Why You’ll Love This Raspberry Almond Snowball Cookies
These cookies are soft, buttery, and light. Each bite gives you a mild almond taste and a bright pop of raspberry jam inside. They look pretty with a dusting of powdered sugar. They feel special for holidays and easy for a weeknight treat. The dough is simple to mix and the filling makes each cookie a surprise.
introduction
This recipe for Raspberry Almond Snowball Cookies is good for bakers who want a small, crisp cookie with a soft bite inside. The steps are short and clear, and you do not need any hard tools. If you like almond-flavored treats, you might also enjoy a different take on almond cookies like the almond butter chocolate chip cookies, which use almond butter and chocolate for a different texture and taste. This introduction will help you know what to expect and how to make the cookies without trouble.
Why Make This Recipe
You should make this recipe because it is quick, uses easy ingredients, and gives great results. The dough comes together in one bowl after you mix the dry ingredients. The cookies bake fast and keep well. They are a good choice when you want something pretty to bring to a party or give away as a small gift. The almond and raspberry combo is classic and not too sweet, so many people enjoy these cookies.
What You Need for Raspberry Almond Snowball Cookies
You need basic pantry items and a small baking tool set. A mixing bowl, a whisk or fork, a mixer or a strong spoon, a tablespoon for scooping, and a baking sheet with parchment paper are enough. A small spoon or piping tool helps to add the jam into each cookie. You also need a wire rack to cool the cookies. The ingredients are common and easy to buy at any grocery store.
How to Make Raspberry Almond Snowball Cookies
Follow these clear steps to make the cookies. Read all steps once before you start so you do not miss anything.
Ingredients:
1 cup (2 sticks) unsalted butter, softened, 1/2 cup powdered sugar, plus more for coating, 1 teaspoon vanilla extract, 2 1/4 cups all-purpose flour, 1 cup finely ground almonds, 1/4 teaspoon salt, 1/2 cup seedless raspberry jam
Directions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and 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 wet ingredients, mixing until just combined.
- Roll a tablespoon of dough into a ball, make an indentation, and fill with 1/4 tsp of raspberry jam.
- Seal the filling by pinching the edges together, then re-roll into a smooth ball.
- Place cookies on the prepared baking sheet and bake for 10-12 minutes, until lightly golden.
- Let cookies cool slightly on the baking sheet, then transfer to a wire rack to cool completely.
- Once cooled, roll the cookies generously in powdered sugar, twice for best coverage.
Take your time sealing each cookie so the jam does not leak while baking. If jam starts to run, let the dough chill for 10 minutes before filling and baking.
Best Ways to Serve Raspberry Almond Snowball Cookies
Serve these cookies on a simple plate or a pretty tray. They work well with tea or coffee, or with a cold glass of milk. For a party, arrange them on a tiered tray with other small sweets. They also look nice in a gift box lined with tissue paper. If you want a warm contrast, heat a few in the oven for a minute and serve with ice cream. For a lighter spread, pair them with fresh fruit and plain yogurt. For a holiday table, add some evergreen sprigs around the cookies for color. If you like different cookie ideas, you can try serving styles inspired by other simple recipes like the apple cinnamon oatmeal cookies, which pair well with warm drinks and cozy settings.
How to Store Raspberry Almond Snowball Cookies
Store the cookies in an airtight container at room temperature for up to 3 days. Place wax paper between layers so they do not stick together. For longer storage, freeze them in a single layer on a tray until solid, then move them to a freezer bag. They will keep for up to 3 months in the freezer. Thaw at room temperature and roll in powdered sugar again if needed. If you store them in the fridge, let them return to room temperature before serving for the best texture.
Easy Tips to Make Raspberry Almond Snowball Cookies
- Use room-temperature butter so it creams easily with the powdered sugar.
- Measure flour by spooning it into the cup and leveling it off. This keeps cookies tender.
- Grind almonds finely to avoid large bits that can make the cookie break open.
- Use seedless jam so the filling is smooth and less likely to leak.
- If dough feels too soft to shape, chill it for 15-20 minutes.
- Make the indentation with the back of a small spoon or your thumb for an even pocket.
- Roll the cookie gently to get a smooth outer surface before baking.
- Powdered sugar sticks best when cookies are fully cooled. Rolling twice gives a snowy look.
Try These Variations of Raspberry Almond Snowball Cookies
- Swap raspberry jam for apricot or strawberry jam for a different fruit flavor.
- Add a little lemon zest to the dough for a bright, citrus note.
- Press a whole almond into the top of each cookie before baking for a crunchy garnish.
- Use chopped pistachios instead of almonds for a green color and nutty change.
- Make half the batch with chocolate chips mixed into the dough for a hybrid cookie.
These small swaps keep the same easy method but give you many flavors to try.
Common Questions About Raspberry Almond Snowball Cookies
Q: Can I use almond flour instead of finely ground almonds?
A: Yes, you can use almond flour, but the texture will be a bit softer. Measure the same amount.
Q: Will the jam leak during baking?
A: If you seal the dough well and use seedless jam, leaks are less likely. Chill dough if it becomes too soft while you work.
Q: Can I make these cookies gluten-free?
A: Yes. Replace the all-purpose flour with a gluten-free flour mix that is meant for 1:1 baking. The texture may change slightly.
Q: How do I keep the powdered sugar from melting?
A: Let cookies cool completely before rolling. Store in a cool, dry place. If sugar melts, chill the cookies to reset the coating.
Q: Can I use store-bought jam or should I make my own?
A: Store-bought seedless jam works well. Homemade jam is also fine and can give a fresh flavor.
Final Thoughts
These Raspberry Almond Snowball Cookies are easy, pretty, and full of simple flavor. The recipe uses everyday ingredients and clear steps. They are good for gifts, parties, or a small treat at home. With simple tips and a few variations, you can make a batch that fits any taste. Try making them a day ahead for less stress on the day you plan to serve them.
Ready to Give It a Try?
Gather your ingredients and tools, and follow the steps one by one. Take your time sealing each cookie and dusting them with powdered sugar at the end. Enjoy the soft almond taste and the sweet jam center with friends or family.
Conclusion
If you want one more similar idea and a detailed look at filled almond snowball cookies, see this recipe for filled almond snowball cookies for more tips and photos: Filled Almond Snowball Cookies | Italian Food Forever.
Print
Raspberry Almond Snowball Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft and buttery cookies with a surprise raspberry jam filling, dusted with powdered sugar.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus more for coating
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 cup finely ground almonds
- 1/4 teaspoon salt
- 1/2 cup seedless raspberry jam
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and 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 wet ingredients, mixing until just combined.
- Roll a tablespoon of dough into a ball, make an indentation, and fill with 1/4 tsp of raspberry jam.
- Seal the filling by pinching the edges together, then re-roll into a smooth ball.
- Place cookies on the prepared baking sheet and bake for 10-12 minutes, until lightly golden.
- Let cookies cool slightly on the baking sheet, then transfer to a wire rack to cool completely.
- Once cooled, roll the cookies generously in powdered sugar, twice for best coverage.
Notes
Take your time sealing each cookie to prevent jam leakage during baking. Chill the dough if it becomes too soft.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg