Raspberry filled almond snowball cookies are an irresistible treat that brings a delightful combination of sweet and nutty flavors. I remember the first time I shared these cookies at a holiday gathering; they vanished in minutes! Their tender, crumbly texture and the tart burst of raspberry jam hidden inside make each bite a joyful surprise, perfect for celebrations or cozy evenings at home.
These cookies feature a delicate almond flavor complemented by the vibrant raspberry filling, making them a crowd-pleaser for any occasion. They are ideal for anyone who loves a sweet bite with a hint of nostalgia and a touch of elegance.
Why you’ll love raspberry filled almond snowball cookies
- Quick and easy to prepare
- Melt-in-your-mouth buttery texture
- Perfect for holidays or special gatherings
- Versatile for customization with different fillings
- Freeze well for make-ahead convenience
What ingredients do I need for raspberry filled almond snowball cookies?
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for rolling
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 cup finely chopped almonds
- 1/2 cup raspberry jam
- Pinch of salt
Ingredient notes & swaps:
- Butter adds richness; stick to unsalted for better control over sweetness.
- Almonds can be substituted with walnuts for a different flavor.
- Jam: Swap raspberry for strawberry or apricot for variety.
How do I make raspberry filled almond snowball cookies step-by-step?
Making these cookies is simple! Start by creaming the butter and powdered sugar, then combine with dry ingredients and form around raspberry jam.
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in vanilla and almond extracts.
- In another bowl, whisk together the flour, cornstarch, finely chopped almonds, and salt. Gradually add this mixture to the butter mixture, stirring until well combined.
- Take a small amount of dough and place a dollop of raspberry jam in the center, then form the dough around the jam to create a ball. Repeat for all cookies.
- Place the cookies on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the bottoms are lightly golden.
- Let cool slightly, then roll in powdered sugar while still warm.
- Enjoy your delicious raspberry filled almond snowball cookies!
Pro Tip: Let the cookies cool completely before rolling them in powdered sugar for a prettier finish. You’ll know they’re done baking when the edges are lightly golden and the cookies are fragrant.
How should I serve it?
Serve your cookies on a festive platter, perhaps with a garnish of fresh raspberries or some chopped almonds for extra texture. They pair wonderfully with a cup of tea or coffee, making them a perfect afternoon treat.
Can I make it ahead? How do I store and reheat it?
Absolutely! You can prepare the dough in advance and chill it in the fridge for up to 48 hours before baking. Once baked, store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to three months. Simply thaw at room temperature before enjoying!
How do I fix common issues?
If your cookies turn out dry, consider adding a bit more butter next time to enhance the moisture. If they spread too much during baking, chill the dough for a little while before forming the balls. In case the cookies are bland, increase the amount of vanilla and almond extracts to boost flavor.
What variations can I try?
You can easily customize your cookies by swapping the raspberry jam for different flavors like cherry or peach. Adding a sprinkle of cocoa powder to a portion of the dough can also create a delightful chocolate version. For a fun twist, consider dipping the cooled cookies in melted chocolate!
FAQs
Can I use a different type of nut?
Yes! Feel free to substitute almonds with any nut you prefer, like pecans or hazelnuts, for a unique taste.
Is there a gluten-free option?
You can replace the all-purpose flour with a gluten-free flour blend. Just ensure it has a binding agent, such as xanthan gum, to maintain texture.
Can I make these cookies smaller?
Certainly! Just reduce the size of the dough balls, but keep in mind that baking time may need to be adjusted accordingly.
Enjoy your baking adventure with these delightful raspberry filled almond snowball cookies!
Raspberry Filled Almond Snowball Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in vanilla and almond extracts.
- In another bowl, whisk together the flour, cornstarch, finely chopped almonds, and salt. Gradually add this mixture to the butter mixture, stirring until well combined.
- Take a small amount of dough and place a dollop of raspberry jam in the center, then form the dough around the jam to create a ball. Repeat for all cookies.
- Place the cookies on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the bottoms are lightly golden.
- Let cool slightly, then roll in powdered sugar while still warm.