Raspberry Almond Snowball Cookies Recipe

Introduction

Raspberry Almond Snowball Cookies are delicate, buttery treats with a sweet jam center and a generous dusting of powdered sugar. These melt-in-your-mouth cookies combine nutty almonds with bright raspberry jam, making them perfect for any occasion.

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 1/2 cup powdered sugar until light and fluffy.
3. Step 3: Stir in the vanilla extract until combined.
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 butter mixture, mixing until just combined.
6. Step 6: Roll a tablespoon of dough into a ball, make an indentation in the center, and fill with about 1/4 teaspoon of raspberry jam.
7. Step 7: Pinch the edges together to seal the jam inside, then gently roll the dough into a smooth ball again.
8. Step 8: Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or until they are lightly golden around the edges.
9. Step 9: Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
10. Step 10: Once cooled, roll the cookies generously in powdered sugar, repeating once more for extra coverage.

Tips & Variations

• For a different flavor, try substituting raspberry jam with apricot or strawberry jam.
• Use almond flour instead of ground almonds for a finer texture.
• Chill the dough for 30 minutes before shaping to make it easier to handle.
• Roll the cookies in powdered sugar while still slightly warm for better adhesion.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks or freeze for up to 3 months. When reheating, let frozen cookies thaw at room temperature; they are best enjoyed fresh or at room temperature to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use jam with seeds in this recipe?

It’s best to use seedless jam to avoid any unpleasant texture in the cookies, but if you prefer, you can use seedy jam for added texture.

Can these cookies be made gluten-free?

Yes, replace the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, and ensure your baking powder (if used in variations) is gluten-free.

Raspberry Almond Snowball Cookies Recipe

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4.7 from 110 reviews

Delightful Raspberry Almond Snowball Cookies combine tender buttery dough with finely ground almonds and a sweet raspberry jam center. These melt-in-your-mouth cookies are coated in powdered sugar, making them a perfect treat for any occasion.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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 prepare a baking sheet by lining it with parchment paper to prevent sticking.
2. Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and 1/2 cup powdered sugar using a hand mixer or stand mixer until the mixture is light, fluffy, and creamy.
3. Add Vanilla Extract: Stir in the vanilla extract to the creamed butter and sugar mixture until well combined.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, finely ground almonds, and salt ensuring they are evenly combined.
5. Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, mixing gently until the dough just comes together, taking care not to overmix.
6. Form Dough Balls with Jam: Take about a tablespoon of dough and roll it into a ball. Using your thumb or finger, make a small indentation in the center of the ball and place approximately 1/4 teaspoon of seedless raspberry jam inside.
7. Seal and Shape: Carefully pinch the edges of the dough around the jam to seal it completely. Then, roll the sealed dough gently back into a smooth ball to prevent jam leakage during baking.
8. Arrange and Bake: Place the prepared cookie balls onto the lined baking sheet, spacing them evenly apart. Bake in the preheated oven for 10 to 12 minutes or until the bottoms and edges are lightly golden.
9. Cool Cookies: Allow the cookies to cool slightly on the baking sheet for a few minutes, then use a spatula to transfer them to a wire rack to cool completely.
10. Coat with Powdered Sugar: Once fully cooled, roll each cookie generously in powdered sugar. For best results and extra coverage, roll the cookies in powdered sugar twice before serving.

Notes

• Ensure the butter is softened at room temperature to achieve a smooth creaming process.
• Use seedless raspberry jam to prevent seeds from interfering with the cookie’s texture.
• Do not overbake; the cookies should be lightly golden but soft to maintain their tender crumb.
• Rolling the cookies in powdered sugar while still slightly warm can help the sugar stick better.
• Store cookies in an airtight container at room temperature for up to one week.

Keywords: Raspberry Almond Snowball Cookies, raspberry jam cookies, almond cookies, powdered sugar cookies, holiday cookies, melt-in-mouth cookies