Description
Delightfully tender Raspberry Filled Almond Snowball Cookies combine a buttery almond base with a sweet and slightly tart raspberry jam center. Coated generously in powdered sugar, these melt-in-your-mouth treats are perfect for festive occasions or as a charming homemade gift.
Ingredients
Scale
Almond Base
- 1 cup (2 sticks / 226 g) unsalted butter, softened to cool room temperature
- 1/2 cup (60 g) powdered sugar, plus extra for rolling
- 1/4 cup (50 g) granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract
- 2 cups (260 g) all-purpose flour, spooned and leveled
- 1 cup (100 g) finely ground blanched almonds or almond flour
- 1/4 teaspoon fine sea salt
- 2–3 tablespoons milk or cream, only if needed to bring dough together
Filling and Coating
- 1/2 cup (160 g) seedless raspberry jam or raspberry preserves (slightly thick, not runny)
- 1–1 1/4 cups (120–150 g) powdered sugar, for rolling the baked cookies
Instructions
- Prepare your equipment: Line 2 baking sheets with parchment paper or silicone baking mats. Have a small spoon or piping bag ready for filling with jam. Preheat the oven to 350°F (175°C) with a rack in the center position.
- Make the almond base: If using whole or sliced blanched almonds, pulse them in a food processor until very fine but not pasty, aiming for a flour-like consistency. Measure out 1 cup (100 g) finely ground almonds after pulsing.
- Cream the butter and sugars: In a large mixing bowl, beat the softened butter, 1/2 cup powdered sugar, and 1/4 cup granulated sugar with a hand mixer or stand mixer on medium speed for 2–3 minutes until light, creamy, and slightly fluffy. Scrape down the bowl sides.
- Add flavorings: Add vanilla and almond extracts to the butter mixture, beating on low speed until fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, finely ground almonds, and salt until well mixed and lump-free.
- Form the dough: Add dry ingredients to the butter mixture in two additions, mixing on low speed just until dough begins to come together. If too dry and crumbly, add milk or cream 1 teaspoon at a time until the dough holds but isn’t sticky.
- Chill the dough: Divide dough into 2 portions, shape each into flattened disks, wrap in plastic wrap, and chill in refrigerator for 30–45 minutes until firm but not rock-hard. This prevents spreading and eases shaping.
- Prepare the raspberry filling: Place raspberry jam in a small bowl. Stir if very thick to loosen slightly; if too runny, refrigerate or add powdered sugar to thicken. Transfer jam to a piping bag or zip-top bag, snipping a tiny corner before use.
- Shape the cookie bases: Scoop about 1 tablespoon (18–20 g) of dough and roll into a ball. Use thumb or back of a small spoon to create a deep indentation in center, keeping sides intact. Repeat with half the dough, placing bases about 1 inch apart on one baking sheet.
- Fill with raspberry jam: Pipe or spoon about 1/2 teaspoon jam into each indentation, ensuring jam sits below dough rim to prevent oozing during baking.
- Cap and seal the cookies: Flatten remaining tablespoon of dough into a disk in your palm, place over filled base, and gently press and pinch edges to seal jam completely. Lightly roll the sealed cookie between palms into a round snowball shape, avoiding squeezing out jam. Place on baking sheet. Repeat with remaining dough and jam, using second sheet as needed. Expect 24–28 cookies.
- Optional quick chill: Chill filled baking sheets in fridge or freezer for 10–15 minutes to help cookies keep a domed shape when baked.
- Bake the cookies: Bake one sheet at a time in preheated oven for 13–16 minutes until tops look set and dry, bottoms just turning light golden. Avoid overbaking to maintain tender texture. Repeat with second tray.
- Cool slightly before rolling: Let cookies cool on baking sheets for 5–7 minutes until warm but not fragile. Place 1–1 1/4 cups powdered sugar in a shallow bowl.
- First sugar coating: Gently roll each warm cookie in powdered sugar to coat completely, shaking off excess sugar. Place on wire rack to cool fully. The warm coating allows sugar to lightly melt and cling.
- Second sugar coating: Once fully cooled, roll cookies again in fresh powdered sugar for a thick, even coating. Tap off excess and transfer to rack or serving platter.
- Rest and serve: For best flavor and texture, store cookies in an airtight container at room temperature for several hours or overnight. Serve at room temperature to enjoy soft centers, chewy jam, and a peak almond flavor.
Notes
- Use finely ground blanched almonds or almond flour for best texture and almond flavor.
- If dough feels too crumbly, add milk or cream sparingly for binding, but avoid excess moisture.
- Chilling the dough and shaped cookies minimizes spreading and helps maintain shape.
- Use seedless raspberry jam that is thick but not too runny to prevent leaking during baking.
- Double coating with powdered sugar creates the classic snowy appearance and adds sweetness.
- Cookies keep well stored in airtight containers at room temperature for several days.
- For a festive touch, consider adding a sprinkle of edible glitter or finely chopped almonds after the final sugar coating.
