Description
These Raspberry Filled Almond Snowball Cookies are a delightful twist on the classic snowball cookie, featuring a tender, buttery almond cookie filled with sweet raspberry jam and coated in a snowy layer of powdered sugar. With a melt-in-your-mouth texture and a surprise center, these cookies are perfect for holiday gatherings, gift-giving, or any occasion that calls for a touch of sweetness. They’re easy to make and bring a beautiful pop of color and flavor to any dessert tray. Focus keywords: almond snowball cookies, raspberry snowball cookies, holiday cookies, filled cookies.
Ingredients
Scale
- For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1/4 tsp salt
- For the Filling:
- 1/4 cup raspberry jam or preserves (seedless, if preferred)
- For Rolling:
- 1 cup powdered sugar (for coating after baking)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make the Dough: In a large mixing bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy. Add vanilla extract and almond extract, then mix until combined. In a separate bowl, whisk together all-purpose flour, almond flour, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
- Shape the Cookies: Scoop out about 1 tablespoon of dough and flatten it slightly. Place a small amount (about 1/4 teaspoon) of raspberry jam in the center, then carefully wrap the dough around the filling to form a ball, ensuring the jam is fully enclosed. Place each ball onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake: Bake for 12-15 minutes, or until the cookies are set but not browned. Remove from oven and let cool for about 5 minutes on the baking sheet.
- Coat in Sugar: While still warm, roll each cookie in powdered sugar. Allow cookies to cool completely, then roll them once more in powdered sugar for a snowy finish.
- Serve: Arrange on a plate and enjoy! These cookies store well in an airtight container for up to one week.
Notes
- Make Ahead: The dough can be prepared a day in advance and kept in the refrigerator.
- Flavor Variations: Swap raspberry jam for strawberry, apricot, or cherry preserves.
- Nut-Free Option: Replace almond flour with an equal amount of additional all-purpose flour and skip the almond extract.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: raspberry snowball cookies, almond snowball cookies, holiday cookies, filled snowball cookies, raspberry almond cookies