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Easy Raspberry Almond Snowball Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 5 reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 13 minutes
  • Total Time: 37 minutes (plus 1 hour 30 minutes chilling)
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Easy Raspberry Almond Snowball Cookies are tender, buttery treats with a delightful raspberry jam center and a double coating of powdered sugar, giving them a snowball-like appearance. Ground almonds add a rich, nutty flavor while almond extract enhances every bite. Perfect for holiday gatherings or any time you crave a delicate, melt-in-your-mouth cookie.

Ingredients

Dry Ingredients

  • 2 cups (248g) all-purpose flour
  • ½ teaspoon salt
  • ¾ cup (76g) sliced almonds, finely ground

Wet Ingredients and Mix-ins

  • 1 cup (226g) unsalted butter, softened
  • ½ cup (60g) powdered sugar (for dough)
  • ½ teaspoon almond extract
  • 6 tablespoons (115g) seedless raspberry jam

Coating

  • 1½ cups (170g) powdered sugar (for coating)

Instructions

  1. Prepare Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour and salt until combined. In a food processor, pulse the sliced almonds until they become finely ground, resembling coarse meal. Set both mixtures aside.
  2. Cream Butter and Sugar: Using an electric stand mixer fitted with a paddle attachment or a hand mixer, cream the softened butter and ½ cup powdered sugar on medium speed until smooth and combined, about 2-3 minutes. Mix in the almond extract until fully incorporated.
  3. Build the Dough: With the mixer on low, gradually add the flour and salt mixture. Fold in the ground almonds using a spatula, ensuring even distribution. The dough should feel soft but not sticky. If sticky, add 1-2 tablespoons more flour. If dry, add 1 tablespoon milk and mix until combined.
  4. Form Cookie Bottoms: Scoop ½ tablespoon of dough and roll it into a smooth ball. Create a deep indentation large enough to hold ½ teaspoon of jam. Fill the indentation with ½ teaspoon raspberry jam.
  5. Create Cookie Tops and Seal: Shape another ½ tablespoon dough ball with an indentation. Place it over the jam-filled bottom half, aligning the indentations. Press and smooth edges to seal completely, pinching closed any cracks to prevent jam leakage.
  6. Chill Thoroughly: Place the formed cookie balls on a plate spaced apart. Chill all cookies in the refrigerator for 1 hour and 30 minutes to firm the butter and maintain shape during baking.
  7. Bake Until Set: Preheat oven to 375°F during the last 15 minutes of chilling. Line baking sheets with parchment paper. Transfer chilled cookies spaced 2 inches apart. Bake for 11-13 minutes until set but not browned. Avoid overbaking to prevent cracks and jam seepage.
  8. First Powdered Sugar Coating: Let warm cookies cool on the baking sheet until they can be handled. Roll each cookie in 1½ cups powdered sugar, coating them lightly. The warmth helps the sugar adhere.
  9. Cool and Second Coating: Transfer cookies to a wire rack and cool completely, about 30 minutes. Once cooled, roll cookies again in powdered sugar for a thick, snowball-like coating.

Notes

  • Ensure dough is not sticky before shaping; add flour or milk as needed for ideal consistency.
  • Chilling the dough thoroughly is crucial to avoid spreading during baking.
  • Do not overbake to keep cookies soft and prevent jam from leaking.
  • Double coating with powdered sugar creates the signature snowball look and adds sweetness.
  • Store cookies in an airtight container to maintain freshness.

Find it online: https://suerecipe.com/easy-raspberry-almond-snowball-cookies-recipe/