Raspberry Almond Snowball Cookies are a delightful treat, perfect for anyone looking to indulge in a sweet, nutty flavor combination. These soft, buttery cookies are stuffed with luscious raspberry jam and coated with powdered sugar—a combination that’s hard to resist. I first discovered these charming cookies during a family gathering, and they quickly became a favorite. Whether it’s for a holiday celebration, a cozy brunch, or just a fun baking afternoon, these cookies bring joy and nostalgia to any occasion.

The Secret to Why It Works

There are countless cookie recipes out there, but what makes Raspberry Almond Snowball Cookies special? For starters, they strike that perfect balance of texture and flavor. The almond flour adds a delicate nuttiness, while the sweet raspberry center surprises your palate with each bite. Plus, this recipe is incredibly easy to follow—great for novice bakers or a fun activity with kids.

“These cookies are a wonderful addition to any dessert table! They are light, yet incredibly satisfying. My family couldn’t get enough!” – Happy Baker

How to Prepare This Recipe

Making Raspberry Almond Snowball Cookies is straightforward and consists of just a few key steps. First, you’ll cream your butter and sugar, then mix in your dry ingredients for a rich dough. After that, it’s as simple as forming balls, filling them with raspberry jam, and baking them to perfection. The whole process takes about 30 minutes, so you’ll have fresh cookies in no time.

What You’ll Need

To whip up these delightful cookies, gather the following ingredients:

1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar (plus extra 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

Feel free to substitute with almond flour if you prefer an extra nutty flavor or use orange marmalade for a citrus twist!

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Step-by-Step Directions

Preheat your 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 the mixture is light and fluffy.
Stir in the vanilla extract to infuse that lovely aroma.
In a separate bowl, whisk together the flour, ground almonds, and salt.
Gradually add the dry ingredients to the wet mixture. Mix until everything is just combined—don’t overwork the dough!
Roll a tablespoon of dough into a ball, then create an indentation with your thumb.
Spoon 1/4 teaspoon of raspberry jam into the center and seal by pinching the edges, forming a smooth ball again.
Place cookies on the prepared baking sheet and bake for 10-12 minutes or until they are lightly golden.
Let the cookies cool slightly before transferring to a wire rack to cool completely.
Once cooled, roll each cookie generously in powdered sugar twice for an irresistible finish.

Best Way to Serve

Raspberry Almond Snowball Cookies are delightful on their own, but they also make a lovely presentation when paired with a cup of tea or coffee. Consider adding a dollop of whipped cream and fresh berries on the side for a more elegant serving option. You could even create a festive dessert platter with these cookies, some chocolate truffles, and seasonal fruits for a holiday gathering.

Storage Tips

To keep your Raspberry Almond Snowball Cookies fresh, store them in an airtight container at room temperature. They’ll last for about a week, maintaining their softness and flavor. If you want to extend their shelf life, consider freezing them. Lay the cookies flat in a single layer on a baking sheet, freeze until solid, and then transfer them to a freezer-safe bag. They can stay good in the freezer for up to three months.

Pro Chef Tips

Room Temperature Butter: Ensure your butter is softened but not melted for optimal mixing.
Chill the Dough: If the dough feels sticky, refrigerate it for about 30 minutes to make rolling easier.
Even Jam Distribution: Try to keep the raspberry jam in the center to prevent it from leaking during baking.
Double Dusting: For a snowball effect, roll the cookies in powdered sugar right after baking and again once cooled.

Creative Twists

If you want to add a little variety to the classic recipe, consider these twists:

Substitute the raspberry jam with lemon curd or chocolate ganache for a different flavor experience.
Add a pinch of almond extract for a more pronounced almond taste.
Top the completed cookies with toasted almond slivers for an added crunch and visual appeal.

FAQ

How long does it take to make these cookies?

The entire process, including prep and baking time, takes about 30-40 minutes.

Can I use a different type of nut?

Absolutely! Walnuts or pecans can be excellent substitutes for ground almonds, just keep in mind that the texture and flavor will slightly change.

What’s the best way to keep them fresh longer?

Store the cookies in an airtight container to prevent them from drying out. For longer storage, freeze them as mentioned above.

Can I make these cookies ahead of time?

Yes, these cookies can be made a day or two in advance. Just store them properly, and they’ll be perfect when you’re ready to serve!

Baking these Raspberry Almond Snowball Cookies can turn an ordinary day into a delightful occasion. Enjoy the process, and don’t forget to share them with friends and family—they’re bound to bring smiles!

Raspberry Almond Snowball Cookies

Total Time: 27 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Description

Delightful soft cookies filled with raspberry jam and coated with powdered sugar, perfect for any occasion.

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar (plus extra 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 your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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 mixture, mixing until just combined.
Roll a tablespoon of dough into a ball and create an indentation with your thumb.
Spoon 1/4 teaspoon of raspberry jam into the center and seal by forming a ball again.
Place cookies on the prepared baking sheet and bake for 10-12 minutes until lightly golden.
Let cool slightly before transferring to a wire rack. Roll in powdered sugar before serving.

Notes

For best results, use room temperature butter and refrigerate the dough if it’s sticky. Consider substituting raspberry jam with lemon curd or chocolate ganache for variety.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 8g
Sodium: 50mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: cookies, dessert, raspberry, almond, festive treats