Raspberry Almond Snowball Cookies Recipe

Introduction

Raspberry Almond Snowball Cookies are tender, buttery treats with a luscious raspberry jam center and a delicate almond flavor. Coated in powdered sugar, these cookies are perfect for any occasion or just to satisfy a sweet craving.

Ingredients

• ½ teaspoon salt
• 2 cups (248g) all-purpose flour
• ¾ cup (76g) sliced almonds, finely ground
• 1 cup (226g) unsalted butter, softened
• ½ cup (60g) powdered sugar
• ½ teaspoon almond extract
• 6 tablespoons (115g) seedless raspberry jam
• 1½ cups (170g) powdered sugar (for coating)

Instructions

1. Step 1: In a bowl, whisk together flour and salt until evenly mixed. Pulse sliced almonds in a food processor until finely ground; set aside separately.
2. Step 2: Cream softened butter and ½ cup powdered sugar in a mixer on medium speed until smooth, about 2-3 minutes. Mix in almond extract.
3. Step 3: On low speed, add flour mixture gradually and mix just until combined. Fold in ground almonds with a spatula. Adjust dough texture with 1-2 tablespoons flour if sticky, or 1 tablespoon milk if dry.
4. Step 4: Scoop ½ tablespoon dough, roll into a ball, and make a deep indentation. Fill with ½ teaspoon raspberry jam.
5. Step 5: Shape another ½ tablespoon dough ball with an indentation, then place over jam-filled piece to seal. Pinch edges firmly and close any cracks.
6. Step 6: Arrange cookies on a plate spaced apart. Chill in the refrigerator for 1 hour 30 minutes to firm up.
7. Step 7: Preheat oven to 375°F. Line baking sheets with parchment paper. Place chilled cookies 2 inches apart and bake 11-13 minutes until set but not browned.
8. Step 8: Let cookies cool slightly until warm. Roll each in powdered sugar to coat lightly.
9. Step 9: Cool cookies completely on a wire rack, about 30 minutes. Roll again in powdered sugar for a thick, snowy finish.

Tips & Variations

• Use finely ground almonds to avoid large pieces that might break the cookie shape or cause cracks.
• Replace raspberry jam with apricot or strawberry jam for different fruity centers.
• Chill dough balls thoroughly to prevent spreading and jam leakage during baking.
• For a richer almond flavor, add a few drops of almond extract to the jam before filling.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep refrigerated up to 1 week or freeze for up to 3 months. Reheat gently in a warm oven for a few minutes to soften before serving, if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond flour instead of ground sliced almonds?

Almond flour is finer and moister than ground sliced almonds, which may affect the cookie texture. It’s best to use finely ground sliced almonds for the intended nutty crunch and structure.

What if my dough feels too sticky or crumbly?

If sticky, add 1-2 tablespoons of flour gradually until workable. If crumbly or dry, stir in 1 tablespoon of milk to bring the dough together without over-moistening.

Raspberry Almond Snowball Cookies Recipe

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Raspberry Almond Snowball Cookies are delicate, buttery treats with a tender crumb enhanced by finely ground almonds. Each cookie hides a luscious seedless raspberry jam center, and after baking, they’re coated twice in powdered sugar for a signature snowy appearance and sweet finish. These cookies offer a perfect balance of rich almond flavor and fruity sweetness, ideal for holiday gatherings or anytime you crave an elegant, homemade cookie.

• Author: Victoria
• Prep Time: 25 minutes
• Cook Time: 13 minutes
• Total Time: 2 hours 10 minutes
• Yield: Approximately 30 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• ½ teaspoon salt
• 2 cups (248g) all-purpose flour
• ¾ cup (76g) sliced almonds, finely ground
• 1 cup (226g) unsalted butter, softened
• ½ cup (60g) powdered sugar
• ½ teaspoon almond extract

Filling and Coating

• 6 tablespoons (115g) seedless raspberry jam
• 1½ cups (170g) powdered sugar

Instructions

1. Prepare Dry Ingredients: In a mixing bowl, whisk together all-purpose flour and salt until evenly combined. Separately, pulse sliced almonds in a food processor until finely ground into coarse meal. Set both aside.
2. Cream Butter and Sugar: Using an electric stand mixer fitted with a paddle attachment or a hand mixer, cream softened butter with ½ cup powdered sugar on medium speed until smooth and combined, about 2-3 minutes. Add almond extract and mix until incorporated.
3. Build the Dough: On low mixer speed, slowly add the flour mixture and mix until just combined. Fold in the ground almonds using a spatula, ensuring even distribution. The dough should be soft and workable but not sticky. If sticky, add 1-2 tablespoons more flour; if dry, add 1 tablespoon milk and mix to combine.
4. Form Cookie Bottoms: Scoop ½ tablespoon dough and roll into a smooth ball. Create a deep indentation in the center large enough to hold ½ teaspoon raspberry jam. Fill indentation with exactly ½ teaspoon jam.
5. Create Cookie Tops and Seal: Scoop another ½ tablespoon dough, shape into a ball, and make an indentation. Place this piece over the jam-filled bottom, aligning indentations. Press and smooth edges to seal completely, pinching closed any cracks to avoid jam leakage.
6. Chill Thoroughly: Arrange formed cookie balls spaced apart on plates and refrigerate for 1 hour 30 minutes to firm the butter and maintain shape during baking.
7. Bake Until Set: Preheat oven to 375°F (190°C) during the last 15 minutes of chilling. Line baking sheets with parchment paper. Place chilled cookies 2 inches apart on baking sheets and bake for 11-13 minutes until set but not browned. Avoid overbaking to prevent cracking and jam seepage.
8. First Powdered Sugar Coating: Remove cookies from oven and let cool slightly until warm enough to handle. Roll cookies gently in 1½ cups powdered sugar to coat lightly; warmth helps sugar adhere.
9. Cool and Second Coating: Transfer coated cookies to a wire rack and cool completely for about 30 minutes. Roll cookies again in powdered sugar to create a thick, snowy coating that defines their classic look.

Notes

• Finely grinding the almonds is key to achieving a tender, nutty texture without crunch.
• Ensure the jam is seedless to prevent seeds from interfering with the cookie texture.
• Chilling the dough thoroughly is essential for the cookies to hold their shape and prevent jam leakage during baking.
• Avoid overbaking; cookies should remain pale and just set to keep them tender.
• Double coating with powdered sugar after baking and cooling creates the signature snowball appearance.
• Use unsalted butter to control the saltiness and enhance flavor balance.

Keywords: Raspberry Almond Cookies, Snowball Cookies, Almond Cookies, Jam-filled Cookies, Holiday Cookies, Powdered Sugar Cookies