Experience the magic of holiday cookies with a twist! Bite into a soft, buttery snowball cookie and discover a hidden treasure of sweet raspberry jam. These Filled Raspberry Almond Snowball Cookies offer a delightful surprise.
All of those holiday flavors combined into an almond cookie that just melts in your mouth, dusted with powdered sugar, and inside, a tart, fruity raspberry filling to balance the sweet.
This is the best snowball cookie recipe for its versatility. They are showstoppers at any holiday gathering and make perfect homemade gifts. Packed with flavor and visual appeal, they will be a new favorite addition to your holiday repertoire.
I found this recipe during a cold December baking spree. Wanting a little something extra in my lineup of Christmas cookies, I filled classic snowballs with raspberry jam. And the result was amazing-just a regular ole’ looking cookie with the most awesome taste.
For an even fresher taste, try using homemade raspberry jam in this recipe! You can find the full recipe here to make your own delicious jam from scratch.
These cookies have since become my holiday baking staple. Friends and family always eagerly anticipate them each year, often requesting the recipe. And sharing these brings happiness-there is a light on every face with each bite.
Bake with me these delicious holiday cookies and allow the tantalizing smells of your favorite bakery to take over our houses. Create new, delicious memories this holiday with utterly irresistible Raspberry Almond Snowball Cookies!
Introduction to Raspberry Filled Almond Snowball Cookies
Raspberry Almond Snowball Cookies: Here is an exceptional recipe for a raspberry almond snowball cookie. It blends the buttery almond-flavored dough with the lusciousness of a raspberry jam filling to make a new and irrepressible cookie, sure to impress all your guests.
The texture of these cookies is just phenomenal. A crunchy powdered sugar crust literally melts effortlessly in your mouth while a light, tender cookie wraps inside with a bright explosion of tart raspberry jam—it’s almost an otherworldly combination.
These cookies are both beautiful and delicious. With a snow-covered appearance, these great goodies go well with holiday gatherings or winter-themed events—actually, don’t stick just to that because the almond and raspberry are classic pairings, whatever time of year it is.
Tips for Perfect Snowball Cookies
Chilling dough is crucial for snowball cookies. Refrigerate it for at least an hour before shaping. This helps maintain the round shape during baking. Use a small cookie scoop or measure about 1 tablespoon of dough for each cookie.
Roll the dough into smooth balls between your palms. Make a deep indentation in each dough ball with your thumb. Spoon a small amount of raspberry jam into the center, avoiding overfilling.
Gently pinch the dough around the jam to seal it completely. Let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool fully.
Once cooled, roll them in powdered sugar. For an extra snowy appearance, give them a second coating after 30 minutes. Space the cookies about 2 inches apart on the baking sheet.
This spacing allows for even baking and prevents sticking. Following these tips ensures perfect Raspberry Almond Snowball Cookies every time.
Variations and Flavor Combinations
It’s fun experimenting with new flavors for snowball cookies. Other tasty alternatives include apricot, strawberry, or blackberry jam instead of raspberry, for a tropical twist try pineapple or mango preserves.
Nut variables make the cookie something else in character; besides almonds, great options are pecans, walnuts, or hazelnuts. Pistachios bring another crunch into the cookie game.
Chocolate-coated snowballs are sheer luxury. Submerge half of the cookie in melted dark chocolate for a luscious contrast, or ones with fruit filling give a great pairing with white chocolate.
Gluten-free options are a breeze to make. Simply replace all-purpose flour with almond flour or a gluten-free all-purpose blend. These modifications preserve the cookie’s texture while accommodating various dietary requirements.
These combined variations bring limitless flavor changes. Surprise family and friends with the latest twist on this classic cookie. The possibilities are endless, as one would say—limited only by your imagination.
Storing and Serving Suggestions
Raspberry Almond Snowball Cookies keep fresh for one week at room temperature and two weeks refrigerated; cool them completely before storing to prevent any moisture buildup which may lead to sogginess.
Those should be kept away from pungently flavored treats in order to keep subtleties of their own taste. The snowy white powder gives them a winter aspect on any dessert tray.
Mixed with chocolate truffles and gingerbread cookies, those are a melody of flavors and textures. These cookies make really great gifts, packaged in clear cellophane bags and tied up with ribbon, or layered in pretty tins lined with parchment paper. Your friends and family will appreciate the little touches.
How to Make Raspberry Almond Snowball Cookies?
Raspberry-Filled Almond snowball Cookies
Course: Cake Ideas18-20
servings35
minutes30
minutes150
kcalIngredients
- For the Cookies:
1 ½ cups all-purpose flour
1 cup almond flour
½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 tsp vanilla extract
½ tsp almond extract
½ cup powdered sugar (for rolling)
- For the Raspberry Filling:
¾ cup raspberry jam (preferably seedless)
1 tsp cornstarch
1 tbsp lemon juice
Steps
- Preparing the Raspberry Filling:
- In a small saucepan, combine the raspberry jam, cornstarch, and lemon juice.
- Heat over medium, stirring frequently until the mixture thickens, about 5 minutes.
- Remove from heat and let it cool completely before using.
- Making the Cookies:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and almond extract, mixing until combined.
- Combine: Gradually add the dry ingredients into the butter mixture, stirring just until a soft dough forms.
- Shape the Dough: Scoop out about 1 ½ tablespoons of dough, roll it into a ball, and press a small indentation in the center with your thumb. Spoon about ½ teaspoon of the cooled raspberry filling into the indentation and gently close the dough around it, rolling it back into a ball.
- Bake: Bake for 12-14 minutes, or until the tops are slightly cracked and the cookies are just set. The cookies should still be soft to the touch when they come out of the oven.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Powdered Sugar Coating: Roll each ball in powdered sugar, ensuring it’s fully coated. Place them on the prepared baking sheet, spaced about 2 inches apart.
You have 1/5 cup sygat twic is this correct?
Is this correct 2 cups of 1/2 , Cup sugar
Hi Jackie, thank you for reaching out with your question! It seems there was a bit of confusion with the sugar amounts. For the recipe, you’ll need ¾ cup of granulated sugar for the cookie dough and an additional ½ cup of powdered sugar for rolling the cookies before baking. I hope this clears things up! Happy baking!
Hi Emma, my cookies lost their roundness and came out flat like a chocolate chip cookie. Whole still delicious what went wrong?
Hi John,
Thanks for reaching out! It sounds like your dough may have been too soft, which can cause cookies to spread. A few quick tips: make sure your butter is softened but not too warm, measure your flour accurately, and chill the dough for 20-30 minutes before baking. Also, check your oven temperature with a thermometer to ensure it’s at 350°F.
Hope this helps — let me know how the next batch turns out! 😊
Hello! These look delicious. I would like to confirm the cookies are rolled in the powdered sugar BEFORE they are baked? Usually I do this after so I just want to confirm the directions are correct. Thanks so much!
Hi Gina! Great eye—thanks for checking.
The original recipe listed the powdered sugar roll before baking, but after revisiting it, I think you’re absolutely right to ask. Traditionally, snowball cookies are coated after baking, while still slightly warm, and often rolled a second time once cooled for that signature finish.
I’ve just updated the directions to include both options—a pre-bake roll if you want a lighter, crackled look, and the more common post-bake coating if you’re after that snowy texture. Really appreciate you catching that! 😊