If you are looking for a delightful treat that combines a tender almond-flavored cookie with a burst of fruity sweetness, look no further than this Raspberry Filled Almond Snowball Cookies Recipe. These cookies are a perfect balance of buttery crumbly texture and luscious raspberry jam nestled right in the center, dusted with a snowy layer of powdered sugar that adds an irresistible charm. They feel like a warm hug in cookie form, perfect for sharing with friends or indulging on a cozy afternoon. The simplicity of the ingredients belies the joyful experience of biting into these almond snowballs filled with vibrant raspberry jam.
Ingredients You’ll Need
To make these Raspberry Filled Almond Snowball Cookies, you’ll need just a handful of simple yet essential ingredients that each play a special role in delivering that perfect texture, taste, and visual appeal.
- Unsalted butter (1 cup): Softened to help create a rich, tender crumb and smooth dough texture.
- Powdered sugar (1/2 cup, plus extra): Provides sweetness and a delicate dusting that finishes the cookies beautifully.
- Pure almond extract (1 teaspoon): Infuses the dough with a warm, nutty flavor that complements the raspberry jam.
- All-purpose flour (2 cups): The foundation that holds everything together with the right chewiness.
- Finely ground almonds/almond meal (1/2 cup): Adds subtle nutty richness and a soft texture.
- Salt (1/4 teaspoon): Balances the sweetness and enhances all the other flavors.
- Raspberry jam (1/2 cup): The sweet and slightly tart filling that makes these cookies special – seedless jam works best for a smooth bite.
How to Make Raspberry Filled Almond Snowball Cookies Recipe
Step 1: Prepare Your Ingredients and Oven
Start by preheating your oven to 350°F (175°C), and line a baking sheet with parchment paper to prevent the cookies from sticking. Having all your ingredients measured and ready will make the process smooth and fun.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened unsalted butter together with 1/2 cup powdered sugar until the mixture is light, fluffy, and creamy. This step is crucial because it gives the dough a soft, melt-in-your-mouth texture.
Step 3: Add Almond Extract
Mix in the almond extract thoroughly. This fragrant addition will give your snowball cookies that signature warm and nutty aroma that’s simply irresistible.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt. Gradually add this dry mixture to the wet butter mixture, stirring gently until just combined to avoid overworking the dough.
Step 5: Chill the Dough Logs
Divide the dough into two equal parts and roll each into a log about 1.5 inches in diameter. Wrap them in plastic wrap and chill in the fridge for 30 minutes. This step firms up the dough, making it easier to slice and handle.
Step 6: Slice and Fill
Once chilled, slice the dough into thin rounds about 1/4 inch thick. Place half of the rounds onto your prepared baking sheet. Then, spoon about 1/2 teaspoon of raspberry jam onto each round. Top each with another round and gently press the edges together to seal the jam inside.
Step 7: Bake to Perfection
Bake the cookies for 12 to 15 minutes or until the bottoms turn a light golden color. Be careful to avoid browning the tops too much; the cookies should remain pale and snowy-looking for that perfect aesthetic and texture.
Step 8: Cool and Dust
Allow the cookies to cool completely on the baking sheet before dusting them generously with powdered sugar. This snowy dusting is the finishing touch that gives the cookies their classic almond snowball look and keeps the flavors fresh and inviting.
How to Serve Raspberry Filled Almond Snowball Cookies Recipe
Garnishes
For a charming presentation, dust your cookies heavily with powdered sugar just before serving. You can also add a few fresh raspberries on the side or a light drizzle of melted white chocolate for an elegant touch. These little accents highlight the raspberry filling inside.
Side Dishes
Pair these cookies with a cup of hot tea, like Earl Grey or chamomile, to balance the sweetness. They also go wonderfully with a glass of cold milk or a rich espresso, making them perfect for dessert or an afternoon snack.
Creative Ways to Present
Stack the cookies in a decorative tin lined with parchment for gift-giving, or arrange them on a festive platter dusted with additional powdered sugar and garnished with sprigs of fresh mint. Another idea is to sandwich them between layers of wax paper in a jar for an eye-catching homemade gift.
Make Ahead and Storage
Storing Leftovers
Store your almond snowball cookies in an airtight container at room temperature. They keep their freshness and delicate texture for up to five days, making them perfect for enjoying throughout the week.
