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Plated Raspberry Almond Snowball Cookies dusted with powdered sugar

Raspberry Almond Snowball Cookies Delightful Easy Recipe

These delightful raspberry almond snowball cookies are easy to make and perfect for any occasion. With a tender, buttery texture and a hint of almond and sweet raspberry, they are sure to be a crowd-pleaser.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened
  • 0.5 cup powdered sugar
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 0.5 cup ground almonds
  • 0.25 teaspoon salt
Filling & Coating
  • 0.5 cup raspberry jam
  • 1 cup powdered sugar for rolling

Equipment

  • Large mixing bowl
  • Electric mixer (optional)
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened unsalted butter and 0.5 cup of powdered sugar until light and fluffy.
Mixing & Shaping
  1. Beat in the almond extract, then gradually add the all-purpose flour, ground almonds, and salt, mixing until a soft dough forms.
  2. Take small portions of dough, about 1 tablespoon each, roll into a ball, make an indentation, fill with a small amount of raspberry jam, and carefully seal to enclose the jam.
  3. Place the filled cookie balls onto the prepared baking sheet, spacing them about 1 inch apart.
Baking & Finishing
  1. Bake for 12-15 minutes, or until the edges are lightly golden and the cookies are set.
  2. While the cookies are still warm, roll them generously in the remaining 1 cup of powdered sugar until completely coated.
  3. Transfer the coated cookies to a wire rack to cool completely, allowing the powdered sugar coating to set.

Notes

Ensure butter is at room temperature for best mixing results. For extra flavor, toast almonds lightly before grinding. Be gentle when filling and sealing the cookies to prevent the jam from leaking during baking.