There’s something about the holidays that calls for sweet, buttery treats, and these Raspberry Almond Snowball Cookies are like little bites of happiness wrapped in powdered sugar. I first stumbled upon this gem during a winter gathering where a friend’s grandma generously shared her secrets. It was one of those moments where you taste something so delightful that you just have to know how to recreate it at home. They’re light, melting in your mouth and bursting with the tangy sweetness of raspberry jam—a combination that feels like a warm hug on a chilly day. Trust me; you won’t just be making cookies; you’ll be creating memories!
Why you’ll love this recipe
So, why whip up a batch of these yummy snowball cookies? Well, for starters, they’re as charming as they are delicious. Picture this: buttery cookie dough wrapped around a dollop of vibrant raspberry jam, rolling in a snowy coat of powdered sugar. Simply divine! And if you’re looking for something that feels both festive and casual, these cookies hit the sweet spot perfectly.
Moreover, they’re easy to make. Even if baking isn’t your forte, I promise you’ll master these with just a few basic steps. Plus, these cookies make fantastic gifts; they are sophisticated enough to impress but simple enough that you can whip them together in an afternoon. You’ll love watching your friends and family’s faces light up with every bite.
Gather these ingredients
Let’s talk about the superstar ingredients that will bring these cookies to life:
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Unsalted butter (1 cup or 2 sticks): Softer butter is creamy and airy when whipped with sugar, ensuring a tender cookie. Feel free to swap it with a plant-based butter if you’re looking for a dairy-free option.
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Powdered sugar (1/2 cup, plus more for coating): This sugar brings sweetness and a lovely dusting finish that gives these cookies their signature appearance. It dissolves beautifully in the butter to create that lovely texture.
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Vanilla extract (1 teaspoon): The foundation of flavor! Pure vanilla adds a warm aroma and complements the nutty flavor perfectly. If you’re feeling adventurous, try swapping in almond extract for a more pronounced almond flavor.
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All-purpose flour (2 1/4 cups): This gives structure to your cookies. You could easily make this gluten-free by using a good all-purpose gluten-free flour blend.
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Finely ground almonds (1 cup): These are the secret weapon here. They provide a delicate flavor and lovely texture. If you don’t have ground almonds, you can blend whole almonds in a food processor—just don’t over-process, or you’ll end up with almond butter!
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Salt (1/4 teaspoon): Just a pinch enhances all those lovely flavors.
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Seedless raspberry jam (1/2 cup): The bright star in the center of each cookie! You can use any fruit jam you prefer, but the balance of tart raspberry against the sweet cookie is simply irresistible.
How this recipe comes together
Alright, let’s get started with this delightful baking adventure. Here’s how it unfolds step by step:
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Preheat your oven: Set it to 350°F (175°C) and line a baking sheet with parchment paper—your cookies will slide right off later, and cleanup will be a breeze!
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Cream the butter and sugar: In a large bowl, make your butter and ½ cup of powdered sugar best friends. Beat them together until light and fluffy—it should be fluffy like a cloud! Add in the vanilla extract and mix until combined. This is crucial, so don’t rush it!
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Combine dry ingredients: In a separate bowl, whisk together the flour, ground almonds, and salt. Mix well, then gradually add this dry mixture to your creamy butter blend. Stir until just combined—overmixing is a cookie no-no!
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Shape the cookies: Now comes the fun part! Use a tablespoon to scoop out the dough, roll it into a ball, and make a little dent with your thumb. Grab ¼ teaspoon of the raspberry jam and fill that indent. Pinch the dough to seal it and roll into a smooth ball again.
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Bake: Place the cookies on your parchment-lined sheet, making sure to give them some space. They will puff and slightly spread out. Bake them for 10-12 minutes until they’re lightly golden on the bottom.
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Cool and coat: Let them sit briefly on the pan before moving them to a wire rack to cool completely. Once cooled, roll those beauties generously in powdered sugar—go for a double roll for that snowy effect!
Best way to enjoy it
These raspberry almond delights shine brightly on their own, but let’s be honest—pairing them with a warm cup of tea or coffee takes them to the next level. They’re also fabulous on a dessert platter at gatherings or served alongside a scoop of vanilla ice cream to add a delightful contrast. You could even sprinkle some crushed almonds on top for an extra crunch if you like!
Storage and reheating tips
Now, let’s chat about keeping those cookies fresh! If you have any leftovers—an unlikely scenario, but if you do—store them in an airtight container at room temperature for about a week. For longer storage, you can freeze them! Just freeze the unbaked dough balls before filling them, and when you’re craving cookies, bake straight from frozen—just add a couple of minutes to the baking time.
