Description
Raspberry filled almond snowball cookies are tender, buttery cookies with a sweet raspberry center, coated in powdered sugar. These festive treats are perfect for the holidays and melt in your mouth with every bite.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus more for coating)
- 1 tsp almond extract
- 1/2 tsp vanilla extract (optional)
- 2 1/4 cups all-purpose flour
- 1/2 tsp salt
- 3/4 cup finely ground almonds or almond flour
- 1/3 cup raspberry jam or preserves (seedless if preferred)
- 1/4 cup chopped toasted almonds (optional)
Instructions
- Cream butter and powdered sugar together until light and fluffy.
- Mix in almond extract and vanilla extract (if using).
- Gradually add flour, salt, and ground almonds until a soft dough forms.
- Chill dough in the refrigerator for 30 minutes.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop small portions of dough, flatten slightly, and add a small dollop of raspberry jam in the center.
- Fold dough around the jam and roll into a smooth ball, sealing edges well.
- Place cookies on the prepared baking sheet and bake for 14–16 minutes, until bottoms are lightly golden.
- Roll cookies gently in powdered sugar while still warm. Let cool completely, then roll again for a snowy finish.
Notes
- Chilling the dough makes it easier to handle and prevents spreading.
- Use seedless jam for a smoother filling.
- Swap raspberry jam for other flavors like apricot or cherry.
- Add citrus zest for a bright flavor twist.
- Freeze in a single layer before transferring to containers for long-term storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
