Raspberry Almond Snowball Cookies Recipe

If you’re on the hunt for a cookie that’s both elegant and irresistibly delicious, you’ve got to try this Raspberry Almond Snowball Cookies Recipe. I absolutely love how these melt-in-your-mouth cookies come together with a delightful almond flavor and a surprise hit of raspberry jam right inside — perfect for cozy afternoons or special occasions. Trust me, once you try these, they’ll become your new go-to treat.

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Ingredients You’ll Need

These ingredients come together to create a harmonious blend of flavors and textures that make the Raspberry Almond Snowball Cookies so special. When shopping, aim for fresh butter and good-quality almond flour for the best results.

• All-purpose flour: Gives structure to the cookies, balanced by almond flour for tenderness.
• Almond flour: Adds that lovely nutty flavor and keeps the cookies soft.
• Baking powder: Just a touch to give the cookies a gentle lift.
• Salt: Enhances all the sweet and nutty flavors.
• Unsalted butter: I prefer softened butter for easy creaming and rich flavor.
• Granulated sugar: Sweetens the dough while helping with the crumb texture.
• Egg: Binds everything and adds moisture.
• Vanilla extract: Brings warmth and depth to the cookie base.
• Almond extract: Just a hint for that signature almond aroma you’ll adore.
• Powdered sugar: For that classic snowball cookie finish — it’s so satisfying to roll them in!
• Raspberry jam (seedless preferred): Ensures a smooth filling without pesky seeds — making every bite silky.
• Cornstarch: Thickens the jam filling to prevent it from oozing out during baking.
• Lemon juice: Brightens up the raspberry filling, balancing the sweetness.

Variations

One of my favorite things about this Raspberry Almond Snowball Cookies Recipe is how easy it is to tweak to fit your mood or dietary needs. I encourage you to experiment with add-ins or substitutions that make this your own.

• Nut-Free Variation: I once made these without almond flour for a nut-free crowd by swapping it with extra all-purpose flour and a little more butter — still turned out super tasty!
• Fruit Filling Swap: Try swapping raspberry jam for apricot or strawberry for a different fruity vibe that’s just as dreamy.
• Gluten-Free Twist: Switching to a gluten-free flour blend works, but I found adding a teaspoon of xanthan gum helps keep the texture just right.
• White Chocolate Drizzle: A quick drizzle of melted white chocolate over the cooled cookies takes them to dessert-party-level chic.

How to Make Raspberry Almond Snowball Cookies Recipe

Step 1: Prepare the Raspberry Filling

Start by combining your raspberry jam, cornstarch, and lemon juice in a small saucepan. I like to stir frequently over medium heat so the mixture thickens without sticking to the pan — this takes about 5 minutes. When it’s nice and thick, take it off the heat and let it cool completely while you prep the cookie dough. This step is key to keeping your filling from running during baking — I learned the hard way the first time I rushed it!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Mixing these dry ingredients separately makes sure everything distributes evenly — this little trick helps avoid any salty or powdery pockets in the cookies.

Step 3: Cream the Butter and Sugar

Using a stand mixer or hand mixer, beat softened butter and granulated sugar until it’s light, fluffy, and pale in color — this usually takes about 2 to 3 minutes. Then, add the egg, vanilla, and almond extract, mixing just until combined. This step brings the cookie dough together with a lovely almond-scented base that’s hard to resist even before baking!

Step 4: Combine Dry and Wet Ingredients

Slowly add the dry flour mixture into the butter mixture, stirring gently until you get a soft dough. Avoid overmixing here — the dough should come together easily but still be soft enough to shape without cracking.

Step 5: Shape, Fill, and Seal the Cookies

Now, here’s where the fun happens. Scoop about 1 ½ tablespoons of dough and roll it into a ball. Press a small indentation in the center using your thumb. Spoon roughly ½ teaspoon of the cooled raspberry filling into the indentation, then carefully fold the dough around the jam and roll it gently back into a ball so the filling is sealed inside. This little technique makes every bite a sweet surprise. It might take a few tries to get comfortable with sealing, but you’ll be a pro in no time!

Step 6: Bake and Cool

Place the cookie balls on a parchment-lined baking sheet, spaced about 2 inches apart. Bake at 350°F (175°C) for 12 to 14 minutes, or until the tops just start to crack and the edges are set. They’ll still feel soft to the touch when you take them out — that’s perfect. Let them cool on the sheet for 5 minutes before moving them to a wire rack to cool completely. This cooling time helps them firm up without losing that delicate crumb.

Step 7: Coat in Powdered Sugar

Once the cookies are fully cooled, roll each one generously in powdered sugar. This coating adds the “snowball” effect and a lovely sweetness on the outside. A final tip — do this step right before serving for that fresh, snowy look.

How to Serve Raspberry Almond Snowball Cookies Recipe

Garnishes

I love sprinkling a little extra powdered sugar on top just before serving — it gives that fresh snowfall look and adds a lovely sweet crunch. Sometimes, I even toss a few finely chopped toasted almonds around the plate just for the added crunch and nuttiness.

Side Dishes

These cookies pair wonderfully with a hot cup of black tea or a latte — the subtle almond and raspberry flavors really come alive alongside warm drinks. They’re also a hit alongside fresh berries or a dollop of whipped cream for a simple yet elegant dessert platter.

Creative Ways to Present

For special occasions, I like arranging Raspberry Almond Snowball Cookies Recipe on a tiered dessert stand with fresh raspberry sprigs and edible flowers. It’s a stunning presentation that makes guests feel pampered, and the cookies are light enough to enjoy without feeling overwhelmed.

Make Ahead and Storage

Storing Leftovers

These cookies keep well in an airtight container at room temperature for up to 3 days, but my experience is they rarely last that long! If you need to store them longer, I suggest the freezer method below.

Freezing

I’ve found that freezing these cookies after baking and cooling works beautifully. Just place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer bag. They stay fresh for about 2 months. When I want a quick treat, I just thaw a few at room temperature for 30 minutes.

Reheating

If you want to enjoy them warm, pop the cookies in a 300°F oven for about 5 minutes after thawing. This subtly warms the raspberry filling and reawakens that fresh-baked aroma without drying them out. Just remember to dust with powdered sugar again after warming!

FAQs

Final Thoughts

I have to say, this Raspberry Almond Snowball Cookies Recipe holds a special place in my cookie repertoire. It’s one of those recipes that feels fancy but is surprisingly straightforward — perfect for when you want to impress without stress. The blend of almond and raspberry won me over instantly, and now it’s a crowd-pleaser anytime I share it. I truly hope you try making these; you’ll love the joyful surprise hidden inside every snowball cookie!

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