Description
These Raspberry-Filled Almond Snowball Cookies are tender, buttery treats with a delightful almond flavor and a surprise burst of raspberry jam in every bite. Rolled in powdered sugar to give them a snowy finish, they are perfect for festive occasions or everyday indulgence. The cookies feature ground almonds for a nutty depth and are easy to make with a simple dough that wraps around the jam filling beautifully.
Ingredients
Scale
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
- 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.
- Cream the Butter and Sugar: In a large mixing bowl, add the softened butter and 1/2 cup powdered sugar. Use a mixer or spatula to cream until the mixture is smooth and fluffy, about 2 minutes.
- Add the Almond Flavor: Stir in the almond extract, mixing until fully combined and aromatic.
- Prepare the Dry Ingredients: In a separate bowl, whisk together all-purpose flour, ground almonds, and salt to evenly distribute all dry ingredients.
- Combine Wet and Dry Mixtures: Gradually add the dry mixture to the buttery mixture, folding gently until a soft, cohesive dough forms. Avoid overmixing to maintain tenderness.
- Make the Cookie Balls: Scoop about 1 tablespoon of dough and flatten it slightly in your palm, preparing it to hold the jam filling.
- Add the Raspberry Jam: Place about 1/2 teaspoon of raspberry jam in the center of the flattened dough. Fold the edges carefully over the jam, sealing completely to prevent leakage.
- Form Smooth Balls: Roll the jam-filled dough gently into a smooth ball to ensure a proper seal and even shape.
- Arrange for Baking: Place the cookie balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake to Perfection: Bake for 15-18 minutes or until the edges turn lightly golden while the cookies remain pale overall. Do not overbake to keep the texture tender.
- Cooling Time: Remove from oven and let the cookies cool on the baking sheet for 5 minutes to firm up slightly before handling.
- Dust with Powdered Sugar: While still slightly warm, roll each cookie in powdered sugar to give the classic snowball appearance. Transfer to a wire rack to cool completely.
- Final Touch: Once fully cooled, dust the cookies again with powdered sugar for a beautiful, festive finish.
- Serve and Enjoy: Serve the cookies with fresh raspberries on the side if desired, and enjoy the delicate almond and raspberry flavors.
Notes
- You can substitute almond extract with vanilla extract if allergic or prefer a different flavor.
- Any fruit jam like strawberry, apricot, or blackberry can be used instead of raspberry jam.
- The dough can be refrigerated for up to 3 days before baking; bring to room temperature before shaping.
- Store leftover cookies in an airtight container at room temperature for up to 1 week.
- Cookies freeze well for up to 3 months; thaw at room temperature before serving.
- For dairy-free, use vegan butter and gluten-free flour to make dairy-free or gluten-free adaptations.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: raspberry filled cookies, almond snowball cookies, jam filled cookies, holiday cookies, tender almond cookies, powdered sugar cookies
