These Raspberry Almond Snowball Cookies are tiny bites of happiness! With their soft, buttery texture and a sweet burst of raspberry jam inside, they are perfect for sharing.
Trust me, one bite and you’ll be reaching for more! I love how easy they are to make—just mix, shape, and bake. They look pretty on any plate, and everyone will want to know your secret! 😊
Key Ingredients & Substitutions
Unsalted Butter: This is key for a creamy texture. If you’re in a pinch, you can use salted butter, but reduce salt in the recipe. Some people prefer using coconut oil for a dairy-free option, making a nice twist on the cookies.
Powdered Sugar: It’s used here for sweetness and to give a lovely finish. You can make your own by blending granulated sugar until it’s fine or use a sugar alternative if you’re looking for a lower-sugar option.
Almonds: They add a wonderful crunch and flavor. Feel free to swap them out for other nuts like walnuts or pecans if you prefer. You could even use sunflower seeds for a nut-free version!
Raspberry Jam: Seedless is preferred for a smooth filling. If you can’t find raspberry jam, strawberry or apricot jam works just as well. Homemade jam? Even better!
How Do I Make Sure My Cookies Don’t Fall Apart?
Great question! The key to keeping your Raspberry Almond Snowball Cookies from falling apart starts with your dough. Here are some steps to follow:
- Make sure your butter is softened but not melted; this helps create the perfect cookie structure.
- When mixing the dry ingredients, be gentle. Overmixing can lead to tough cookies.
- Enclose the jam completely, ensuring no gaps. This helps maintain their shape during baking!
- Don’t skip the cooling step. Allow the cookies to set slightly after baking before rolling them in powdered sugar.
Follow these tips, and your cookies will turn out perfectly every time! Enjoy baking!
Raspberry Almond Snowball Cookies
Ingredients You’ll Need:
- Butter: 1 cup unsalted butter, softened
- Sugar: 1/2 cup powdered sugar, plus extra for rolling
- Vanilla: 1 teaspoon vanilla extract
- Flour: 2 cups all-purpose flour
- Almonds: 1 cup finely chopped almonds
- Salt: 1/4 teaspoon salt
- Jam: 1/3 cup raspberry jam (seedless preferred)
How Much Time Will You Need?
This delicious cookie recipe takes about 20 minutes of prep time and around 15-18 minutes for baking. Plus, you’ll want to allow some time for cooling after baking. So, plan for about an hour or so to enjoy this treat from start to delicious finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven heats up, line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, add the softened butter and 1/2 cup of powdered sugar. Use a hand mixer or a wooden spoon to mix them together until the mixture is light and fluffy. This step is key for a soft cookie texture!
3. Add Vanilla:
Next, stir in 1 teaspoon of vanilla extract until well combined. It adds a lovely flavor to the cookies.
4. Prepare the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, chopped almonds, and salt. This will ensure that the dry ingredients mix evenly into the butter mixture.
5. Combine Mixtures:
Gradually add the dry ingredients to the wet ingredients, mixing gently until a soft dough forms. Be careful not to overmix; you want a tender cookie!
6. Shape the Cookies:
Scoop out small portions of dough (about 1 tablespoon each). Flatten them a bit in your hand, then place about 1/2 teaspoon of raspberry jam in the center. Carefully fold the dough around the jam to form a ball, making sure no jam is exposed.
7. Arrange and Bake:
Place the cookie balls on the prepared baking sheet, leaving about 2 inches of space between each. Now, pop them in the oven and bake for 15-18 minutes until the bottoms are lightly golden.
8. Cool and Roll:
After baking, let the cookies cool on the baking sheet for about 5 minutes. While they’re still warm, roll each cookie in some powdered sugar to coat it beautifully.
9. Final Touch:
Transfer the cookies to a wire rack to cool completely. Once they are cool, you can roll them in powdered sugar one more time for that snowy appearance!
10. Enjoy:
Your Raspberry Almond Snowball Cookies are ready to be served! These delicate, sweet treats are perfect for sharing, or keep them all to yourself! Enjoy!
Can I Use a Different Type of Jam?
Absolutely! While raspberry jam gives these cookies their signature flavor, you can substitute with other fruit preserves such as strawberry, blueberry, or apricot for a delicious twist.
How Can I Make These Cookies Vegan?
To make these cookies vegan, substitute the unsalted butter with a plant-based butter alternative, and use a flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water) as a binder instead of eggs. Make sure to use a vegan jam as well!
What if My Dough is Too Sticky?
If your dough feels too sticky to handle, you can chill it in the fridge for about 30 minutes. This will make it easier to shape and help prevent the cookies from spreading too much during baking.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, you can freeze them in a freezer-safe container for up to 3 months. Just thaw at room temperature before enjoying!
