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Raspberry Filled Almond Snowball Cookies Recipe

Raspberry Filled Almond Snowball Cookies Recipe
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★★★★★

5.2 from 31 reviews

Delight in these Raspberry Filled Almond Snowball Cookies, a perfect blend of buttery almond-flavored dough paired with a sweet and tangy raspberry center. These cookies offer a melt-in-your-mouth texture, rolled in powdered sugar for a snowy finish, making them a charming dessert or festive treat.

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

  1. 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.
  2. Cream Butter and Sugar: In a mixing bowl, cream together the softened unsalted butter and ½ cup powdered sugar until the mixture becomes light and fluffy, enhancing the cookie’s texture. Add the vanilla and almond extracts to infuse a rich aroma and flavor.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, and salt to evenly combine the dry ingredients for the dough.
  4. Combine Dough: Gradually add the dry flour mixture into the butter mixture, stirring until just combined to avoid overworking the dough which can make cookies tough.
  5. Shape Cookies and Add Filling: Scoop tablespoon-sized portions of dough and roll them into balls. Use your thumb or the back of a small spoon to create an indentation in each ball. Fill each indentation with raspberry preserves, then carefully reshape the dough around the filling to form smooth balls again.
  6. Bake: Place the filled dough balls on the prepared baking sheet and bake for 12-15 minutes, or until the cookies are lightly golden on the edges without browning too much to preserve tenderness.
  7. Coat with Powdered Sugar: While slightly warm, roll the cookies in powdered sugar to create a snowy coating that will set as they cool.
  8. Cool and Serve: Transfer the coated cookies to a wire rack and let them cool completely to set the texture and prevent the sugar from melting into the cookies.

Notes

  • Use softened unsalted butter for easier creaming and better texture.
  • Ensure the preserves are thick to prevent cookies from being too wet or sticky.
  • Do not overbake to keep cookies soft and tender.
  • Almond flour adds a pleasant nutty flavor and a delicate crumb.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Nutrition

Keywords: Raspberry cookies, almond snowball cookies, filled cookies, holiday cookies, almond flour cookies, raspberry preserves cookies, powdered sugar cookies, melt-in-mouth cookies

Find it online: https://mixitwitjoe.com/raspberry-filled-almond-snowball-cookies-recipe/