Raspberry Almond Snowball Cookies Recipe

Introduction

Raspberry Almond Snowball Cookies are delicate treats that combine a buttery almond-flavored dough with a sweet burst of raspberry jam. These melt-in-your-mouth cookies are perfect for tea time or holiday gatherings.

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 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 wet ingredients, mixing gently until just combined to form a dough.
6. Step 6: Take 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: Pinch the edges of the dough together to seal the jam inside, then gently re-roll into a smooth ball.
8. Step 8: Place the shaped cookies on the prepared baking sheet, spacing them slightly apart. Bake for 10-12 minutes until they are lightly golden around the edges.
9. Step 9: Allow the cookies to 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 meal to ensure a tender texture without grittiness.
• Swap raspberry jam with apricot or strawberry jam for a different fruity twist.
• For a festive touch, add a pinch of almond extract along with vanilla for extra flavor depth.
• Chill the dough for 30 minutes before shaping if it feels too soft to handle easily.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months—thaw at room temperature before serving. If desired, re-roll in powdered sugar after thawing to refresh their snowy appearance.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of nuts instead of almonds?

Yes, finely ground pecans or walnuts can be used as a substitute, but almonds provide the best flavor and texture for this recipe.

How do I prevent the jam from leaking out during baking?

Make sure to seal the edges of the dough firmly around the jam and avoid overfilling. Using a small amount of jam helps keep it contained inside the cookie as it bakes.

Raspberry Almond Snowball Cookies Recipe

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Raspberry Almond Snowball Cookies are delicate, buttery treats with a tender crumb, filled with sweet raspberry jam and coated in a light dusting of powdered sugar. These melt-in-your-mouth cookies combine the nutty flavor of ground almonds with a burst of fruity jam, making them perfect for festive occasions or an elegant everyday dessert.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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 Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure cookies bake evenly and don’t stick.
2. Cream Butter and Sugar: In a large bowl, cream together the softened butter and 1/2 cup powdered sugar using a mixer or by hand until the mixture becomes light and fluffy, which creates a smooth base for the dough.
3. Add Vanilla: Stir in the vanilla extract to infuse the dough with its distinctive, fragrant sweetness.
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 to the butter mixture, folding gently until just combined to avoid overworking the dough, which can make cookies tough.
6. Shape Cookies and Add Jam: Roll about a tablespoon of dough into a ball, then make a small indentation in the center of each. Spoon approximately 1/4 teaspoon of raspberry jam into the indentation for a flavorful surprise inside.
7. Seal and Reshape: Carefully pinch the dough edges together to seal in the jam and gently re-roll the cookie into a smooth ball to ensure even baking and prevent leaks.
8. Bake: Arrange the cookies on the prepared baking sheet spaced evenly apart, and bake for 10 to 12 minutes until the cookies are lightly golden, signaling perfect doneness.
9. Cool: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack. Cooling completely ensures they set properly and remain tender.
10. Coat with Powdered Sugar: Once cooled, generously roll the cookies in powdered sugar one or two times to achieve a beautiful snowball effect and add an extra touch of sweetness.

Notes

• Make sure the butter is softened but not melted to achieve the best texture.
• Use seedless raspberry jam to prevent seeds from interfering with the smooth texture of the cookies.
• If desired, substitute almonds with other finely ground nuts such as pecans or hazelnuts.
• For best results, chill dough slightly before shaping to make handling easier.
• Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.

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