Raspberry-Filled Almond Snowball Cookies Recipe

Introduction

These Raspberry-Filled Almond Snowball Cookies are tender, buttery treats with a delightful burst of fruity jam inside. Coated in powdered sugar, they offer a perfect balance of nutty almond flavor and sweet raspberry filling. Ideal for festive occasions or any time you crave a special homemade cookie.

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) and line a baking sheet with parchment paper to prevent sticking.
2. Step 2: In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until smooth and fluffy, using a mixer or spatula.
3. Step 3: Stir in the almond extract until well combined, releasing a lovely aroma.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt to evenly distribute the dry ingredients.
5. Step 5: Gradually add the dry mixture to the butter mixture, mixing 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 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, sealing the jam inside.
8. Step 8: Arrange the filled dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
9. Step 9: Bake for 15-18 minutes, until the edges are lightly golden but the cookies remain pale overall; avoid overbaking to keep them tender.
10. Step 10: Let the cookies cool on the baking sheet for about 5 minutes after removing from the oven.
11. Step 11: While still warm, gently roll each cookie in powdered sugar for a snowy coating, 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 bursting with raspberry flavor.

Tips & Variations

• Use vegan butter for a dairy-free version without sacrificing tenderness.
• Swap powdered sugar with coconut sugar or a sugar alternative for a healthier option, noting the flavor will vary.
• Replace almond extract with vanilla extract if you have allergies or prefer a different flavor.
• Try gluten-free flour to make these cookies gluten-free while keeping the texture soft.
• Substitute almond meal with finely chopped walnuts or hazelnuts for a different nutty taste.
• Use any fruit jam you love such as strawberry, apricot, or blackberry for a personalized filling.
• To seal the jam properly, flatten the dough nicely, add a small amount of jam, fold carefully, and roll gently into a ball.

Storage

Store leftover cookies in an airtight container at room temperature for up to one week to maintain freshness. For longer storage, freeze baked cookies in a freezer-safe container for up to three months. Allow frozen cookies to thaw at room temperature before serving or enjoy them cold for a cool treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different jam for filling?

Absolutely! Any fruit jam like strawberry, apricot, or blackberry works beautifully as a substitute for raspberry jam.

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. Before shaping, let the dough sit at room temperature for 10-15 minutes to soften slightly.

Raspberry-Filled Almond Snowball Cookies Recipe

Print Recipe

★★★★★

4.8 from 95 reviews

These Raspberry-Filled Almond Snowball Cookies are tender, buttery treats with a delightful almond flavor and a sweet burst of raspberry jam inside. Soft and coated in powdered sugar, they make a perfect festive dessert or a charming snack for any occasion.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 15-18 minutes
• Total Time: 45 minutes
• 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 sticking.
2. Cream the Butter and Sugar: In a large mixing bowl, add the softened butter and 1/2 cup of powdered sugar. Use a mixer or spatula to cream them together until the mixture is smooth and fluffy, about 2 minutes.
3. Add the Almond Flavor: Mix in the almond extract until well combined, adding a fragrant almond aroma to the dough.
4. Prepare the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt to evenly distribute the components.
5. Combine Wet and Dry Mixtures: Gradually add the dry mixture to the butter mixture, mixing gently until a soft dough forms. Avoid overmixing to keep the dough tender.
6. Make the Cookie Balls: Scoop about 1 tablespoon of dough and flatten it slightly in your palm, preparing to add the filling.
7. Add the Raspberry Jam: Place approximately 1/2 teaspoon of raspberry jam in the center of the flattened dough. Carefully fold the edges of the dough over the jam and roll into a smooth ball, ensuring the jam is fully enclosed.
8. Prepare for Baking: Place the filled dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow spreading while baking.
9. Bake to Perfection: Bake cookies for 15-18 minutes, or until the edges are lightly golden but the cookies remain pale, maintaining a tender texture.
10. Cooling Time: Remove the cookies from the oven and let cool on the baking sheet for about 5 minutes.
11. Dust with Powdered Sugar: While still warm, gently roll each cookie in powdered sugar for a snowy, sweet finish. Transfer cookies to a wire rack to cool completely.
12. Final Touch: Once fully cooled, dust the cookies with powdered sugar again for an elegant and festive appearance.
13. Serve and Enjoy: Serve these almond-scented snowball cookies with fresh raspberries on the side if desired, and enjoy the delightful combination of soft cookie and juicy raspberry filling.

Notes

• You can substitute raspberry jam with other fruit jams like strawberry, apricot, or blackberry to vary the flavor.
• The dough can be prepared up to 3 days ahead; store tightly wrapped in plastic in the refrigerator and bring to room temperature before shaping.
• Store leftover cookies in an airtight container at room temperature for up to one week to maintain freshness.
• Cookies freeze well for up to 3 months. Freeze after baking and cooling completely, then thaw at room temperature before serving.
• For a dairy-free option, use vegan butter without compromising texture.
• Almond extract can be replaced with vanilla extract if almond flavor is not preferred or to avoid allergen issues.
• Use gluten-free flour blend in place of all-purpose flour for a gluten-free version.

Keywords: almond snowball cookies, raspberry filled cookies, almond jam cookies, holiday cookies, soft baked cookies, powdered sugar cookies