Raspberry Filled Almond Snowball Cookies Recipe
There is something truly magical about the Raspberry Filled Almond Snowball Cookies Recipe that instantly transports you to cozy afternoons and festive celebrations. These tender, buttery cookies with a luscious dollop of raspberry jam nestled inside and a delicate coating of powdered sugar create a perfect balance of nutty richness and fruity brightness. Each bite melts in your mouth, combining the satisfying crunch of finely chopped almonds with the sweet, slightly tart burst of raspberry. This recipe is a delightful way to impress family and friends or simply treat yourself to a bakery-worthy indulgence at home.
Ingredients You’ll Need
Gathering simple, wholesome ingredients sets the foundation for these irresistible cookies. Each component plays a vital role, from the creamy butter creating tender dough to the raspberry jam delivering that juicy surprise, and the almonds adding a wonderful texture and flavor twist.
- 1 cup unsalted butter, softened: Ensures the dough is rich and tender, allowing the cookies to melt softly on your tongue.
- 1/2 cup powdered sugar: Adds subtle sweetness and helps achieve the classic snowball cookie texture.
- 1 teaspoon almond extract: Infuses the dough with a fragrant, nutty essence that complements the almonds perfectly.
- 2 1/4 cups all-purpose flour: The base of the dough, providing structure without weighing down the delicate cookie.
- 1/4 teaspoon salt: Balances the sweetness and enhances the overall flavor of the cookies.
- 3/4 cup finely chopped almonds: Adds delightful crunch and a warm, nutty taste that defines this cookie.
- 1/3 cup seedless raspberry jam: The star filling offering a vibrant, fruity burst in every bite.
- 1/2 cup additional powdered sugar (for rolling): Coats the cookies to give them that iconic snowy, festive appearance and an extra touch of sweetness.
How to Make Raspberry Filled Almond Snowball Cookies Recipe
Step 1: Prepare Your Oven and Mix the Butter and Sugar
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking. Then, in a large bowl, cream together the softened butter and 1/2 cup powdered sugar until the mixture becomes light and fluffy. This step is crucial because it incorporates air into the dough, resulting in a light texture for your cookies.
Step 2: Add the Almond Extract and Dry Ingredients
Next, stir in the almond extract, which will give the dough its signature flavor. Gradually incorporate the flour and salt, mixing carefully until just combined to prevent overworking the dough. Fold in the finely chopped almonds, distributing the nutty goodness evenly throughout the mixture for every delightful bite.
Step 3: Shape and Fill the Cookies
Take about one tablespoon of dough and flatten it slightly in your hand. Place half a teaspoon of raspberry jam in the center, then gently fold the dough around the jam to seal it completely. This careful wrapping keeps the jam inside during baking. Roll the dough into a smooth ball and place it on your prepared baking sheet, spacing each cookie approximately two inches apart to allow for spreading.
Step 4: Bake Until Just Golden
Bake the cookies for 14 to 16 minutes, watching for the bottoms to turn lightly golden. This delicate color signals the perfect time to remove them, as overbaking can dry out the cookies. Let them cool for five minutes on the baking sheet — this resting period helps the cookies firm up for easier handling in the next step.
Step 5: Roll in Powdered Sugar for a Snowball Finish
While still warm, roll each cookie in the remaining powdered sugar to coat thoroughly. Once completely cooled on a wire rack, give them another gentle roll in powdered sugar for that classic, snowy appearance and an extra layer of sweet magic.
How to Serve Raspberry Filled Almond Snowball Cookies Recipe
Garnishes
A delicate dusting of powdered sugar is the signature garnish that gives these cookies their charming snowball effect. For a festive touch, you can sprinkle a few crushed toasted almonds on top or add a tiny fresh raspberry beside each cookie when plating for appealing color contrast.
Side Dishes
These cookies pair wonderfully with a warm cup of tea or coffee, making them a perfect treat for afternoon breaks or after-dinner desserts. For holiday gatherings, serving alongside a smooth vanilla bean ice cream or a fresh berry compote can elevate the experience and complement the jam’s tartness.
Creative Ways to Present
For gifting or party platters, arrange the cookies on a beautiful tiered stand or line them up in festive boxes tied with twine and sprigs of fresh rosemary. You can also sandwich two cookies with raspberry jam for an extra special treat or serve alongside homemade whipped cream for dipping.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Raspberry Filled Almond Snowball Cookies Recipe in an airtight container at room temperature to maintain their delicate texture for up to five days. The seal helps retain the buttery softness and prevents the powdered sugar from absorbing moisture.
