There is nothing quite as delightful as biting into Raspberry Almond Snowball Cookies with Jam Filling Recipe—a tender, buttery, almond-kissed treat wrapped around a luscious burst of raspberry jam. These cookies are not only beautiful with their snowball shape and snowy powdered sugar coating but also perfectly balanced in every bite. They strike that magical harmony of crumbly texture, subtle nuttiness, and bright, fruity sweetness that can turn any moment into a cherished memory. Whether you’re baking for a holiday, gifting to a friend, or just treating yourself, this recipe is an absolute keeper.
Ingredients You’ll Need
Gathering simple yet thoughtfully chosen ingredients ensures these Raspberry Almond Snowball Cookies with Jam Filling Recipe come out picture-perfect and irresistibly tasty. Each element plays a vital role, from the creamy butter to the vibrant raspberry jam that makes these cookies sing.
- 2 cups (248g) all-purpose flour: The sturdy base that creates the cookie’s tender structure.
- 1/2 tsp salt: Just enough to balance sweetness and enhance flavor.
- 3/4 cup (76g) sliced almonds: Ground finely for a lovely nutty texture and aroma.
- 1 cup (226g) unsalted butter, softened: Key to that rich, melt-in-your-mouth bite.
- 1/2 cup (60g) powdered sugar: Sweetens the dough gently without graininess.
- 1/2 tsp almond extract: Adds a delicate fragrance that complements the nuts beautifully.
- 6 Tbsp (115g) seedless raspberry jam: The luscious heart of each snowball, bursting with fruity goodness.
- 1 1/2 cups (170g) powdered sugar: For the iconic snowball coating that’s both pretty and tasty.
How to Make Raspberry Almond Snowball Cookies with Jam Filling Recipe
Step 1: Prepare Your Dry Ingredients
Start by whisking together the all-purpose flour and salt in a bowl, ensuring they’re evenly combined. Then, give the sliced almonds a quick blitz in your food processor until they’re finely ground, resembling tiny crumbs. This step is essential for that lovely nutty texture that is signature to your cookies.
Step 2: Cream Butter and Sugar
In your stand mixer fitted with the paddle attachment, cream the softened butter and 1/2 cup powdered sugar until smooth and fluffy. This process aerates the mixture, making your cookies tender. Stir in the almond extract last, infusing the dough with its wonderful fragrance.
Step 3: Combine Dry Ingredients with Wet
Slowly add the flour and salt mixture into the creamed butter, mixing just until incorporated. Then fold in the ground almonds gently with a spatula, making sure nothing sticks to the bottom or sides of your bowl. This delicate folding keeps the dough tender and light.
Step 4: Shape and Fill Your Cookies
Scoop out about half a tablespoon of dough and roll it into a ball. Using your thumb or finger, press a deep indentation into the ball – this will be your jam pocket. Add about half a teaspoon of raspberry jam into this indentation. Then, shape another half tablespoon of dough into a ball, indent it similarly, and place it over the jam-filled dough ball. Gently press the edges together to seal in the jam, making a perfect snowball shape.
Step 5: Chill the Dough Balls
Place the formed cookie balls on a plate, making sure to leave enough space between them. Refrigerate for 1 hour and 30 minutes—this chilling step is crucial for cookies that hold their shape and bake up without spreading too much.
Step 6: Bake and Sugar Coat
Preheat your oven to 375 degrees Fahrenheit during the last 15 minutes of chilling. Arrange the chilled dough balls on a baking sheet, spacing them about two inches apart. Bake for 11 to 13 minutes until just set—avoid over-baking to prevent cracks or jam leakage. As soon as the cookies come out warm, roll them gently in powdered sugar to create that signature snowball coating. Let them cool completely on a wire rack, then roll them again for a thicker, dreamy snowy finish.
How to Serve Raspberry Almond Snowball Cookies with Jam Filling Recipe
Garnishes
A light sprinkle of extra sliced almonds around the serving platter adds a nice textural contrast and visual appeal. You can also dust the cookies with a tiny pinch of edible glitter or a fresh raspberry on the side to intensify the presentation for festive occasions.
Side Dishes
Pair these cookies with a warm cup of almond-flavored tea or freshly brewed coffee to complement their nutty and fruity notes. They’re also fantastic alongside a scoop of vanilla ice cream or a simple bowl of fresh raspberries for a refreshing twist.
Creative Ways to Present
Arrange your Raspberry Almond Snowball Cookies with Jam Filling Recipe on a beautiful tiered dessert tray or in rustic paper-lined baskets for a charming, homemade vibe. Wrapping a few in parchment paper tied with twine makes a thoughtful and inviting gift that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
You can store these cookies in an airtight container at room temperature for up to 3 days. If you want to keep the jam filling fresh and prevent the cookies from becoming soggy, layering parchment paper between the cookies is a smart idea.
Freezing
Raspberry Almond Snowball Cookies with Jam Filling Recipe freeze wonderfully. Place the sealed cookies in a freezer-safe container or bag, separated by parchment, for up to 2 months. Thaw at room temperature before enjoying; the jam will remain deliciously soft.
