Raspberry Filled Almond Snowball Cookies have been a cherished part of my holiday baking tradition for years. I remember the first time I tried a homemade raspberry almond snowball, the delicate crumb melting in my mouth, followed by that burst of sweet, tart raspberry jam. It was pure magic! Now, I love making these easy raspberry almond snowball cookies for my family, and the aroma of toasted almonds and sweet berries filling my kitchen is simply irresistible. They’re the perfect sweet raspberry almond snowball treats to share. Let’s get cooking!
Why You’ll Love This Raspberry Filled Almond Snowball
You’re going to adore these cookies for so many reasons! They offer a delightful balance of tender, chewy texture with a sweet burst of raspberry jam. Plus, they come together surprisingly quickly, making them perfect for busy bakers. These almond snowball cookies with raspberry are also a fantastic budget-friendly option, using common pantry staples. They’re naturally appealing to kids and adults alike, making them a crowd-pleasing treat for any gathering. For those mindful of their intake, they offer a lighter touch compared to richer cookies. You’ll find that making these almond snowball cookies with raspberry is incredibly rewarding and the results are simply divine!
Ingredients for Raspberry Filled Almond Snowball Cookies
Gathering your ingredients is the first step to making these delightful raspberry jam snowball cookies. You’ll need 1 cup unsalted butter, softened, which is key for achieving that perfect creamy texture. For sweetness and structure, we use ½ cup powdered sugar, plus extra for coating, and it’s essential to have that extra for rolling later. The lovely aroma and flavor come from 1 teaspoon vanilla extract and 1 teaspoon almond extract. The base of our cookie is a blend of 2 cups all-purpose flour for structure and ¾ cup almond flour, which gives these snowball cookies their signature tender, slightly nutty bite. A pinch of ¼ teaspoon salt enhances all the flavors. Finally, the star of the show is ½ cup raspberry preserves, which create that sweet, fruity surprise inside.
How to Make Raspberry Filled Almond Snowball Cookies
Let’s get these delicious raspberry filled almond snowball cookies into the oven! It all starts with preparing your baking space. First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and ensures easy cleanup.
- Step 1: In a large mixing bowl, cream together the 1 cup unsalted butter, softened, and the ½ cup powdered sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
- Step 2: Add the 1 teaspoon vanilla extract and 1 teaspoon almond extract to the creamed butter and sugar. Mix until these flavors are just incorporated.
- Step 3: In a separate bowl, whisk together the 2 cups all-purpose flour, ¾ cup almond flour, and ¼ teaspoon salt. This dry mixture forms the foundation of our cookies, and the almond flour is key for that signature texture.
- Step 4: Gradually add the dry ingredients to the wet ingredients. Mix on low speed until everything is just combined. Be careful not to overmix; we want tender cookies!
- Step 5: Scoop tablespoon-sized portions of the dough. Roll each portion into a smooth ball.
- Step 6: Using your thumb or the back of a small spoon, create a small indentation in the center of each cookie dough ball. This is where the magic happens!
- Step 7: Spoon about ½ teaspoon of raspberry preserves into each indentation. Don’t overfill, or the jam might seep out during baking.
- Step 8: Gently reshape the dough around the preserves, ensuring the raspberry filling is fully enclosed.
- Step 9: Place the filled cookie balls onto the prepared baking sheet. Bake for 12-15 minutes, or until the edges are lightly golden brown and the centers look set but still soft.
- Step 10: Let the cookies cool on the baking sheet for about 5 minutes. This allows them to firm up slightly.
- Step 11: Carefully transfer the cookies to a wire rack to cool completely.
- Step 12: Once the cookies are completely cool, roll them generously in the extra powdered sugar until they’re coated like little snowballs. Enjoy your homemade almond flour snowball cookies raspberry treats!
Pro Tips for the Best Raspberry Filled Almond Snowball Cookies
Want to elevate your snowball cookie game? I’ve got you covered with a few insider tips. Using room temperature butter is crucial for that light, fluffy base. Don’t overmix the dough after adding the flour; this is key to keeping your raspberry almond snowball cookies tender and chewy, not tough. Also, make sure your raspberry preserves aren’t too runny, or they might leak out during baking. Rotating your baking tray halfway through ensures your raspberry almond snowball cookies bake evenly on all sides. For more baking tips, check out our latest recipes.
What’s the secret to perfect raspberry almond snowball cookies?
The real secret to perfect homemade raspberry almond snowballs is the combination of butter and almond flour. Creaming the butter and sugar properly incorporates air, and the almond flour provides a delicate, melt-in-your-mouth texture that’s simply divine. Learning about the science behind baking can help improve your results; read more about baking science.
Can I make raspberry almond snowball cookies ahead of time?
Yes, you absolutely can! You can prepare the dough for these easy raspberry almond snowball cookies up to two days in advance and store it, covered, in the refrigerator. Just let it soften slightly at room temperature before scooping and filling.
How do I avoid common mistakes with almond snowball cookies with raspberry?
A common pitfall is overmixing the dough, which can make your almond snowball cookies with raspberry tough. Another mistake is overfilling the cookies with jam, which can cause it to ooze out. Ensure your jam is thick to prevent this! For more tips on avoiding baking errors, consider consulting resources on baking best practices.
