Get ready to bake your new favorite holiday dessert: Raspberry Filled Almond Snowball Cookies: An Incredible Sweet Treat. Imagine a tender, buttery cookie wrapped around a bright burst of raspberry jam, finished with a sweet shower of powdered sugar. These cookies are pure joy in every bite! The combination of almond and raspberry is irresistible, making them perfect for festive gatherings, gifting, or savoring alongside a cozy cup of tea. Whether you’re a seasoned baker or just starting out, you’ll want to add these charming and delicious cookies to your repertoire.
Ingredients You’ll Need
With just a handful of wholesome ingredients, you can create magic in your kitchen. Each component plays a vital role in delivering the delicate texture, rich flavor, and snowy look of Raspberry Filled Almond Snowball Cookies: An Incredible Sweet Treat. Here’s what you’ll need:
- Unsalted butter (1 cup, softened): Provides the rich, melt-in-your-mouth base that makes these snowball cookies so tender.
- Powdered sugar (1/2 cup, plus more for rolling): Sweetens the dough and creates that magical snowy finish after baking.
- Almond extract (1 teaspoon): Adds a subtle, aromatic nuttiness that pairs beautifully with raspberry jam.
- All-purpose flour (2 1/4 cups): The classic cookie structure, ensuring a tender crumb and perfect chew.
- Salt (1/2 teaspoon): Balances the sweetness and enhances all the other flavors.
- Finely chopped almonds (1/2 cup): Bring delightful texture and a gentle crunch that makes every bite interesting.
- Seedless raspberry jam (1/2 cup): The sweet-tart filling that steals the show—make sure it’s thick to avoid leaking.
- Granulated sugar (2 tablespoons, optional): For an extra touch of sparkle and a lightly crisp texture.
How to Make Raspberry Filled Almond Snowball Cookies: An Incredible Sweet Treat
Step 1: Prep Your Kitchen
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to save yourself cleanup and keep the cookies from sticking. Measure and set out all your ingredients; having everything within arm’s reach makes the whole process seamless and fun. This is your moment to step into holiday baking mode!
Step 2: Make the Dough
In a large bowl, cream together the softened unsalted butter and 1/2 cup powdered sugar until the mixture is light, airy, and looks a bit like frosting. Stir in the almond extract, then gradually fold in the all-purpose flour and salt until just combined—don’t overmix! Finally, fold in the finely chopped almonds so each bite of your Raspberry Filled Almond Snowball Cookies: An Incredible Sweet Treat has a hint of nutty crunch.
Step 3: Fill and Shape the Cookies
Scoop out about 1 tablespoon of dough and flatten it gently in your palm, creating a little “nest.” Drop a small dollop (about 1/2 teaspoon) of thick seedless raspberry jam in the center, then carefully wrap the dough around the jam, sealing it completely so there are no cracks—this helps the filling stay put. Roll gently between your hands to form a smooth ball, and place it on your prepared sheet about an inch apart. This step is like wrapping tiny presents for your taste buds!
Step 4: Bake the Cookies
Pop the tray into the preheated oven and bake for 12–14 minutes, or until the bottoms look just golden. The cookies should keep their pale, snowy color on top. If you’re adding sparkle, sprinkle a little granulated sugar over the cookies before baking for extra crunch. Let them cool on the sheet for 5 minutes before moving to the next delicious step.
Step 5: Roll in Powdered Sugar
While still warm, gently roll each cookie in powdered sugar. This helps the sugar stick and creates a beautiful snowy coating. Let the cookies cool completely, then give them one more tumble in the sugar for that irresistible, powdery finish that defines Raspberry Filled Almond Snowball Cookies: An Incredible Sweet Treat.
How to Serve Raspberry Filled Almond Snowball Cookies: An Incredible Sweet Treat
Garnishes
Serve your cookies piled high on a platter and give them a last dusting of powdered sugar right before presenting. For extra style, place a sprinkle of finely chopped almonds or a few whole raspberries around your plate. Not only does it look gorgeous, but those little flecks highlight the fantastic flavors inside.
