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Raspberry-Filled Almond Snowball Cookies Recipe

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5 from 74 reviews

These Raspberry-Filled Almond Snowball Cookies are tender, buttery almond cookies with a sweet raspberry jam center. Rolled in powdered sugar, they offer a delightful contrast of flavors and a snowy appearance perfect for festive occasions or a lovely treat any time.

Ingredients

Scale

For the Cookies:

  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar, plus extra for rolling
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 cup finely ground almonds (almond meal)
  • 1/4 teaspoon salt
  • 1/2 cup raspberry jam (seedless or strained for smooth filling)

For Garnish:

  • Fresh raspberries (optional, for garnish)

Instructions

  1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Cream the Butter and Sugar: In a large mixing bowl, combine the softened butter and 1/2 cup powdered sugar. Use a mixer or spatula to cream them together until smooth and fluffy, which takes about 2 minutes.
  3. Add the Almond Flavor: Stir in the almond extract thoroughly to infuse the dough with a fragrant almond aroma.
  4. Prepare the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, finely ground almonds, and salt to evenly distribute these dry ingredients.
  5. Combine Wet and Dry Mixtures: Gradually add the dry mixture to the butter mixture and gently mix until a soft dough forms. Avoid overmixing to keep the cookies tender.
  6. Make the Cookie Balls: Scoop out about one tablespoon of dough and flatten it slightly in your hand to prepare for filling.
  7. Add the Raspberry Jam: Place approximately 1/2 teaspoon of raspberry jam in the center of the flattened dough. Carefully fold the dough around the jam and roll it into a smooth ball, ensuring the jam is fully enclosed.
  8. Prepare for Baking: Arrange the filled dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
  9. Bake to Perfection: Bake the cookies for 15-18 minutes until the edges begin to turn lightly golden but the cookies remain pale, indicating a tender texture.
  10. Cooling Time: Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes to set.
  11. Dust with Powdered Sugar: While the cookies are still warm, gently roll each one in powdered sugar to create a snowy coating, then transfer to a wire rack to cool completely.
  12. Final Touch: Once fully cooled, dust the cookies with powdered sugar again for an extra festive appearance.
  13. Serve and Enjoy: Serve the cookies with fresh raspberries on the side if desired and enjoy the burst of almond and raspberry flavors in every bite.

Notes

  • Ensure raspberry jam is seedless or strained for a smooth filling to avoid tearing the dough.
  • Do not overbake to maintain a tender and delicate crumb.
  • Use room temperature butter for easier creaming and better texture.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days.
  • For variation, try other fruit jams like apricot or strawberry.

Keywords: almond snowball cookies, raspberry jam cookies, holiday cookies, almond cookies, powdered sugar cookies

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