Oh, let me tell you about these raspberry filled almond snowball cookies! They’re an absolute delight, and I’m so excited to share them with you. Picture this: buttery, melt-in-your-mouth cookies that are just bursting with sweet, tangy raspberry goodness. Each bite feels like a little snowball of happiness! I love making these during the holidays, but honestly, they’re perfect anytime you want a treat that feels special. The combination of almonds and raspberry jam is simply divine, and trust me, once you take a bite, you’ll be hooked! They’re not just delicious; they’re also super easy to whip up. So, grab your apron, and let’s make some magic happen in the kitchen!

Ingredients List

For these delightful raspberry filled almond snowball cookies, you’ll need some simple yet essential ingredients:

1 cup unsalted butter, softened to room temperature for easy mixing
1 cup powdered sugar, which gives these cookies that sweet melt-in-your-mouth texture
1 teaspoon vanilla extract, to enhance the overall flavor
2 cups all-purpose flour, the base of our cookie dough
1 cup ground almonds, adding a lovely nutty depth
1/2 teaspoon salt, to balance the sweetness
1/2 cup raspberry jam, the star filling that brings everything together
Additional powdered sugar for dusting, because who doesn’t love a little extra sweetness?

How to Prepare Raspberry Filled Almond Snowball Cookies

Alright, let’s get down to the fun part—making these delicious raspberry filled almond snowball cookies! It’s a simple process, and I promise you, the results are utterly delightful.

First things first, preheat your oven to 350°F (175°C). This ensures your cookies will bake to perfection!
In a large mixing bowl, cream together the softened unsalted butter and powdered sugar until it’s light and fluffy. You want to really incorporate that air for a tender texture.
Add in the vanilla extract and mix well. This is where the magic starts to happen!
Now, in another bowl, combine the all-purpose flour, ground almonds, and salt. Gradually add this dry mixture to the butter mixture, stirring just until combined. Don’t overmix; we want delicate cookies!
Take a small amount of the dough and roll it into a ball, then flatten it slightly. This is where the fun begins—place a small spoonful of raspberry jam in the center of each flattened dough round.
Carefully fold the dough around the jam, rolling it back into a ball. Make sure the jam is completely enclosed to avoid any spills while baking.
Place the cookie balls on a baking sheet lined with parchment paper, giving them a little space to spread.
Bake for 12–15 minutes, or until they’re just slightly golden around the edges. Keep an eye on them because no one likes burnt cookies!
Once baked, let them cool on the baking sheet for a few minutes before transferring them to a wire rack. Finally, dust them with powdered sugar while they’re still warm for that beautiful finish.

And there you have it! Your kitchen will smell heavenly, and you’ll have a batch of joyous raspberry filled almond snowball cookies ready to enjoy!

Nutritional Information

Just a quick note before we dive into the numbers—nutrition can vary based on the specific ingredients and brands you use, so these values are approximate. Typically, each raspberry filled almond snowball cookie comes in at around 120 calories, with 8 grams of fat, 2 grams of protein, and 10 grams of carbohydrates. If you’re watching your intake, keep this in mind while enjoying these delightful treats!

Why You’ll Love This Recipe

Irresistibly delicious with a perfect balance of buttery almond flavor and sweet raspberry jam.
Super easy to prepare, making them a great option for both seasoned bakers and beginners alike.
They look stunning dusted with powdered sugar, perfect for impressing guests or holiday gatherings.
Versatile enough to experiment with different jams or fillings, so you can switch it up anytime.
These cookies are great for sharing, freezing, or simply enjoying as a delightful treat at home.

Tips for Success

Here are some of my top tips to ensure your raspberry filled almond snowball cookies turn out perfectly every time!

Use room temperature butter: This is key for achieving that light, fluffy texture. If your butter is too cold, the dough won’t mix well.
Don’t skip the chilling: If you find the dough too soft to handle, pop it in the fridge for 15-20 minutes. It’ll make shaping those little balls much easier!
Check for doneness: Keep an eye on your cookies as they bake. They should be just slightly golden around the edges but still soft in the center. Overbaking can lead to dry cookies!
Quality jam matters: Use a good-quality raspberry jam for the best flavor. You want that burst of fruitiness in every bite!
Dust with sugar while warm: Dusting the cookies with powdered sugar while they’re still warm allows it to stick better, giving that lovely snowy finish.

