Raspberry Almond Snowball Cookies Recipe

Introduction

Raspberry Almond Snowball Cookies are delicate, buttery treats filled with sweet raspberry jam and finely ground almonds. These cookies are perfect for a cozy afternoon tea or a festive holiday cookie platter.

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 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 light and fluffy.
3. Step 3: Stir in the vanilla extract.
4. Step 4: In a separate bowl, whisk together the flour, ground almonds, and salt.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Step 6: Roll a tablespoon of dough into a ball, make an indentation, and fill with 1/4 teaspoon of raspberry jam.
7. Step 7: Seal the filling by pinching the edges together, then re-roll into a smooth ball.
8. Step 8: Place cookies on the prepared baking sheet and bake for 10-12 minutes, until lightly golden.
9. Step 9: Let cookies cool slightly on the baking sheet, then transfer to a wire rack to cool completely.
10. Step 10: Once cooled, roll the cookies generously in powdered sugar, repeating twice for best coverage.

Tips & Variations

• For a nut-free version, replace ground almonds with an equal amount of additional flour and consider using a different jam filling.
• Chill the dough before shaping to make it easier to handle and prevent spreading.
• Use fresh or frozen raspberries cooked down to a jam consistency if you prefer homemade filling.

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. Reheat briefly in a low oven if you want a warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought jam for the filling?

Yes, seedless raspberry jam works best to avoid seeds inside the cookies and provides a smooth, sweet filling.

How do I prevent the jam from leaking during baking?

Make sure to completely seal the edges of the dough around the jam and re-roll into smooth balls to keep the filling contained while baking.

Raspberry Almond Snowball Cookies Recipe

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★★★★★

4.7 from 112 reviews

Delicious Raspberry Almond Snowball Cookies combine buttery, nutty dough with a sweet and tangy raspberry jam center. These tender cookies are rolled in powdered sugar for a melt-in-your-mouth finish, perfect for festive occasions or everyday treats.

• Author: Amaya
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookies:

• 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 prevent sticking and ensure even baking.
2. Cream Butter and Sugar: In a large bowl, beat the softened butter and 1/2 cup powdered sugar together until the mixture is light, fluffy, and pale in color, which helps create a tender texture.
3. Add Vanilla: Stir in the vanilla extract to add a fragrant, sweet note to the dough.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, finely ground almonds, and salt to evenly distribute the leavening and ensure no lumps remain.
5. Combine Wet and Dry: Gradually add the dry ingredients to the creamed butter mixture, mixing gently until just combined to avoid overworking the dough, which could result in tough cookies.
6. Shape Dough Balls: Roll about a tablespoon of dough into a ball, then make a small indentation in the center for the raspberry jam filling.
7. Add Filling and Seal: Spoon 1/4 teaspoon of raspberry jam into each indentation. Carefully pinch the dough edges together to seal the jam inside, then roll the filled dough ball gently to form a smooth ball without cracks.
8. Bake Cookies: Place the filled dough balls on the prepared baking sheet spaced evenly. Bake in the preheated oven for 10-12 minutes or until the cookies are just lightly golden on the bottom to maintain their delicate texture.
9. Cool Slightly: Let the cookies cool slightly on the baking sheet for a few minutes to firm up before transferring them carefully to a wire rack to cool completely.
10. Coat with Powdered Sugar: Once fully cooled, roll the cookies generously in powdered sugar. For best coverage and a classic snowball look, roll them twice, ensuring they are well coated and irresistibly sweet.

Notes

• For best texture, use finely ground almonds or almond flour.
• Ensure the butter is softened but not melted to achieve the right dough consistency.
• Use seedless raspberry jam to avoid excess moisture that can affect baking.
• Double rolling in powdered sugar provides the signature snowball cookie appearance and extra sweetness.
• Store cookies in an airtight container at room temperature for up to one week.

Keywords: Raspberry Almond Snowball Cookies, snowball cookies, raspberry jam cookies, buttery cookies, almond cookies, holiday cookies, powdered sugar cookies