Description
Delightful Raspberry Almond Snowball Cookies that are easy to make and melt in your mouth. These cookies feature a buttery almond dough filled with sweet seedless raspberry jam, perfect for holidays or any special occasion.
Ingredients
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus more for coating
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 cup finely ground almonds
- 1/4 teaspoon salt
Filling
- 1/2 cup seedless raspberry jam
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Cream Butter and Sugar: In a large bowl, use a mixer or whisk to cream together the softened butter and 1/2 cup powdered sugar until the mixture is light and fluffy, which ensures a tender cookie texture.
- Add Vanilla Extract: Stir in the vanilla extract to the creamed mixture to enhance the flavor profile.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, finely ground almonds, and salt to evenly distribute the dry ingredients.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet butter mixture, stirring gently until just combined to avoid overworking the dough.
- Form Dough Balls and Add Filling: Scoop a tablespoon of dough and roll it into a ball. Make a small indentation in the center and spoon about 1/4 teaspoon of raspberry jam into it.
- Seal and Shape Cookies: Carefully pinch the edges of the dough around the jam to seal it inside, then gently re-roll the filled dough into a smooth ball to encase the filling entirely.
- Arrange and Bake: Place the cookies on the prepared baking sheet with some space between them. Bake in the preheated oven for 10-12 minutes or until they turn lightly golden on the edges.
- Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely to room temperature.
- Coat with Powdered Sugar: Once cooled, roll each cookie generously in powdered sugar, repeating twice for the best powdery coating and presentation.
Notes
- Make sure butter is softened to room temperature for easy creaming.
- Do not overmix the dough to keep cookies tender and crumbly.
- Use seedless jam to avoid leaking during baking.
- Rolling cookies twice in powdered sugar gives them a beautiful snowy appearance.
- Store cookies in an airtight container at room temperature for up to a week.
