Raspberry Almond Snowball Cookies
Delightful cookies with buttery almond flavor and vibrant raspberry center, perfect for festive gatherings and cozy treats.
Ingredients
Cookie Dough Ingredients
- 1 cup unsalted butter, softened Make sure butter is softened but not melted.
- 1/2 cup powdered sugar (plus extra for coating) Use additional for coating after baking.
- 1 teaspoon vanilla extract Add for flavor.
- 2 1/4 cups all-purpose flour
- 1 cup finely ground almonds Can substitute with almond flour.
- 1/4 teaspoon salt
Filling
- 1/2 cup seedless raspberry jam Feel free to substitute different fruit jams.
Instructions
Preparation
- 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 light and fluffy.
- Stir in the vanilla extract until well incorporated.
- In a separate bowl, whisk the flour, ground almonds, and salt together.
- Gradually add the dry mixture to the wet ingredients, mixing just until combined.
- Take a tablespoon of dough and roll it into a ball, then make an indentation in the center. Fill this with about 1/4 teaspoon of raspberry jam.
- Pinch the edges of the dough together to seal the filling, then re-roll it into a smooth ball.
Baking
- Arrange the cookies on your prepared baking sheet and bake for 10-12 minutes until lightly golden.
- Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
- Once cooled, generously roll the cookies in powdered sugar—twice is best for maximum sweetness!
Notes
Store cookies in an airtight container at room temperature for up to a week. Freeze the unbaked dough for later use.