Raspberry-Filled Almond Snowball Cookies Recipe

Introduction

These Raspberry-Filled Almond Snowball Cookies combine tender, buttery dough with a delightful burst of raspberry jam in every bite. Their delicate almond flavor and snowy powdered sugar coating make them perfect for special occasions or cozy afternoons.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar, plus extra for rolling
• 1 teaspoon almond extract
• 2 cups all-purpose flour
• 1 cup finely ground almonds (almond meal)
• 1/4 teaspoon salt
• 1/2 cup raspberry jam (seedless or strained for smooth filling)
• Fresh raspberries (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Step 2: In a large mixing bowl, cream together the softened butter and 1/2 cup powdered sugar until smooth and fluffy, about 2 minutes.
3. Step 3: Mix in the almond extract until well combined.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt to distribute evenly.
5. Step 5: Gradually add the dry ingredients to the butter mixture, stirring gently until a soft dough forms. Avoid overmixing.
6. Step 6: Scoop about 1 tablespoon of dough and flatten it slightly in your hand.
7. Step 7: Place about 1/2 teaspoon of raspberry jam in the center of the flattened dough. Fold the edges over the jam and roll into a smooth ball, sealing the jam inside.
8. Step 8: Arrange the filled dough balls on the prepared baking sheet, spacing them about 2 inches apart.
9. Step 9: Bake for 15-18 minutes, until the edges are lightly golden but the cookies remain pale.
10. Step 10: Let the cookies cool on the baking sheet for 5 minutes after removing from the oven.
11. Step 11: While still warm, gently roll each cookie in powdered sugar, then transfer to a wire rack to cool completely.
12. Step 12: Once cooled, dust the cookies with powdered sugar again for a beautiful finish.
13. Step 13: Serve with fresh raspberries if desired and enjoy your almond-scented snowball cookies filled with raspberry surprise!

Tips & Variations

• For a dairy-free option, substitute unsalted butter with vegan butter to maintain a tender texture.
• Use coconut sugar or your preferred sugar alternative instead of powdered sugar for a different sweetness profile.
• If almond extract isn’t your favorite or you have an allergy, vanilla extract works well as a substitute.
• Swap all-purpose flour with gluten-free flour to make the recipe gluten-free while keeping great texture.
• Replace ground almonds with finely chopped walnuts or hazelnuts for a different nutty flavor.
• Try different jams like strawberry, apricot, or mixed berry for a variety of fruity fillings.
• When enclosing the jam, be careful not to overfill to prevent leakage during baking.

Storage

Store leftover cookies in an airtight container at room temperature for up to one week to keep them fresh. For longer storage, freeze the completely cooled cookies in a freezer-safe container for up to three months. Thaw at room temperature before serving or enjoy them straight from the freezer for a cool treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different jam for filling?

Absolutely! Raspberry jam is traditional, but you can use any fruit jam you prefer, like strawberry, apricot, or blackberry. Each adds its own delicious twist.

Can I make the dough ahead of time?

Yes, you can prepare the dough up to three days in advance. Wrap it tightly in plastic wrap and refrigerate. Let it sit at room temperature for 10-15 minutes before shaping and baking.

Raspberry-Filled Almond Snowball Cookies Recipe

Print Recipe

★★★★★

4.9 from 71 reviews

These Raspberry-Filled Almond Snowball Cookies are tender, buttery treats with a delicate almond flavor and a sweet burst of raspberry jam in the center. Rolled in powdered sugar for a snowy appearance, these cookies are perfect for festive occasions or a delightful everyday indulgence.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 15-18 minutes
• Total Time: 40-50 minutes including cooling
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cookies:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar, plus extra for rolling
• 1 teaspoon almond extract
• 2 cups all-purpose flour
• 1 cup finely ground almonds (almond meal)
• 1/4 teaspoon salt
• 1/2 cup raspberry jam (seedless or strained for smooth filling)

For Garnish:

• Fresh raspberries (optional, for garnish)

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and 1/2 cup powdered sugar using a mixer or spatula until smooth and fluffy, about 2 minutes.
3. Add the Almond Flavor: Mix in the almond extract until fully incorporated and fragrant.
4. Prepare the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt to evenly combine.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the butter mixture, mixing gently until a soft dough forms, being careful not to overmix.
6. Make the Cookie Balls: Scoop out about 1 tablespoon of dough and flatten it slightly in your palm.
7. Add the Raspberry Jam: Place approximately 1/2 teaspoon of raspberry jam in the center of the flattened dough. Carefully fold the dough around the jam and roll into a smooth ball, ensuring the jam is fully enclosed to prevent leakage.
8. Prepare for Baking: Arrange the jam-filled dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
9. Bake to Perfection: Bake the cookies for 15-18 minutes, or until the edges are lightly golden but the overall cookie remains pale to keep them tender.
10. Cooling Time: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes.
11. Dust with Powdered Sugar: While still warm, gently roll each cookie in powdered sugar to create the signature snowy coating. Transfer them to a wire rack to cool completely.
12. Final Touch: Once cooled, dust the cookies with powdered sugar a second time for a beautiful, festive finish.
13. Serve and Enjoy: Serve your delightful almond snowball cookies with fresh raspberries on the side if desired. Enjoy the soft, buttery cookies with a luscious raspberry surprise inside!

Notes

• You can substitute vegan butter to make a dairy-free version.
• For a healthier twist, use coconut sugar or another sugar alternative instead of powdered sugar.
• If allergic to almonds, vanilla extract can replace almond extract and finely chopped walnuts or hazelnuts can replace almond meal.
• Use any fruit jam or preserves like strawberry, apricot, or blackberry if you prefer a different flavor.
• The cookie dough can be made up to 3 days ahead and refrigerated tightly wrapped. Bring to room temperature before shaping.
• Store leftover cookies in an airtight container at room temperature for up to one week.
• Freeze baked cookies for up to 3 months in an airtight container; thaw at room temperature before serving.
• Ensure to seal the jam inside the dough well to prevent leaking during baking.

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