Raspberry Almond Snowball Cookies Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies 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: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- 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.
- Add Vanilla Extract: Stir in 1 teaspoon of vanilla extract to the creamed mixture for added flavor depth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, finely ground almonds, and salt to evenly distribute the dry components.
- Mix Dough: Gradually add the dry ingredients into the wet ingredients, mixing until just combined to avoid tough cookies.
- 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.
- Seal and Reform: Pinch the dough edges together to enclose the jam completely, then gently roll into a smooth ball again to maintain shape.
- 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.
- 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.
- 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
