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To make Raspberry Almond Snowball Cookies, gather these simple ingredients: - 1 cup unsalted butter - 1/2 cup powdered sugar - 1 teaspoon almond extract - 2 cups all-purpose flour - 1/2 cup finely chopped almonds - 1/4 teaspoon salt - 1/2 cup raspberry jam - Optional: whole almonds for decoration Each ingredient plays a key role. The butter makes the cookies rich and soft. Powdered sugar adds sweetness and a smooth texture. Almond extract gives a lovely nutty flavor. Using all-purpose flour helps keep the cookies light yet sturdy. Finely chopped almonds add a nice crunch. Salt balances the sweetness and enhances flavors. The raspberry jam brings a fruity burst that surprises you with every bite. If you want an extra touch, you can use whole almonds on top. This adds a nice look and a little more almond taste. Collect these items, and you are ready to bake delicious cookies that will impress everyone! {{ingredient_image_2}} First, set your oven to 350°F (175°C). This warms the oven for even baking. While it heats, line a baking sheet with parchment paper. This helps cookies not stick. In a large bowl, combine 1 cup of softened unsalted butter and 1/2 cup of powdered sugar. Use an electric mixer to blend until it looks light and fluffy. This process takes about 3-5 minutes. Next, add 1 teaspoon of almond extract. Mix again until the aroma fills the air. Now, sift in 2 cups of all-purpose flour. Add 1/2 cup of finely chopped almonds and 1/4 teaspoon of salt. Use a wooden spoon to stir until a soft dough forms. Be careful not to overmix, or the cookies may turn out tough. Grab a tablespoon of dough and flatten it in your hands. Place 1/2 teaspoon of raspberry jam in the center. Fold the edges over the jam and seal it tightly. Gently roll the dough into a ball. Arrange these dough balls on your prepared baking sheet, leaving space between them. If you want a fancy touch, add a whole almond on top of each cookie. Bake for 12-15 minutes. The bottoms should turn light golden brown. The tops will stay pale and soft. After baking, let the cookies cool on the sheet for about 5 minutes. This allows them to set. Then, transfer them to a wire rack to cool completely. Finally, dust with powdered sugar for a snowy finish. Enjoy your delightful Raspberry Almond Snowball Cookies! - Use room temperature butter. This helps the cookies mix well. - Don’t overmix the dough. Overmixing can make the cookies tough. - Sift flour. Sifting helps to aerate the flour for a lighter cookie. - Check your oven temperature. An oven thermometer ensures accurate baking. - Space cookies properly. Leave enough room on the baking sheet for them to spread. - Store cookies in an airtight container. This keeps them fresh for up to a week. - Layer with parchment paper. This prevents them from sticking together. - Freeze cookie dough. Roll into balls and freeze for up to three months. - Thaw before baking. Leave frozen dough in the fridge overnight before baking. - Use different nuts. Pecans or walnuts can replace almonds for new flavors. - Try different jams. Strawberry or apricot jam gives a fun twist. - Add spices. A pinch of cinnamon or nutmeg can enhance the taste. - Make them vegan. Substitute butter with coconut oil and use a vegan egg replacement. Pro Tips Chill the Dough: For best results, refrigerate the dough for about 30 minutes before baking. This helps the cookies maintain their shape and prevents them from spreading too much during baking. Use Quality Jam: Opt for a high-quality raspberry jam to enhance the flavor of the cookies. Homemade or artisanal jams can provide a richer taste and texture. Toast Your Almonds: Toasting the chopped almonds before adding them to the dough intensifies their flavor and adds a pleasant crunch to the cookies. Perfect Powdered Sugar Dusting: For a beautiful presentation, sift the powdered sugar over the cookies just before serving to create a fresh, snowy look. {{image_4}} Each Raspberry Almond Snowball Cookie has about 100 calories. This number can change based on the size of your cookies. The main sources of calories are butter and sugar. One cup of butter adds around 1,600 calories. Half a cup of powdered sugar adds about 400 calories. The flour and almonds contribute a bit more. These cookies contain gluten from the all-purpose flour. They also have dairy from the butter. The almond extract and chopped almonds provide healthy fats. Be mindful if you have nut allergies. You can replace almonds with seeds to make them nut-free. I recommend serving one or two cookies per person. This way, everyone can enjoy them without overdoing it. If you plan to share, these cookies are perfect for gatherings. They look lovely on a plate, and everyone loves the raspberry jam inside. You can keep them fresh in a sealed container for about a week. To make your Raspberry Almond Snowball Cookies shine, think about how you serve them. Place them in a bright tin or on a fancy plate. You can stack them high in a pyramid shape. Add fresh raspberries or whole almonds around the cookies for color and charm. A sprinkle of powdered sugar adds a snowy look, making them more inviting. These cookies are perfect with a variety of drinks. A warm cup of tea brings out the almond flavor. You could also serve them with coffee for a kick. If you want something cold, try a glass of milk. The sweet jam and nutty taste mix well with these drinks, making every bite a delight. Want to impress guests? Use these cookies as a topping! Crumble them over ice cream for a unique treat. You can also serve them alongside a cheese platter. Their sweet and nutty flavor works well with creamy cheeses. For a fun twist, try them at a holiday party as a gift. Wrap them in cellophane with a ribbon for a sweet surprise. You can easily make Raspberry Almond Snowball Cookies gluten-free. Replace the all-purpose flour with a gluten-free flour blend. Make sure it has a good mix of starches and proteins. This swap keeps the texture light and fluffy. I recommend using a blend that includes almond flour for added flavor. You can still enjoy the same great taste without the gluten! If you don’t have raspberry jam, don’t worry! You can use other fruit jams or preserves. Strawberry, apricot, or blackberry jams work well too. Just pick a flavor you love. You can even use a homemade fruit spread if you have one. This choice can give your cookies a unique twist! These cookies can last about one week at room temperature. Store them in an airtight container to keep them fresh. If you want them to last longer, freeze them for up to three months. Just remember to thaw them at room temperature before serving. They’ll taste just as good! You learned how to make delicious Raspberry Almond Snowball Cookies. We covered the ingredients, step-by-step instructions, and tips for baking success. These cookies are not only tasty but also easy to store and share. I hope you feel inspired to try them out. Enjoy baking!

