Introduction
The scent of freshly baked cookies is one of my favorite things about the holiday season. I have so many fond memories of baking with my family when I was younger, and it always felt like such a special tradition. This year, I wanted to recreate some of that magic with a twist on a classic.
My Raspberry Filled Almond Snowball Cookies are inspired by those nostalgic moments, but with a delightful almond crunch and a burst of sweet raspberry jam. They’re surprisingly easy to make, even with the chilling time.
Table of Contents
Raspberry Almond Snowball Cookies (Jam Stuffed Snowballs)
Ingredients
Equipment
Method
- In a mixing bowl, whisk together the all-purpose flour and salt. Set this aside. Next, add the sliced almonds to a food processor and process them until they are finely ground into tiny bits. Set the ground almonds aside as well.
- In the bowl of your electric stand mixer, fitted with the paddle attachment, cream together the softened butter and 1/2 cup of powdered sugar until the mixture is combined and smooth. Then, mix in the almond extract.
- Slowly add the flour mixture to the butter mixture and mix until just combined. Stir in the ground almonds, using a spatula to fold them in and ensure you gather any that might stick to the bottom of the mixing bowl.
- Scoop out 1/2 tablespoon of dough at a time. Shape this portion into a ball, then use your finger or thumb to create a fairly deep indentation in the center, making sure it’s large enough to hold the jam. Carefully spoon 1/2 teaspoon of raspberry jam into the indentation.
- Scoop another 1/2 tablespoon of cookie dough and shape it into a ball. Make an indentation in this second ball of dough, then gently place it over the jam-filled dough ball. This will form one complete round cookie. Gently pull some of the surrounding dough down the sides to seal the jam inside.
- Transfer the formed cookie to a plate. Repeat this process with the remaining dough. It’s important to leave some space between the dough balls on the plates so they can chill evenly.
- Place the plates of cookie dough balls into the refrigerator to chill for at least 1 hour and 30 minutes. During the last 15 minutes of chilling time, preheat your oven to 375 degrees F. Once the oven is preheated, transfer the chilled dough balls to a baking sheet, spacing them about 2 inches apart. Keep any remaining dough balls chilled.
- Bake the cookies in the preheated oven until they are set, which should take about 11 to 13 minutes. Be careful not to over-bake them, as they can crack and the jam might seep out.
- Remove the baking sheet from the oven and let the cookies cool for several minutes. While they are still warm, pour the remaining 1 1/2 cups of powdered sugar into a small mixing bowl. Carefully roll the warm cookies in the powdered sugar to give them a light coating.
- Transfer the cookies to a wire rack to cool completely. Once they are fully cooled, roll them in the powdered sugar one more time to achieve a thicker, snow-like coating.
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love These Raspberry Filled Almond Snowball Cookies
- Perfect Balance: The subtle nuttiness of the almonds perfectly complements the sweet raspberry filling.
- Easy to Assemble: While they require a bit of chilling, the shaping and filling process is straightforward.
- Elegant Gifting: These cookies look absolutely beautiful and make a thoughtful homemade gift.
- Crowd-Pleaser: Their classic flavor profile and delicate texture are sure to be a hit with everyone.
What Makes These Raspberry Filled Almond Snowball Cookies Special?
What sets these cookies apart is the thoughtful combination of ingredients. I use all-purpose flour for structure and finely ground almonds, which add a wonderful texture and a deep almond flavor.
The almond extract further enhances this, creating a truly nutty experience. And of course, the bright, seedless raspberry jam nestled inside provides a perfect sweet and slightly tart contrast. It’s these little details that transform a simple cookie into something truly memorable.
For another wonderful recipe featuring raspberries, consider this recipe for Christmas Cranberry Bars.
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
Equipment Needed
- Mixing bowls
- Whisk
- Food processor
- Electric stand mixer with paddle attachment
- Spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Small plate or tray for chilling
- Wire rack
How to Make Raspberry Filled Almond Snowball Cookies: Step-by-Step
- In a mixing bowl, whisk together the all-purpose flour and salt. Set this aside. Next, add the sliced almonds to a food processor and process them until they are finely ground into tiny bits. Set the ground almonds aside as well.
- In the bowl of your electric stand mixer, fitted with the paddle attachment, cream together the softened butter and 1/2 cup of powdered sugar until the mixture is combined and smooth. Then, mix in the almond extract.
- Slowly add the flour mixture to the butter mixture and mix until just combined. Stir in the ground almonds, using a spatula to fold them in and ensure you gather any that might stick to the bottom of the mixing bowl.
- Scoop out 1/2 tablespoon of dough at a time. Shape this portion into a ball, then use your finger or thumb to create a fairly deep indentation in the center, making sure it’s large enough to hold the jam. Carefully spoon 1/2 teaspoon of raspberry jam into the indentation.
- Scoop another 1/2 tablespoon of cookie dough and shape it into a ball. Make an indentation in this second ball of dough, then gently place it over the jam-filled dough ball. This will form one complete round cookie. Gently pull some of the surrounding dough down the sides to seal the jam inside.
- Transfer the formed cookie to a plate. Repeat this process with the remaining dough. It’s important to leave some space between the dough balls on the plates so they can chill evenly.
- Place the plates of cookie dough balls into the refrigerator to chill for at least 1 hour and 30 minutes. During the last 15 minutes of chilling time, preheat your oven to 375 degrees F. Once the oven is preheated, transfer the chilled dough balls to a baking sheet, spacing them about 2 inches apart. Keep any remaining dough balls chilled.
- Bake the cookies in the preheated oven until they are set, which should take about 11 to 13 minutes. Be careful not to over-bake them, as they can crack and the jam might seep out.
