Raspberry Almond Snowball Cookies Recipe

Introduction

Raspberry Almond Snowball Cookies are delicate, buttery bites filled with a sweet raspberry jam center. These charming cookies combine the rich flavor of almonds with a soft, melt-in-your-mouth texture, perfect for tea time or holiday gatherings.

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 your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
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 evenly incorporated.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt to combine the dry ingredients.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to form your dough.
6. Step 6: Roll a tablespoon of dough into a ball. Make a small indentation in the center and fill it with about 1/4 teaspoon of raspberry jam.
7. Step 7: Carefully pinch the edges of the dough to seal the jam inside, then gently roll it again into a smooth ball shape.
8. Step 8: Place the filled dough balls onto your prepared baking sheet, spacing them slightly apart. Bake for 10 to 12 minutes, or until the cookies are lightly golden around the edges.
9. Step 9: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Once cool, dust them with additional powdered sugar if desired.

Tips & Variations

• For a nut-free version, substitute the ground almonds with extra all-purpose flour.
• Use any fruit jam you like for a different flavor profile.
• Chill the dough for 30 minutes before shaping to make it easier to handle.
• Roll the cooled cookies in powdered sugar for an extra snowy effect.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months—thaw at room temperature before serving. If desired, warm slightly in the oven to soften the jam center again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought ground almonds?

Yes, store-bought finely ground almonds work perfectly and save time. Just ensure they are finely ground for the best texture.

What if the jam leaks during baking?

Make sure to pinch the dough edges firmly to seal the jam inside. If the dough is too soft, chill it before filling and shaping to prevent leakage.

Raspberry Almond Snowball Cookies Recipe

Print Recipe

★★★★★

4.9 from 68 reviews

These Raspberry Almond Snowball Cookies are delicate, buttery treats filled with a sweet raspberry jam center. Rolled in powdered sugar, they offer a perfect balance of nutty almond flavor and fruity tartness, making them an elegant and delightful dessert for any occasion.

• Author: Stella
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: Approximately 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 extra 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. Prepare Oven and Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugar: In a large bowl, beat together the softened unsalted butter and 1/2 cup powdered sugar until the mixture becomes light and fluffy, creating a smooth base for the dough.
3. Add Vanilla Extract: Stir in the vanilla extract evenly into the butter and sugar mixture to infuse flavor.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, finely ground almonds, and salt to evenly distribute the dry components.
5. Mix Dough: Gradually add the dry ingredient mix to the wet ingredients, gently stirring until just combined to form a soft dough. Avoid overmixing to keep the cookies tender.
6. Shape Dough Balls and Add Filling: Roll about a tablespoon of dough into a ball, then make a small indentation in the center and fill with approximately 1/4 teaspoon of seedless raspberry jam.
7. Seal and Shape Cookies: Pinch the dough edges around the jam to seal it completely, then carefully roll the dough back into a smooth ball to enclose the filling.
8. Bake Cookies: Place the prepared cookie balls onto the lined baking sheet, spacing them apart, and bake for 10-12 minutes or until they turn lightly golden around the edges.
9. Cool Cookies: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely, which helps them set perfectly.
10. Coat with Powdered Sugar: Once cooled, gently roll or dust the cookies in additional powdered sugar, giving them their classic snowball appearance and an extra touch of sweetness.

Notes

• Use finely ground almonds to ensure a tender texture in the cookies.
• Make sure to seal the jam filling well to avoid leakage during baking.
• For a twist, you can substitute raspberry jam with other fruit preserves like strawberry or apricot.
• Store the cookies in an airtight container at room temperature for up to one week.
• These cookies freeze well; wrap them tightly and freeze for up to 3 months.

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