Print

Raspberry Almond Snowball Cookies Delightful Easy Recipe

Raspberry Almond Snowball Cookies Delightful Easy Recipe - featured image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tender, melt-in-your-mouth cookies with a sweet raspberry jam center and a snowy powdered sugar coating.

Ingredients

Scale
  • ½ teaspoon salt
  • 2 cups (248g) all-purpose flour
  • ¾ cup (76g) sliced almonds
  • 1 cup (226g) unsalted butter, softened
  • ½ cup (60g) powdered sugar
  • ½ teaspoon almond extract
  • 6 tablespoons (115g) seedless raspberry jam
  • 1½ cups (170g) powdered sugar

Instructions

  1. Whisk together the all-purpose flour and salt in a mixing bowl until evenly distributed.
  2. Set the flour mixture aside.
  3. Add the sliced almonds to a food processor.
  4. Pulse the almonds repeatedly until they are finely ground into tiny bits resembling coarse meal.
  5. Set the ground almonds aside separately.
  6. In the bowl of an electric stand mixer with a paddle attachment (or using a hand mixer), cream together the softened unsalted butter and ½ cup powdered sugar on medium speed.
  7. Mix for 2-3 minutes until combined and smooth.
  8. Mix in the almond extract until incorporated.
  9. With the mixer on low speed, slowly add the flour mixture.
  10. Mix just until combined.
  11. Add the ground almonds to the dough.
  12. Mix on low speed, using a spatula to fold and gather any almonds from the bottom of the bowl to ensure even distribution.
  13. Check the dough consistency; it should be soft and workable but not sticky.
  14. If the dough feels sticky, add 1-2 tablespoons more all-purpose flour.
  15. If the dough feels dry and crumbly, add 1 tablespoon milk and mix until combined.
  16. Scoop out ½ tablespoon of dough.
  17. Roll the dough between your palms to shape it into a smooth ball.
  18. Using your finger or thumb, make a fairly deep indentation in the center of the ball.
  19. Add exactly ½ teaspoon of seedless raspberry jam into the indentation.
  20. Scoop out another ½ tablespoon of cookie dough.
  21. Shape this second piece of dough into a ball.
  22. Make an indentation in this second dough ball.
  23. Gently place this indented dough ball over the jam-filled bottom piece, positioning the indentation over the jam.
  24. Gently press and smooth the edges where the two pieces meet.
  25. Bring some of the dough down on the sides to completely seal the ball.
  26. Check for any cracks and pinch them closed.
  27. Transfer each formed cookie ball to a plate, leaving space between them.
  28. Continue forming all cookies with the remaining dough.
  29. Transfer the plates with shaped cookies to the refrigerator.
  30. Chill the cookies for 1 hour 30 minutes.
  31. During the last 15 minutes of chilling, preheat your oven to 375°F (190°C).
  32. Line baking sheets with parchment paper.
  33. Transfer chilled cookies to the prepared baking sheets, spacing them 2 inches apart.
  34. Keep any remaining dough balls chilled until ready to bake.
  35. Bake for 11-13 minutes until the cookies are set but not browned.
  36. Remove cookies from the oven.
  37. Let them cool on the baking sheet for several minutes until they are warm but can be handled.
  38. Pour the 1½ cups powdered sugar into a small mixing bowl.
  39. Carefully roll the warm cookies in the powdered sugar to give them a light coating.
  40. Transfer the lightly coated cookies to a wire cooling rack.
  41. Let the cookies cool completely, about 30 minutes.
  42. Once completely cool, roll the cookies once more in the powdered sugar to give them a thick, snowy coating.

Notes

Grind almonds very finely for a smooth texture.
Adjust dough consistency with flour or milk if needed.
Seal cookie balls thoroughly to prevent jam leakage.
Chill dough for 1.5 hours; it’s crucial for shape and texture.
Bake until just set, not browned, to prevent cracking.
Double coat with powdered sugar for the best ‘snowball’ look.

Nutrition

Find it online: https://pinchofwarmthbakes.com/raspberry-almond-snowball-cookies/