Raspberry-Filled Almond Snowball Cookies Recipe
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.
- 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
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 sticking.
- 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.
- Add the Almond Flavor: Mix in the almond extract until well combined, adding a fragrant almond aroma to the dough.
- Prepare the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt to evenly distribute the components.
- 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.
- Make the Cookie Balls: Scoop about 1 tablespoon of dough and flatten it slightly in your palm, preparing to add the filling.
- 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.
- Prepare for Baking: Place the filled dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow spreading while baking.
- 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.
- Cooling Time: Remove the cookies from the oven and let cool on the baking sheet for about 5 minutes.
- 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.
- Final Touch: Once fully cooled, dust the cookies with powdered sugar again for an elegant and festive appearance.
- 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
