Raspberry Almond Snowball Cookies Recipe

Introduction

Raspberry Almond Snowball Cookies are delicate, buttery treats filled with a sweet and tangy burst of raspberry jam. Coated in powdered sugar, these cookies offer a delightful combination of nutty texture and fruity flavor, perfect for any occasion.

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 the 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 1/2 cup powdered sugar until the mixture is light and fluffy.
3. Step 3: Stir in the vanilla extract until well combined.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt.
5. Step 5: Gradually add the dry ingredients to the butter mixture, mixing gently until just combined to form a dough.
6. Step 6: Take a tablespoon of dough and roll it into a ball. Make a small indentation in the center and fill it with about 1/4 teaspoon of raspberry jam.
7. Step 7: Pinch the edges of the dough around the jam to seal the filling, then gently roll it again to form a smooth ball.
8. Step 8: Place the prepared cookies on the lined baking sheet, spacing them slightly apart.
9. Step 9: Bake for 10–12 minutes, or until the bottoms are lightly golden but the cookies remain pale on top.
10. Step 10: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
11. Step 11: Once cooled, roll the cookies generously in powdered sugar. For the best coverage, repeat rolling them in powdered sugar a second time.

Tips & Variations

• Use finely ground almonds or almond flour for the best texture and flavor.
• Try different jam flavors like apricot or strawberry for a tasty twist.
• Chill the dough for 30 minutes before shaping to make handling easier.
• For a festive touch, add a sprinkle of finely chopped almonds on top before baking.

Storage

Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen in a sealed container for up to three months. When ready to enjoy, let frozen cookies thaw at room temperature. Rolling them in powdered sugar right before serving helps maintain their fresh appearance.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of jam?

Yes, you can substitute raspberry jam with any seedless jam you prefer, such as strawberry, apricot, or blueberry. Just make sure it’s thick enough to hold its shape inside the cookie.

How do I prevent the jam from leaking during baking?

Ensure you seal the dough around the jam completely by pinching the edges tightly and rolling the cookie into a smooth ball. This helps keep the filling inside while baking.

Raspberry Almond Snowball Cookies Recipe

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Delightfully buttery and tender Raspberry Almond Snowball Cookies filled with sweet raspberry jam and coated in powdered sugar, perfect for a festive treat or a cozy afternoon snack.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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 Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugar: In a large bowl, beat together the softened butter and 1/2 cup powdered sugar until the mixture becomes light and fluffy, creating a smooth base for your dough.
3. Add Vanilla: Stir in the vanilla extract thoroughly to infuse the dough with a rich and sweet flavor.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, finely ground almonds, and salt, ensuring the dry ingredients are evenly mixed for consistent texture.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the creamed butter mixture, stirring until just combined to form a soft dough without overmixing.
6. Form Cookie Balls: Take a tablespoon of dough and roll it into a ball. Create a small indentation in the center to hold the raspberry jam filling.
7. Fill and Seal: Spoon approximately 1/4 teaspoon of raspberry jam into each indentation. Pinch the edges of the dough to seal the jam inside, then gently roll again to form a smooth ball.
8. Arrange and Bake: Place the filled dough balls onto the prepared baking sheet, spacing them adequately. Bake in the preheated oven for 10-12 minutes until the cookies are lightly golden around the edges.
9. Cool Cookies: Allow the cookies to cool slightly on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they set properly without breaking.
10. Coat with Powdered Sugar: Once the cookies have fully cooled, roll them generously in powdered sugar two times to achieve a snowy, sweet coating for the classic snowball effect.

Notes

• Make sure the butter is softened to room temperature to achieve the perfect creamy texture when creaming with sugar.
• Do not overbake; cookies should be lightly golden to stay tender.
• For best results, double roll the cookies in powdered sugar for full coverage and classic appearance.
• You can substitute seedless raspberry jam with other berry jams as desired.
• Store cookies in an airtight container at room temperature for up to 5 days.

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