Raspberry Almond Snowball Cookies are sweet little treats that melt in your mouth! With a burst of raspberry flavor and a hint of almond, they are perfect for sharing or savoring all to yourself.
These cookies are rolled in powdered sugar, making them look like tiny snowballs. I love nibbling on them with a cup of tea, feeling cozy and happy! ☕️🍪
Key Ingredients & Substitutions
Unsalted Butter: This is the base for the cookies, giving them a rich flavor and soft texture. If you’re looking for a lighter option, you can use coconut oil or a vegan butter substitute.
Powdered Sugar: Besides giving sweetness, it helps to coat the cookies for that snowball look. If you need to reduce sugar, you could use powdered erythritol for a low-calorie option.
Almond Extract: This ingredient adds a lovely nutty flavor. If you’re allergic to nuts or don’t have it on hand, vanilla extract works well as a substitute.
Flour: All-purpose flour is standard, but for a gluten-free version, use a 1:1 gluten-free flour blend. Just ensure it contains xanthan gum for binding.
Raspberry Jam: While raspberry is fantastic, you can swap it out for other jams like apricot or strawberry based on your taste preference.
How Do I Shape the Perfect Snowball Cookies?
Shaping these cookies requires a bit of care to ensure the jam stays inside. Here’s how to do it right:
- Take a tablespoon of dough, and flatten it in your palm.
- Add a dollop of raspberry jam and a whole almond in the center.
- Wrap the edges of the dough around the filling and gently roll into a smooth ball.
- Make sure there are no cracks; otherwise, the filling might ooze out while baking.
Make sure to handle the dough with slightly damp hands if it feels sticky. This little tip helps in shaping the cookies easily!
Raspberry Almond Snowball Cookies
Ingredients You’ll Need:
For the Dough:
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar (plus extra for rolling)
- 1 tsp pure almond extract
- 2 cups all-purpose flour
- 1/2 cup finely chopped almonds
- 1/2 tsp salt
For the Filling:
- 1/2 cup raspberry jam or preserves
- Whole almonds, about 24 (one per cookie)
How Much Time Will You Need?
This delightful cookie recipe takes about 20 minutes of prep time, and then you’ll need about 15-18 minutes for baking. Don’t forget to add some time for cooling before you dive into these sweet snowball treats!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
2. Cream Butter and Sugar:
In a large mixing bowl, combine the softened butter and 3/4 cup of powdered sugar. Use a mixer or a whisk to cream them together until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Add Flavor:
Next, mix in the almond extract to bring that lovely nutty flavor to the cookie dough. Give it a good stir to ensure it’s well incorporated.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, finely chopped almonds, and salt. This helps to evenly distribute the ingredients.
5. Form the Dough:
Gradually add the dry mixture to the butter mixture, mixing gently until it forms a soft dough. It may look crumbly at first, but keep mixing until everything is combined.
6. Shape the Cookies:
Take about one tablespoon of dough and flatten it in your hand. Add 1/2 teaspoon of raspberry jam in the center along with a whole almond. Carefully fold the dough around the filling and shape it into a ball. Repeat this process for all the dough.
7. Bake:
Place the dough balls on the prepared baking sheet about 2 inches apart. Bake them in the preheated oven for 15-18 minutes, until the edges are lightly golden but the cookies remain pale.
8. Cool and Dust:
After baking, let the cookies cool on the baking sheet for about 5 minutes. This makes them easier to handle. Roll each warm cookie in powdered sugar to coat them, then transfer them to a wire rack to cool completely. For extra delightful snowball appearance, roll them in powdered sugar again once cool.
9. Serve and Enjoy:
Finally, serve these delicate cookies and watch them disappear! Each bite brings a buttery flavor with a sweet raspberry surprise—perfect with a cup of tea or coffee.
Happy baking!
Can I Use Different Jam Flavors?
Absolutely! While raspberry jam is traditional and delicious, feel free to swap it out for other flavors like apricot, strawberry, or even mixed berry. Just make sure it’s a thicker jam to avoid leakages during baking!
How Should I Store Leftover Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to 3 months. Just make sure to separate layers with parchment paper to prevent sticking.
Can I Use Margarine Instead of Butter?
Yes, you can use margarine in place of unsalted butter if you’re looking for a dairy-free option, but be aware it might slightly change the texture and flavor of the cookies. Make sure to choose a high-quality margarine for the best results!
What If My Dough is Too Sticky?
If your dough feels sticky, it may need a bit more flour. Add it in a tablespoon at a time until you can easily shape the dough into balls. Alternatively, refrigerating the dough for 30 minutes can help firm it up, making it easier to handle.
