Raspberry Almond Snowball Cookies
Soft, buttery Raspberry Almond Snowball Cookies filled with sweet raspberry jam and rolled in snowy powdered sugar. These cookies deliver tender almond flavor, a bright fruity center, and a melt-in-your-mouth texture that makes them a holiday must-have.
Equipment
- Mixing Bowl
- Wooden spoon or hand mixer
- Baking sheet
- Parchment paper
- Cookie scoop (optional)
- Cooling rack
Ingredients
Dry Ingredients
- 1 cup almond flour
- 1 cup all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter softened
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional but recommended
Filling & Coating
- ½ cup thick raspberry jam or raspberry preserves
- 1 cup powdered sugar for rolling
Instructions
- Cream butter and powdered sugar until smooth, then mix in vanilla and almond extract.
- Add almond flour, all-purpose flour, and salt; stir until the dough comes together.
- Chill the dough for 20-30 minutes to help the cookies hold their shape.
- Scoop 1 tablespoon of dough, flatten gently, add a small bit of raspberry jam, and roll into a sealed ball.
- Arrange on a parchment-lined baking sheet and bake at 350°F (175°C) for 10-12 minutes.
- Let the cookies cool for a couple of minutes, then roll them in powdered sugar while still warm.
- Cool completely on a rack and roll in powdered sugar a second time for a snowy finish.
Notes
Nutritional Info (Approximate, per cookie)
- Calories: 110
- Fat: 7g
- Carbs: 12g
- Sugar: 7g
- Protein: 1g
