1. Can I use salted butter instead of unsalted?

Yes, you can use salted butter, but skip the added ¼ teaspoon of salt in the recipe. Using unsalted butter gives you better control over the cookie’s flavor.

2. Can I make the dough ahead of time?

Absolutely! The dough can be refrigerated for up to 24 hours. Chilling makes it easier to shape and keeps the cookies from spreading too much during baking.

3. Can I freeze the cookies?

Yes, unbaked dough balls can be frozen for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time. Baked cookies can also be frozen and thawed at room temperature.

4. Can I use other jam flavors?

Definitely! While raspberry jam gives a classic tangy-sweet flavor, strawberry, apricot, or mixed berry jams work beautifully. Just make sure the jam is thick or cooled to prevent leaks.

5. How do I keep the cookies soft?

Avoid overbaking and overmixing the dough. Once baked, let them cool completely, then store in an airtight container. Rolling in powdered sugar after cooling also helps maintain softness.

Raspberry Almond Snowball Cookies Everyone Will Love

Description

Raspberry Almond Snowball Cookies are soft, buttery cookies filled with sweet raspberry jam and coated in powdered sugar. Perfect for holidays, gifts, or cozy afternoons, these homemade cookies are simple to make and delightfully flavorful.

Ingredients

Scale

Dry Ingredients:

1½ cups all-purpose flour

1 cup almond flour

½ teaspoon baking powder

¼ teaspoon salt

Wet Ingredients:

½ cup unsalted butter, softened

¾ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

½ teaspoon almond extract

Filling & Coating:

¾ cup seedless raspberry jam

1 teaspoon cornstarch

1 tablespoon lemon juice

½ cup powdered sugar (for rolling)

Instructions

Prepare the raspberry filling by combining jam, cornstarch, and lemon juice in a small saucepan. Heat over medium until thickened, then cool completely.

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Whisk together dry ingredients in a medium bowl and set aside.

Cream butter and sugar until light and fluffy. Beat in egg, vanilla, and almond extract.

Gradually fold dry ingredients into wet mixture until just combined.

Scoop 1½ tablespoons of dough, create an indentation, and fill with ½ teaspoon raspberry mixture. Seal and roll into a ball.

Place cookies 2 inches apart on baking sheet and bake 12–14 minutes until set and lightly cracked.

Cool cookies for 5 minutes on the sheet, transfer to wire rack, then roll in powdered sugar.

Notes

Chill the dough 20–30 minutes for easier handling.

Use seedless jam for smooth filling and less leakage.

Avoid overmixing dough to keep cookies tender.

Rotate baking sheet halfway through baking for even cooking.

Store cooled cookies in an airtight container at room temperature for up to 5 days.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert / Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 112
Sugar: 9g
Sodium: 40mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 1g
Cholesterol: 15mg

Keywords: raspberry almond snowball cookies, holiday cookies, homemade cookies, dessert recipe