Description

Raspberry Filled Almond Snowball Cookies are buttery, nutty, and filled with a sweet raspberry surprise. Dusted with powdered sugar, these cookies look like festive snowballs, making them the perfect treat for the holidays or any special occasion. With a delicate almond flavor and a fruity center, they’re as fun to make as they are to eat!

Ingredients

For the Cookies:

1 cup unsalted butter, softened
½ cup powdered sugar (plus extra for dusting)
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
¼ teaspoon salt
1 cup finely chopped almonds

For the Filling:

½ cup raspberry jam

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Instructions

Prepare the Dough:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream the softened butter and powdered sugar until light and fluffy.
Mix in the vanilla extract and almond extract until well combined.
Gradually add the all-purpose flour and salt, mixing just until the dough forms.
Stir in the finely chopped almonds, distributing them evenly throughout the dough.

Assemble the Cookies:

Scoop out about a tablespoon of dough and flatten it slightly in your hand.
Add a small dollop (approximately 1 teaspoon) of raspberry jam in the center.
Carefully fold the dough around the jam, sealing the edges to enclose the filling completely.
Roll the dough gently into a ball and place it on the prepared baking sheet. Repeat with the remaining dough and jam.

Bake the Cookies:

Bake the cookies in the preheated oven for 12–15 minutes, or until the edges are lightly golden.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Dust with Powdered Sugar:

While the cookies are still warm, dust them generously with powdered sugar using a fine mesh sieve.
Allow the cookies to cool completely before serving or storing.

Notes

Butter Substitution: Margarine can be used, but the flavor won’t be as rich.
Nut Alternatives: You can substitute the almonds with pecans or walnuts.
Chill the Dough: If the dough becomes too soft to handle, refrigerate it for 10–15 minutes before shaping.
Storage: Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to a month.
Reheating: Let frozen cookies thaw at room temperature and dust with additional powdered sugar if needed.
Jam Options: Try strawberry, apricot, or even chocolate spread as a substitute for raspberry jam.

Prep Time: 20 minutes
Cook Time: 15
Category: Dessert
Method: Baking
Cuisine: American