Raspberry Filled Almond Snowball Cookies Recipe
Delight in these Raspberry Filled Almond Snowball Cookies, a tender, buttery treat featuring a crisp almond-flavored exterior and a sweet, tangy raspberry center. Perfectly dusted with powdered sugar, these cookies combine the richness of almond extract and the burst of raspberry preserves, making them an irresistible dessert or teatime snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup powdered sugar (plus extra for coating)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- ¾ cup almond flour
- ¼ teaspoon salt
Filling
- ½ cup raspberry preserves
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened unsalted butter and ½ cup of powdered sugar until the mixture is light and fluffy, creating a smooth base for the cookies. Then, mix in the vanilla and almond extracts for a fragrant, nutty aroma.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, and salt to evenly distribute the ingredients.
- Combine Dough: Gradually add the dry ingredients to the butter mixture and mix until they just come together, ensuring not to overwork the dough to keep the cookies tender.
- Form Cookie Balls: Scoop tablespoon-sized portions of the dough and roll each into balls. Using your thumb or the back of a spoon, create a small indentation in the center of each ball to hold the filling.
- Fill with Raspberry Preserves: Spoon about ½ teaspoon of raspberry preserves into each indentation, then carefully reshape the dough around the filling to seal it inside.
- Bake Cookies: Place the filled dough balls on the prepared baking sheet and bake for 12-15 minutes, or until the edges are lightly golden but the centers remain soft.
- Coat with Powdered Sugar and Cool: While still warm, roll the cookies in powdered sugar to coat thoroughly. Transfer them to a wire rack to cool completely, allowing the sugar to set and the cookies to firm up before serving.
Notes
- For best results, use fresh raspberry preserves with a smooth consistency to prevent leakage during baking.
- The almond flour adds a nutty flavor and tender texture; ensure it is finely ground for even mixing.
- Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
- If raspberry preserves are unavailable, other fruit jams such as strawberry or apricot can be used as substitutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 7 g
- Sodium: 45 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: almond snowball cookies, raspberry filled cookies, almond cookies, snowball cookies, buttery cookies, jam filled cookies, holiday cookies
