These cute little cookies are like tiny snowballs with a sweet surprise inside! Packed with almond flavor and filled with tart raspberry jam, they’re perfect for a delightful treat.
I love how easy these cookies are to make, and the kids enjoy helping roll them in powdered sugar. They look fancy, but they’re really simple—just the way I like my baking! 🍪
Key Ingredients & Substitutions
Unsalted Butter: This is essential for achieving a tender texture. If you need a dairy-free option, try using vegan butter. It’ll still give you that soft cookie bite!
Powdered Sugar: While this adds sweetness, you can use coconut sugar or a sugar alternative if you want a healthier option. Just keep in mind the taste might differ slightly.
Almond Extract: This gives the cookies their signature flavor. If you’re allergic or don’t enjoy almond, vanilla extract works well too!
All-Purpose Flour: You can swap this with gluten-free flour for a gluten-free version. It still yields great results if done right!
Ground Almonds (Almond Meal): This enhances the nutty flavor. If you don’t have almond flour, you could use finely chopped walnuts or hazelnuts as a substitute.
Raspberry Jam: Feel free to use any fruit jam or preserve you love! Strawberry, apricot, or even a mixed berry jam would be delicious.
How Do You Get the Cookie Dough to Enclose the Jam Properly?
Wrapping jam in cookie dough might seem tricky, but it’s all about the technique. Here’s how to do it smoothly:
- Take a tablespoon of dough and flatten it in your palm—about the size of your palm is good.
- Add a dollop of jam in the center (make sure not to add too much or it will leak!).
- Carefully fold the edges of the dough over the jam, sealing it well so the jam doesn’t escape during baking.
- Roll it gently into a ball; this helps ensure it’s well sealed.
Practice makes perfect! If your first tries aren’t perfect, don’t worry. They’ll still taste amazing!
Raspberry-Filled Almond Snowball Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for rolling
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup finely ground almonds (almond meal)
- 1/4 teaspoon salt
- 1/2 cup raspberry jam (seedless or strained for smooth filling)
For Garnish:
- Fresh raspberries (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 15-18 minutes of baking time. Overall, including cooling, you can expect it to take about 40-50 minutes to make these delicious cookies from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). This ensures it’s ready when you’re done mixing the dough. Line a baking sheet with parchment paper to prevent sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, add the softened butter and 1/2 cup of powdered sugar. Use a mixer or spatula to cream them together until the mixture is smooth and fluffy—this takes a couple of minutes!
3. Add the Almond Flavor:
Mix in the almond extract until it’s well combined. The aroma will be delightful!
4. Prepare the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt. This helps distribute the ingredients evenly.
5. Combine Wet and Dry Mixtures:
Gradually add the dry mixture to the butter mixture, mixing gently until a soft dough forms. Try not to overmix; just combined is perfect!
6. Make the Cookie Balls:
Scoop out about 1 tablespoon of dough and flatten it slightly in your hand. This is where the fun begins!
7. Add the Raspberry Jam:
Place a small dab (~1/2 teaspoon) of raspberry jam in the center of the flattened dough. Carefully fold the dough around the jam and roll it into a smooth ball, ensuring the jam is fully enclosed.
8. Prepare for Baking:
Place the filled dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
9. Bake to Perfection:
Bake the cookies for 15-18 minutes, or until the edges are lightly golden but the cookies remain pale overall. It’s important not to overbake, as they should be tender!
10. Cooling Time:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes.
11. Dust with Powdered Sugar:
While still warm, gently roll each cookie in powdered sugar. This gives them that snowy appearance and adds sweetness. Transfer to a wire rack to cool completely.
12. Final Touch:
For a festive look, dust with powdered sugar one more time after they’ve cooled. This gives them a beautiful finish!
13. Serve and Enjoy:
Serve your delightful cookies with fresh raspberries on the side, if desired. Enjoy these delicate, almond-scented snowball cookies with a burst of raspberry surprise!
Can I Use Different Jam for Filling?
Absolutely! While raspberry jam is delicious, you can substitute it with any flavor you like—strawberry, apricot, or blackberry jam all work beautifully too!
Can I Make the Dough Ahead of Time?
Yes, you can prepare the dough in advance! Just wrap it tightly in plastic wrap and refrigerate for up to 3 days. When you’re ready to bake, let it sit at room temperature for about 10-15 minutes before shaping.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. They’ll stay fresh and tasty, but they might not last that long!
Can I Freeze These Cookies?
Definitely! You can freeze the baked cookies for up to 3 months. Just make sure they’re completely cooled, then place them in a freezer-safe container. Thaw at room temperature before serving or enjoy them straight from the freezer for a chilly treat!
