Raspberry-Filled Almond Snowball Cookies Recipe
Delight in these Raspberry-Filled Almond Snowball Cookies, featuring a buttery almond-infused dough encasing a sweet raspberry jam center. These snowball-shaped cookies are baked to perfection and generously dusted with powdered sugar for a festive and elegant treat perfect for holidays or anytime indulgence.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1 cup finely ground almonds (almond meal)
- 1/2 cup powdered sugar (for dough and dusting)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Filling
- 1/2 cup raspberry jam or preserves
Instructions
- Prepare the dough: In a large mixing bowl, cream the softened butter with powdered sugar until light and fluffy. Gradually add the flour, ground almonds, salt, and vanilla extract, mixing until combined and a soft dough is formed. Chill the dough in the refrigerator for about 30 minutes to firm up.
- Shape the cookies: Preheat the oven to 350°F (175°C). Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake the cookies: Bake the cookie balls in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes.
- Create the jam filling: While the cookies are still warm, gently press your thumb or the back of a small spoon into the center of each cookie to create a small indentation. Fill each indentation with about 1/2 teaspoon of raspberry jam.
- Cool and dust: Transfer the filled cookies to a wire rack to cool completely. Once cooled, dust the entire batch generously with powdered sugar to achieve a snowball appearance.
Notes
- You can substitute raspberry jam with any other berry or fruit jam of your choice.
- For a nut-free version, you can replace ground almonds with an equal amount of additional flour.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well – freeze jam-filled and sugar-dusted cookies in a single layer before transferring to a freezer bag.
Keywords: Raspberry cookies, almond snowball cookies, holiday cookies, jam-filled cookies, baked cookies
