The first time I tasted a snowball cookie, I was visiting my grandma during the holidays. The buttery, melt-in-your-mouth texture, and the dusting of powdered sugar made them absolutely irresistible. Now, I’ve put my own twist on this classic treat with these Raspberry Filled Almond Snowball Cookies! They have a sweet-tart raspberry jam center and crunchy almonds.
Get ready to create a batch of these delightful cookies. The total time investment is approximately 2 hours 15 minutes (including prep, chill time, and baking).
Table of Contents
Amazing Raspberry Filled Almond Snowball Cookies
Ingredients
Equipment
Method
- In a mixing bowl whisk together flour and salt, set aside. Add almonds to a food processor and process until finely ground to tiny bits, set aside.
- In the bowl of an electric stand mixer set with the paddle attachment cream together butter and 1/2 cup powdered sugar until combined and smooth. Mix in almond extract.
- Slowly add in flour mixture and mix just until combined. Mix in ground almonds, folding with a spatula as needed to gather them from the bottom of the mixing bowl (see notes).
- Scoop dough out 1/2 (half) tablespoon at a time. Shape the 1/2 Tbsp dough into a ball then make a fairly deep indention (large enough to fit the jam) with your finger or thumb. Add 1/2 tsp of the jam.
- Then scoop out another 1/2 tablespoon of cookie dough and shape into a ball. Make an indentation in that piece then gently place that indented dough ball over the jam filled dough ball, this will make one round ball. Gently bring some of the dough down on the sides to seal the dough ball.
- Transfer to a plate. Repeat with remaining dough. Leave space between dough balls on plates so they chill evenly.
- Transfer dough balls to refrigerator and chill 1 hour 30 minutes. Preheat oven to 375 degrees during last 15 minutes of chilling. Transfer cookies to a baking sheet spacing them 2-inches apart (leave remaining dough balls that don’t fit on baking sheet chilled).
- Bake in preheated oven until set, about 11 – 13 minutes (careful not to over-bake or they can crack and jam may seep out).
- Remove from oven and allow to cool several minutes, then while they are still warm pour remaining 1 1/2 cups powdered sugar into a small mixing bowl and carefully roll cookies in powdered sugar to give them a light coating.
- Transfer them to a wire rack to cool completely then roll once more in powdered sugar to give them a thicker coating.
Nutrition
Notes
Double coat the cookies with powdered sugar while they’re still warm for maximum coverage.
Tried this recipe?
Let us know how it was!Why You’ll Love These Raspberry Filled Almond Snowball Cookies
- The raspberry jam center adds a burst of fruity flavor that perfectly complements the nutty almond cookie.
- The texture is amazing; they’re tender and crumbly, practically melting in your mouth.
- These cookies are surprisingly easy to make, even with the jam-filled center!
- They’re perfect for gifting, holiday gatherings, or simply enjoying with a cup of tea.
Why This Recipe Works
The key to the perfect snowball cookie lies in a few crucial steps. Chilling the dough is non-negotiable. It allows the butter to solidify, which prevents the cookies from spreading too thin in the oven.
This ensures a tender, crumbly texture. Grinding the almonds finely adds a delicate nutty flavor and helps create a smooth dough. Using powdered sugar instead of granulated sugar contributes to the cookie’s signature melt-in-your-mouth quality. The almond extract enhances the almond flavor, tying everything together beautifully.
Ingredients
- 2 cups (248g) all-purpose flour ((scoop and level to measure))
- 1/2 tsp salt
- 3/4 cup (76g) sliced almonds
- 1 cup (226g) unsalted butter, (softened)
- 1/2 cup (60g) powdered sugar
- 1/2 tsp almond extract
- 6 Tbsp (115g) seedless raspberry jam
- 1 1/2 cups (170g) powdered sugar
Let’s break down what each ingredient does! All-purpose flour provides the structure for these cookies. Make sure to measure it correctly by scooping and leveling. Salt enhances the flavors and balances the sweetness. Sliced almonds add a delightful nutty flavor and a subtle crunch when ground.
Unsalted butter, when softened, creams beautifully with the sugar to create a tender cookie. Powdered sugar not only sweetens but also contributes to the cookies’ delicate texture. Almond extract intensifies the almond flavor, while seedless raspberry jam provides a sweet and tangy filling. Finally, the additional powdered sugar creates that classic snowball effect.
