Easy Raspberry Almond Snowball Cookies Filled Delight today
Author:lilie
Total Time:1 hour
Yield:24 cookies 1x
Description
Explore Raspberry Almond Snowball Cookies with a luscious berry filling crisp nutty and meltinyourmouth Quick to bake irresistible to try
Ingredients
Scale
2 cups finely ground almond flour
1/3 cup powdered sugar, plus extra for coating
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 teaspoon pure vanilla extract
1 tablespoon cornstarch (optional)
1/3 cup raspberry jam or preserves, for filling
Powdered sugar for coating after baking, as needed
Instructions
In a large bowl, beat the butter and 1/3 cup powdered sugar until light and fluffy, about 2–3 minutes. The mixture should feel airy and pale.
Beat in the vanilla extract and salt until well combined, about 30 seconds.
Stir in the almond flour and cornstarch (if using) until a soft, cohesive dough forms. It should come together but still feel a touch crumbly—that’s normal for a snowball cookie.
Chill the dough for 20–30 minutes to firm up. This makes it easier to shape and prevents the jam from leaking during filling.
Meanwhile, lightly fluff a small worksurface and spoon the raspberry jam into a small bowl. If the jam is very thick, you can soften it with a quick 5–10 second microwave burst or warm-water bath to scoop more easily.
To fill each cookie: scoop about 1 tablespoon of dough, flatten into a small disc, place 1/2 teaspoon jam in the center, then enclose with more dough and roll gently between your palms to form a smooth ball. Repeat until all dough is used. If any jam oozes, don’t worry—the coating will seal it nicely.
Place the formed cookies on a parchment-lined baking sheet, about 1 inch apart. Bake at 350°F (175°C) for 14–16 minutes, or until the cookies are set and just barely tinted at the edges.
Let the cookies rest on the sheet for 5–10 minutes, then roll them in a generous coating of powdered sugar while they’re still warm. The sugar will cling for that classic snowball look. Cool completely on a rack before storing.
Notes
Cozy, comforting raspberry-filled almond snowball cookies with a nutty almond crumb and a snowy powdered sugar finish.
