Description

Delicious Raspberry Filled Almond Snowball Cookies, perfect for the holidays! Buttery almond cookies with a sweet raspberry center.

Ingredients

Scale

Ingredients List

Before you start baking, gather all of your ingredients. Here’s what you’ll need to make about 24 Raspberry Filled Almond Snowball Cookies:

For the Dough:

1 cup unsalted butter, softened: Adds richness and creates a tender texture.
½ cup powdered sugar: Sweetens the dough while keeping it light and crumbly.
1 teaspoon vanilla extract: Enhances the flavor of the dough.
1 teaspoon almond extract: Adds a rich, nutty flavor that pairs beautifully with the raspberry filling.
2 cups all-purpose flour: Provides structure to the cookies.
¾ cup almond flour: Adds a delicate almond flavor and a slightly more crumbly texture.
¼ teaspoon salt: Balances the sweetness of the cookie dough.

For the Raspberry Filling:

½ cup raspberry preserves or jam: Adds sweetness and a burst of fruity flavor at the center of each cookie.

For Coating:

1 cup powdered sugar: For rolling the cookies after they’ve baked to create the signature snowball appearance.

Instructions

Step-by-Step Instructions for Raspberry Filled Almond Snowball Cookies

Step 1: Prepare the Dough

Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add Vanilla and Almond Extracts: Beat in the vanilla extract and almond extract, mixing until fully incorporated.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.
Mix the Dough: Gradually add the dry ingredients to the butter mixture, mixing on low speed until a dough forms. The dough should be soft but not sticky.

Step 2: Chill the Dough

Chill for 30 Minutes: Wrap the dough in plastic wrap and refrigerate for about 30 minutes. Chilling the dough helps prevent the cookies from spreading too much during baking.

Step 3: Preheat the Oven

Preheat to 350°F (175°C): While the dough is chilling, preheat your oven and line two baking sheets with parchment paper or silicone baking mats.

Step 4: Shape and Fill the Cookies

Scoop the Dough: Once the dough is chilled, use a small cookie scoop or spoon to portion out the dough into 1-inch balls.
Add the Raspberry Filling: Make a small indentation in the center of each dough ball using your thumb. Spoon a small amount (about ½ teaspoon) of raspberry preserves into the center, then carefully pinch the dough around the filling to fully enclose it.
Roll into Balls: Gently roll the filled dough balls between your palms to create smooth, even rounds.

Step 5: Bake the Cookies

Bake for 12-15 Minutes: Place the cookies on the prepared baking sheets, spaced about 2 inches apart. Bake for 12-15 minutes, or until the bottoms are just lightly golden. The tops should remain pale.
Cool on a Rack: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire cooling rack.

Step 6: Coat with Powdered Sugar

Roll in Powdered Sugar: While the cookies are still slightly warm, roll each one in powdered sugar to coat. Let them cool completely, then roll them again in a second layer of powdered sugar for a thicker, snowy coating.

Notes

Storing and Reheating Raspberry Filled Almond Snowball Cookies

Properly storing your Raspberry Filled Almond Snowball Cookies ensures they maintain their texture and flavor for several days (or even weeks, if frozen). Whether you’re preparing them in advance for a holiday event or saving leftovers, following these guidelines will help preserve their freshness.

1. Storing at Room Temperature

These cookies can be stored at room temperature if you plan to enjoy them within a few days. The powdered sugar coating will stay intact, and the dough will remain soft.

How to Store:

Place the cookies in an airtight container lined with parchment paper to prevent them from sticking together.
Separate layers of cookies with sheets of parchment paper to keep them from clumping.
Store in a cool, dry place, away from direct sunlight and moisture.

Shelf Life:

Room Temperature Storage: The cookies will stay fresh for up to 5 days.

2. Refrigeration

If you need to store the cookies for a longer period, you can refrigerate them to maintain freshness and keep the raspberry filling from becoming too runny.

How to Store:

Use an airtight container and layer the cookies with parchment paper, as described above.
Refrigerate to keep the filling firm, especially if you live in a warmer climate.

Shelf Life:

Refrigeration Storage: The cookies can last for up to 1 week when stored in the fridge. Let them sit at room temperature for about 15 minutes before serving to soften slightly.

3. Freezing

For long-term storage, these cookies freeze well. Freezing helps preserve their delicate texture and flavor, making them perfect for preparing in advance for holiday baking or gifting.

How to Freeze:

Lay the cookies in a single layer on a baking sheet and freeze them until firm (about 1-2 hours).
Once frozen, transfer the cookies to a freezer-safe container or a zip-top freezer bag. Place parchment paper between the layers to prevent sticking.
Label the container with the date to keep track of their freshness.

Shelf Life:

Frozen Storage: These cookies can be frozen for up to 3 months.

Thawing:

When ready to enjoy, remove the cookies from the freezer and allow them to thaw at room temperature for about 30 minutes. They should regain their soft, crumbly texture after thawing.

4. Reheating

These cookies don’t need to be reheated, as they are best enjoyed at room temperature or slightly cool. However, if you want to enjoy a slightly warm cookie, here’s how to reheat them without melting the powdered sugar:

How to Reheat:

Microwave: Microwave one cookie on low power for about 10 seconds to gently warm the center without melting the sugar.
Oven Method: Preheat your oven to 200°F (93°C) and warm the cookies for 2-3 minutes. Keep a close eye on them to ensure the powdered sugar doesn’t dissolve.