Raspberry Almond Snowball Cookies ❄️
These delightful Raspberry Almond Snowball Cookies are a festive treat, perfect for holidays or any time you crave a melt-in-your-mouth cookie with a sweet, fruity surprise center.
Equipment
- Baking Sheet
- Parchment Paper
- Large mixing bowl
- Wire Rack
Ingredients
- 1 cup unsalted butter (2 sticks), softened
- 1/2 cup powdered sugar plus extra for coating
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 cup finely ground almonds
- 1/4 tsp salt
- 1/2 cup seedless raspberry jam
Instructions
- Get your oven ready! Preheat it to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat together the softened butter and the initial 1/2 cup of powdered sugar until the mixture is light and wonderfully fluffy.
- Stir in the vanilla extract until it's well combined.
- In a separate bowl, whisk together the flour, finely ground almonds, and salt. This ensures everything is evenly distributed.
- Slowly add the dry almond-flour mixture into your creamy butter mixture, mixing gently until just combined. Be careful not to overmix!
- Scoop about a tablespoon of dough and roll it into a neat ball. Press your thumb or a small spoon into the center to make a little indentation. Fill this dip with about 1/4 teaspoon of raspberry jam.
- Carefully pinch the dough edges together to seal in the yummy jam, then re-roll it into a smooth, perfect sphere.
- Place your filled cookie balls onto the prepared baking sheet and bake for 10-12 minutes, or until the edges are just lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely. This helps them firm up.
- Once your cookies are completely cool, roll them generously in powdered sugar. For that iconic "snowball" look and extra deliciousness, roll them a second time!
Notes
Nutrition (per cookie, estimated):
Calories: 120
Total Carbs: 15g
Net Carbs: 14g
Fats: 8g
Protein: 1g
Calories: 120
Total Carbs: 15g
Net Carbs: 14g
Fats: 8g
Protein: 1g