- Remove the baking sheet from the oven and let the cookies cool for several minutes. While they are still warm, pour the remaining 1 1/2 cups of powdered sugar into a small mixing bowl. Carefully roll the warm cookies in the powdered sugar to give them a light coating.
- Transfer the cookies to a wire rack to cool completely. Once they are fully cooled, roll them in the powdered sugar one more time to achieve a thicker, snow-like coating.
Tips for Perfect Raspberry Filled Almond Snowball Cookies
- Don’t Over-bake: Keep a close eye on these cookies. A few minutes too long can lead to cracked cookies or jam leakage. They should look set, not golden brown.
- Proper Chilling: Chilling the dough is crucial for preventing spread and making the cookies easier to handle.
- Warm Rolling: Rolling the cookies in powdered sugar while they are still warm helps the sugar adhere beautifully, creating that signature snowball look.
For more delightful baked recipes, see more bakes and sweets here.
Troubleshooting: Common Problems and Solutions
- Cookies spreading too thin: This usually means the dough wasn’t chilled long enough, or your oven temperature might be too low. Ensure your dough is properly chilled and your oven is accurately preheated.
- Filling leaking: If the jam seeps out, it’s likely because the dough wasn’t sealed completely when you formed the balls, or the cookies were over-baked. Ensure you pinch the dough well to seal the jam.
- Cookies too dry: Over-baking is the primary culprit here. You can also end up with dry cookies if you accidentally add too much flour. Measure your flour correctly by scooping and leveling.
- Powdered sugar melting: If the powdered sugar coating disappears, the cookies were likely too warm when you rolled them. Let them cool slightly more before the first roll.
Variations: Creative Flavor Combinations
| Variation Name | Description |
|---|---|
| Chocolate Almond Snowballs | Add 1/4 cup unsweetened cocoa powder to the dry ingredients. |
| Lemon Raspberry Snowballs | Add 1 tsp lemon zest to the dough and 1/4 tsp lemon extract instead of almond. |
| Pecan Pie Snowballs | Substitute finely ground pecans for almonds and use a caramel filling. |
| Cranberry Orange Snowballs | Add 1 tsp orange zest to the dough and use whole cranberry sauce for filling. |
How to Store Raspberry Filled Almond Snowball Cookies
These delightful cookies are best stored in an airtight container at room temperature. They tend to keep well for about 3-4 days. For longer storage, you can freeze the baked and fully cooled cookies in a single layer in a freezer-safe bag or container for up to 2-3 months. Just make sure they are completely sealed to prevent freezer burn.
Serving Suggestions
These Raspberry Filled Almond Snowball Cookies are wonderful served with a warm mug of herbal tea, a strong cup of coffee, or even a delicate dessert wine. They are perfect for holiday parties, festive afternoon teas, or simply as a sweet treat with your morning coffee.
Their charming appearance also makes them an ideal addition to any cookie platter or a thoughtful homemade gift. They’d also be delightful alongside this Easy Lemon Drop Martini Mocktail Recipe.
Raspberry Filled Almond Snowball Cookies: Substitutions Guide
| Ingredient | Substitution Option |
|---|---|
| All-purpose flour | Use a good quality gluten-free all-purpose flour blend that contains xanthan gum. |
| Sliced almonds | Omit completely. You can also omit the almond extract if you are making the nut-free version. |
| Almond extract | Omit if making nut-free. For a different flavor, consider vanilla extract or a complementary flavor like lemon extract. |
| Seedless raspberry jam | Any seedless jam or preserves will work beautifully. Strawberry, apricot, or even a mixed berry jam are excellent choices. |
| Unsalted butter | Use a good quality margarine or vegan butter substitute. Ensure it is at room temperature, just like butter would be. |
Nutrition Information
(Please note: This is an estimate per cookie and can vary based on exact ingredient measurements and brands used.)
- Calories: Approx. 150-180 kcal
- Fat: Approx. 8-10g
- Saturated Fat: Approx. 4-5g
- Carbohydrates: Approx. 18-22g
- Sugar: Approx. 10-14g
- Protein: Approx. 1-2g
FAQs about Raspberry Filled Almond Snowball Cookies
Can I make these without almond extract?
Yes, you absolutely can. If you’re omitting the almonds as well, you can skip the almond extract entirely. If you’re keeping the almonds, you could try a little extra vanilla extract, or even omit the extract altogether.
Can I use a different type of jam?
Definitely! I love the raspberry for its classic flavor, but feel free to use any seedless jam or preserves you have on hand. Strawberry, apricot, or even a tart cherry jam would be delicious.
Can I use margarine instead of butter?
Yes, you can. Just make sure to use a good quality margarine that has a similar consistency to butter and is softened to room temperature.
Can I use almond flour only?
I haven’t tested using only almond flour, as the all-purpose flour provides structure that helps prevent these cookies from spreading too much. The combination of both flours works beautifully for texture and flavor.
Can I freeze the dough?
Yes, you can freeze the shaped cookie dough balls before chilling. Place them on a baking sheet and freeze until solid, then transfer to an airtight container. You can bake them directly from frozen, but you may need to add a few extra minutes to the baking time.
Conclusion
I truly hope you enjoy making and sharing these Raspberry Filled Almond Snowball Cookies as much as I do. They’re a perfect blend of comforting nostalgia and delightful flavor, making them a wonderful addition to any occasion. The tender, nutty cookie with its sweet jam center is simply irresistible.
I would absolutely love to hear about your experience with this recipe! Did you try any fun variations? Please leave a comment below with your thoughts, or share your beautiful cookie creations and tag us @DelishScript on social media! Your feedback and photos make my day.
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