Raspberry Almond Snowball Cookies
Soft, buttery cookies filled with bright raspberry jam and a hint of almond, perfect for gifts or a cozy treat.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Use room-temperature butter for easier creaming.
- 1/2 cup powdered sugar, plus more for coating Roll cookies in powdered sugar only after cooling.
- 1 teaspoon vanilla extract Optional: Add almond extract for a stronger flavor.
- 2 1/4 cups all-purpose flour Can substitute with gluten-free flour for a gluten-free version.
- 1 cup finely ground almonds Use finely ground almonds for the best texture.
- 1/4 teaspoon salt Enhances flavor.
Filling
- 1/2 cup seedless raspberry jam Use only a small amount to prevent leaking.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and 1/2 cup 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. Use your thumb or the back of a spoon to make a small indentation in the center.
- Fill the indentation with about 1/4 teaspoon of raspberry jam.
- Pinch the edges closed to seal the jam, then gently re-roll into a smooth ball.
- Place the filled cookies on the prepared baking sheet about 1 inch apart.
Baking
- Bake for 10–12 minutes, until the bottoms are lightly golden (tops will stay pale).
- Let the cookies cool slightly on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- Once cooled, roll the cookies generously in powdered sugar. For best coverage, roll them twice.
Notes
For storage, place cooled cookies in an airtight container. They keep well for 3–4 days at room temperature; for longer storage, refrigerate up to 1 week or freeze up to 3 months. Use parchment paper between layers to avoid sticking.