Description
These Raspberry Filled Almond Snowball Cookies are tender, melt-in-your-mouth treats featuring a delicate almond-flavored cookie exterior and a sweet, fruity raspberry jam center. Rolled twice in powdered sugar, they resemble snowy little spheres perfect for festive occasions or any time you crave a delightful homemade cookie with a beautiful balance of nutty and fruity flavors.
Ingredients
Scale
Cookie Dough
- 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
- 1/2 cup (160 g) seedless raspberry jam or raspberry preserves (slightly thick, not runny)
Coating
- 1 – 1 1/4 cups (120–150 g) powdered sugar, for rolling the baked cookies
Instructions
- Prepare your equipment: Line two 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 soft, flour-like texture. Measure out 1 cup (100 g) finely ground almonds.
- Cream the butter and sugars: In a large mixing bowl, add softened butter, 1/2 cup powdered sugar, and 1/4 cup granulated sugar. Beat with a hand mixer or stand mixer on medium speed for 2–3 minutes until light, creamy, and slightly fluffy. Scrape down the sides and bottom of the bowl.
- Add flavorings: Add vanilla and almond extracts to the butter mixture and beat on low speed until fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk together the flour, finely ground almonds, and salt until fully combined and clump-free.
- Form the dough: Add the dry ingredients to the butter mixture in two additions, mixing on low speed just until dough begins to come together. Add milk or cream one teaspoon at a time if dough is too dry, mixing briefly after each addition. Dough should hold together but not be sticky.
- Chill the dough: Divide dough into two flattened disks, wrap well in plastic wrap, and refrigerate for 30–45 minutes until firm enough to handle but not rock-hard. This prevents spreading during baking and facilitates shaping.
- Prepare the raspberry filling: Place raspberry jam in a bowl. Stir to loosen if too thick. If jam is too runny, refrigerate it or stir in a teaspoon of powdered sugar. Transfer jam to a small piping bag or zip-top bag and snip a tiny corner for filling.
- Shape the cookie bases: Scoop about 1 tablespoon (18–20 g) of dough and roll into a ball. Press a deep indentation in the center with your thumb or back of a spoon, creating a well without breaking the sides. Arrange half the dough balls on one baking sheet about 1 inch apart for the cookie bottoms.
- Fill with raspberry jam: Pipe or spoon about 1/2 teaspoon of jam into each indentation without overfilling; jam should sit just below the rim to prevent oozing during baking.
- Cap and seal the cookies: Flatten remaining tablespoon of dough into disks, place over jam-filled bases, gently press and pinch edges to seal fully. Roll gently between palms to smooth into round snowballs without squeezing the jam out. Place finished balls back on baking sheet.
- Optional quick chill: For best shape retention, chill filled baking sheets in the refrigerator or freezer for 10–15 minutes before baking to keep domed shape.
- Bake the cookies: Bake one sheet at a time in preheated 350°F (175°C) oven for 13–16 minutes. Cookies should look set and dry on top with lightly golden bottoms; tops remain pale. Avoid overbaking for tender, melt-in-mouth texture. Repeat with second tray.
- Cool slightly before rolling: Let cookies cool on baking sheet for 5–7 minutes until warm but not hot and fragile. Place 1–1 1/4 cups powdered sugar in a shallow bowl for rolling.
- First sugar coating: Gently roll each warm cookie in powdered sugar to coat completely. Shake off excess sugar and place on wire rack to cool completely. Warm coating allows sugar to melt lightly and adhere.
- Second sugar coating: Once cookies are fully cooled, roll again in fresh powdered sugar for a thick, even coating. Tap off excess and return to rack or serving platter.
- Rest and serve: For best flavor and texture, rest cookies in an airtight container for several hours or overnight at cool room temperature. Serve at room temperature to enjoy soft centers, chewy jam, and peak almond flavor.
Notes
- Be careful not to overmix the dough once flour is added to avoid tough cookies.
- If the jam is too runny, refrigerate or thicken it with powdered sugar for easier filling and to prevent leakage.
- Chilling the dough and shaped cookies helps maintain their shape and prevents spreading during baking.
- Rolling in powdered sugar twice creates the classic snowball cookie appearance and adds a lovely sweetness.
- Store cookies in an airtight container at room temperature; they keep well for up to a week.
- Variation: You can substitute raspberry jam with other seedless fruit preserves of your choice.
