Description
These Raspberry Almond Snowball Cookies are delicate, buttery treats filled with a luscious raspberry jam center and coated in powdered sugar for a snowy, festive appearance. The combination of finely ground almonds and almond extract adds a rich, nutty flavor that perfectly complements the sweet, tart jam surprise inside. Crisply baked on the outside yet tender and moist inside, these cookies are perfect for holiday gatherings or any time you crave a refined, charming cookie.
Ingredients
Scale
Dry Ingredients
- 2 cups (248g) all-purpose flour
- ½ teaspoon salt
- ¾ cup (76g) sliced almonds, finely ground
Wet Ingredients
- 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
- Prepare Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour and salt until evenly distributed. Using a food processor, pulse the sliced almonds repeatedly until finely ground to a coarse meal texture. Set both aside.
- Cream Butter and Sugar: In the bowl of an electric stand mixer fitted with the paddle attachment, cream the softened butter with ½ cup powdered sugar on medium speed until smooth and combined, about 2-3 minutes. Mix in the almond extract until fully incorporated.
- Build the Dough: With the mixer on low, gradually add the flour mixture and blend just until combined. Fold in the ground almonds using a spatula, scraping the bottom to ensure even distribution. Adjust the dough consistency if sticky by adding flour, or if crumbly by adding milk, until soft and workable.
- Form Cookie Bottoms: Scoop ½ tablespoon of dough and roll into a smooth ball. Press a deep indentation in the center large enough to hold ½ teaspoon of jam. Fill the indentation with ½ teaspoon raspberry jam.
- Create Cookie Tops and Seal: Roll another ½ tablespoon dough ball, make an indentation, then gently place it over the jam-filled bottom piece, aligning the indentations. Press edges and smooth to seal completely, pinching closed any cracks to prevent jam leakage.
- Chill Thoroughly: Place formed cookie balls spaced apart on a plate and refrigerate for 1 hour 30 minutes to firm up the butter and help maintain shape during baking.
- Bake Until Set: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Transfer chilled cookies onto baking sheets, spaced 2 inches apart. Bake for 11-13 minutes until set but not browned, taking care not to overbake.
- First Powdered Sugar Coating: Remove cookies from oven; let cool on baking sheet until warm enough to handle. Roll cookies carefully in 1½ cups powdered sugar, coating lightly as the warmth helps sugar adhere.
- Cool and Second Coating: Transfer cookies to a wire rack and cool completely, about 30 minutes. Roll cookies again in powdered sugar for a thicker, snowy coating that creates the classic snowball look.
Notes
- Chilling the dough thoroughly is crucial for shaping and prevents jam from leaking during baking.
- Handle dough gently and avoid overmixing to keep the cookies tender.
- If dough feels too sticky, add flour 1 tablespoon at a time; if too dry, add milk slowly to achieve the right consistency.
- Use seedless raspberry jam for a smoother filling that doesn’t cause chunks when shaping.
- Store cookies in an airtight container to keep them fresh and maintain their snowy powdered sugar coating.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Raspberry Almond Snowball Cookies, Almond Cookies, Raspberry Jam Cookies, Powdered Sugar Cookies, Holiday Cookies, Snowball Cookies