Follow these tips, and you’ll be well on your way to cookie perfection!

Variations

If you’re feeling adventurous, there are so many fun ways to switch up these raspberry filled almond snowball cookies! Here are a few ideas to inspire you:

Different fillings: Swap the raspberry jam for other fruity jams like strawberry, apricot, or even a tangy lemon curd for a zesty twist!
Flavor enhancements: Add a teaspoon of almond extract to the dough for an extra punch of almond flavor, or experiment with orange zest for a refreshing citrus note.
Nut variations: Try using different nuts! Walnuts or pecans can replace ground almonds for a unique texture and flavor.
Chocolate lovers: Incorporate mini chocolate chips into the dough or add a dollop of chocolate ganache in the center instead of jam for a decadent treat.
Holiday spices: Mix in a pinch of cinnamon or nutmeg to the dough during the colder months to give your cookies a warm, cozy vibe.

With these variations, you can keep your cookie game exciting and delicious every time you bake!

Storage & Reheating Instructions

Storing your raspberry filled almond snowball cookies is super simple! I recommend placing them in an airtight container at room temperature, where they’ll stay fresh for about 3 to 5 days. If you want to keep them for longer, these cookies freeze beautifully! Just make sure they’re completely cooled, then layer them between sheets of parchment paper in a freezer-safe container or bag. They can be frozen for up to 2 months.

When you’re ready to enjoy them, simply pull out a few cookies and let them thaw at room temperature for about 30 minutes. No need to reheat, as they’re delightful served at room temperature, but if you prefer them warm, a quick 10-second zap in the microwave will do the trick! Just be careful not to overdo it, or they may become too soft. Enjoy your delicious treats anytime!

Serving Suggestions

These raspberry filled almond snowball cookies are truly delightful on their own, but there are plenty of ways to elevate your experience! Try serving them alongside a warm cup of tea or coffee for a cozy afternoon treat. They also pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. For a little extra flair, consider adding fresh berries or a drizzle of chocolate sauce on the plate. Trust me, these combinations will make your cookie moment even more special!

FAQ Section

Can I use margarine instead of butter?
While I always recommend using unsalted butter for the best flavor and texture, you can use margarine in a pinch. Just keep in mind that it may alter the taste slightly, but your cookies will still come out lovely!

Can I make these cookies gluten-free?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend. Just make sure it’s a 1:1 ratio blend for the best results. Your cookies will still be delicious and enjoyable for everyone!

How do I know when my cookies are done baking?
Great question! Look for a slight golden color around the edges while the centers should still be soft. They’ll firm up a bit as they cool. Trust me, the right timing is key to achieving that perfect melt-in-your-mouth texture!

Can I add nuts to the cookie dough?
Definitely! Chopped walnuts or pecans can be mixed into the dough for added crunch and flavor. Just keep in mind that this will change the texture a bit, but it’s a delightful variation!

What’s the best way to store these cookies?
Store your raspberry filled almond snowball cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze them with parchment paper in between layers. They’ll be just as tasty when you thaw them out!

Raspberry Filled Almond Snowball Cookies: 5 Ways to Delight

Author: Lisa
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Delicious raspberry filled almond snowball cookies.

Ingredients

Scale

1 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup ground almonds
1/2 teaspoon salt
1/2 cup raspberry jam
Additional powdered sugar for dusting

Instructions

Preheat your oven to 350°F (175°C).
In a bowl, cream together the butter and powdered sugar.
Add vanilla extract and mix well.
Combine flour, ground almonds, and salt; gradually add to the butter mixture.
Form small balls of dough and flatten them.
Place a small spoonful of raspberry jam in the center and fold the dough around it.
Roll into balls and place on a baking sheet.
Bake for 12-15 minutes until slightly golden.
Let cool, then dust with powdered sugar.

Notes

Store in an airtight container.
These cookies freeze well.
Adjust the jam quantity to your taste.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 5g
Sodium: 50mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0g
Protein: 2g
Cholesterol: 30mg

Keywords: raspberry filled almond snowball cookies

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