refrigerated for up to 3 days; bring to room temperature before shaping.
- Store leftover cookies in an airtight container at room temperature for up to one week.
- Baked cookies can be frozen for up to 3 months; thaw at room temperature before serving.
- For a dairy-free version, replace unsalted butter with vegan butter.
- Use coconut sugar or sugar alternatives instead of powdered sugar for a different sweetness profile.
- Swap all-purpose flour with gluten-free flour for a gluten-free cookie.
- Ground almonds can be substituted with finely chopped walnuts or hazelnuts if almond meal is unavailable.
Keywords: almond snowball cookies, raspberry filled cookies, holiday cookies, nutty cookies, jam filled cookies, tender cookies, powdered sugar cookies
