I’m excited to share my recipe for Raspberry-Filled Almond Snowball Cookies! These cookies are a delightful combination of nutty almond flavor and sweet raspberry jam. Perfect for a cozy afternoon treat, they bring a little sweet joy to any gathering.
Growing up, my dad James would often bake with us. He had a knack for creating treats that would make our house smell divine. These snowball cookies always made me smile, especially when we’d sneak one just after they cooled.
Your Ingredients List
- 1 cup almond flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar (plus extra for dusting)
- 1/2 tsp vanilla extract
- 1/4 cup raspberry jam
- 1/4 tsp salt
- 1 cup all-purpose flour
My Go-To Equipment
- Mixing bowls
- Measuring cups
- Baking sheet
- Parchment paper
- Whisk or mixer
- Cookie scoop or spoon
The Simple Steps to Follow
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add in the almond flour, vanilla extract, and salt, mixing well.
- Gradually stir in the all-purpose flour until a dough forms.
- Roll the dough into small balls, about 1 inch in diameter.
- Make an indentation in the center of each ball and fill it with raspberry jam.
- Cover the jam with dough to seal it inside.
- Place the cookies on the baking sheet and bake for about 15-18 minutes or until lightly golden.
- Let the cookies cool slightly, then dust with powdered sugar before serving.
Healthy Twists on a Classic
If you want a healthier spin on these cookies, try using coconut flour instead of almond flour. You can also swap the butter with a plant-based alternative to make them dairy-free. For a lower sugar option, use a sugar substitute in place of powdered sugar.
Serving Suggestions From My Table
These cookies are perfect on their own, but I also love serving them with a side of fresh raspberries or a cup of herbal tea. They make a lovely addition to a dessert platter during holiday gatherings or tea parties.
Getting It Just Right
To ensure your cookies have the perfect texture, make sure not to overmix the dough once you add the flour. You want it to be just combined so your cookies stay tender and melt in your mouth.
How to Store Leftovers
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want them to last longer, you can freeze them. Just make sure to layer them with wax paper to prevent sticking.
Enjoy Every Moment
Baking these Raspberry-Filled Almond Snowball Cookies is not just about the end result, but also the joy of creating something sweet. Take your time, enjoy the process, and share the cookies with those you love!
A Few Common Questions
What can I use instead of almond flour in Raspberry-Filled Almond Snowball Cookies?
You can use all-purpose flour or coconut flour as alternatives. Adjust the amounts since they have different textures and absorbency.
Can I use another type of jam in Raspberry-Filled Almond Snowball Cookies?
Absolutely! Feel free to experiment with other flavors like apricot, strawberry, or blueberry jam to match your taste preferences.
How can I make Raspberry-Filled Almond Snowball Cookies more festive?
To make them festive, you can add a touch of cinnamon to the dough or decorate them with colored powdered sugar for a fun holiday look!
Print
Raspberry-Filled Almond Snowball Cookies
- Total Time: 33 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful nutty almond cookies filled with sweet raspberry jam, perfect for cozy afternoons and gatherings.
Ingredients
- 1 cup almond flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar (plus extra for dusting)
- 1/2 tsp vanilla extract
- 1/4 cup raspberry jam
- 1/4 tsp salt
- 1 cup all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and powdered sugar until light and fluffy.
- Add in the almond flour, vanilla extract, and salt, mixing well.
- Gradually stir in the all-purpose flour until a dough forms.
- Roll the dough into small balls, about 1 inch in diameter.
- Make an indentation in the center of each ball and fill it with raspberry jam.
- Cover the jam with dough to seal it inside.
- Place the cookies on the baking sheet and bake for about 15-18 minutes or until lightly golden.
- Let the cookies cool slightly, then dust with powdered sugar before serving.
Notes
For healthier options, use coconut flour instead of almond flour and swap butter for a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: cookies, dessert, raspberry, almond, baking