Raspberry Almond Snowball Cookies
These small, tender cookies are filled with a sweet raspberry jam center, featuring a buttery almond flavor and rolled in powdered sugar, making them perfect for holidays or any time you want a delightful treat.
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened Use softened, not melted butter.
- 1/2 cup powdered sugar, plus more for coating For coating, to roll the cookies.
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour Can be substituted with gluten-free flour.
- 1 cup finely ground almonds Pulse blanched almonds in a food processor if needed.
- 1/4 teaspoon salt
- 1/2 cup seedless raspberry jam Use thicker jam to avoid leaks during baking.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and 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 butter mixture, mixing until just combined. Do not overmix.
Forming Cookies
- Roll a tablespoon of dough into a ball, making a small indentation in the center.
- Place about 1/4 teaspoon of raspberry jam into the indentation and pinch the edges together to seal.
- Roll the cookie back into a smooth ball.
- Place the filled cookies on the prepared baking sheet, spacing them about 1 inch apart.
Baking
- Bake for 10–12 minutes, until the edges are lightly golden, but the cookies remain pale on top.
- Let cookies cool slightly on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cool, roll each cookie generously in powdered sugar, rolling twice for best coverage.
Notes
Store at room temperature in an airtight container for up to 3 days or in the refrigerator for up to 1 week. Freeze uncoated cookies for up to 2 months.