Raspberry Almond Snowball Cookies Recipe

Introduction

Raspberry Almond Snowball Cookies are delicate, buttery treats filled with sweet raspberry jam and coated in powdered sugar. These melt-in-your-mouth cookies make a perfect dessert for any occasion or a delightful tea-time snack.

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.
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 well combined.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt.
5. Step 5: Gradually add the dry ingredients to the butter mixture, mixing gently until just combined; avoid overmixing.
6. Step 6: Scoop a tablespoon of dough and roll it 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 roll the filled dough into a smooth ball again.
8. Step 8: Place the cookies on the prepared baking sheet, spacing them evenly, and bake for 10 to 12 minutes until they are lightly golden on the bottom.
9. Step 9: Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
10. Step 10: Once fully cooled, roll the cookies generously in powdered sugar. For best coverage, roll them twice.

Tips & Variations

• Use finely ground almonds or almond flour for a tender texture; coarser nuts can make the dough crumbly.
• For a different flavor, try swapping raspberry jam for apricot or strawberry jam.
• Chilling the dough for 30 minutes before shaping helps prevent spreading during baking.
• Roll cookies in powdered sugar while still slightly warm for a better coating.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks. If chilled, let them come to room temperature before serving to soften. They also freeze well for up to 3 months; thaw overnight in the refrigerator and re-roll in powdered sugar if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of nuts besides almonds?

Yes, finely ground pecans or walnuts can be used as a substitute for almonds, offering a slightly different flavor and texture.

Do these cookies contain any egg?

No, this recipe does not require eggs, making it suitable for those avoiding eggs or looking for an egg-free cookie option.

Raspberry Almond Snowball Cookies Recipe

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★★★★★

4.8 from 132 reviews

Delightfully tender and buttery Raspberry Almond Snowball Cookies filled with sweet seedless raspberry jam and coated in powdered sugar. These melt-in-your-mouth cookies offer a perfect combination of nutty almond flavor and fruity jam, making them an elegant treat for tea time, holidays, or any special occasion.

• Author: Felix
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 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 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

1. Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
2. Cream Butter and Sugar: In a large bowl, beat together the softened unsalted butter and 1/2 cup powdered sugar until the mixture is light and fluffy, which incorporates air for a tender texture.
3. Add Vanilla Extract: Stir in 1 teaspoon of vanilla extract to the creamed mixture for added flavor depth.
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 ingredients into the wet ingredients, mixing until just combined to avoid tough cookies.
6. Shape and Fill Cookies: Roll tablespoon-sized portions of dough into balls. Make a small indentation in each ball and spoon approximately 1/4 teaspoon of seedless raspberry jam into the center.
7. Seal and Reform: Pinch the dough edges together to enclose the jam completely, then gently roll into a smooth ball again to maintain shape.
8. Bake: Arrange the filled dough balls evenly spaced on the prepared baking sheet. Bake in the preheated oven for 10 to 12 minutes until the cookies are lightly golden around the edges.
9. Cool: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool fully, preventing sogginess on the bottom.
10. Coat with Powdered Sugar: Once completely cooled, roll each cookie generously in powdered sugar. Repeat rolling twice to ensure thorough coverage and a beautiful snowy appearance.

Notes

• To grind almonds finely, use a food processor or purchase pre-ground almond meal to achieve a smooth texture in the dough.
• For best results, chill the dough before rolling if it feels too soft or sticky, which will help with shaping.
• Use seedless raspberry jam to avoid leakage during baking and for a smooth filling texture.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
• Rolling the cooled cookies twice in powdered sugar creates the classic snowball effect and adds sweetness.

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