Raspberry Almond Snowball Cookies

Deliciously soft cookies filled with raspberry jam and dusted with powdered sugar.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 1 2 cup powdered sugar, plus extra for dusting
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 2 cup finely chopped almonds (toasted for extra flavor, if desired)
  • 1 4 teaspoon salt
  • 1 2 cup raspberry jam (use your favorite variety for a personal touch)
  • Optional: Whole almonds for a decorative touch

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • In a large mixing bowl, use an electric mixer to cream together the softened butter and powdered sugar until the mixture is light and fluffy, about 3-5 minutes.
  • Add in the almond extract, mixing until fully integrated and the aroma is delightful.
  • Gradually sift in the all-purpose flour, followed by the chopped almonds and salt. Mix with a wooden spoon or spatula until a soft dough forms, ensuring not to overmix.
  • Using a tablespoon, scoop out a portion of the dough and flatten it between your palms. Place about 1/2 teaspoon of raspberry jam in the center. Fold the edges of the dough over the jam, sealing it well, then gently roll it into a ball.
  • Arrange the dough balls on the prepared baking sheet, leaving enough space between them for expansion. For an elegant touch, you can place a whole almond on top of each cookie before baking.
  • Bake in the preheated oven for 12-15 minutes, or until the bottoms turn a light golden brown while the tops remain pale and soft.
  • Once baked, let the cookies cool on the baking sheet for approximately 5 minutes. This allows them to set before transferring them to a wire rack to cool completely.
  • After the cookies have cooled down, give them a generous dusting of additional powdered sugar for a snowy finish before serving.

Notes

Place cookies in a festive tin or on a decorative plate. You can arrange them in a pyramid shape and garnish with fresh raspberries or whole almonds for extra flair.
Keyword almond, cookies, dessert, raspberry