If you’re craving a cookie that feels like a cozy winter hug wrapped in sweetness and almond aroma, these Raspberry-Filled Almond Snow Cookies – Festive Treat Recipe are exactly what your holiday dreams are made of. Imagine tender, buttery dough that melts in your mouth, bursting with bright, tangy raspberry filling and dusted with a snow-like blanket of powdered sugar. This recipe offers an irresistible combination of flavors and textures that’s easy enough to whip up anytime you need a little festive magic in your kitchen.
Ingredients You’ll Need
The magic of these Raspberry-Filled Almond Snow Cookies – Festive Treat Recipe lies in just a handful of simple ingredients that each play a starring role. From the creamy richness of butter to the delicate almond extract that gives a subtle, nutty twist, every element is essential. And the raspberry jam acts as the perfect jewel-toned surprise inside each cookie.
- 1 cup unsalted butter, softened: Provides the creamy, tender base that keeps cookies melt-in-your-mouth soft.
- ½ cup powdered sugar (plus extra for dusting): Sweetens the dough gently and creates that signature snowy finish.
- 1 teaspoon almond extract: Adds a fragrant, nutty flavor that elevates the cookie beyond ordinary.
- 2 cups all-purpose flour: The sturdy backbone of the dough, giving cookies their structure.
- ½ teaspoon salt: Balances the sweetness to enhance all the other flavors.
- ½ cup raspberry jam (or fresh raspberry filling): Bursting with tartness and color, it’s the delicious heart of each cookie.
How to Make Raspberry-Filled Almond Snow Cookies – Festive Treat Recipe
Step 1: Prepare Your Workspace
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. This simple step ensures your cookies bake evenly and don’t stick, making clean-up a breeze.
Step 2: Make the Butter Mixture
In a large mixing bowl, beat the softened butter and powdered sugar together until the mixture is smooth and fluffy. This process is key to giving your cookies a tender, light texture that practically dissolves when you bite into them.
Step 3: Add the Almond Extract
Mix in the almond extract until it’s well combined. This step infuses your dough with that unmistakable almond essence that pairs beautifully with the raspberry.
Step 4: Incorporate Dry Ingredients
In a separate bowl, whisk together the flour and salt. Gradually add this to the butter mixture, stirring gently just until a soft dough forms. Handling the dough with care helps keep the cookies delicate and tender.
Step 5: Shape and Fill the Cookies
Take 1-tablespoon portions of dough and flatten slightly in your hand. Add a generous spoonful of raspberry jam in the center, then carefully wrap the dough around the filling and seal it completely to form a smooth ball. Ensuring a good seal will prevent the luscious raspberry from escaping during baking.
Step 6: Bake to Perfection
Place the filled dough balls on your prepared baking sheet and bake for 12 to 15 minutes. You’re looking for a light golden tint around the edges, signaling that the cookies are perfectly baked but still tender inside.
Step 7: The Final Touch – Snowy Powdered Sugar
Allow the cookies to cool slightly, then carefully roll each one in powdered sugar. For an extra festive look, you can roll them a second time to build up a thick, snowy coating that adds both flavor and charm.
How to Serve Raspberry-Filled Almond Snow Cookies – Festive Treat Recipe
Garnishes
While these cookies shine on their own, a light dusting of extra powdered sugar before serving can make them look like freshly fallen snow. For a visual pop, add a few fresh raspberries or a sprig of mint alongside your serving plate to enhance the raspberry theme.
Side Dishes
Pair these almond snow cookies with a warm cup of tea, coffee, or even mulled wine for a cozy afternoon or evening treat. Their buttery texture and sweet-tart filling complement hot beverages perfectly, making snack time feel special.
Creative Ways to Present
Present your Raspberry-Filled Almond Snow Cookies on a festive platter lined with evergreen sprigs or cinnamon sticks for holiday charm. You could also wrap a few in clear cellophane tied with a ribbon to share as heartfelt, homemade gifts that everyone will adore.
