Oh my goodness, let me tell you about these raspberry filled almond snowball cookies! They are the ultimate little bites of heaven, boasting a soft, buttery texture that just melts in your mouth. And that sweet raspberry center? It’s like a burst of joy in every single cookie! I remember the first time I baked these with my grandma; we’d spend the afternoon laughing and rolling the dough into perfect little balls, and I could hardly wait for them to come out of the oven. The smell was irresistible! Now, every time I make them, those sweet memories come flooding back. Trust me, these cookies are not just treats; they’re little pockets of happiness that’ll brighten up any gathering or cozy night in. You’re gonna love them!

Ingredients List

1 cup unsalted butter, softened – This is the base of our cookies, giving them that rich, decadent flavor. Make sure it’s at room temperature for easy mixing!
1/2 cup powdered sugar – This adds a touch of sweetness and helps create that melt-in-your-mouth texture.
1 teaspoon almond extract – Trust me, this is the magic ingredient! It adds a lovely nutty flavor that pairs perfectly with the raspberry.
2 cups all-purpose flour – The backbone of our cookie dough, providing structure and balance.
1 cup finely chopped almonds – These add a delightful crunch and enhance the almond flavor. You can also toast them for an extra depth of taste!
1/4 teaspoon salt – Just a pinch to enhance all the flavors and balance the sweetness.
1/2 cup raspberry jam – This is the heart of the cookie! Use seedless for a smooth filling that bursts with fruitiness.
Extra powdered sugar for dusting – A light shower of sweetness on top makes them look as good as they taste!

How to Prepare Raspberry Filled Almond Snowball Cookies

Step-by-Step Instructions

First, preheat your oven to 350°F (175°C). This is crucial for getting those cookies just right!
In a large mixing bowl, cream together the softened unsalted butter and powdered sugar. Beat them until the mixture is light and fluffy. This usually takes about 2-3 minutes.
Next, add in the almond extract, and mix well. You’ll love the aroma that fills your kitchen!
Now, gradually sift in the all-purpose flour and salt. Gently fold it into the mixture until everything is just combined. Don’t overwork the dough; we want it tender!
Stir in the finely chopped almonds, making sure they’re evenly distributed throughout the dough.
Once your dough is ready, it’s time to form small balls—about 1 inch in diameter. Place them on a baking sheet lined with parchment paper, giving them some space to spread.
Using your thumb, make a small indentation in the center of each dough ball. This is where the magic happens—fill each indentation with about a teaspoon of raspberry jam. Don’t be shy; it should look like a little dollop of joy!
Bake your cookies for 15-18 minutes, or until they’re lightly golden around the edges. Keep an eye on them, as ovens can vary!
Once they’re out of the oven, let them cool on the baking sheet for a few minutes before transferring them to a wire rack. Dust with extra powdered sugar while they’re still warm, and then enjoy the heavenly aroma!

Why You’ll Love This Recipe

Quick to Make: These raspberry filled almond snowball cookies come together in just about 38 minutes from start to finish. Perfect for when you need a sweet treat in a hurry!
Easy to Follow: The steps are straightforward, making this recipe accessible for bakers of all skill levels. You’ll feel like a pro in no time!
Flavor Explosion: With the buttery cookie and sweet raspberry jam, each bite is a delightful surprise that’s sure to impress your taste buds.
Perfect for Gatherings: These cookies are a hit at parties, holiday gatherings, or even as a special gift. Everyone will be asking for the recipe!
Customizable: Feel free to swap out the raspberry jam for your favorite flavor or mix up the nuts. The possibilities are endless!
Great for Sharing: With a yield of 24 cookies, there’s plenty to go around, making them perfect for sharing with friends and family.

Tips for Success

Room Temperature Ingredients: Make sure your butter is softened to room temperature before you start mixing. This helps create that light and fluffy texture we all love!
Don’t Overmix: When you combine the flour and almonds, mix just until everything is incorporated. Overmixing can lead to tough cookies instead of the tender ones we want.
Chill the Dough: If you find your dough is too soft to handle, pop it in the fridge for about 15-20 minutes. This makes rolling the dough into balls much easier!
Use Quality Jam: For the best flavor, choose a high-quality raspberry jam. If you can, go for seedless for a smoother filling that spreads easily.
Watch the Baking Time: Every oven is a little different, so start checking your cookies at the 15-minute mark. You want them lightly golden, but not overbaked!
Dust While Warm: Dust with powdered sugar while the cookies are still warm for a beautiful finish. It’ll stick better and create that signature snowball look!
Store Properly: To keep your cookies fresh, store them in an airtight container. They’ll stay tasty for up to a week—if they last that long!

