Raspberry-Filled Almond Snowball Cookies Recipe

These Raspberry-Filled Almond Snowball Cookies are the perfect holiday treat, combining a buttery almond cookie exterior with a sweet and tangy raspberry filling. Their delicate, melt-in-your-mouth texture and snowy powdered sugar coating make them a festive favorite for Christmas gatherings or any special occasion. Easy to make and irresistibly delicious, these cookies are sure to be a hit with everyone!

Ingredients You’ll Need

For the Cookie Dough:

• 1 cup unsalted butter (softened)
• ½ cup powdered sugar (plus extra for coating)
• 1 tsp almond extract
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 cup almond flour (or finely ground almonds)
• ¼ tsp salt

For the Filling:

• ½ cup raspberry jam (seedless works best)

Step-by-Step Directions

Step 1: Prepare the Dough

1. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy, about 2–3 minutes.
2. Add Extracts: Mix in almond extract and vanilla extract until fully incorporated.
3. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, almond flour, and salt.
4. Form the Dough: Gradually add the dry ingredients to the butter mixture, mixing until a soft, pliable dough forms. Cover the dough and chill in the refrigerator for at least 30 minutes to firm up.

Step 2: Preheat and Prepare

1. Preheat your oven to 350°F (175°C).
2. Line baking sheets with parchment paper or silicone baking mats.

Step 3: Shape and Fill the Cookies

1. Portion the Dough: Scoop out 1 tablespoon of dough and roll it into a ball.
2. Create a Cavity: Flatten the ball slightly and make an indentation in the center using your thumb or the back of a small spoon.
3. Add the Filling: Place a small dollop (about ¼ teaspoon) of raspberry jam into the cavity.
4. Seal the Cookie: Take a bit more dough, flatten it, and place it over the filling. Pinch the edges to seal and gently roll the cookie back into a ball shape. Ensure the jam is fully enclosed.

Step 4: Bake the Cookies

1. Place the filled cookie balls on the prepared baking sheet, about 1 inch apart.
2. Bake for 12–15 minutes, or until the cookies are set and just beginning to turn golden on the bottom. Avoid overbaking to keep them tender.

Step 5: Coat in Powdered Sugar

1. Allow the cookies to cool slightly on the baking sheet for 5 minutes.
2. While still warm, roll each cookie in powdered sugar to give it a snowy coating. Place on a wire rack to cool completely.
3. Once cooled, roll them in powdered sugar again for a thicker, more festive layer.

Serving & Storage Tips

Serving:

• Serve these cookies on a festive platter alongside other holiday treats like gingerbread or peppermint bark. They pair beautifully with tea, coffee, or hot cocoa.

Storage:

• Room Temperature: Store in an airtight container at room temperature for up to 5 days.
• Freezing: Freeze the cookies in a single layer in a freezer-safe container for up to 2 months. Thaw at room temperature and re-roll in powdered sugar if needed.

Helpful Notes

1. Seal Carefully: Ensure the raspberry filling is completely enclosed to prevent it from leaking out during baking.
2. Chilling the Dough: If the dough becomes too soft to handle while shaping, return it to the refrigerator to firm up.
3. Jam Alternatives: Use apricot or strawberry jam for a different flavor twist.
4. Almond Flour Substitute: If almond flour is unavailable, finely grind whole almonds in a food processor until powdery.

Tips from Well-Known Bakers

1. Dorie Greenspan: “Toast your almond flour lightly before using it—it brings out a deeper, nuttier flavor in the cookies.”
2. Sally McKenney (Sally’s Baking Addiction): “Chill the dough to make shaping easier and to prevent spreading during baking.”
3. Christina Tosi: “Dust your cookies a second time in powdered sugar to create a picture-perfect snowy finish.”

Frequently Asked Questions

1. Can I make the dough ahead of time?

Yes! You can prepare the dough up to 2 days in advance. Keep it wrapped in plastic wrap and refrigerated until ready to use.

2. What if I don’t have almond flour?

You can substitute almond flour with finely ground almonds or use additional all-purpose flour, though the almond flavor will be less pronounced.

3. Can I use homemade jam?

Absolutely! Just make sure the jam is thick and not overly runny to prevent leaks.

4. How do I prevent the cookies from spreading?

Chill the shaped cookies for 10–15 minutes before baking to help them maintain their shape.

5. What if the jam leaks during baking?

It’s okay! Simply dust the cookies with powdered sugar as usual, and they’ll still look and taste amazing.

6. Can I make these gluten-free?

Yes! Replace the all-purpose flour with a 1:1 gluten-free baking flour and ensure your almond flour is certified gluten-free.

7. Can I use salted butter?

Yes, but reduce the added salt to a pinch to balance the flavor.

8. How can I make these cookies more festive?

Add a pinch of cinnamon to the dough or sprinkle edible glitter over the powdered sugar for extra holiday sparkle.

9. Do these cookies freeze well?

Yes! Freeze them in an airtight container and thaw when needed. Re-roll in powdered sugar for a fresh finish.

10. Can I double the recipe?

Absolutely! This recipe scales up easily to make more cookies for larger gatherings or gift-giving.