Description
These Raspberry Filled Almond Snowball Cookies are the perfect holiday or tea-time treat, featuring a buttery almond-flavored dough wrapped around a fruity raspberry center and finished with a generous coating of powdered sugar. Perfect for cookie trays or festive gatherings, these cookies are both beautiful and delicious.
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- ¾ cup almond flour
- ¼ teaspoon salt
- ½ cup raspberry preserves or jam
- 1 cup powdered sugar (for rolling)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter and powdered sugar until light and fluffy.
- Mix in vanilla and almond extracts.
- In a separate bowl, whisk all-purpose flour, almond flour, and salt.
- Gradually stir dry ingredients into the butter mixture until combined.
- Scoop tablespoon-sized dough portions and roll into balls.
- Press an indentation into each and fill with raspberry preserves.
- Carefully enclose jam with dough and re-roll into smooth balls.
- Place cookies on the baking sheet and bake for 12–15 minutes, until bottoms are golden.
- Cool for 5 minutes on the sheet, then transfer to a wire rack.
- While warm, roll in powdered sugar.
- Once completely cooled, roll in powdered sugar again for a thick coating.
Notes
- Jam Alternatives: Use strawberry, apricot, or blackberry jam for variation.
- Nut-Free Option: Replace almond flour with ¾ cup all-purpose flour.
- Gluten-Free Option: Use a gluten-free 1:1 flour blend.
- Flavor Twist: Add citrus zest for brightness.
- Make-Ahead: Dough can be made a day in advance and refrigerated.
- Seal Jam Well: To avoid leakage, ensure dough completely surrounds the jam.
