These Raspberry-Filled Almond Snowball Cookies are like little bites of joy! They have a sweet raspberry center and a cozy almond flavor rolled in powdered sugar, making them a treat to enjoy with coffee.
I can’t resist these cookies when they come out of the oven, the smell is just heavenly! I love sharing them, but honestly, I sometimes hide a few for myself. They’re too good to share all the time! 😄
Key Ingredients & Substitutions
Unsalted Butter: This is essential for a rich flavor and soft texture. You can use margarine if you’re in a pinch, but I prefer butter for the taste.
Powdered Sugar: Great for sweetness and rolling the cookies. If you’re looking for a lower sugar option, try using coconut sugar or a sugar substitute, keeping in mind it may change the taste.
Almonds: Ground or finely chopped almonds add a nutty flavor. Almond flour is a great substitute if you don’t have whole almonds. Just make sure to use a bit less since it’s finer than chopped almonds.
Raspberry Jam: Seedless works best, but you can use any berry jam you like! Strawberry or blueberry would also taste amazing. For a lower sugar version, look for natural fruit spreads.
How Do I Seal the Jam in the Cookies Properly?
Sealing the jam inside the dough can be tricky, but with a little practice, you’ll get it right! Here’s how to do it:
- Flatten a tablespoon of dough into a disk in your palm.
- Place the raspberry jam in the center, but don’t overfill it! Too much jam can make sealing difficult.
- Fold the edges of the dough over the jam.
- Pinch and roll gently to create a smooth ball, ensuring there are no openings for the jam to escape.
Practice makes perfect, so don’t worry if your first few tries aren’t exactly perfect!
Raspberry-Filled Almond Snowball Cookies Recipe
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for rolling)
- 2 cups all-purpose flour
- 1 cup finely chopped or ground almonds (almond meal)
- 1 tsp vanilla extract
- 1/4 tsp salt
For the Filling:
- 1/2 cup raspberry jam (seedless works best)
For Garnish (Optional):
- Fresh raspberries
How Much Time Will You Need?
To make these delightful cookies, you will need about 45 minutes, including 30 minutes for chilling the dough. It’s a fun and easy process that will fill your kitchen with a lovely aroma!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, cream together the softened butter and 1/2 cup powdered sugar using a hand mixer or a spatula until the mixture is light and fluffy. This step is essential for a soft, tender cookie!
2. Add Vanilla and Dry Ingredients:
Add the vanilla extract to the butter mixture and mix until combined. In a separate bowl, whisk together the flour, ground almonds, and salt. Gradually add the dry mixture to the creamed butter, mixing just until combined. Your dough should be soft, not sticky. To make it easier to work with, chill the dough in the refrigerator for about 30 minutes.
3. Form the Cookies:
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. On a clean surface, take about 1 tablespoon of the chilled dough and flatten it into a small disk in your palm. Spoon about 1/2 teaspoon of raspberry jam into the center of the disk.
4. Seal and Roll:
Gently fold the dough around the jam, sealing it inside, and roll it into a smooth ball. Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
5. Bake the Cookies:
Bake them in the oven for 12-15 minutes or until the edges just begin to turn golden, while the tops still stay pale. Once baked, let them cool on the baking sheet for 5 minutes.
6. Sugar Coating:
While the cookies are still warm, carefully roll each one in powdered sugar to coat them evenly. This gives them that lovely snowy appearance! After that, transfer the cookies to wire racks to cool completely, and if you like, roll them in powdered sugar once more for a thicker coating.
7. Serve and Enjoy:
Finally, serve them with fresh raspberries for a pretty garnish if desired. Enjoy your delicate, almond-flavored cookies with a luscious raspberry center, dusted generously with powdered sugar!
These Raspberry-Filled Almond Snowball Cookies are perfect for any occasion. Share with friends or enjoy them in the comfort of your home. Happy baking!
Can I Use Margarine Instead of Butter?
Yes, you can use margarine if you need a dairy-free option, but unsalted butter is preferred for the best flavor and texture. Make sure the margarine is softened to match the consistency of butter.
What if I Don’t Have Almonds?
No problem! If you don’t have almonds, you can use almond flour or even substitute with finely ground hazelnuts or walnuts for a different flavor. Just keep in mind that it may slightly change the final taste of the cookie.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them for up to a month. Just make sure to separate layers with parchment paper to avoid sticking.
Can I Make These Cookies Without Jam?
Absolutely! You can fill the cookies with other types of fruit preserves or even chocolate ganache if you’d like to switch things up. Just ensure that whatever filling you choose is thick enough not to leak during baking!