Description
Raspberry Filled Almond Snowball Cookies are a delightful sweet treat featuring buttery almond-flavored dough encasing a vibrant dollop of raspberry jam. These soft, crumbly cookies have a snowy powdered sugar coating that enhances their delicate texture and festive appearance, perfect for holiday gatherings or any time you crave a delicious homemade dessert.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus more for rolling)
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup finely chopped almonds
Filling
- 1/2 cup seedless raspberry jam
Optional
- 2 tablespoons granulated sugar (for added texture, optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until the mixture becomes light and fluffy, which ensures a tender cookie texture.
- Add Almond Extract: Stir in the almond extract to infuse the dough with a rich, nutty flavor.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt, mixing gently until just combined to avoid overworking the dough.
- Fold in Almonds: Gently fold in the finely chopped almonds evenly throughout the dough to add a pleasant crunch and enhance the almond flavor.
- Form Cookies with Jam Filling: Scoop about 1 tablespoon of dough and flatten it slightly in your palm. Place approximately 1/2 teaspoon of raspberry jam in the center, then carefully fold the dough around the jam, sealing it completely to form a smooth ball.
- Arrange on Baking Sheet: Place the filled dough balls on the prepared baking sheet about 1 inch apart to allow room for slight spreading during baking.
- Bake: Bake the cookies for 12–14 minutes or until the bottoms turn a light golden color, indicating they are perfectly baked.
- Initial Cooling and Sugar Coating: Remove the cookies from the oven and let them cool for 5 minutes so they set slightly but remain warm enough to roll in powdered sugar.
- Final Sugar Coating: Roll the warm cookies in powdered sugar, let cool completely, then roll again to achieve a snowy, festive finish.
Notes
- Use thick seedless raspberry jam to prevent leaking during the baking process.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Feel free to experiment with other jam flavors such as apricot or blackberry for variety and different taste profiles.
