Growing up, Raspberry-Filled Almond Snowball Cookies were a staple in my family’s holiday baking lineup. Every year, my grandma would spend hours in the kitchen, carefully crafting these delicate, melt-in-your-mouth treats. The aroma of freshly baked almond and raspberry would fill the air, drawing us all into the kitchen, eagerly awaiting our turn to help roll the dough into perfect little balls and then coat them in a snowfall of powdered sugar.
It was a cherished tradition that brought us all together, and I can still vividly remember the pure joy on my grandma’s face as she watched us enjoy her homemade Raspberry-Filled Almond Snowball Cookies. To this day, the sight and taste of these cookies instantly transport me back to those cozy, nostalgic moments, reminding me of the power of food to create lasting memories and bring people closer.
Why This Raspberry-Filled Almond Snowball Cookies Recipe Will Become Your Go-To
The Secret Behind Perfect Raspberry-Filled Almond Snowball Cookies
What makes this Raspberry-Filled Almond Snowball Cookies recipe so special is the perfect balance of buttery, nutty almond flavor and sweet, tangy raspberry filling. The secret lies in the use of high-quality almond extract and fresh raspberry jam, which work in harmony to create a truly irresistible cookie. Plus, the technique of chilling the dough before baking ensures a tender, crumbly texture that melts in your mouth. Trust me, once you try these Raspberry-Filled Almond Snowball Cookies, they’ll become a permanent fixture on your holiday baking list.
Essential Ingredients You’ll Need
- Unsalted butter: Provides the rich, creamy base for the cookie dough.
- Granulated sugar: Sweetens the dough and creates the perfect crumb texture.
- Egg yolk: Adds richness and helps bind the ingredients together.
- Almond extract: Delivers the signature nutty flavor that complements the raspberry filling.
- All-purpose flour: Forms the structure of the cookies.
- Almond flour: Enhances the almond flavor and creates a tender, melt-in-your-mouth texture.
- Raspberry jam: The sweet, tangy filling that’s the star of these Raspberry-Filled Almond Snowball Cookies.
- Powdered sugar: Coats the finished cookies, creating a delightful snowy appearance.
Step-by-Step Raspberry-Filled Almond Snowball Cookies Instructions
Preparing Your Raspberry-Filled Almond Snowball Cookies
These Raspberry-Filled Almond Snowball Cookies are a bit of a labor of love, but the end result is so worth it. The total time to make these cookies is about 2 hours, including chilling and baking. You’ll need a stand mixer, a cookie scoop, and a rimmed baking sheet to get started.
1- In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the egg yolk and almond extract until well combined.
2- In a separate bowl, whisk together the all-purpose flour and almond flour. Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms.
3- Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 3 days).
4- Preheat your oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper.
5- Using a cookie scoop, portion the chilled dough into 1-inch balls. Use your thumb to make an indentation in the center of each ball, then fill the indentation with about 1/2 teaspoon of raspberry jam.
6- Bake the Raspberry-Filled Almond Snowball Cookies for 12-14 minutes, until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, generously dust the cookies with powdered sugar.
Pro Tips for Success
- Be sure to chill the dough for at least 1 hour to ensure the cookies hold their shape during baking.
- Use a high-quality raspberry jam for the best flavor.
- Don’t overfill the cookies with the jam, as it can cause them to spread and lose their shape.
- Dust the cookies with powdered sugar while they’re still warm for the best “snowball” effect.
Serving and Storing Your Raspberry-Filled Almond Snowball Cookies
Perfect Pairings for Raspberry-Filled Almond Snowball Cookies
These Raspberry-Filled Almond Snowball Cookies are the perfect accompaniment to a warm cup of coffee or tea, especially during the holiday season. They also make a beautiful addition to any cookie platter or dessert spread. Consider serving them alongside other classic holiday treats like gingerbread, peppermint bark, or hot cocoa for a truly festive experience.
Storage and Make-Ahead Tips
Raspberry-Filled Almond Snowball Cookies can be stored in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the baked and cooled cookies for up to 3 months. To thaw, simply place the frozen cookies on a plate and let them sit at room temperature until defrosted, then dust with powdered sugar just before serving.