Pro chef tips
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Don’t skimp on the chilling: If your dough feels too soft, chill it for about 30 minutes before rolling. This helps the cookies maintain their shape while baking.
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Use quality jam: The quality and flavor of the raspberry jam will shine through, so pick the best one you can find—homemade, if you’re feeling adventurous!
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Experiment with flavors: Consider adding a pinch of cardamom or cinnamon to the dough for a warm twist.
Creative Twists
Feeling adventurous? Here are some ideas to personalize your cookies:
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Nut Variations: Swap the almonds for hazelnuts or pistachios for a different nutty experience.
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Jam Swap: Use any other fruit jam like apricot or strawberry for a sweet twist.
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Choco-Lover: Jazz it up by adding mini chocolate chips to the dough for that chocolate-loving crowd.
Key ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus more for coating
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 cup finely ground almonds
- 1/4 teaspoon salt
- 1/2 cup seedless raspberry jam
Directions to follow
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, ground almonds, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll a tablespoon of dough into a ball, make an indentation, and fill with 1/4 teaspoon of raspberry jam.
- Seal the filling by pinching the edges together, then re-roll into a smooth ball.
- Place cookies on the prepared baking sheet and bake for 10-12 minutes until lightly golden.
- Let cookies cool slightly on the baking sheet, then transfer to a wire rack to cool completely.
- Once cooled, roll the cookies generously in powdered sugar, twice for the best coverage.
Your questions answered
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Can I use salted butter? While unsalted is preferred for control over flavor, you can use salted butter—just reduce or omit the added salt.
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How do I make them gluten-free? Use a gluten-free all-purpose flour blend to replace the all-purpose flour in equal measure.
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How long do they last? If stored properly in an airtight container, they can last about a week at room temperature or up to three months in the freezer.
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What beverages pair well? Coffee, hot tea, or even a glass of milk complements these cookies beautifully.
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Can I make them vegan? Absolutely! Substitute the butter with a plant-based version and use maple syrup instead of jam for a vegan twist.
Every time I bake these delightful cookies, I can’t help but think of joy and laughter shared around the table. The beauty of baking lies not just in the final product but in the process and the joy it brings. So, gather your ingredients and let’s bake up some magic! Don’t forget to share your creations and thoughts in the comments; I’d love to hear about your adventures in the kitchen!
Raspberry Almond Snowball Cookies Delightful Easy Recipe
Description
These Raspberry Almond Snowball Cookies are sweet, buttery bites coated in powdered sugar with a raspberry jam center. Perfect for festive gatherings!
Ingredients for Raspberry Almond Snowball Cookies
Main Ingredients
Instructions
Baking Instructions
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Preheat Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. -
Cream Butter and Sugar
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.Add in the vanilla extract and mix until combined. -
Mix Dry Ingredients
In a separate bowl, whisk together the flour, ground almonds, and salt. Gradually add this to the butter mixture.Stir until just combined. -
Shape Cookies
Scoop out the dough, roll into a ball, make a dent, and fill with raspberry jam. Seal and roll again. -
Bake
Place cookies on the prepared sheet and bake for 10-12 minutes until lightly golden. -
Cool and Coat
Let cookies cool slightly, then transfer to a wire rack to cool completely. Roll in powdered sugar before serving.Aim for a double roll for better coverage.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 85kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 4g20%
- Trans Fat 0g
- Cholesterol 15mg5%
- Sodium 70mg3%
- Potassium 30mg1%
- Total Carbohydrate 8g3%
- Dietary Fiber 0g
- Sugars 4g
- Protein 1g2%
- Vitamin A 180 IU
- Vitamin C 0 mg
- Calcium 10 mg
- Iron 0 mg
- Vitamin D 0 IU
- Vitamin E 0 IU
- Vitamin K 0 mcg
- Thiamin 0 mg
- Riboflavin 0 mg
- Niacin 0 mg
- Vitamin B6 0 mg
- Folate 0 mcg
- Vitamin B12 0 mcg
- Biotin 0 mcg
- Pantothenic Acid 0 mg
- Phosphorus 0 mg
- Iodine 0 mcg
- Magnesium 0 mg
- Zinc 0 mg
- Selenium 0 mcg
- Copper 0 mg
- Manganese 0 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
These cookies can be stored in an airtight container for about a week or frozen for up to three months.
