Why Make This Recipe
Raspberry Almond Snowball Cookies are a delightful treat that brings together the sweet and tart flavors of raspberry jam with the rich taste of almonds. These cookies are not only cute and snowball-shaped but also incredibly easy to make. They are perfect for holiday gatherings, special occasions, or just a cozy day at home baking with family. Plus, rolling them in powdered sugar gives them a beautiful finish that is sure to impress.
How to Make Raspberry Almond Snowball Cookies
Ingredients:
- 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
- 1/2 cup seedless raspberry jam
Directions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, ground almonds, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll a tablespoon of dough into a ball, make an indentation, and fill with 1/4 tsp of raspberry jam.
- Seal the filling by pinching the edges together, then re-roll into a smooth ball.
- Place cookies on the prepared baking sheet and bake for 10-12 minutes, until lightly golden.
- Let cookies cool slightly on the baking sheet, then transfer to a wire rack to cool completely.
- Once cooled, roll the cookies generously in powdered sugar, twice for best coverage.
How to Serve Raspberry Almond Snowball Cookies
These cookies can be served warm or at room temperature. They are perfect for coffee or tea time and make a lovely addition to any dessert platter. You can stack them high on a pretty plate and garnish with some fresh raspberries for a beautiful presentation.
How to Store Raspberry Almond Snowball Cookies
Store the cookies in an airtight container at room temperature. They can last for up to a week. For longer storage, you can refrigerate them for up to two weeks or freeze them for up to three months. Just be sure to add powdered sugar after thawing for the best taste and appearance.
Tips to Make Raspberry Almond Snowball Cookies
- Make sure the butter is at room temperature to help it cream well with the sugar.
- Use finely ground almonds for a smoother texture in the cookies.
- Don’t overbake the cookies; they should be lightly golden and soft in the center.
- If you want a stronger almond flavor, consider adding a dash of almond extract.
Variation
You can try using different types of jam, like blueberry or strawberry, to change the flavor. You can also substitute some of the all-purpose flour with coconut flour for a tropical twist.
FAQs
1. Can I use salted butter instead of unsalted?
Yes, but reduce the amount of added salt to 1/8 teaspoon.
2. How can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend.
3. Is it okay to prepare the dough in advance?
Absolutely! You can make the dough ahead of time and refrigerate it for up to 3 days before baking. Just make sure to bring it back to room temperature before rolling.
Raspberry Almond Snowball Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful cookies featuring sweet raspberry jam and rich almonds, rolled in powdered sugar.
Ingredients
- 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
- 1/2 cup seedless raspberry jam
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, ground almonds, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll a tablespoon of dough into a ball, make an indentation, and fill with 1/4 tsp of raspberry jam.
- Seal the filling by pinching the edges together, then re-roll into a smooth ball.
- Place cookies on the prepared baking sheet and bake for 10-12 minutes, until lightly golden.
- Let cookies cool slightly on the baking sheet, then transfer to a wire rack to cool completely.
- Once cooled, roll the cookies generously in powdered sugar, twice for best coverage.
Notes
Use finely ground almonds for best texture and don’t overbake for a soft center.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, dessert, raspberry, almond, holiday baking