Raspberry Filled Almond Snowball Cookies Recipe

Introduction

These Raspberry Filled Almond Snowball Cookies are buttery, tender, and bursting with a sweet raspberry surprise inside. Perfect for a cozy afternoon treat or a festive cookie platter, their delicate almond flavor pairs beautifully with the fruity jam center.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup powdered sugar, plus extra for rolling
• 1 cup almond flour
• 1 cup all-purpose flour
• 2 tsp vanilla extract
• 1/2 cup raspberry jam
• 1/4 tsp salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
3. Step 3: Gradually mix in almond flour, all-purpose flour, salt, and vanilla extract until well combined to form a dough.
4. Step 4: Scoop about one tablespoon of dough, flatten it slightly, place half a teaspoon of raspberry jam in the center, and wrap the dough around it to create a ball.
5. Step 5: Place the cookies on the prepared baking sheet and bake for 12-15 minutes until lightly golden on the bottom.
6. Step 6: Roll warm cookies in powdered sugar before allowing them to cool completely.

Tips & Variations

• For a different flavor, swap raspberry jam with apricot or strawberry preserves.
• Use finely chopped almonds to add extra texture to the dough.
• Chill the dough for 30 minutes before shaping to make it easier to handle.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months—thaw at room temperature before serving. Reheat briefly in a low oven if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of jam for the filling?

Yes, you can substitute raspberry jam with any fruit jam or preserve you like. Just choose one with a consistency that won’t be too runny during baking.

How do I prevent the cookies from spreading too much?

Make sure your butter is softened but not melted, and chill the dough briefly before shaping the cookies. This helps maintain their shape during baking.

Raspberry Filled Almond Snowball Cookies Recipe

Print Recipe

★★★★★

4.5 from 59 reviews

Delicious Raspberry Filled Almond Snowball Cookies feature a tender almond and butter dough encasing a sweet raspberry jam center. These buttery, melt-in-your-mouth cookies are rolled in powdered sugar for a snowy finish, perfect for holiday treats or everyday indulgence.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 27-30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter, softened
• 1 cup powdered sugar, plus extra for rolling
• 1 cup almond flour
• 1 cup all-purpose flour
• 2 tsp vanilla extract
• 1/4 tsp salt

Filling

• 1/2 cup raspberry jam

Instructions

1. 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.
2. Cream Butter and Sugar: In a mixing bowl, beat the softened butter and 1 cup powdered sugar together until the mixture is light and fluffy, which creates a tender texture for the cookies.
3. Combine Dry Ingredients and Vanilla: Gradually add almond flour, all-purpose flour, salt, and vanilla extract into the butter mixture, mixing until a smooth dough forms without any streaks of flour.
4. Form and Fill Cookies: Scoop about one tablespoon of dough and flatten it slightly in your hand. Place half a teaspoon of raspberry jam in the center, then carefully wrap the dough around to seal the jam inside, forming a ball shape.
5. Bake: Arrange the filled dough balls on the prepared baking sheet, spacing them slightly apart. Bake for 12 to 15 minutes until the bottoms are lightly golden, indicating the cookies are cooked but still tender.
6. Coat in Powdered Sugar: While the cookies are still warm, gently roll them in powdered sugar until well coated. Allow the cookies to cool completely so the powdered sugar adheres and the jam sets inside.

Notes

• Use room temperature butter to ensure it creams properly with the sugar.
• Make sure to seal the jam well inside the dough to prevent leaking during baking.
• Let cookies cool fully after rolling in powdered sugar for the best texture and appearance.
• Store cookies in an airtight container at room temperature for up to 5 days.
• These cookies can be frozen before or after baking; thaw completely before serving.

Keywords: almond snowball cookies, raspberry filled cookies, almond flour cookies, powdered sugar cookies, holiday cookies, jam-filled cookies, buttery cookies