Description
Raspberry Filled Almond Snowball Cookies transform a nostalgic holiday classic into a gourmet treat.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (60g) powdered sugar (plus more for rolling)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 1/4 cups (270g) all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup (75g) finely chopped almonds
- 1/2 cup seedless raspberry jam (thick consistency recommended)
Instructions
- Beat softened butter and powdered sugar for 2–3 minutes until light and fluffy. Add vanilla and almond extracts.
- Mix in flour and salt until just combined. Fold in chopped almonds.
- Cover and refrigerate for 30–45 minutes to firm up.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
- Scoop 1 tablespoon dough, flatten slightly, add 1/2 teaspoon raspberry jam, seal well, and roll into a ball.
- Place cookies 2 inches apart and bake 14–16 minutes, until bottoms are lightly golden and tops remain pale.
- Cool 5 minutes, transfer to rack, then roll cooled cookies in powdered sugar. Roll again for extra snowy coating.
Notes
- Store in an airtight container.
- Freezes well for up to 3 months.
- Can substitute other fruit jams if desired.
- Prep Time: 30 minutes
- Cook Time: 14-16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg