Raspberry Almond Snowball Cookies Recipe
Raspberry Almond Snowball Cookies are delicate, buttery treats filled with sweet raspberry jam and coated in powdered sugar. These melt-in-your-mouth cookies combine the nutty flavor of ground almonds with a burst of fruity jam in every bite, making them perfect for holiday gatherings or any time you crave a sweet, elegant dessert.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until the mixture is light and fluffy, which creates a tender texture in the cookies.
- Add Vanilla: Stir in the vanilla extract to add warmth and depth of flavor to the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, finely ground almonds, and salt to evenly combine the dry ingredients.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the creamed butter mixture, mixing just until combined to avoid overworking the dough and keep cookies tender.
- Shape and Fill: Take a tablespoon of dough and roll it into a ball. Create a small indentation in the center and fill it with about 1/4 teaspoon of seedless raspberry jam.
- Seal and Reshape: Pinch the edges around the jam filling to seal it inside, then gently re-roll the filled dough into a smooth ball to encase the jam completely.
- Bake: Arrange the cookie balls on the prepared baking sheet and bake in the preheated oven for 10 to 12 minutes, or until the cookies turn lightly golden on the edges.
- Cool: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. This helps them set without breaking.
- Coat with Powdered Sugar: Once fully cooled, roll the cookies generously in powdered sugar. For best results and extra coverage, roll them twice in powdered sugar to achieve a snowy, festive look.
Notes
- Make sure the butter is softened, not melted, for the best texture in these cookies.
- Use seedless raspberry jam to avoid seeds in your cookies for a smooth filling.
- Rolling the cookies in powdered sugar twice ensures a beautiful, thick coating that resembles fresh snow.
- Store baked cookies in an airtight container at room temperature for up to a week.
- Ground almonds can be replaced with almond flour for a finer texture if desired.
Keywords: raspberry cookies, almond cookies, snowball cookies, powdered sugar cookies, jam filled cookies, holiday cookies, baked cookies
Find it online: https://foodiecara.com/raspberry-almond-snowball-cookies-recipe/