Raspberry Filled Almond Snowball Cookies Recipe
These Raspberry Filled Almond Snowball Cookies are delicate, buttery treats perfect for sweet moments. Made with almond flour and filled with vibrant raspberry jam, they offer a delightful blend of nutty richness and fruity sweetness, finished with a dusting of powdered sugar for an elegant touch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
For the Cookie Dough
- 2 cups Almond Flour (Use gluten-free baking flour if needed)
- 1 cup Unsalted Butter, softened
- 1/2 cup Sugar (Coconut sugar can be used as a healthier alternative)
- 1/2 cup Powdered Sugar, for coating
- 1 teaspoon Vanilla Extract (Vanilla essence can be a suitable replacement)
For the Filling
- 1/2 cup Raspberry Jam (Can be swapped with strawberry or apricot jam)
Instructions
- 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.
- Cream Butter and Sugar: In a mixing bowl, use an electric mixer to cream together the softened butter and sugar for 3 to 5 minutes until the mixture is light and fluffy, which adds air to the dough and enhances texture.
- Add Vanilla: Add the vanilla extract to the creamed mixture and blend at low speed until fully incorporated, ensuring the flavor is evenly distributed.
- Mix in Almond Flour: Gradually add the almond flour to the bowl and mix until a soft dough forms, about 1 to 2 minutes. Be careful not to overmix to keep the cookies tender.
- Shape Cookies with Filling: Shape the dough into small balls and flatten each slightly. Place a teaspoon of raspberry jam in the center of each flattened dough piece, then carefully fold the dough around the jam and roll gently back into a ball, sealing the jam inside.
- Arrange and Bake: Place the prepared cookies on the lined baking sheet, spacing them evenly. Bake for 10 to 12 minutes, or until the bottoms are just lightly golden, indicating they are baked through but still soft.
- Cool and Coat: Allow the cookies to cool on the baking sheet for about 5 minutes to firm up. Then roll each cookie in powdered sugar to coat them completely and add a festive look.
Notes
- Store these cookies in an airtight container for up to 1 week to maintain freshness.
- To enjoy them later, freeze the cookies in a sealed container for up to 3 months; thaw at room temperature before serving.
- You can substitute almond flour with gluten-free baking flour if gluten sensitivity is a concern.
- For a healthier option, use coconut sugar instead of regular sugar.
- Feel free to swap raspberry jam for strawberry or apricot jam based on preference or availability.
Keywords: almond cookies, raspberry cookies, snowball cookies, gluten free desserts, almond flour cookies, homemade cookies, jam filled cookies
