When it comes to holiday baking or special treats, Raspberry-Filled Almond Snowball Cookies are a showstopper. These delicate, buttery cookies are enhanced by a hint of almond and a treasure of sweet-tart raspberry filling. Finished with a snowy coating of powdered sugar, they’re as stunning as they are delicious.
Why Snowball Cookies?
Snowball cookies are a classic holiday favorite, known for their melt-in-your-mouth texture and festive appearance. Adding raspberry filling elevates this traditional cookie, offering a delightful surprise in every bite. Perfect for gifting, sharing, or indulging with a cup of tea, they’re a versatile treat for any occasion.
Why You’ll Love These Cookies
- Almond & Raspberry Perfection: The nutty almond flavor pairs beautifully with the bright, fruity raspberry filling.
- Festive and Elegant: Their powdered sugar coating makes them look like tiny snowballs, perfect for holiday gatherings or as gifts.
- Melt-in-Your-Mouth Texture: These cookies have a wonderfully delicate crumb thanks to the buttery dough and ground almonds.
Ingredients You’ll Need
For the Dough:
- Unsalted Butter: The base for a rich, tender cookie.
- Powdered Sugar: For sweetness and a smooth texture.
- Vanilla and Almond Extracts: Adds depth of flavor with a nutty twist.
- All-Purpose Flour: Creates the structure of the cookie.
- Ground Almonds or Almond Flour: Enhances the almond flavor and adds a tender crumb.
For the Filling and Coating:
- Raspberry Preserves: The sweet-tart center of each cookie.
- Powdered Sugar: For the signature snowy finish.
How to Make Raspberry-Filled Almond Snowball Cookies
- Prepare the Dough: Cream together butter and powdered sugar until light and fluffy. Add vanilla and almond extracts. Gradually mix in the flour and ground almonds until the dough comes together. Chill for at least 30 minutes to make it easier to work with.
- Shape and Fill: Take a small piece of dough, flatten it, and place a small dollop of raspberry preserves in the center. Wrap the dough around the filling, rolling it into a ball to encase the preserves completely.
- Bake to Perfection: Place the cookies on a parchment-lined baking sheet and bake at 350°F (175°C) for 10–12 minutes or until the bottoms are lightly golden. Allow the cookies to cool completely.
- Dust with Snow: Roll the cooled cookies in powdered sugar for a festive, snow-like coating.
Tips for Success
- Don’t Overfill: Use a small amount of raspberry preserves to prevent the filling from leaking during baking.
- Chill the Dough: Chilling makes the dough easier to handle and helps the cookies retain their shape.
- Double Coat with Sugar: Roll the cookies in powdered sugar once while warm and again after cooling for a thicker, snowy coating.
Serving Suggestions
Serve these Raspberry-Filled Almond Snowball Cookies alongside a mug of mulled wine, spiced cider, or a steaming cup of hot cocoa. They’re also delightful on a holiday cookie platter paired with other favorites like gingerbread and peppermint bark.
Make Them Your Own
- Swap the Filling: Try apricot, cherry, or blackberry preserves for a fun variation.
- Add a Drizzle: Finish the cookies with a drizzle of white chocolate for added sweetness and elegance.
- Play with Nuts: Replace ground almonds with ground pecans or hazelnuts for a different nutty flavor.
A Delicious Holiday Treat
Raspberry-Filled Almond Snowball Cookies are everything you want in a holiday cookie—festive, flavorful, and irresistible. With their tender almond base and surprise raspberry filling, they’re sure to be a hit at any gathering.
Happy Baking! ❄️✨
Storage Tips
Store these cookies in an airtight container at room temperature for up to one week. For extended freshness, keep them in the refrigerator for up to two weeks. If you plan to make them ahead for a special occasion, they can also be frozen in an airtight container for up to three months. Thaw at room temperature before serving.
Almond Raspberry-Filled Snowball Cookies
These Raspberry-Filled Almond Snowball Cookies are a festive treat, featuring buttery almond dough wrapped around a sweet-tart raspberry center. Rolled in powdered sugar for a snowy finish, they’re perfect for holiday celebrations or gifting.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a large mixing bowl, beat the softened butter and powdered sugar until light and fluffy. Add the vanilla extract and almond extract, and mix until combined.
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Gradually add the all-purpose flour, ground almonds, and salt. Mix until the dough comes together and forms a soft ball.
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Scoop out small portions of dough (about 1 tablespoon each) and roll them into balls. Press your thumb gently into the center of each ball to create a small well.
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Fill the well in each cookie with about 1/4 teaspoon of raspberry jam or preserves. Be careful not to overfill.
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Gently reshape the dough around the jam to form a ball again, ensuring the jam is enclosed in the dough.
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Place the filled cookies on the prepared baking sheet, spacing them about 1 inch apart.
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Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool slightly on the baking sheet.
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Once cool enough to handle, roll the cookies in powdered sugar to coat them. Let them cool completely on a wire rack.
Note
- Softened Butter: For the best-creamed texture, ensure your butter is softened but not melted. Melted butter can result in a greasy dough that doesn’t hold its shape.
- Quality Jam: Use a high-quality raspberry jam for a rich and flavorful filling. Avoid watery or overly sweet jams, as these can seep out during baking.
- Cooling: After dusting with powdered sugar, the cookies cool on a wire rack. This helps them firm up and prevents them from breaking apart.
- Powdered Sugar Coating: Dusting the cookies while warm ensures the sugar adheres properly, creating a beautiful “snowball” effect.
