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Raspberry Almond Snowball Cookies Recipe

★★★★★

4.7 from 59 reviews
  • Author: Sarah
  • Total Time: 2 hours 7 minutes
  • Yield: Approximately 24 cookies 1x

Description

These Raspberry Almond Snowball Cookies are delicate, buttery treats filled with a sweet raspberry jam center and coated in powdered sugar for a snowy finish. The finely ground almonds add a rich, nutty depth to the tender, crumbly dough, making these cookies perfect for festive occasions or a delightful everyday indulgence.

Ingredients

Scale

Dry Ingredients

  • 2 cups (248g) all-purpose flour
  • ½ teaspoon salt
  • ¾ cup (76g) sliced almonds, finely ground

Wet Ingredients

  • 1 cup (226g) unsalted butter, softened
  • ½ cup (60g) powdered sugar
  • ½ teaspoon almond extract
  • 6 tablespoons (115g) seedless raspberry jam

Coating

  • 1½ cups (170g) powdered sugar

Instructions

  1. Prepare Dry Ingredients: In a bowl, whisk together the all-purpose flour and salt until evenly combined. Pulse the sliced almonds in a food processor until finely ground into coarse meal, then set aside.
  2. Cream Butter and Sugar: Using an electric mixer fitted with a paddle attachment, cream the softened butter with ½ cup powdered sugar on medium speed until smooth and combined, about 2-3 minutes. Mix in the almond extract until fully incorporated.
  3. Build the Dough: On low speed, gradually add the flour and salt mixture to the creamed butter mixture. Fold in the ground almonds using a spatula to ensure even distribution. The dough should be soft but not sticky; adjust with a small amount of flour or milk as needed.
  4. Form Cookie Bottoms: Scoop ½ tablespoon of dough and roll into a smooth ball. Create a deep indentation in the center large enough to hold ½ teaspoon raspberry jam, then fill it with the jam.
  5. Create Cookie Tops and Seal: Shape another ½ tablespoon dough ball and make an indentation. Place this top piece over the jam-filled bottom, aligning the indentation over the jam. Press edges to seal completely and close any cracks to prevent jam leakage during baking.
  6. Chill Thoroughly: Arrange formed cookie balls spaced apart on plates and refrigerate for 1 hour 30 minutes to firm the dough for baking.
  7. Bake Until Set: Preheat oven to 375°F during last 15 minutes of chilling. Line baking sheets with parchment paper. Transfer chilled cookies 2 inches apart on sheets and bake 11-13 minutes until set but not browned. Avoid overbaking to prevent cracking.
  8. First Powdered Sugar Coating: Let cookies cool slightly on the baking sheet until warm enough to handle. Roll each cookie gently in powdered sugar to apply a light coat.
  9. Cool and Second Coating: Transfer cookies to a wire rack and cool completely, about 30 minutes. Roll cookies again in powdered sugar for a thick, snowy finish.

Notes

  • Ensure thorough chilling to help cookies retain shape and prevent spreading.
  • Avoid overbaking to keep the jam sealed and prevent cracks.
  • If dough feels sticky, add extra flour 1 tablespoon at a time; if too dry, add milk gradually.
  • Use seedless raspberry jam for smooth filling without seeds.
  • Powdered sugar coating should be applied twice for the signature snowball look.
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Raspberry Almond Snowball Cookies, snowball cookies, raspberry jam cookies, almond cookies, powdered sugar cookies, holiday cookies

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Find it online: https://everydaytastes.com/raspberry-almond-snowball-cookies-recipe/