Raspberry Almond Snowball Cookies Recipe
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.
- 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
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 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.
- 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.
- Add Vanilla: Stir in the vanilla extract to infuse the dough with its distinctive, fragrant sweetness.
- 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 to the butter mixture, folding gently until just combined to avoid overworking the dough, which can make cookies tough.
- 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.
- 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.
- 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.
- 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.
- 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