Variations

Different Jams: While raspberry jam is a classic, feel free to get creative! Try using apricot, strawberry, or even blueberry jam for a twist. Each one brings its own delicious flavor to the table!
Nut Alternatives: Don’t have almonds on hand? No problem! You can use finely chopped walnuts or pecans instead. They’ll add a lovely richness, and each nut brings its own unique flavor.
Chocolate Drizzle: For a decadent touch, melt some chocolate and drizzle it over the cooled cookies. The combination of chocolate with the raspberry filling is simply divine!
Coconut Flakes: Add a sprinkle of unsweetened coconut flakes to the cookie dough for a tropical twist! It gives an extra layer of flavor and a delightful chewiness.
Spiced Up: Want to add some warmth? Try adding a pinch of cinnamon or nutmeg to the dough. It’ll give your cookies a cozy, spiced flavor that’s perfect for chilly days!
Gluten-Free Option: If you’re looking for a gluten-free alternative, swap the all-purpose flour for a gluten-free blend. Just ensure it’s a blend that works well for baking!
Mini Versions: For bite-sized treats, roll the dough into smaller balls and adjust the baking time accordingly. These mini cookies are perfect for snacking or serving at parties!

Storage & Reheating Instructions

To keep your delicious raspberry filled almond snowball cookies fresh and tasty, store them in an airtight container at room temperature. They’ll stay delightful for up to a week, but trust me, they rarely last that long! If you want to keep them for a bit longer, you can also freeze them. Just make sure to place them in a freezer-safe container or bag, and they’ll be good for up to two months.

When you’re ready to enjoy your frozen cookies, simply take them out and let them thaw at room temperature for about 30 minutes. There’s no need to reheat them in the oven, as they’re perfectly delightful straight from the container! If you do prefer a warm cookie, pop them in a preheated oven at 300°F (150°C) for just a few minutes to refresh their delightful texture. Remember, just a quick warm-up is all you need to bring back that wonderful melt-in-your-mouth goodness!

Nutritional Information

Just a quick note before we dive into the numbers: nutritional values can vary based on the specific ingredients and brands you use, so consider these as a general guideline rather than precise measurements. That said, here’s what you can expect for each raspberry filled almond snowball cookie:

Calories: 120
Fat: 8g
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 30mg
Sodium: 50mg
Carbohydrates: 12g
Fiber: 1g
Sugar: 5g
Protein: 2g

So, each cookie is a delightful little treat that won’t derail your day! Enjoy them in moderation as part of a balanced diet, and let the sweetness of these cookies bring a smile to your face.

FAQ Section

Can I use a different type of jam?
Absolutely! While raspberry jam is a classic, you can easily swap it out for your favorite flavor. Strawberry, apricot, or even peach jam works wonderfully, just be sure to consider the sweetness level for balance!

How do I store my raspberry filled almond snowball cookies?
To keep them fresh, store your cookies in an airtight container at room temperature. They’ll stay delicious for up to a week. If you want to keep them longer, consider freezing them for up to two months!

What if I don’t have almond extract?
No worries! You can use vanilla extract instead; it’ll still add a lovely flavor to your cookies. Just remember, it’ll give a slightly different taste, but still delicious!

Can I make these cookies gluten-free?
Yes, you can! Just substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s suitable for baking to get the best texture!

How can I make these cookies more festive?
For a fun twist, try adding holiday spices like cinnamon or nutmeg to the dough. You could also drizzle melted chocolate on top or sprinkle some festive colored sugar before baking!

What’s the best way to serve these cookies?
These cookies are perfect for any gathering! Serve them on a lovely platter with a dusting of powdered sugar, or pair them with a cup of tea or coffee for a cozy treat. They’ll be a hit with everyone!

Can I double the recipe?
Absolutely! If you’re preparing for a crowd or just want to stock up, feel free to double the recipe. Just keep an eye on your baking time, as larger batches may need a minute or two longer!

Raspberry Filled Almond Snowball Cookies: 7 Joyful Bites

Author: [email protected]
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Raspberry filled almond snowball cookies are soft, buttery treats with a sweet raspberry center.

Ingredients

Scale

1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon almond extract
2 cups all-purpose flour
1 cup finely chopped almonds
1/4 teaspoon salt
1/2 cup raspberry jam
Extra powdered sugar for dusting

Instructions

Preheat oven to 350°F (175°C).
In a bowl, cream butter and powdered sugar.
Add almond extract and mix well.
Gradually add flour, salt, and chopped almonds. Mix until combined.
Form dough into small balls and place on baking sheet.
Make a small indentation in each ball and fill with raspberry jam.
Bake for 15-18 minutes or until lightly golden.
Cool slightly and dust with powdered sugar before serving.

Notes

Use seedless raspberry jam for a smooth filling.
You can substitute walnuts for almonds if preferred.
Store in an airtight container for up to one week.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 5g
Sodium: 50mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: raspberry filled almond snowball cookies

Spread the love