Raspberry Filled Almond Snowball Cookies Recipe
Delight in these Raspberry Filled Almond Snowball Cookies, a perfect blend of nutty almond flavor and sweet raspberry jam encased in buttery, soft cookie dough. Rolled in powdered sugar, these cookies offer a melt-in-your-mouth experience with a luscious fruit surprise at the center, ideal for festive occasions or cozy afternoons.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
Instructions
- Prepare the Raspberry Filling: In a small saucepan, combine the raspberry jam, cornstarch, and lemon juice. Heat over medium heat, stirring frequently until the mixture thickens, which takes about 5 minutes. Remove the pan from the heat and allow the filling to cool completely before using to prevent the dough from becoming soggy.
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt until well combined. Set aside this mixture for later incorporation.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until the mixture is light and fluffy, about 2-3 minutes. Then, add the egg, vanilla extract, and almond extract, continuing to mix until fully combined.
- Combine Mixtures: Gradually add the dry ingredients into the butter mixture, stirring gently just until a soft dough forms. Avoid overmixing to maintain tender cookies.
- Shape the Cookies: Scoop about 1 ½ tablespoons of dough and gently roll it into a ball. Press a small indentation into the center of each ball using your thumb. Spoon approximately ½ teaspoon of the cooled raspberry filling into the indentation, then carefully close the dough around the filling, rolling it back into a smooth ball to seal in the jam.
- Bake the Cookies: Arrange the filled dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-14 minutes or until the tops show slight cracks and the cookies are just set but still soft to the touch.
- Cool the Cookies: Let the baked cookies cool on the baking sheet for 5 minutes to firm up gently before transferring them to a wire rack to cool completely.
- Coat with Powdered Sugar: Once cooled, roll each cookie generously in powdered sugar to coat fully, giving them their signature snowy appearance. Place them back on the parchment-lined baking sheet or serving plate for presentation or storage.
Notes
- Use seedless raspberry jam to avoid gritty texture inside the cookies.
- Ensure the raspberry filling is completely cooled before filling to prevent melting the dough.
- Do not overbake; the cookies should be soft when removed from the oven as they set further upon cooling.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a decorative touch, sift additional powdered sugar over the cookies just before serving.
