Oh my goodness, let me tell you about my absolute favorite treat—raspberry filled almond snowball cookies! These little gems are like bites of heaven with their buttery almond flavor and a delightful raspberry jam surprise in the center. I remember making these cookies with my grandma every holiday season, and the sweet smell of them baking would fill the whole house. Trust me, when you take a bite, the combination of the tender cookie and that tart raspberry is simply irresistible! They’re perfect for any occasion, whether it’s a festive gathering or just a cozy evening at home.
Ingredients List
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup almond flour
- 1/2 teaspoon salt
- 1/2 cup raspberry jam
- Additional powdered sugar for dusting
How to Prepare Raspberry Filled Almond Snowball Cookies
Step-by-Step Instructions
- First things first, let’s get that oven preheating to 350°F (175°C). Trust me, you want that warm, cozy atmosphere for baking!
- In a large mixing bowl, cream together the softened butter and powdered sugar until it’s nice and smooth. I love to use a hand mixer for this, but a sturdy wooden spoon works just fine if you’re feeling old school!
- Once it’s all creamy, add in the vanilla extract and mix it up well. The smell of vanilla is just heavenly, isn’t it?
- In another bowl, whisk together the all-purpose flour, almond flour, and salt. This helps to ensure that your dry ingredients are evenly mixed.
- Now, gradually add the dry mixture to the butter mixture. Mix just until everything is combined. Don’t overdo it—your cookies will thank you!
- Here comes the crucial part: chill the dough for 30 minutes. This step is super important because it helps the cookies hold their shape while baking.
- After chilling, take the dough out and shape it into small balls, about 1 inch in diameter. Then, flatten each ball slightly with your hand.
- Now for the fun part! Place a small teaspoon of raspberry jam right in the center of each flattened ball. Don’t be shy—this is what makes these cookies special!
- Carefully fold the edges over the jam and reshape the dough back into a ball, making sure the jam is completely tucked inside. You want that jam to stay a surprise!
- Place the cookies on a baking sheet lined with parchment paper, leaving a bit of space between them. Bake for 12-15 minutes, or until they’re lightly golden. Oh, you’ll love the aroma filling your kitchen!
- Once they’re done, let them cool on the baking sheet for a few minutes before transferring them to a wire rack. Finally, dust them with some powdered sugar before serving. That snowy finish is just perfect!
Why You’ll Love This Recipe
- They’re incredibly easy to make, perfect for bakers of all skill levels!
- Each cookie is a delightful explosion of flavor with that sweet raspberry jam at the center.
- These cookies have a beautiful, snowy appearance that makes them a showstopper on any dessert table.
- Quick prep time means you can whip up a batch in no time, making them great for unexpected guests.
- Chilling the dough is a breeze, and it really helps keep those lovely shapes intact while baking.
- They’re versatile! You can swap out the raspberry jam for your favorite berry jam if you’re feeling adventurous.
- Perfect for sharing! These cookies are a hit at parties, holiday gatherings, or cozy nights in.
- And let’s be honest, who doesn’t love dusting cookies with powdered sugar? It’s like adding a sprinkle of magic!
Tips for Success
Alright, let’s make sure your raspberry filled almond snowball cookies turn out absolutely perfect! Here are my top tips to help you nail this recipe:
- Room Temperature Butter: Make sure your butter is softened to room temperature before you start mixing. This helps it blend smoothly with the sugar, creating that lovely creamy texture we want.
- Chill That Dough: Don’t skip the chilling step! Chilling the dough for 30 minutes is crucial to prevent the cookies from spreading too much while baking. It also makes the dough easier to handle.
- Watch the Baking Time: Every oven is a little different, so keep an eye on your cookies as they bake. You want them to be lightly golden, but not too dark. They’ll continue to cook a bit after you take them out, so don’t overbake!
- Parchment Paper: Lining your baking sheet with parchment paper not only makes cleanup easier but also helps prevent sticking. Trust me, it’s a game changer!
- Perfectly Shaped Balls: When shaping your cookie balls, try to make them uniform in size. This ensures even baking, so you don’t end up with some cookies that are undercooked and others that are too crispy.
