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
Scale
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.
