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Raspberry Almond Snowball Cookies Recipe

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★★★★★

5 from 62 reviews

Raspberry Almond Snowball Cookies are delicate, buttery treats featuring a tender almond-infused dough encasing a sweet, fruity raspberry jam center. Finished with a double coating of powdered sugar, these cookies offer a melt-in-your-mouth texture, nutty richness, and a snowy appearance perfect for festive occasions or everyday indulgence.

Ingredients

Scale

Dry Ingredients

  • ½ teaspoon salt
  • 2 cups (248g) all-purpose flour
  • ¾ cup (76g) sliced almonds, finely ground

Wet Ingredients

  • 1 cup (226g) unsalted butter, softened
  • ½ cup (60g) powdered sugar (for dough)
  • ½ teaspoon almond extract
  • 6 tablespoons (115g) seedless raspberry jam

Coating

  • 1½ cups (170g) powdered sugar (for double coating)

Instructions

  1. Prepare Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour and salt until evenly distributed. In a food processor, pulse the sliced almonds repeatedly until finely ground, resembling coarse meal. Set aside both.
  2. Cream Butter and Sugar: Using an electric stand mixer with paddle attachment or a hand mixer, cream together the softened butter and ½ cup powdered sugar on medium speed until smooth and combined, about 2-3 minutes. Mix in the almond extract thoroughly.
  3. Build the Dough: Turn mixer speed to low and gradually add the flour and salt mixture until just combined. Fold in the ground almonds using a spatula to ensure even distribution, making sure the dough is soft but not sticky. Adjust with 1-2 tablespoons more flour if sticky or 1 tablespoon milk if dry and crumbly.
  4. Form Cookie Bottoms: Scoop ½ tablespoon of dough and roll into a smooth ball. Create a deep indentation in the center using your finger or thumb, then fill it with ½ teaspoon of raspberry jam.
  5. Create Cookie Tops and Seal: Scoop another ½ tablespoon of dough and shape it into a ball, making an indentation as well. Place this top piece over the jam-filled bottom, lining up the indentations over the jam. Press edges gently to seal the cookie entirely, pinching closed any cracks to prevent jam leakage during baking.
  6. Chill Thoroughly: Place formed cookies on a plate with space between them. After shaping all cookies, refrigerate for 1 hour and 30 minutes to firm the dough and ensure cookies hold their shape when baked.
  7. Bake Until Set: Preheat oven to 375°F during the last 15 minutes of chilling. Line baking sheets with parchment paper. Arrange chilled cookies about 2 inches apart on the sheets, keeping unused dough chilled. Bake for 11-13 minutes until cookies are set but not browned, avoiding overbaking to prevent cracking or jam seepage.
  8. First Powdered Sugar Coating: Let cookies cool for a few minutes on baking sheet until warm enough to handle. Pour 1½ cups powdered sugar into a bowl and roll each warm cookie to lightly coat the surface, allowing the sugar to adhere.
  9. Cool and Second Coating: Transfer cookies to a wire rack and cool completely for about 30 minutes. Once cool, roll cookies again in powdered sugar to create a thick, snowy coating characteristic of snowball cookies.

Notes

  • Finely grinding the almonds is key to achieving the right texture in the dough.
  • Ensure cookies are chilled thoroughly before baking to prevent them from spreading.
  • Be careful not to overbake; cookies should be set but not browned for the best texture.
  • Double coating with powdered sugar provides the traditional snowball appearance and sweetness.
  • If the dough feels too sticky, add a little more flour; if too dry, add a splash of milk for workability.

Keywords: Raspberry Almond Snowball Cookies, snowball cookies, almond cookies, raspberry jam cookies, holiday cookies, powdered sugar cookies

Find it online: https://ricoloranz.com/raspberry-almond-snowball-cookies-recipe/