Print

Perfect Raspberry Almond Snowball Cookies

raspberry almond snowball cookies - featured image

These Raspberry Almond Snowball Cookies are a delightful holiday treat with a soft crumbly texture, a surprise raspberry filling, and a snowy powdered sugar coating.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup ground almonds
  • 1/2 cup raspberry preserves
  • Powdered sugar for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
  2. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes).
  3. Mix in the almond extract and salt. Gradually add the flour, mixing until just combined. Stir in the ground almonds until evenly distributed.
  4. Roll the dough into tablespoon-sized balls. Flatten each ball slightly and place a small dollop of raspberry preserves (about 1/2 teaspoon) in the center. Carefully fold the dough around the jam and roll back into a ball, ensuring the filling is fully enclosed.
  5. Place the dough balls on the prepared baking sheets, leaving about 1 inch of space between them.
  6. Bake for 12-15 minutes, or until the cookies are set but not browned. Remove from the oven and allow to cool for 5 minutes on the baking sheet before transferring to a wire rack.
  7. Once the cookies are completely cooled, roll them generously in powdered sugar for that snowy finish.

Notes

[‘Chill the dough if it feels sticky or hard to work with.’, ‘Use blanched and finely ground almonds for a smoother texture.’, ‘Avoid overfilling the cookies to prevent leaking during baking.’, ‘Roll the cookies twice in powdered sugar for a thicker, snow-like finish.’, ‘Store cookies in an airtight container to maintain freshness.’]

Nutrition

Keywords: Raspberry Almond Snowball Cookies, Holiday Cookies, Christmas Dessert, Almond Cookies, Raspberry Filling