Description
These Raspberry Filled Almond Snowball Cookies are a delightful treat perfect for the holidays or any time you crave a sweet, nutty cookie with a burst of fruity jam in the center. They are easy to make and even easier to enjoy!
Ingredients
Scale
Cookie Dough:
- 1 cup unsalted butter (softened)
- 1/2 cup powdered sugar (plus more for rolling)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup finely chopped almonds or almond flour
Filling:
- 1/3 cup raspberry jam (seedless preferred)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large mixing bowl, cream the butter and powdered sugar until light and fluffy. Mix in vanilla and almond extracts.
- Add flour and almonds: Gradually add the flour and salt, mixing until combined. Stir in the chopped almonds or almond flour until the dough comes together.
- Fill and shape: Scoop out about 1 tablespoon of dough, flatten it slightly, place 1/2 teaspoon of raspberry jam in the center, fold the dough around the filling, and roll into a ball.
- Bake: Place cookies on the baking sheet, bake for 14–16 minutes until bottoms are golden. Cool slightly, roll in powdered sugar, cool completely, then roll in powdered sugar again before serving.
Notes
- For a nut-free version, substitute the almond flour with more all-purpose flour and skip the almond extract.
- These cookies freeze well and are perfect for holidays or gifting.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 7g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
