Description
These Raspberry Almond Snowball Cookies are delicate, melt-in-your-mouth treats featuring a buttery almond dough filled with sweet raspberry jam. Perfect for holidays or any occasion, these cookies combine a tender texture with a burst of fruity flavor and a snowy coating of powdered sugar.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus more for coating
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 cup finely ground almonds
- 1/4 teaspoon salt
Filling
- 1/2 cup seedless raspberry jam
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.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and 1/2 cup powdered sugar together until the mixture is light and fluffy, which will give the cookies their tender texture.
- Add Vanilla: Stir in the vanilla extract to the creamed mixture for a rich, aromatic flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, finely ground almonds, and salt to evenly distribute the dry components.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Shape and Fill Cookies: Roll tablespoons of dough into balls. Using your thumb or a small spoon, make an indentation in each ball and fill it with about 1/4 teaspoon of raspberry jam.
- Seal and Smooth: Carefully pinch the edges of the dough around the filling to seal the jam inside, then gently roll the filled dough back into a smooth ball.
- Arrange and Bake: Place the prepared cookies spaced apart on the lined baking sheet and bake for 10-12 minutes, or until the bottoms are lightly golden.
- Cool: Let the cookies cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely.
- Coat with Powdered Sugar: Once fully cooled, roll each cookie generously in powdered sugar. Repeat the coating process twice for a beautiful, snowy finish.
Notes
- Make sure the butter is softened but not melted to achieve the right dough consistency.
- Use seedless raspberry jam to avoid seeds in the center of the cookies.
- Rolling the cookies twice in powdered sugar gives a better, more festive coating.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.