You can also make the dough ahead of time and keep it chilled in the refrigerator for up to 3 days before baking. This makes it easy to have freshly baked Raspberry-Filled Almond Snowball Cookies on hand whenever the craving strikes.
Variations and Dietary Adaptations for Raspberry-Filled Almond Snowball Cookies
Creative Raspberry-Filled Almond Snowball Cookies Variations
While the classic Raspberry-Filled Almond Snowball Cookies are delicious, you can easily put your own spin on them. Try using different types of jam, such as strawberry, blackberry, or even lemon curd, for a fun twist. You can also add a sprinkle of chopped toasted almonds or a drizzle of white chocolate for extra texture and flavor.
Making Raspberry-Filled Almond Snowball Cookies Diet-Friendly
To make these Raspberry-Filled Almond Snowball Cookies gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. For a vegan version, use dairy-free butter and replace the egg yolk with a flax or chia egg. And for a lower-carb option, you can use a sugar-free raspberry jam and substitute the granulated sugar with a keto-friendly sweetener.
Frequently Asked Questions
Q: Can I use a different type of jam in these Raspberry-Filled Almond Snowball Cookies?
A: Absolutely! While the raspberry jam is the traditional filling, you can use any type of jam or preserves that you enjoy. Just be sure to use a high-quality, thick jam or preserves to prevent the cookies from spreading.
Q: How do I ensure the cookies hold their shape during baking?
A: The key is to chill the dough for at least 1 hour before baking. This helps the cookies maintain their round shape and prevents them from spreading too much in the oven.
Q: Can I make these Raspberry-Filled Almond Snowball Cookies ahead of time?
A: Yes, you can make these cookies in advance. The dough can be refrigerated for up to 3 days before baking, and the baked cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
Q: How many Raspberry-Filled Almond Snowball Cookies does this recipe make?
A: This recipe yields approximately 24 cookies, depending on the size of your cookie scoop. You can easily scale the recipe up or down to suit your needs.
Q: What if my cookies spread too much during baking?
A: If your Raspberry-Filled Almond Snowball Cookies spread too much, it’s likely because the dough wasn’t chilled long enough. Be sure to chill the dough for at least 1 hour, and you can also try chilling the filled cookies on the baking sheet for 15 minutes before baking.
Raspberry-Filled Almond Snowball Cookies
- Total Time: 22
- Yield: 24 cookies
Description
These delectable raspberry-filled almond snowball cookies are a delightful treat that combines the buttery, tender crumb of almond cookies with a sweet raspberry surprise in the center. Dusted with powdered sugar, they’re the perfect bite-sized indulgence for any occasion.
Ingredients
– 1 cup (2 sticks) unsalted butter, softened
– 3/4 cup granulated sugar
– 1 egg
– 1 teaspoon vanilla extract
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup finely chopped raw almonds
– 1 cup fresh raspberries
– Powdered sugar for dusting
Instructions
1. – Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. – In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla.
3. – In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chopped almonds.
4. – Scoop rounded tablespoons of dough and roll them into balls. Press a raspberry into the center of each dough ball, sealing the dough around it.
5. – Arrange the filled dough balls on the prepared baking sheets, spacing them about 2 inches apart.
6. – Bake for 12-14 minutes, until the cookies are lightly golden on the edges. Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
7. – Once cooled, generously dust the cookies with powdered sugar before serving.
Notes
– For a more pronounced almond flavor, you can substitute almond extract for the vanilla extract.
– These cookies can be stored in an airtight container at room temperature for up to 5 days.
- Prep Time: 10
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Conclusion
These Raspberry-Filled Almond Snowball Cookies are a true holiday classic that will have your friends and family asking for the recipe. With their buttery almond flavor, sweet raspberry center, and powdery sugar coating, they’re a delightful treat that’s sure to become a new family tradition. So, what are you waiting for? Gather your ingredients and get baking! And don’t forget to share your creations with me – I’d love to see how your Raspberry-Filled Almond Snowball Cookies turn out.
