Raspberry Almond Snowball Cookies Recipe

Introduction

Raspberry Almond Snowball Cookies are delicate, buttery treats filled with sweet raspberry jam and coated in powdered sugar. These melt-in-your-mouth cookies combine nutty almonds with a fruity surprise, perfect for any occasion or holiday gathering.

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, and fill with 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, twice for best coverage.

Tips & Variations

• For a different flavor, substitute raspberry jam with apricot or strawberry preserves.
• Use finely chopped almonds instead of ground for a bit of crunch.
• Chill the dough for 30 minutes before shaping to make it easier to handle.

Storage

Store cookies in an airtight container at room temperature for up to one week. You can also freeze them for up to three months; thaw completely before rolling in powdered sugar. Reheat briefly in a low oven to refresh their texture if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of almonds?

Yes, finely ground pecans or walnuts work well as substitutes and add a unique flavor.

How can I prevent the jam from leaking during baking?

Make sure to seal the dough edges tightly around the jam and avoid overfilling the indentation to prevent leakage.

Raspberry Almond Snowball Cookies Recipe

Print Recipe

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4.9 from 57 reviews

These Raspberry Almond Snowball Cookies are delicate, buttery treats filled with sweet raspberry jam and a hint of almond flavor. Rolled in powdered sugar for a snowy finish, they combine a tender crumb with a fruity center, making them perfect for festive occasions or anytime you crave a delightful cookie.

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

Ingredients

Scale 1x2x3x

Cookie Dough

• 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 the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
2. Cream the butter and sugar: In a large bowl, beat the softened butter and 1/2 cup powdered sugar together until the mixture is light and fluffy, ensuring a smooth, creamy texture that will help create tender cookies.
3. Add vanilla extract: Stir in 1 teaspoon of vanilla extract to infuse the dough with a warm, aromatic flavor that complements the almond and raspberry.
4. Mix dry ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 cup finely ground almonds, and 1/4 teaspoon salt to evenly distribute and aerate the mixture.
5. Combine wet and dry ingredients: Gradually incorporate the flour mixture into the butter mixture, stirring gently until just combined to avoid overworking the dough and keeping the cookies tender.
6. Form cookie balls with jam filling: Roll tablespoon-sized portions of dough into balls, make an indentation in the center, and fill each with approximately 1/4 teaspoon of seedless raspberry jam, ensuring a sweet fruity surprise in every bite.
7. Seal and reshape: Pinch the edges of the dough around the jam to seal the filling inside, then gently re-roll the filled dough into a smooth ball to maintain the snowball shape.
8. Bake the cookies: Arrange the cookies on the prepared baking sheet and bake in the oven for 10-12 minutes, or until the bottoms are lightly golden, indicating they are done but still tender.
9. Cool cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps them set without breaking.
10. Coat with powdered sugar: Once cooled, roll the cookies generously in powdered sugar, repeating the coating twice for the best snowy coverage and a classic snowball appearance.

Notes

• Use unsalted butter to control the sodium content in the cookies.
• Make sure the butter is softened but not melted for proper creaming.
• Finely ground almonds add moistness and a subtle nutty flavor; you can substitute with almond meal if preferred.
• Seal the dough well around the jam filling to prevent leaking during baking.
• Store cookies in an airtight container at room temperature for up to 5 days.
• For a nut-free version, omit the almonds and increase flour slightly.

Keywords: Raspberry Almond Snowball Cookies, jam-filled cookies, powdered sugar cookies, almond cookies, holiday cookies, baked cookies, sweet treats