If you are on the hunt for a delightful treat that bursts with flavor and has a melt-in-your-mouth texture, this Raspberry Filled Almond Snowball Cookies Recipe will quickly become your new favorite. These delicate cookies are perfectly soft and buttery with a subtle almond aroma, wrapped around a luscious raspberry jam center that adds just the right amount of sweet-tart contrast. Each bite feels like a cozy hug, combining the nutty richness and fruity goodness in a way that’s perfect for celebrations, afternoon tea, or simply to brighten your day. Trust me, once you try this Raspberry Filled Almond Snowball Cookies Recipe, you’ll be baking them again and again!
Ingredients You’ll Need
The magic of these Raspberry Filled Almond Snowball Cookies lies in their simplicity. Each ingredient has a special role to play, from the soft, nutty almond flour that forms the base, to the butter that ensures a tender, rich texture. The raspberry jam centers provide a vibrant pop of color and flavor, making these cookies as beautiful as they are delicious.
- Almond Flour: 2 cups of finely ground almond flour bring a naturally sweet, nutty flavor and keep the cookies delightfully tender.
- Butter: 1 cup of unsalted butter, softened, is the key to creating that rich, melt-in-your-mouth texture every bite needs.
- Sugar: 1/2 cup of sugar sweetens the dough just enough without overpowering the almond essence; try coconut sugar for a subtle twist.
- Powdered Sugar: 1/2 cup to generously coat the cookies when they come out of the oven, adding a delicate snowball finish.
- Vanilla Extract: 1 teaspoon to enhance all the flavors with a lovely aromatic background note.
- Raspberry Jam: 1/2 cup for that luscious, fruity filling. Feel free to substitute with strawberry or apricot jam for a different fruity touch.
How to Make Raspberry Filled Almond Snowball Cookies Recipe
Step 1: Prepare Your Oven and Tools
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking. Having everything ready before mixing the dough makes the process smooth and enjoyable.
Step 2: Cream the Butter and Sugar
In a mixing bowl, beat the softened butter and sugar together for 3 to 5 minutes until the mixture becomes light and fluffy. This step is crucial because it incorporates air, which helps give the cookies their tender, airy texture.
Step 3: Add Vanilla
Mix in the vanilla extract on low speed until fully blended. This small addition elevates the flavor complexity, bringing warmth and depth to the almond dough.
Step 4: Incorporate the Almond Flour
Gradually add the almond flour to the creamed butter and sugar, mixing just until a soft dough forms. Overmixing can make the clouds of almond flour dense, so keep it gentle and quick for lightness.
Step 5: Shape and Fill the Cookies
Roll the dough into small balls, then flatten each one gently into a disc. Place a teaspoon of raspberry jam in the center of each disc. Carefully fold the dough around the jam and roll it back into a smooth ball. This step ensures every cookie has a delightful liquid surprise inside.
Step 6: Bake Until Lightly Golden
Arrange the stuffed cookies on your parchment-lined baking sheet and bake for 10 to 12 minutes. Keep an eye on them; they should be lightly golden on the bottom but pale on top, so the jam stays luscious inside.
Step 7: Cool and Dust with Powdered Sugar
Let the cookies cool on the baking sheet for about 5 minutes, then roll them generously in powdered sugar. This gives them that classic snowball look and adds an extra touch of sweetness that melts in your mouth.
How to Serve Raspberry Filled Almond Snowball Cookies Recipe
Garnishes
To make these cookies look even more inviting, dust a little extra powdered sugar just before serving. A sprig of fresh mint or a few fresh raspberries on the side can add a lovely pop of color, making them perfect for festive occasions or afternoon gatherings.
Side Dishes
These cookies pair beautifully with a hot cup of herbal tea or a creamy latte. For a special touch, serve alongside vanilla ice cream or a dollop of whipped cream to balance the rich almond flavor and tangy raspberry with a cool, smooth contrast.
Creative Ways to Present
Arrange the Raspberry Filled Almond Snowball Cookies on a rustic wooden board with fresh flowers or edible blooms for a charming aesthetic. You can also package them in pretty tins with ribbons to gift friends and family; nothing says homemade love quite like these adorable treats.
