Raspberry Almond Snowball Cookies
Tender, buttery snowball cookies filled with tangy raspberry jam and dusted in powdered sugar. These festive treats are easy to make and perfect for holiday gatherings, gifting, or cozy afternoons.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 36 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (65g) powdered sugar
- 1 teaspoon pure almond extract
- 2 cups (240g) all-purpose flour
- 1/2 cup (56g) almond flour
- 1/4 teaspoon fine sea salt
- 1/2 cup (160g) raspberry jam or preserves (seedless preferred)
- 1 cup (130g) powdered sugar (for rolling)
Instructions
- In a large mixing bowl, beat the softened butter and 1/2 cup powdered sugar on medium speed for 2-3 minutes until light and fluffy.
- Mix in the almond extract until fully incorporated.
- Sift together the all-purpose flour, almond flour, and salt. Gradually add to the butter mixture, mixing on low speed until a soft dough forms. If dough feels dry, add 1-2 teaspoons milk.
- Cover the bowl with plastic wrap and chill the dough for 15-20 minutes in the fridge (or 8 minutes in the freezer if in a hurry).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop 1 tablespoon of dough and roll into a ball. Press a small well into the center with your thumb or a melon baller. Fill with about 1/2 teaspoon raspberry jam, then gently pinch the dough closed around the filling, rolling again to seal.
- Place cookies 2 inches apart on prepared sheets. Bake for 14-16 minutes, until edges are just turning golden.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- While still warm, roll cookies in powdered sugar. For extra snowy effect, dust again after cooling completely.
- Let cookies cool fully before serving. Store in an airtight container layered with parchment for up to 1 week.
Notes
If dough cracks when sealing, dampen fingers with water. Use thick jam to prevent leaking. For perfect rounds, chill rolled cookies for 5 minutes before baking. Roll cookies in powdered sugar while warm, then again after cooling for a snowy look. Store in airtight container for up to 1 week or freeze uncoated cookies for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7
- Sodium: 40
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 15
- Fiber: 1
- Protein: 2
Keywords: raspberry almond snowball cookies, holiday cookies, festive treats, powdered sugar cookies, jam-filled cookies, Christmas cookies, almond cookies