Description
Raspberry Almond Snowball Cookies are delicate, jam-stuffed cookies with a buttery almond-flavored dough rolled in powdered sugar. These soft and crumbly cookies have a surprise burst of sweet raspberry jam inside, making them perfect for holiday gatherings or anytime you want a charming homemade treat.
Ingredients
Scale
Dry Ingredients
- 2 cups (248g) all-purpose flour (scoop and level to measure)
- 1/2 tsp salt
- 3/4 cup (76g) sliced almonds
- 1 1/2 cups (170g) powdered sugar (for coating)
Wet Ingredients
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (60g) powdered sugar (for dough)
- 1/2 tsp almond extract
- 6 Tbsp (115g) seedless raspberry jam
Instructions
- Prepare Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour and salt until well combined. Set this mixture aside for later use. Chop the sliced almonds finely using a food processor until they break down into tiny bits, then set aside.
- Cream Butter and Sugar: Using an electric stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and 1/2 cup powdered sugar until the mixture is smooth and combined. Add the almond extract and mix again to incorporate.
- Combine Dough: Gradually add the flour and salt mixture into the creamed butter mixture, mixing just until combined to avoid overworking the dough. Fold in the finely ground almonds carefully with a spatula, scraping the bottom of the bowl to ensure even distribution.
- Shape Dough Balls: Scoop out 1/2 tablespoon portions of dough and roll each into a ball. Press a deep indentation in the center of each ball using your finger or thumb. Fill this cavity with 1/2 teaspoon of seedless raspberry jam.
- Top with Second Dough Ball: Scoop another 1/2 tablespoon dough ball, create an indentation, and gently place this second dough ball over the jam-filled ball. Carefully pinch the sides to seal the jam inside, forming a smooth, round cookie without cracks.
- Chill the Cookies: Place the formed dough balls spaced apart on a plate and refrigerate for 1 hour and 30 minutes to firm up. Preheat your oven to 375°F (190°C) during the last 15 minutes of chilling.
- Bake the Cookies: Transfer the chilled dough balls to a baking sheet, leaving 2-inch gaps between them. Bake in the preheated oven for 11 to 13 minutes, until the cookies are set but not browned. Be careful not to over-bake to prevent cracking or jam leakage.
- Powdered Sugar Coating: Remove cookies from the oven and let them cool for a few minutes until warm. Pour the remaining 1 1/2 cups powdered sugar into a small bowl. Roll each warm cookie gently in the sugar to give a light coating, then transfer to a wire rack to cool completely.
- Final Sugar Coating: Once cooled, roll the cookies again in powdered sugar to achieve a thicker, snowy coating that enhances the classic snowball appearance.
Notes
- The dough should be soft and easy to work with but not sticky or dry. If sticky, add a few tablespoons of flour gradually until the right consistency is achieved.
- If the dough becomes too dry and cracks when pressing the indentation, add a tablespoon of milk to moisten it slightly. A few minor cracks are acceptable as long as they can be pinched closed to prevent jam leakage.
- Ensure the dough balls are well sealed to avoid jam oozing during baking.
- Spacing the cookies on the baking sheet and chilling is important for even baking and to maintain shape.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
