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Raspberry-Filled Almond Snowball Cookies Recipe

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★★★★★

4.8 from 80 reviews

Delicate almond snowball cookies filled with sweet raspberry jam, coated in powdered sugar for a snowy finish. These tender, buttery cookies combine the nutty flavor of almond meal with a burst of fruity raspberry, making them a perfect festive treat or everyday dessert.

Ingredients

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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, add the softened butter and 1/2 cup of powdered sugar. Use a mixer or spatula to cream them together until the mixture is smooth and fluffy, about 2 minutes.
  3. Add the Almond Flavor: Mix in the almond extract thoroughly, which will infuse a lovely aroma into the dough.
  4. Prepare the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt to evenly distribute all dry components.
  5. Combine Wet and Dry Mixtures: Gradually add the dry mixture to the butter mixture, mixing gently until a soft dough forms. Avoid overmixing to keep the cookies tender.
  6. Make the Cookie Balls: Scoop about 1 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, making sure the jam is fully enclosed.
  8. Prepare for Baking: Arrange the filled dough balls on the lined baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
  9. Bake to Perfection: Bake for 15-18 minutes until the edges are lightly golden but the cookies remain pale overall, ensuring they stay tender.
  10. Cooling Time: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes to set.
  11. Dust with Powdered Sugar: While still warm, roll each cookie gently in powdered sugar for a snowy appearance. Then transfer to a wire rack to cool completely.
  12. Final Touch: Once cooled, dust the cookies with powdered sugar again for a beautiful, festive finish.
  13. Serve and Enjoy: Serve these almond snowball cookies with fresh raspberries on the side if desired, and enjoy their delicate texture and delicious raspberry surprise.

Notes

  • You can substitute raspberry jam with other jams like strawberry, apricot, or blackberry for variety.
  • The dough can be made up to 3 days ahead, stored wrapped tightly in plastic wrap in the refrigerator; bring to room temperature before shaping.
  • Store leftover cookies in an airtight container at room temperature for up to one week.
  • Baked cookies can be frozen for up to 3 months; thaw at room temperature before serving or enjoy them frozen for a chilly treat.

Keywords: almond snowball cookies, raspberry jam cookies, almond cookies, holiday cookies, snowball cookies recipe, jam-filled cookies, baked cookies, powdered sugar cookies

Find it online: https://liamjayne.com/raspberry-filled-almond-snowball-cookies-recipe-2/