Delicate, buttery, and filled with sweet raspberry jam, these Raspberry Filled Almond Snowball Cookies are a delightful holiday treat. With finely chopped almonds in every bite and a dusting of powdered sugar that resembles freshly fallen snow, these cookies melt in your mouth while delivering a burst of fruity flavor. Perfect for Christmas gatherings, tea parties, or just a cozy afternoon snack, these snowball cookies are as beautiful as they are delicious!
Why You’ll Love This Recipe
You’ll love this recipe for its simplicity and versatility. The combination of buttery shortbread, almond flavor, and raspberry filling makes each bite unforgettable. These cookies are not only easy to prepare but also fun to shape and roll. Plus, they store well, making them a perfect make-ahead treat for gifting or festive gatherings. With their soft, crumbly texture and a touch of sweetness, they’ll quickly become a favorite.
The Recipe
Ingredients:
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 cup finely chopped almonds
- ½ cup raspberry jam
- 1 cup powdered sugar (for rolling)
Step-by-Step Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Make the dough: In a large mixing bowl, beat the softened butter and powdered sugar until light and fluffy. Add the vanilla and almond extracts, and mix until well combined.
- Incorporate dry ingredients: Gradually add the flour, salt, and chopped almonds to the butter mixture, stirring until the dough comes together. If the dough feels too soft, chill it in the refrigerator for 15-20 minutes.
- Shape the cookies: Scoop out about a tablespoon of dough and flatten it into a small disk. Place ½ teaspoon of raspberry jam in the center, then fold the edges of the dough around the jam to form a ball. Seal the edges well to prevent leaks.
- Bake the cookies: Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the bottoms are lightly golden.
- Cool and roll: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack. Once cooled slightly, roll the cookies in powdered sugar to coat them generously.
- Serve and enjoy: Serve these cookies with tea, coffee, or as part of a holiday cookie platter.
Serving and Storage Tips
- Serving: Serve these cookies at room temperature, dusted with extra powdered sugar if desired. They pair beautifully with hot drinks and are perfect for festive occasions.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days. If freezing, wrap them individually in plastic wrap and store in an airtight container for up to 2 months. Thaw before serving.
Helpful Notes
- If the dough becomes too sticky to handle, pop it into the fridge for 10-15 minutes before shaping.
- Avoid overfilling with jam to prevent it from leaking out during baking.
- For a nut-free version, omit the chopped almonds and increase the flour by ¼ cup.
FAQs
1. Can I use other flavors of jam?
Yes! You can substitute raspberry jam with strawberry, apricot, or any jam of your choice for a new twist.
2. Can I make the dough ahead of time?
Absolutely. You can refrigerate the dough for up to 24 hours or freeze it for longer storage. Let it soften slightly before shaping.
3. What if my jam leaks out during baking?
Make sure the dough is sealed tightly around the jam, and don’t overfill. If some jam leaks out, it will still taste great and give the cookies a slightly caramelized edge.
4. Can I use almond flour instead of chopped almonds?
Yes! Almond flour will add a finer texture to the cookies. Substitute ½ cup of the all-purpose flour with almond flour if desired.
5. How can I make these cookies festive?
Add colored sprinkles or edible glitter to the powdered sugar for a festive touch, or drizzle them with white chocolate.
Final Thoughts
These Raspberry Filled Almond Snowball Cookies are the perfect blend of buttery, nutty, and fruity flavors. Whether you’re baking them for a holiday gathering, gifting them to friends, or enjoying them with a cup of tea, these cookies are sure to impress. Their delightful appearance and melt-in-your-mouth texture make them a must-bake during the festive season!
Raspberry Filled Almond Snowball Cookies
Ingredients
- 1 cup unsalted butter softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 cup finely chopped almonds
- ½ cup raspberry jam
- 1 cup powdered sugar for rolling
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Make the dough: In a large mixing bowl, beat the softened butter and powdered sugar until light and fluffy. Add the vanilla and almond extracts, and mix until well combined.
- Incorporate dry ingredients: Gradually add the flour, salt, and chopped almonds to the butter mixture, stirring until the dough comes together. If the dough feels too soft, chill it in the refrigerator for 15-20 minutes.
- Shape the cookies: Scoop out about a tablespoon of dough and flatten it into a small disk. Place ½ teaspoon of raspberry jam in the center, then fold the edges of the dough around the jam to form a ball. Seal the edges well to prevent leaks.
- Bake the cookies: Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the bottoms are lightly golden.
- Cool and roll: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack. Once cooled slightly, roll the cookies in powdered sugar to coat them generously.
- Serve and enjoy: Serve these cookies with tea, coffee, or as part of a holiday cookie platter.
Notes
- If the dough becomes too sticky to handle, pop it into the fridge for 10-15 minutes before shaping.
- Avoid overfilling with jam to prevent it from leaking out during baking.
- For a nut-free version, omit the chopped almonds and increase the flour by ¼ cup.