Equipment
- Mixing bowl
- Food processor
- Electric stand mixer with paddle attachment
- Spatula
- Measuring cups and spoons
- Plates
- Baking sheet
- Wire rack
How to Make Raspberry Filled Almond Snowball Cookies: Step-by-Step
- In a mixing bowl whisk together flour and salt, set aside. Add almonds to a food processor and process until finely ground to tiny bits, set aside.
- In the bowl of an electric stand mixer set with the paddle attachment cream together butter and 1/2 cup powdered sugar until combined and smooth. Mix in almond extract.
- Slowly add in flour mixture and mix just until combined. Mix in ground almonds, folding with a spatula as needed to gather them from the bottom of the mixing bowl (see notes).
- Scoop dough out 1/2 (half) tablespoon at a time. Shape the 1/2 Tbsp dough into a ball then make a fairly deep indention (large enough to fit the jam) with your finger or thumb. Add 1/2 tsp of the jam.
- Then scoop out another 1/2 tablespoon of cookie dough and shape into a ball. Make an indentation in that piece then gently place that indented dough ball over the jam filled dough ball, this will make one round ball. Gently bring some of the dough down on the sides to seal the dough ball.
- Transfer to a plate. Repeat with remaining dough. Leave space between dough balls on plates so they chill evenly.
- Transfer dough balls to refrigerator and chill 1 hour 30 minutes. Preheat oven to 375 degrees during last 15 minutes of chilling. Transfer cookies to a baking sheet spacing them 2-inches apart (leave remaining dough balls that don’t fit on baking sheet chilled).
- Bake in preheated oven until set, about 11 – 13 minutes (careful not to over-bake or they can crack and jam may seep out).
- Remove from oven and allow to cool several minutes, then while they are still warm pour remaining 1 1/2 cups powdered sugar into a small mixing bowl and carefully roll cookies in powdered sugar to give them a light coating.
- Transfer them to a wire rack to cool completely then roll once more in powdered sugar to give them a thicker coating.
Troubleshooting Raspberry Filled Almond Snowball Cookies
- Dough too dry: If your dough is too dry and crumbly, add a teaspoon of milk or melted butter at a time until it comes together.
- Dough too wet: If your dough is too wet and sticky, add a tablespoon of flour at a time until it reaches the right consistency.
- Filling leaks: Ensure the dough is sealed well around the jam. Also, don’t overfill the cookies.
- Cookies spread too much: Make sure your butter isn’t too soft and that you chill the dough for the full time.
- Browning too quickly: Lower the oven temperature slightly or place a sheet of foil over the cookies during the last few minutes of baking.
Variations on Raspberry Filled Almond Snowball Cookies
| Variation | Ingredient Adjustments |
|---|---|
| Lemon Snowballs | Substitute lemon extract for almond extract, use lemon curd filling. |
| Pecan Caramel | Use pecans instead of almonds, fill with caramel sauce. |
| Chocolate Hazelnut | Use hazelnuts instead of almonds, fill with Nutella. |
Make-Ahead Instructions
You can make the dough up to 3 days in advance and store it in the refrigerator, tightly wrapped. You can also form the dough into balls and chill them for up to 2 days before baking.
Storing Your Raspberry Filled Almond Snowball Cookies
Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 2 months.
Serving Suggestions
These Raspberry Filled Almond Snowball Cookies are delicious with a cup of hot coffee or tea. They also pair well with a glass of dessert wine, like a Moscato or Sauternes. For an extra special treat, serve them alongside a scoop of vanilla ice cream.
Top Tips for Perfect Raspberry Filled Almond Snowball Cookies
- Don’t overmix the dough; mix until just combined to avoid tough cookies.
- Double coat the cookies with powdered sugar while they’re still warm for maximum coverage.
Frequently Asked Questions
Can I scale this recipe?
Yes, you can easily double or triple the recipe, but make sure to adjust the baking time accordingly.
Can I use a different type of flour?
I recommend using all-purpose flour for the best results. Using gluten-free flour might alter the texture.
Can I use a stand mixer?
Yes, a stand mixer makes the process easier, but you can also mix the dough by hand.
Conclusion
I hope you enjoy making and sharing these Raspberry Filled Almond Snowball Cookies as much as I do! They’re a perfect blend of nutty, sweet, and tart flavors, all wrapped up in a cloud of powdered sugar.
Now, I’d love to hear from you! What’s your favorite twist on classic snowball cookies? Leave a comment below and let me know! Also, don’t forget to share photos of your delicious creations!
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