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Raspberry Almond Snowball Cookies 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.

Ingredients

Scale

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

Find it online: https://dailysimplerecipe.com/raspberry-almond-snowball-cookies-recipe/