Raspberry Filled Almond Snowball Cookies Recipe
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.
- 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
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
- 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 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.
- 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.
- 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.
- 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.
- 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
