Raspberry Filled Almond Snowball Cookies Recipe

Introduction

Raspberry Filled Almond Snowball Cookies are delicate, buttery treats with a sweet surprise inside. These melt-in-your-mouth cookies combine almond flour with a luscious raspberry jam center, perfect for cozy afternoons or festive gatherings.

Ingredients

• 2 cups Almond Flour (Use gluten-free baking flour if needed)
• 1 cup Butter (Opt for unsalted)
• 1/2 cup Sugar (Coconut sugar can be used for a healthier alternative)
• 1/2 cup Powdered Sugar
• 1 teaspoon Vanilla Extract (Vanilla essence can be a suitable replacement)
• 1/2 cup Raspberry Jam (Can swap with strawberry or apricot jam)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a mixing bowl, cream together softened butter and sugar for 3–5 minutes until light and fluffy.
3. Step 3: Add the vanilla extract and blend at low speed until fully incorporated.
4. Step 4: Gradually mix in the almond flour until a soft dough forms, about 1–2 minutes.
5. Step 5: Shape the dough into small balls, flatten them, place a teaspoon of raspberry jam in the center, then fold and roll into a ball.
6. Step 6: Place cookies on the baking sheet and bake for 10–12 minutes until lightly golden on the bottom.
7. Step 7: Cool cookies for about 5 minutes then roll in powdered sugar before serving.

Tips & Variations

• Use cold butter for a firmer dough that’s easier to shape.
• Try different jam fillings like apricot or strawberry for variety.
• For a nut-free version, substitute almond flour with gluten-free all-purpose flour.
• Chill the dough before baking to help maintain shape and prevent spreading.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the fridge for up to 2 weeks or freeze for up to 3 months. Reheat briefly in the oven to refresh their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies vegan?

You can substitute the butter with a plant-based margarine or coconut oil, but results may vary in texture and flavor.

Is almond flour necessary, or can I use regular flour?

Almond flour provides the distinctive nutty flavor and tender crumb. Using regular flour will change the texture and taste, but gluten-free baking flour can work as a substitute if needed.

Raspberry Filled Almond Snowball Cookies Recipe

Print Recipe

★★★★★

4.8 from 82 reviews

These Raspberry Filled Almond Snowball Cookies are delicate, buttery treats filled with sweet raspberry jam and coated in powdered sugar, perfect for festive occasions or sweet moments anytime. Made with almond flour and a rich buttery base, these cookies offer a delightful texture and a burst of fruity flavor in every bite.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Cookie Dough

• 2 cups Almond Flour (Use gluten-free baking flour if needed)
• 1 cup Unsalted Butter (softened)
• 1/2 cup Sugar (coconut sugar can be used as a healthier alternative)
• 1 teaspoon Vanilla Extract (vanilla essence can be a suitable replacement)

Filling and Coating

• 1/2 cup Raspberry Jam (can swap with strawberry or apricot jam)
• 1/2 cup Powdered Sugar (for rolling cookies after baking)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. Cream Butter and Sugar: In a mixing bowl, cream together softened butter and sugar for 3-5 minutes until the mixture is light and fluffy, which helps create a tender cookie texture.
3. Add Vanilla: Add the vanilla extract to the creamed mixture and blend at low speed until fully incorporated for even flavor distribution.
4. Incorporate Almond Flour: Gradually add the almond flour to the wet ingredients and mix gently until a soft dough forms, taking care to not overwork the dough.
5. Shape Cookies with Filling: Shape the dough into small balls, then flatten each ball, place about a teaspoon of raspberry jam in the center, and carefully fold the dough over the jam, rolling gently back into a ball to encase the filling.
6. Prepare for Baking: Arrange the filled dough balls evenly spaced on the lined baking sheet to allow for even cooking.
7. Bake: Bake the cookies in the preheated oven for 10-12 minutes until they are lightly golden on the bottom but remain pale on top to preserve the delicate texture.
8. Cool and Coat: After baking, let the cookies cool for about 5 minutes on the baking sheet, then roll them in powdered sugar while still warm to create the signature snowy coating.

Notes

• Use unsalted butter to better control the saltiness of the cookies.
• Ensure the butter is softened to room temperature for easier creaming with sugar.
• Delicately fold the dough around the jam filling to prevent leaks during baking.
• For a gluten-free option, use gluten-free almond flour or an alternative gluten-free baking flour.
• You can substitute the raspberry jam with strawberry or apricot jam based on preference.
• Store cookies in an airtight container at room temperature for up to one week.

Keywords: Raspberry filled cookies, Almond snowball cookies, Gluten-free cookies, Holiday desserts, Jam-filled cookies, Powdered sugar cookies