Raspberry-Filled Almond Snowball Cookies Recipe

Introduction

These Raspberry-Filled Almond Snowball Cookies combine buttery almond-flavored dough with a sweet burst of raspberry jam. Soft and tender, they’re rolled in powdered sugar for a snowy finish—perfect for a festive treat or anytime indulgence.

Ingredients

• 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)
• Fresh raspberries (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, cream the softened butter and 1/2 cup powdered sugar together until smooth and fluffy.
3. Step 3: Stir in the almond extract until well combined.
4. Step 4: In a separate bowl, whisk together the flour, ground almonds, and salt.
5. Step 5: Gradually mix the dry ingredients into the butter mixture, stirring gently until a soft dough forms. Avoid overmixing.
6. Step 6: Scoop about 1 tablespoon of dough and flatten it slightly in your hand.
7. Step 7: Place approximately 1/2 teaspoon of raspberry jam in the center, then fold the dough around the jam and roll into a smooth ball, ensuring the jam is fully enclosed.
8. Step 8: Arrange the filled dough balls on the prepared baking sheet, spacing them about 2 inches apart.
9. Step 9: Bake for 15-18 minutes, until the edges turn lightly golden but the cookies remain pale overall.
10. Step 10: Let the cookies cool on the baking sheet for 5 minutes after removing from the oven.
11. Step 11: While warm, gently roll each cookie in powdered sugar, then transfer to a wire rack to cool completely.
12. Step 12: Once cooled, dust the cookies with powdered sugar again for a beautiful snowy finish.
13. Step 13: Serve with fresh raspberries if desired and enjoy your almond-scented raspberry-filled treats!

Tips & Variations

• Substitute raspberry jam with other flavors like strawberry, apricot, or blackberry for different tastes.
• To make ahead, refrigerate the dough wrapped tightly for up to 3 days; bring to room temperature 10-15 minutes before shaping.
• Use seedless or strained jam for a smooth filling that’s easier to enclose inside the dough.

Storage

Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze fully cooled cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving or enjoy frozen for a chilly treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different jam for the filling?

Yes, you can use any jam you like such as strawberry, apricot, or blackberry. Choose seedless or strained jam for easier shaping.

Can I make the dough ahead of time?

Absolutely. Wrap the dough tightly in plastic wrap and refrigerate for up to 3 days. Let it sit at room temperature for 10-15 minutes before shaping and baking.