Description
Raspberry Almond Snowball Cookies are delicate, buttery cookies filled with sweet raspberry jam and coated in a generous layer of powdered sugar. These jam-stuffed snowball cookies have a tender, crumbly texture combined with the crunch of finely ground almonds and a burst of fruity sweetness. Perfect as a festive treat or afternoon snack, they are chilled before baking to ensure a perfect shape and soft, melt-in-your-mouth bite.
Ingredients
Scale
Dry Ingredients
- 2 cups (248g) all-purpose flour (scoop and level to measure)
- 1/2 tsp salt
- 3/4 cup (76g) sliced almonds
- 1 1/2 cups (170g) powdered sugar (for coating)
Wet Ingredients
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (60g) powdered sugar (for dough)
- 1/2 tsp almond extract
- 6 Tbsp (115g) seedless raspberry jam
Instructions
- Prepare dry ingredients and almonds: In a mixing bowl, whisk together the all-purpose flour and salt until combined. Separately, add the sliced almonds to a food processor and pulse until finely ground into tiny bits. Set both aside for later use.
- Cream butter and sugar: In the bowl of an electric stand mixer fitted with the paddle attachment, cream the softened butter and 1/2 cup powdered sugar together until smooth and well combined. Add the almond extract and mix thoroughly.
- Combine dough ingredients: Gradually add the flour and salt mixture to the butter mixture, mixing just until incorporated. Fold in the ground almonds using a spatula, scraping the sides and bottom of the bowl to ensure even distribution.
- Form cookie dough balls: Scoop out about 1/2 tablespoon of dough and roll it into a ball. Use your finger or thumb to make a deep indentation large enough to hold the jam. Add 1/2 teaspoon of raspberry jam into the indentation.
- Seal the jam filling: Scoop another 1/2 tablespoon ball of dough, make an indentation, and gently place it over the jam-filled dough ball, sealing the edges by pinching the dough around the sides to enclose the jam completely. Repeat for the remaining dough balls, spacing them evenly on a plate to chill.
- Chill the cookie dough balls: Place the assembled dough balls in the refrigerator and chill for 1 hour and 30 minutes. During the last 15 minutes, preheat your oven to 375°F (190°C).
- Bake the cookies: Transfer the chilled dough balls to a baking sheet, leaving about 2 inches between each cookie. Bake in the preheated oven for 11 to 13 minutes, until the cookies are set but be careful not to over-bake to prevent cracks or jam leakage.
- Coat cookies in powdered sugar: Allow the cookies to cool for a few minutes after baking. While still warm, place 1 1/2 cups powdered sugar in a small mixing bowl and gently roll each cookie in the sugar to coat them lightly. Then transfer cookies to a wire rack to cool completely and roll again in powdered sugar to achieve a thicker, snowy coating.
Notes
- The dough should be soft and easy to work with, neither sticky nor dry. If sticky, add a few more tablespoons of flour to adjust the consistency.
- If the dough feels dry and cracks while making indentations, you can mix in a tablespoon of milk to improve pliability.
- Small cracks can be pinched together to prevent jam from seeping out, but avoid large cracks for best results.
- Chilling the cookie dough balls before baking helps them maintain their shape and prevents spreading.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
