Description
These Raspberry Almond Snowball Cookies are tender, buttery treats with a delightful surprise of fruity raspberry jam in the center. The cookies are rich with almond flavor from finely ground sliced almonds and almond extract, delicately coated in powdered sugar that creates a signature snowy appearance. Perfect for festive occasions or satisfying sweet cravings with a melt-in-your-mouth texture and a burst of raspberry goodness inside.
Ingredients
Scale
Dry Ingredients
- 2 cups (248g) all-purpose flour
- ½ teaspoon salt
- ¾ cup (76g) sliced almonds – finely ground
Creaming Ingredients
- 1 cup (226g) unsalted butter, softened
- ½ cup (60g) powdered sugar
- ½ teaspoon almond extract
Filling
- 6 tablespoons (115g) seedless raspberry jam
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 until finely ground to a coarse meal texture. Set aside both the flour mixture and ground almonds.
- Cream Butter and Sugar: In an electric stand mixer fitted with a paddle attachment, cream the softened butter and ½ cup of powdered sugar on medium speed for 2-3 minutes until smooth and combined. Mix in the almond extract until well incorporated.
- Build the Dough: With the mixer on low speed, gradually add the flour and salt mixture just until combined. Fold in the ground almonds using a spatula to scrape any from the bottom, ensuring even distribution. The dough should be soft but not sticky; adjust with a tablespoon more flour if sticky, or a tablespoon of milk if dry and crumbly.
- Form Cookie Bottoms: Scoop ½ tablespoon of dough and roll into a smooth ball. Using your finger or thumb, press a fairly deep indentation in the center large enough to hold ½ teaspoon of jam. Fill the indention with ½ teaspoon raspberry jam.
- Create Cookie Tops and Seal: Scoop another ½ tablespoon of dough, shape into a ball, and make an indentation as well. Place this top cookie dough ball over the jam-filled bottom piece, indentations aligned over the jam. Gently press and smooth edges to seal the ball completely, pinching any cracks to prevent jam leakage.
- Chill Thoroughly: Place formed cookie balls on a plate spaced apart. Continue shaping remaining dough. Refrigerate the cookies for 1 hour 30 minutes to firm the butter and maintain shape during baking.
- Bake Until Set: Preheat oven to 375°F (190°C) during the last 15 minutes of chilling. Line baking sheets with parchment paper. Arrange chilled cookies 2 inches apart on prepared sheets. Bake for 11-13 minutes until cookies are set but not browned. Avoid overbaking to prevent cracking and jam seepage.
- First Powdered Sugar Coating: Allow cookies to cool slightly until warm enough to handle. Roll each cookie carefully in 1½ cups powdered sugar for a light initial coating that sticks to the warmth.
- Cool and Second Coating: Transfer cookies to a wire rack and cool completely, about 30 minutes. Once cooled, roll them again in powdered sugar for a thick, snowy finish that characterizes snowball cookies.
Notes
- Ensure the dough is chilled thoroughly before baking to keep the cookies from spreading.
- If dough feels too sticky, add flour a tablespoon at a time; if too dry, add milk similarly.
- Be careful not to overbake to maintain a tender texture and prevent jam from leaking.
- Double rolling in powdered sugar after baking creates the classic snowball cookie appearance.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Keywords: Raspberry almond cookies, snowball cookies, almond jam cookies, holiday cookies, powdered sugar cookies, homemade cookies