Best Ways to Serve Raspberry Filled Almond Snowball Cookies
These delightful sweet raspberry almond snowball treats are so versatile! I love serving them simply dusted with powdered sugar alongside a steaming mug of coffee or tea for a perfect afternoon pick-me-up. They also make a beautiful addition to any dessert platter, especially during holidays or special occasions. For a truly decadent experience, try pairing them with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. The creamy, cool contrast with the warm, jammy cookie is absolutely divine! If you’re looking for other dessert ideas, try our chocolate chip cookie dough twists.
Nutrition Facts for Raspberry Filled Almond Snowball Cookies
When you’re craving a sweet treat, these raspberry filled almond snowball cookies offer a delightful balance. Each cookie provides a satisfying bite with a burst of fruity flavor. Here’s a breakdown of what you can expect per serving:
- Calories: 150
- Fat: 9g
- Saturated Fat: 4g
- Protein: 2g
- Carbohydrates: 18g
- Fiber: 1g
- Sugar: 5g
- Sodium: 60mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Raspberry Filled Almond Snowball Cookies
Once your beautiful raspberry filled almond snowball cookies have cooled completely, it’s time to think about storing them to keep them fresh. Proper storage is key for enjoying these delightful treats over several days. For the best flavor and texture, place the cooled cookies in an airtight container. I find that layering them with parchment paper between layers prevents the powdered sugar coating from sticking. You can store them at room temperature for about 3-4 days. If you want to keep these easy raspberry almond snowball cookies longer, they freeze wonderfully. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 3 months. To reheat, thaw them overnight in the refrigerator, and they’ll be almost as good as fresh! For more storage tips, see our contact us page for advice.
Frequently Asked Questions About Raspberry Filled Almond Snowball Cookies
Can I freeze raspberry filled almond snowball cookies before baking?
Yes, you can! Once you’ve filled the dough balls with raspberry preserves and shaped them, you can freeze them on a baking sheet until solid, then transfer them to a freezer-safe bag. Bake them directly from frozen, adding a few extra minutes to the baking time. This is a great way to have these almond snowball cookies raspberry jam treats ready whenever a craving strikes.
What kind of raspberry jam works best for these cookies?
I’ve found that a good quality, thick raspberry jam or preserves work best for these raspberry filled almond snowball cookies. A thicker jam is less likely to leak out during the baking process. If your jam is on the runnier side, you can try cooking it down slightly on the stovetop until it thickens a bit before using it.
Why did my almond snowball cookies with raspberry bake flat?
If your almond snowball cookies with raspberry spread too much and baked flat, it’s usually because the butter was too soft or the dough wasn’t chilled sufficiently before baking. Make sure your butter is soft but not melted. For extra insurance against spreading, you can chill the filled cookie balls for about 15-20 minutes before baking.
Can I substitute the almond flour in these cookies?
While almond flour is key to the signature texture of these raspberry filled almond snowball cookies, you can experiment. For a gluten-free option, ensure you use a good quality gluten-free all-purpose flour blend. If you don’t have almond flour, a finely ground hazelnut flour could offer a similar nutty flavor, though it will change the texture slightly.
Variations of Raspberry Filled Almond Snowball Cookies You Can Try
Once you master the classic raspberry filled almond snowball cookies, don’t be afraid to get creative! For those seeking alternatives, you can easily adapt this recipe. Try making gluten-free raspberry almond snowballs by using a high-quality gluten-free all-purpose flour blend instead of traditional flour. If you’re watching your carbohydrate intake, you can experiment with keto raspberry almond snowballs by substituting the all-purpose flour with a blend of almond flour and coconut flour, and using a sugar-free raspberry jam. You could also swap the raspberry preserves for other fruit fillings like apricot or strawberry for a different flavor profile. Another fun idea is to add a touch of lemon zest to the dough for a bright, citrusy note that complements the raspberry beautifully! For more cookie inspiration, check out our raspberry swirl shortbread cookies.
Print
Raspberry Filled Almond Snowball: 12 Amazing Bites
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Raspberry Filled Almond Snowball Cookies are tender, chewy, and bursting with sweet raspberry preserves. Coated in powdered sugar, they are a delightful treat perfect for any occasion.
Ingredients
- 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
- ½ cup raspberry preserves
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the vanilla and almond extracts and mix until just combined.
- In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.
- Gradually add the dry ingredients to the butter mixture and mix until just combined.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Create a small indentation in the center of each ball using your thumb or the back of a spoon.
- Spoon a small amount of raspberry preserves into each indentation.
- Gently reshape the balls to enclose the preserves.
- Bake for 12-15 minutes, or until the edges are lightly golden and the centers are soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
- While the cookies are still warm, roll them in extra powdered sugar until well coated.
- Allow the cookies to cool completely before serving.
Notes
- Ensure butter is at room temperature for best results.
- Do not overfill the cookies with raspberry preserves.
- Store cookies in an airtight container at room temperature.
- Rotate your baking tray halfway through baking for even browning.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 5g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
