Description
Raspberry Almond Snowball Cookies are delicate, buttery cookies filled with sweet seedless raspberry jam and rolled in a double coating of powdered sugar for a snowy finish. With finely ground almonds in the dough, these tender treats offer a subtle nutty flavor that complements the fruity jam center perfectly. Chilling the dough before baking ensures each cookie holds its shape and bakes up tender and crumbly, making them the perfect elegant dessert or gift for the holidays.
Ingredients
Dry Ingredients
- 2 cups (248g) all-purpose flour
- ½ teaspoon salt
- ¾ cup (76g) sliced almonds, finely ground
Wet Ingredients
- 1 cup (226g) unsalted butter, softened
- ½ cup (60g) powdered sugar (for dough)
- ½ teaspoon almond extract
- 6 tablespoons (115g) seedless raspberry jam
For Coating
- 1½ cups (170g) powdered sugar
Instructions
- Prepare Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour and salt until evenly combined. Using a food processor, pulse the sliced almonds repeatedly until they resemble a coarse meal. Set both aside separately.
- Cream Butter and Sugar: Using an electric stand mixer fitted with the paddle attachment or a hand mixer, cream together the softened butter and ½ cup powdered sugar on medium speed until smooth and combined, about 2 to 3 minutes. Mix in the almond extract until fully incorporated.
- Build the Dough: With the mixer on low speed, gradually add the flour and salt mixture and mix just until combined. Add the ground almonds and use a spatula to fold and gather any almonds stuck to the bottom, ensuring even distribution. The dough should be soft but not sticky; adjust with additional flour or a splash of milk if necessary.
- Form Cookie Bottoms: Scoop ½ tablespoon portions of dough and roll into smooth balls. Using your finger or thumb, create a fairly deep indentation in the center of each ball large enough to hold ½ teaspoon of jam. Fill the indentation with exactly ½ teaspoon of seedless raspberry jam.
- Create Cookie Tops and Seal: Scoop another ½ tablespoon of dough and roll into a ball. Make a similar indentation in this piece. Place it gently over the jam-filled bottom, aligning the indentation over the jam to create a filled ball. Carefully press and smooth the edges to seal the cookie completely, pinching any cracks closed to prevent jam leakage during baking.
- Chill Thoroughly: Place each formed cookie on a plate spaced apart to chill evenly. After shaping all cookies, refrigerate for 1 hour and 30 minutes. This step is essential to firm the butter and help the cookies maintain their shape while baking.
- Bake Until Set: Preheat the oven to 375°F (191°C) during the last 15 minutes of chilling. Line baking sheets with parchment paper. Transfer chilled cookies to the baking sheets, spacing them 2 inches apart. Bake for 11 to 13 minutes until cookies are set but not browned. Avoid overbaking to prevent cracking and jam leakage.
- First Powdered Sugar Coating: Remove cookies from the oven and let them cool on the baking sheets for several minutes until warm enough to handle. Pour the 1½ cups powdered sugar into a small bowl and gently roll the warm cookies in the sugar to apply a light coating.
- Cool and Second Coating: Transfer the lightly coated cookies to a wire rack and cool completely for about 30 minutes. Once cooled, roll the cookies again in powdered sugar for a thick, snowball-like coating that provides the signature appearance.
Notes
- Chilling the dough is crucial for shape retention and preventing jam leakage during baking.
- Use seedless raspberry jam for a smooth, evenly distributed filling.
- Carefully seal the cookie halves to avoid cracks and jam seepage.
- Do not overbake; cookies should be set but not browned for the best texture.
- Double coating with powdered sugar creates the traditional snowball look and adds sweetness.
