Description
Delight in these Raspberry-Filled Almond Snowball Cookies, a perfect blend of tender almond-infused dough wrapped around a luscious raspberry jam filling. Rolled in powdered sugar, these cookies offer a soft, melt-in-your-mouth texture with a burst of fruity sweetness inside, ideal for holiday treats or everyday indulgence.
Ingredients
Scale
For the Cookies:
- 1 ½ cups all-purpose flour
- 1 cup almond flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp almond extract
- ½ cup powdered sugar (for rolling)
For the Raspberry Filling:
- ¾ cup raspberry jam (preferably seedless)
- 1 tsp cornstarch
- 1 tbsp lemon juice
Instructions
- Preparing the Raspberry Filling: In a small saucepan, combine the raspberry jam, cornstarch, and lemon juice. Heat over medium heat, stirring frequently until the mixture thickens, which should take about 5 minutes. Remove from heat and allow the filling to cool completely before using to ensure it sets properly inside the cookies.
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and to help cookies bake evenly.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set this mixture aside for later incorporation.
- Cream Butter and Sugar: Using a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and well combined. This process will take about 2 to 3 minutes and is key to achieving a tender cookie. Add the egg, vanilla extract, and almond extract, continuing to mix until fully incorporated.
- Form the Dough: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until a soft dough forms. Be careful not to overmix, as this helps keep the cookies tender.
- Shape and Fill the Cookies: Scoop approximately 1 ½ tablespoons of dough and roll it into a ball. Using your thumb, press a small indentation into the center of each dough ball. Spoon about ½ teaspoon of the cooled raspberry filling into each indentation. Carefully close the dough around the filling, rolling it back into a smooth ball to encase the jam completely.
- Bake the Cookies: Place the filled dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12-14 minutes or until the tops are slightly cracked and cookies are just set. The cookies will be soft to the touch when you remove them from the oven.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely. This allows the cookies to set perfectly without breaking.
- Coat in Powdered Sugar: Once the cookies have fully cooled, roll each one in powdered sugar until they are fully coated. This final step adds a delicate sweetness and classic snowball cookie appearance.
Notes
- Make sure the raspberry filling is completely cooled before adding to the cookie dough to prevent the dough from becoming too sticky or melting.
- If you prefer a crunchier texture, you can use a mixture of almond flour and chopped toasted almonds.
- For a more intense almond flavor, add a little extra almond extract, but use sparingly as it can be strong.
- Cookies can be stored in an airtight container at room temperature for up to 4 days or frozen for longer storage.
- Use seedless raspberry jam to avoid seeds interfering with the smooth texture of the filling.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 14 g
- Sodium: 60 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