Make Ahead and Storage
Storing Leftovers
Keep leftovers in an airtight container at room temperature for up to 3 days. This preserves their tender texture and keeps the raspberry jam moist and delicious without making the cookies soggy.
Freezing
These cookies freeze wonderfully! Place them in a single layer on a baking sheet and freeze for an hour, then transfer to a freezer-safe container or bag. They will keep for up to 2 months, so you can enjoy these lovely treats anytime you crave them.
Reheating
To enjoy the cookies warm, simply defrost at room temperature and warm for a few seconds in the microwave or in a preheated oven at 300°F (150°C) for 5 minutes. This will refresh their soft, buttery texture and melt the jam slightly for extra gooey goodness.
FAQs
Can I use other types of jam instead of raspberry?
Absolutely! Strawberry, apricot, or even blueberry jam work beautifully as fillings. Each provides a unique twist, so feel free to experiment with your favorites.
Are these cookies gluten-free?
Yes, using almond flour means these snowball cookies are naturally gluten-free. Just be sure your other ingredients, like vanilla extract and jam, don’t contain any hidden gluten.
Can I make the dough ahead of time?
You can prepare the dough in advance and keep it refrigerated for up to 2 days. When ready to bake, bring it to room temperature, shape the cookies with the jam, and bake as usual.
What’s the best way to soften butter quickly if I forgot to take it out?
Cut the butter into small chunks and let it sit at room temperature for 10-15 minutes. Alternatively, microwave it at 10-second bursts on low power until soft but not melted.
Do I need to use powdered sugar for coating? Can I skip it?
The powdered sugar coating gives the cookies their signature snowball look and a delicate sweetness. While not mandatory, it truly elevates the presentation and taste, so I highly recommend keeping it.
Final Thoughts
Making the Raspberry Filled Almond Snowball Cookies Recipe is a joyful experience that brings warmth and sweetness into any moment. These cookies are simple yet elegant, bursting with flavor and perfect for sharing with loved ones. I encourage you to try this recipe and discover how a few well-chosen ingredients can create something truly spectacular and heartwarming.
Print
Raspberry Filled Almond Snowball Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Delight in these Raspberry Filled Almond Snowball Cookies, a buttery, tender treat with a sweet raspberry jam center and a dusting of powdered sugar. Perfect for festive occasions or any sweet moment, these gluten-free cookies combine the nutty flavor of almond flour with a luscious jam filling.
Ingredients
Cookie Dough
- 2 cups Almond Flour (Use gluten-free baking flour if needed)
- 1 cup Unsalted Butter, softened
- 1/2 cup Sugar (Coconut sugar can be used for a healthier alternative)
- 1 teaspoon Vanilla Extract (Vanilla essence can be a suitable replacement)
Filling and Topping
- 1/2 cup Raspberry Jam (Can swap with strawberry or apricot jam)
- 1/2 cup Powdered Sugar (for rolling)
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 sugar using a mixer for 3-5 minutes until the mixture is light and fluffy, which helps create a tender texture.
- Add Vanilla: Add the vanilla extract and blend at low speed until fully incorporated, infusing the dough with a rich vanilla aroma.
- Incorporate Almond Flour: Gradually mix in the almond flour until a soft dough forms, about 1-2 minutes, ensuring everything is well combined without overworking the dough.
- Shape Cookies: Divide the dough into small portions and roll each into a ball. Flatten each ball gently, place a teaspoon of raspberry jam in the center, then carefully fold the edges over and roll again into a ball to enclose the filling.
- Bake Cookies: Arrange the filled dough balls on the prepared baking sheet, spacing them evenly, and bake in the preheated oven for 10-12 minutes until the bottoms turn lightly golden.
- Cool and Coat: Remove cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Once slightly cooled, roll each cookie in powdered sugar to create a delicate snowy coating before serving.
Notes
- For a gluten-free version, ensure your almond flour is certified gluten-free.
- Coconut sugar can replace regular sugar for a more natural sweetness and lower glycemic impact.
- Swap raspberry jam with strawberry or apricot jam to vary flavors.
- To soften butter quickly, cut into small pieces and let sit at room temperature for about 30 minutes.
- Store cookies in an airtight container at room temperature; they stay fresh for up to one week.
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