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Raspberry Almond Snowball Cookies Recipe

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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.

Ingredients

Scale

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

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