Raspberry Filled Almond Snowball Cookies Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- 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.
- Add Vanilla: Add the vanilla extract to the creamed mixture and blend at low speed until fully incorporated for even flavor distribution.
- 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.
- 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.
- Prepare for Baking: Arrange the filled dough balls evenly spaced on the lined baking sheet to allow for even cooking.
- 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.
- 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
