Description
Raspberry Snowball Cookies melt in your mouth with a delightful surprise center that brings pure holiday cheer. Buttery almond dough wrapped around sweet raspberry jam creates a festive treat perfect for sharing with friends and family.
Ingredients
Scale
Main Ingredients:
- 2 ¼ cups all-purpose flour
- 1 cup unsalted butter
- ¾ cup finely chopped almonds
Supporting Ingredients:
- ½ cup powdered sugar
- ½ cup seedless raspberry jam
Flavor Enhancers:
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ teaspoon salt
Instructions
- Grab your electric mixer and whip 1 cup softened butter with ½ cup powdered sugar for 2-3 minutes until the mixture becomes airy and pale.
- Pour in 1 teaspoon vanilla extract and 1 teaspoon almond extract, blending smoothly into the butter mixture.
- Gently incorporate 2 ¼ cups flour and ½ teaspoon salt, mixing until your dough just comes together.
- Fold ¾ cup finely chopped almonds into the dough, distributing them evenly throughout.
- Wrap your dough in plastic and chill inside the refrigerator for 35 minutes to help it firm up completely.
- Heat your oven to 350°F and line a baking sheet with parchment paper for easy cleanup.
- Scoop approximately 1 tablespoon of dough and flatten it gently in your palm.
- Place ½ teaspoon raspberry jam in the center of each flattened dough circle.
- Carefully seal the edges, rolling the dough into a smooth ball that completely encases the jam.
- Arrange cookies 2 inches apart on the prepared baking sheet.
- Bake at 350°F for 14-16 minutes, watching for lightly golden bottoms and pale tops.
- Let cookies rest for 5 minutes on the baking sheet, then transfer to a cooling rack.
- Roll each cooled cookie in powdered sugar, ensuring a complete and even coating.
- For an extra snowy appearance, roll the cookies in powdered sugar a second time.
Notes
- Chilling the dough helps prevent spreading and ensures the cookies maintain their round shape during baking.
- When sealing the jam inside, pinch the dough edges firmly to prevent leaks and create a smooth surface.
- Use room temperature butter for easier creaming and smoother cookie texture, which helps achieve a lighter consistency.
- If allergic to almonds, substitute with finely chopped pecans or skip nuts entirely without compromising the cookie’s delicate flavor.
- Prep Time: 1 hour 10 minutes - 1 hour 12 minutes
- Cook Time: 14-16 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 206 kcal
- Sugar: 8 g
- Sodium: 43 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 37 mg