Reheating
If you like them just a little warm, gently reheat your cookies in a low oven (about 300°F) for 5 to 7 minutes. This slight warmth enhances the gooey jam center without melting the powdered sugar coating.
FAQs
Can I use other types of jam instead of raspberry?
Absolutely! While raspberry jam gives a lovely balance of sweetness and tartness, you can experiment with apricot, strawberry, or even blackberry jam to create your own unique twist.
Why is it important to chill the dough balls before baking?
Chilling the dough helps the cookies maintain their shape during baking, preventing the jam from spilling out and ensuring that snowy, rounded look.
Can I substitute almond extract with vanilla extract?
Yes, vanilla extract will work in a pinch, but almond extract really amplifies the nutty flavor that pairs perfectly with the ground almonds and raspberry jam.
What’s the best way to grind the almonds?
Using a food processor for a quick pulse avoids turning the almonds into a paste, which is perfect for adding texture and flavor evenly throughout the dough.
Can these cookies be made gluten-free?
With the right gluten-free flour blend, you can adapt this Raspberry Almond Snowball Cookies with Jam Filling Recipe for gluten-free baking. Just make sure your blend has similar protein content for best texture.
Final Thoughts
There is truly something magical about baking this Raspberry Almond Snowball Cookies with Jam Filling Recipe. From the rich, buttery dough and fragrant almond notes to the juicy surprise of raspberry jam, every step is a joy. I hope you give this recipe a go and find yourself sharing these sweet snowballs with loved ones, creating warm memories one delicious bite at a time.
Print
Raspberry Almond Snowball Cookies with Jam Filling Recipe
- Prep Time: 45 minutes
- Cook Time: 13 minutes
- Total Time: 2 hours 30 minutes
- Yield: 30 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Raspberry Almond Snowball Cookies are delicate, buttery treats filled with luscious raspberry jam and coated generously in powdered sugar. These jam-stuffed snowballs combine a subtle almond flavor with a soft, crumbly texture, making them perfect for festive occasions or a delightful afternoon snack.
Ingredients
Dry Ingredients
- 2 cups (248g) all-purpose flour (scoop and level to measure)
- 1/2 tsp salt
- 3/4 cup (76g) sliced almonds
- 1 1/2 cups (170g) powdered sugar (for coating)
Wet Ingredients
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (60g) powdered sugar
- 1/2 tsp almond extract
- 6 Tbsp (115g) seedless raspberry jam
Instructions
- Prepare Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour and salt. Set aside. Add the sliced almonds to a food processor and pulse until finely ground into tiny bits. Set aside this almond mixture.
- Cream Butter and Sugar: In the bowl of an electric stand mixer fitted with a paddle attachment, cream together the softened butter and 1/2 cup powdered sugar until smooth and fully combined. Mix in the almond extract for flavor.
- Combine Dough: Gradually add the flour and salt mixture to the creamed butter and sugar, mixing just until combined. Fold in the finely ground almonds gently with a spatula, ensuring even distribution without overmixing.
- Form Jam-Filled Dough Balls: Scoop out 1/2 tablespoon of dough and shape it into a ball. Using your finger or thumb, make a fairly deep indentation large enough to hold jam. Fill this cavity with 1/2 teaspoon of raspberry jam.
- Seal the Filled Dough: Take another 1/2 tablespoon portion of dough and shape it into a ball as well. Make an indentation in this second ball, then carefully place it over the jam-filled dough ball. Gently press the dough on the sides to seal the jam inside, forming one complete round ball.
- Arrange and Chill Dough Balls: Place the formed dough balls on a plate, leaving space between them to chill evenly. Repeat with the remaining dough and jam.
- Refrigerate: Transfer the dough balls to the refrigerator and chill for 1 hour and 30 minutes. This helps the cookies hold their shape during baking.
- Preheat Oven and Prepare Baking Sheet: About 15 minutes before baking is done, preheat your oven to 375°F (190°C). Transfer chilled cookies to a baking sheet, spacing them about 2 inches apart. Keep any extra dough balls chilled.
- Bake: Bake the cookies in the preheated oven for 11-13 minutes, until they are set but not browned. Be careful not to overbake or the cookies may crack and jam could leak out.
- Initial Coating: Remove cookies from the oven and allow them to cool for several minutes. While still warm, pour the remaining powdered sugar (1 1/2 cups) into a small bowl and gently roll each cookie in the sugar to lightly coat.
- Final Cooling and Coating: Transfer coated cookies to a wire rack to cool completely. Once fully cooled, roll them in powdered sugar a second time to provide a thicker, snowball-like coating.
Notes
- Use room temperature butter for easier creaming and smooth dough.
- Be gentle when folding in the ground almonds to keep the dough tender.
- Chilling is crucial to prevent cookies from spreading too much during baking.
- Handle the jam-filled dough balls carefully to avoid tearing and jam leakage.
- For best results, store cookies in an airtight container to maintain freshness.
