Print

Raspberry Almond Snowball Cookies Recipe

Print Recipe

★★★★★

4.9 from 102 reviews

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.

Ingredients

Scale

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

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