Raspberry-Filled Almond Snowball Cookies Recipe
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.
- 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
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
- 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.
- 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.
- Add the Almond Flavor: Mix in the almond extract until fully incorporated and fragrant.
- Prepare the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt to evenly combine.
- 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.
- Make the Cookie Balls: Scoop out about 1 tablespoon of dough and flatten it slightly in your palm.
- 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.
- 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.
- 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.
- Cooling Time: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes.
- 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.
- Final Touch: Once cooled, dust the cookies with powdered sugar a second time for a beautiful, festive finish.
- 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.
Keywords: almond snowball cookies, raspberry filled cookies, almond cookies, snowball cookies, jam-filled cookies, holiday cookies, baked cookies, almond jam cookies