- Experiment with Flavors: Feel free to play around with different jams! If raspberry isn’t your thing, try using strawberry, blueberry, or even apricot. The possibilities are endless!
- Let Them Cool: After baking, let the cookies cool on the sheet for a few minutes before moving them to a wire rack. This helps them firm up and makes them less likely to break.
Storage & Reheating Instructions
Now that you’ve baked up a batch of these delicious raspberry filled almond snowball cookies, you’ll want to keep them fresh for as long as possible! To store your cookies, simply place them in an airtight container. I recommend stacking them carefully to avoid squishing those lovely powdered sugar tops!
They’ll stay fresh at room temperature for up to a week. If you want to keep them even longer, you can pop them in the fridge, but I find they’re best enjoyed at room temp. Just remember to let them sit out for a few minutes before indulging!
If you’d like to reheat them, it’s super simple! Just pop them in a preheated oven at 300°F (150°C) for about 5 minutes. This will warm them slightly and bring back that lovely texture. Just watch them closely—you want them warm, not hot!
Nutritional Information
Here’s the estimated nutritional breakdown for each of these delightful raspberry filled almond snowball cookies. Keep in mind that these values are approximate and can vary based on the specific ingredients you use. It’s always a good idea to double-check if you’re tracking your intake closely!
- Calories: 120
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 15mg
- Sodium: 50mg
- Carbohydrates: 12g
- Fiber: 1g
- Sugar: 6g
- Protein: 2g
These cookies are a delightful treat, but don’t forget to enjoy them in moderation! They’re perfect for satisfying that sweet craving while still feeling a little indulgent.
FAQ Section
Can I use other types of jam?
Absolutely! One of the best things about these raspberry filled almond snowball cookies is their versatility. If raspberry isn’t your jam (pun intended!), feel free to swap it out for any berry jam you fancy—strawberry, blueberry, or even blackberry work wonderfully. You can even get creative with apricot or peach jam for a different flavor profile. Just make sure the jam is thick enough to stay inside the cookie!
How do I know when the cookies are done?
Great question! You’ll want to keep an eye on your cookies as they bake. They’re done when they’re lightly golden around the edges, but still soft in the center. If you gently press on one, it should bounce back a bit. Remember, they’ll continue to firm up as they cool, so don’t be tempted to leave them in the oven too long!
Can I freeze these cookies?
Yes, you can definitely freeze these cookies! To do so, let them cool completely after baking, then place them in an airtight container or a freezer bag. They’ll keep well in the freezer for up to three months. When you’re ready to enjoy them, simply take them out and let them thaw at room temperature for a bit before indulging. If you like, you can warm them slightly in the oven for that fresh-baked taste!
Call to Action
I’d love to hear about your experience with these raspberry filled almond snowball cookies! Have you tried making them? What did you think? If you loved them (which I’m sure you will!), please take a moment to rate the recipe and leave a comment below. Your feedback means the world to me and helps fellow bakers discover this delightful treat!
And hey, if you want to share your cookie creations with the world, snap a photo and tag me on social media! I can’t wait to see how your cookies turned out and all the creative twists you might add. Let’s spread the love for these delicious cookies together!
Print
Raspberry Filled Almond Snowball Cookies: 7 Irresistible Bites
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious almond cookies filled with raspberry jam and dusted with powdered sugar.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup almond flour
- 1/2 teaspoon salt
- 1/2 cup raspberry jam
- Additional powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream the butter and powdered sugar until smooth.
- Add vanilla extract and mix well.
- In another bowl, combine all-purpose flour, almond flour, and salt.
- Gradually add the dry ingredients to the butter mixture and mix until combined.
- Chill the dough for 30 minutes.
- Shape the dough into small balls and flatten each ball.
- Place a small teaspoon of raspberry jam in the center of each flattened ball.
- Fold the edges over the jam and shape back into a ball.
- Place on a baking sheet and bake for 12-15 minutes until lightly golden.
- Allow to cool slightly and dust with powdered sugar before serving.
Notes
- Store in an airtight container for up to a week.
- You can substitute raspberry jam with any berry jam of your choice.
- Ensure butter is at room temperature for better mixing.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: raspberry filled almond snowball cookies