Freezing
You can freeze these cookies before or after baking. Wrap chilled dough logs tightly in plastic wrap and foil for up to three months. After baking, freeze cooled cookies in a sealed container with parchment paper between layers. This lets you enjoy fresh-tasting treats whenever the craving strikes.
Reheating
If you’d like to enjoy them warm, gently reheat baked cookies in a low oven (around 300°F) for 5-7 minutes. This softens the cookie without melting the powdered sugar too much, refreshing the delicate crumb and luscious raspberry filling.
FAQs
Can I use other types of jam for this Raspberry Filled Almond Snowball Cookies Recipe?
Absolutely! While raspberry jam gives a lovely tart sweetness, you can experiment with other seedless jams like strawberry, apricot, or even blueberry. Just make sure the jam isn’t too runny to avoid leaking during baking.
What’s the best way to prevent the jam from leaking out during baking?
Sealing the edges of the cookie rounds gently but securely is key. Using your fingers or the back of a spoon to pinch the dough edges helps trap the jam inside. Chilling the dough helps it hold shape better as well.
Can I substitute almond meal with finely chopped almonds?
For the best texture and incorporation, almond meal is preferred because it’s finely ground and blends smoothly into the dough. Chopped almonds may create a grittier texture and can interfere with the dough’s structure.
How can I make these cookies gluten-free?
You can replace the all-purpose flour with a gluten-free baking flour blend suitable for cookies. Ensure the blend contains xanthan gum or another binder for the best results, so your cookies maintain their shape and texture.
Are these cookies suitable for freezing after baking?
Yes! Once baked and completely cooled, these cookies freeze beautifully. Just layer them with parchment paper in a freezer-safe container and thaw at room temperature when ready to enjoy.
Final Thoughts
There’s something truly magical about this Raspberry Filled Almond Snowball Cookies Recipe. The tender almond dough combined with the sweet-tart raspberry center, all crowned with a dusting of powdered sugar, is a treat you’ll want to make again and again. Whether you’re baking for a holiday, a special occasion, or simply to delight yourself, these cookies bring a warm and joyful sweetness to any moment. So go ahead, gather your ingredients, and enjoy the process of creating these little almond snowball gems that are as fun to bake as they are delicious to eat!
Print
Raspberry Filled Almond Snowball Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Raspberry Filled Almond Snowball Cookies are delicate, buttery treats featuring a tender almond-flavored dough encasing a sweet and tangy raspberry jam center. Coated with powdered sugar, they melt in your mouth and make a perfect dessert or snack for any occasion.
Ingredients
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for dusting
- 1 teaspoon pure almond extract
- 2 cups all-purpose flour
- 1/2 cup finely ground almonds (almond meal)
- 1/4 teaspoon salt
Filling
- 1/2 cup raspberry jam (seedless preferred)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, use a mixer or spoon to cream the softened butter with 1/2 cup powdered sugar until the mixture is light and fluffy, creating the perfect base for your cookie dough.
- Add Almond Extract: Stir in the pure almond extract to infuse the dough with distinct almond flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond meal, and salt to distribute the ingredients evenly.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, stirring gently until just combined to form a tender dough without overmixing.
- Chill the Dough: Divide the dough in half and roll each half into a log about 1.5 inches in diameter. Wrap them tightly in plastic wrap and chill for 30 minutes to firm up, which makes slicing easier.
- Slice and Arrange Dough Rounds: After chilling, slice the dough logs into 1/4 inch thick rounds. Place half of the rounds on the prepared baking sheet, spacing them to allow for baking.
- Add Raspberry Jam Filling: Spoon about 1/2 teaspoon of raspberry jam onto each dough round on the baking sheet, taking care not to overfill.
- Seal the Cookies: Top each jam-filled round with another dough round. Gently press the edges to seal the jam inside, shaping them into snowball-like cookies.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes until the bottoms are lightly golden. Avoid browning the tops to maintain their delicate texture.
- Cool and Dust: Let the cookies cool completely on the baking sheet. Once cool, dust generously with additional powdered sugar to give the classic snowball appearance and added sweetness.
Notes
- Use seedless raspberry jam for a smoother filling that’s easier to seal inside the cookies.
- Chilling the dough is essential to prevent spreading and to make slicing easier.
- Press the cookie edges gently but firmly to seal the jam and avoid leaking during baking.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- For a nut-free variation, almond meal can be replaced with an equal amount of finely ground gluten-free flour, but the almond flavor will be less pronounced.
