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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.

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 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

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