Raspberry Almond Snowball Cookies

These Raspberry Filled Almond Snowball Cookies are a holiday favorite that brings joy to every bite. Perfectly balanced with a tender almond dough and sweet raspberry filling, they’ve been a cherished treat in my family for years. They are fun to make, even more fun to eat, and a delightful addition to your festive dessert spread.

The first time I made these, my kids were captivated by the "snowball surprise," and now, it's an annual tradition they enthusiastically join in on.

Ingredients

• Unsalted butter softened: Enhances the cookie's rich and tender texture. Use high-quality butter for the best results.
• Powdered sugar: Creates a smooth, soft, and melt-in-your-mouth cookie. Ensure it is sifted to avoid lumps.
• Vanilla extract: Brings warm, sweet notes to the cookie. Look for pure vanilla instead of imitation.
• Almond extract: Adds a distinct nutty flavor that complements the ground almonds. A little goes a long way.
• All-purpose flour: Provides structure and balance. Choose a good brand for consistent results.
• Finely chopped almonds: Offer a lovely texture and enhance the almond flavor. Toast them lightly beforehand for extra depth.
• Salt: Balances the sweetness and enhances the almonds' flavor.
• Raspberry jam: Adds a sweet and tangy filling. Select a seedless variety or your favorite jam for variation.
• Additional powdered sugar: For dusting gives them their classic snowy appearance.

How To Make Raspberry Filled Almond Snowball Cookies

Prepare the Oven:

Preheat the oven to 350°F or 175°C. Line a baking sheet with parchment paper for easy cleanup.

Cream the Butter and Sugar:

In a large mixing bowl, cream the softened butter and half a cup of powdered sugar. Mix on medium speed until the mixture becomes fluffy and pale, about 2 to 3 minutes.

Incorporate the Extracts:

Add the vanilla and almond extracts to the butter mixture. Blend until thoroughly combined for an even flavor distribution.

Combine the Dry Ingredients:

In a separate bowl, whisk together the all-purpose flour, finely chopped almonds, and salt. Make sure the almonds are evenly distributed, ensuring every bite has a nutty crunch.

Mix the Dough:

Gradually add the dry ingredients to the butter mixture. Using low speed, combine the ingredients until just mixed. Avoid overmixing to keep the cookies tender.

Shape the Dough Balls:

Using your hands, roll the dough into small balls about the size of a tablespoon. Ensure each ball is smooth and evenly sized for consistent baking.

Fill with Raspberry Jam:

Gently create an indent in the center of each dough ball. Fill with about 1/4 teaspoon of raspberry jam, being careful not to overfill. Pinch the dough around the filling, sealing it completely.

Arrange and Bake:

Place the filled cookie balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 15 to 20 minutes until the edges turn lightly golden.

Cool the Cookies:

Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Transfer them to a wire rack and let them cool completely.

Final Touch:

Once the cookies are fully cooled, dust them generously with additional powdered sugar, creating their snowy appearance.

One of my favorite moments with this recipe was watching my youngest sprinkle the powdered sugar with so much joy it felt like it was snowing in our kitchen.

Storage Tips

Store these cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the unpowdered cookies in a sealed container. Defrost and dust with sugar before serving.

Ingredient Substitutions

Feel free to swap raspberry jam with strawberry, apricot, or your favorite fruit preserves. If you prefer a nut-free version, you can omit almonds and almond extract, opting instead for additional vanilla.

Serving Suggestions

Pair these cookies with a cup of hot chocolate or spiced tea for a cozy winter treat. They’re also great on holiday cookie platters alongside classic sugar cookies and spiced gingerbread.

Recipe FAQs

→ Can I use other types of jam for the filling?

Yes, you can use any jam of your choice, such as strawberry, apricot, or blackberry. Each one adds a unique flavor to the cookies.

→ How do I prevent the cookies from spreading too much?

Ensure the butter is softened but not melted, and chill the dough briefly before baking if needed to retain their shape.

→ Can I substitute almonds with another nut?

Yes, you can use finely chopped walnuts, pecans, or hazelnuts instead of almonds for a different nutty flavor.

→ How should I store these cookies?

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate them or freeze for up to 3 months.

→ Can I make these cookies gluten-free?

Yes, try substituting all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum for structure.

→ Why do I need to dust the cookies with powdered sugar after baking?

The powdered sugar adds a delicate sweetness and enhances the snowy appearance of the cookies, making them both beautiful and delicious.