Freezing
If you want to prepare ahead or preserve these cookies longer, freeze them in a single layer on a baking sheet. Once frozen solid, transfer to a freezer-safe container or bag. They will keep their flavor and texture for up to one month. When ready to enjoy, thaw them at room temperature and refresh the powdered sugar coating if needed.
Reheating
To bring back that just-baked warmth and aroma, gently reheat cookies in a low oven (about 300°F) for five minutes. Avoid the microwave as it can soften the texture too much. That subtle warmth enhances the almond scent and makes the raspberry jam slightly gooey and irresistible.
FAQs
Can I use other types of jam instead of raspberry?
Absolutely! While raspberry jam complements the almond flavor beautifully, you can experiment with apricot, strawberry, or cherry jam for a different fruity twist. Just ensure the jam is thick enough to avoid leaking during baking.
Do I have to use almonds, or can I substitute other nuts?
You can swap almonds for finely chopped pecans, walnuts, or hazelnuts depending on your preference. Each nut will slightly change the flavor profile and texture, but the cookies will still be delicious. Just be sure to chop them finely to prevent the dough from becoming too coarse.
Why are the cookies rolled in powdered sugar twice?
Rolling cookies in powdered sugar while warm helps the sugar stick and melt slightly, coating them more firmly. A second roll after cooling gives them that iconic snowy look and ensures a sweet, delicate finish with each bite.
Can I make the dough ahead of time?
Yes, the dough can be made a day ahead and stored tightly wrapped in the refrigerator. Chilling the dough also makes it easier to handle and shape the cookies with jam filling. Just bring it back to room temperature briefly before shaping.
What should I do if my jam leaks during baking?
If the jam seeps out, it might be too thin or you may not have sealed the dough completely. Try using a thicker jam or gently pressing the dough around the jam with extra care to fully enclose it. Chilling the dough slightly can also help prevent leaks.
Final Thoughts
Trust me, once you make the Raspberry Filled Almond Snowball Cookies Recipe, these charming little treats will become one of your go-to favorites for holidays and everyday indulgences alike. Their buttery crumb, nutty crunch, and that delightful raspberry surprise create a truly unforgettable cookie experience. So, preheat your oven, get your ingredients ready, and treat yourself and your loved ones to this comforting, joyous recipe today!
Print
Raspberry Filled Almond Snowball Cookies Recipe
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Raspberry Filled Almond Snowball Cookies are buttery, tender treats with a delightful burst of sweet raspberry jam inside. Coated in powdered sugar for a snowy finish, they’re perfect for holiday gatherings or any time you crave a delicate, nutty dessert with a fruity surprise.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup finely chopped almonds
Filling
- 1/3 cup seedless raspberry jam
Finishing
- 1/2 cup additional powdered sugar (for rolling)
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- MIXING the dough: In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy. Then mix in the almond extract for a distinct nutty aroma. Gradually add the all-purpose flour and salt, stirring until the dough just comes together. Fold in the finely chopped almonds.
- Form and fill cookies: Scoop about 1 tablespoon of dough and flatten it slightly in the palm of your hand. Place 1/2 teaspoon of seedless raspberry jam in the center, and carefully fold and pinch the dough around the jam to completely seal it. Roll into a smooth ball and lay it on the prepared baking sheet. Repeat this process for the remaining dough and jam, spacing each cookie about 2 inches apart to allow for even baking.
- Bake: Place the baking sheet in the oven and bake for 14 to 16 minutes, or until the bottoms of the cookies are lightly golden, signaling they are cooked through but still tender.
- Cool and roll in sugar: Let the cookies cool on the baking sheet for about 5 minutes so they firm up slightly. Then roll each warm cookie in the remaining powdered sugar to coat thoroughly. Transfer the cookies to a wire rack and allow them to cool completely. For a beautiful, snowy finish, roll them again in powdered sugar before serving.
Notes
- Use thick seedless raspberry jam to prevent leaking during baking.
- Chilling the dough slightly before shaping helps with easier handling and neater cookies.
- Store cookies in an airtight container at room temperature for up to 5 days for optimal freshness.
- These cookies can be frozen for up to a month; thaw before rolling in powdered sugar again for best texture.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
