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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.

Ingredients

Scale

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

Find it online: https://amayaharis.com/raspberry-almond-snowball-cookies-recipe/