Make Ahead and Storage
Storing Leftovers
These cookies store beautifully in an airtight container at room temperature for up to a week. Keeping them sealed helps maintain their tender texture and keeps the raspberry jam from drying out.
Freezing
If you want to enjoy these delicious treats later, freeze the fully baked and cooled cookies in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They’ll stay fresh for up to three months and thaw quickly at room temperature.
Reheating
To revive the fresh-baked experience, warm frozen or stored cookies briefly in a low oven (about 300°F/150°C) for 5 minutes. This gentle heat refreshes the almond aroma and softens the cookies just perfectly.
FAQs
Can I use fresh raspberries instead of jam?
Fresh raspberries can be delightful but may release more moisture and make the dough harder to seal. If you use fresh fruit, consider cooking it down into a thicker filling or mixing it with a bit of sugar to reduce liquid before filling your cookies.
What can I substitute for almond extract?
If almond extract isn’t on hand, vanilla extract is a good standby. It won’t give quite the same nutty depth, but it will still provide lovely aromatic warmth to the cookies.
How do I know when the cookies are done?
Look for light golden edges around the bottom of the cookies. They’ll feel firm but still soft to the touch. Overbaking can make them dry, so keep an eye during the last few minutes.
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour for a gluten-free flour blend designed for baking. Just be sure it contains xanthan gum or another binder to keep the dough cohesive and tender.
Why do I need to roll the cookies in powdered sugar twice?
Rolling in powdered sugar twice builds up a thick, snowy coating that enhances both flavor and presentation. It creates that perfect festive look and adds a pleasant sweetness with every bite.
Final Thoughts
There’s something truly heartwarming about baking and sharing Raspberry-Filled Almond Snow Cookies – Festive Treat Recipe. Whether for holiday occasions or a special weekend indulgence, these cookies bring a lovely balance of buttery softness, almond fragrance, and raspberry brightness that’s unforgettable. Give this recipe a try and watch your loved ones’ faces light up with every sweet, snowy bite!
Print
Raspberry-Filled Almond Snow Cookies – Festive Treat Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Raspberry-Filled Almond Snow Cookies are a delightful festive treat featuring a buttery almond-flavored dough filled with sweet raspberry jam. Perfect for the holiday season, these tender cookies are lightly dusted with powdered sugar, offering a soft, melt-in-your-mouth texture with a fruity surprise inside.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup powdered sugar (plus extra for dusting)
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- ½ teaspoon salt
Filling
- ½ cup raspberry jam (or fresh raspberry filling)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make butter mixture: In a large mixing bowl, beat the softened unsalted butter together with ½ cup powdered sugar until the mixture becomes smooth and fluffy, creating a creamy base for the dough.
- Add almond extract: Stir in the almond extract thoroughly to infuse the butter mixture with a distinct almond flavor that complements the raspberry filling.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the butter mixture, stirring gently until a soft dough forms without overmixing.
- Form cookies with filling: Scoop out 1-tablespoon portions of dough and flatten them slightly in your hand. Place a small spoonful of raspberry jam in the center, then carefully wrap the dough around the jam and pinch to seal, forming a rounded ball.
- Arrange and bake: Place the cookie balls evenly spaced on the prepared baking sheet. Bake in the preheated oven for 12 to 15 minutes, or until they turn lightly golden on the edges.
- Cool and dust with sugar: Allow the cookies to cool slightly on the baking sheet, then roll them in powdered sugar to coat. For an extra-thick sugary coating, repeat the rolling once the first layer sets.
Notes
- Ensure the raspberry jam is thick enough so it won’t leak during baking.
- The cookies are best enjoyed fresh but can be stored in an airtight container for up to one week.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- You can use fresh raspberry filling instead of jam for a more natural flavor.
- Chilling the dough before shaping can make the cookies easier to handle.