Side Dishes
These cookies are perfect alongside a steaming mug of coffee, tea, or even a festive spiced hot chocolate. For a dessert spread, try pairing them with an assortment of fresh berries or a bowl of vanilla ice cream to compliment the tart raspberry filling.
Creative Ways to Present
Get creative with how you share your Raspberry Filled Almond Snowball Cookies: An Incredible Sweet Treat. Stack them in glass jars tied with ribbons for a sweet homemade gift, or box them up with parchment paper to deliver to neighbors. For the holidays, arrange the cookies in a wreath shape or tuck them among other colorful treats on a dessert board.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature, and they’ll stay fresh for up to 5 days. The powdered sugar can sometimes absorb a little moisture over time, but a quick second dusting before serving will bring back their picture-perfect look.
Freezing
To freeze, let your snowball cookies cool completely, then layer them with parchment paper in a sturdy, freezer-safe container. They’ll keep for up to 2 months. When you’re ready to enjoy, let them thaw at room temperature, then roll in fresh powdered sugar for that just-baked taste.
Reheating
You don’t need to reheat these, but if you want to enjoy cookies that taste bakery-fresh, a quick 10-second zap in the microwave will perk them up. Finish with a touch of extra powdered sugar to revive their snowy sparkle.
FAQs
Can I use a different type Dessert
Absolutely! Pecans, walnuts, or hazelnuts all work beautifully in this recipe. Just be sure they’re finely chopped, so you don’t compromise the smooth texture of the cookie.
What if my raspberry jam is too runny?
Thicker jam is best for Raspberry Filled Almond Snowball Cookies: An Incredible Sweet Treat to prevent leaking during baking. If your jam is runny, simmer it gently on the stove for a few minutes to reduce, then cool completely before using.
Can I make the dough ahead of time?
Yes! The dough can be prepared, wrapped well, and kept in the refrigerator for up to 48 hours. When ready to bake, simply let it come to room temperature for easier handling before shaping and filling.
Why did the jam leak out of some cookies?
If the dough isn’t sealed tightly around the jam, or if the jam is too runny, it may leak during baking. Take care to completely enclose the filling when shaping each ball and use a thick-set jam.
Can I use different jam flavors?
Definitely! While raspberry is classic, apricot, blackberry, or even cherry all taste amazing in these cookies. Switching up the filling can give you a variety of experiences with this same wonderful base.
Final Thoughts
There’s truly something joyful about baking—and sharing—these Raspberry Filled Almond Snowball Cookies: An Incredible Sweet Treat. Every bite bursts with almond warmth and jammy sweetness, wrapped in a wintery powdered sugar coat. I can’t wait for you to experience just how special these cookies are, whether you’re gifting them to someone you love or savored with your own favorite mug in hand.
Print
Raspberry Filled Almond Snowball Cookies: An Incredible Sweet Treat Recipe
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Raspberry Filled Almond Snowball Cookies are a delightful combination of buttery almond-flavored dough filled with sweet raspberry jam. Coated in powdered sugar, they are a perfect treat for any occasion, especially during the holidays.
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus more for rolling)
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup finely chopped almonds
- 1/2 cup seedless raspberry jam
- 2 tablespoons granulated sugar (optional, for added texture)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Mix in the almond extract.
- Add dry ingredients: Gradually add the flour and salt, mixing until just combined. Fold in the chopped almonds.
- Fill and shape cookies: Scoop out about 1 tablespoon of dough, flatten it, and add a small dollop of raspberry jam. Fold the dough around the jam to form a smooth ball.
- Bake: Place cookies on the baking sheet and bake for 12–14 minutes until lightly golden on the bottom.
- Finish: Cool for 5 minutes, roll in powdered sugar while warm. Cool completely and roll in powdered sugar again.
Notes
- Ensure the jam is thick to prevent leaking.
- Store in an airtight container for up to 5 days.
- Experiment with different jam flavors for variety.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
