Raspberry Almond Snowball Cookies (jam stuffed snowballs)
Melt-in-your-mouth almond snowball cookies with a gooey raspberry center — sweet, nutty, and dusted in snowy powdered sugar goodness.
Equipment
- 1 Mixing bowl Large
- 1 Spatula Sturdy
- 1 Baking sheet Lined with parchment
Ingredients
Main Ingredients
- 2 cups all-purpose flour scoop and level is key here, don't forget!
- ½ teaspoon salt to balance sweetness
- ¾ cup sliced almonds finely chopped for that texture
- 1 cup unsalted butter softened to cream good with sugar
- ½ cup powdered sugar to sweeten the dough
- ½ teaspoon almond extract to bring out that nutty vibe
- 6 tablespoon seedless raspberry jam for the gooey center, gotta be seedless or it'll get messy!
- 1 ½ cups powdered sugar for rolling those finished cookies to a snowy coat
Instructions
Instructions
- Preheat your oven to 350°F and line your baking sheets with parchment. This makes clean-up a breeze and keeps your cookies from sticking.
- Chop the sliced almonds finely so they blend nicely into the dough but still give a subtle crunch.
- Cream together the softened butter and ½ cup powdered sugar until it’s light and fluffy.
- Add almond extract and salt, then gradually mix in the flour and chopped almonds until you have a soft dough.
- Flatten 1 tablespoon of dough in your hand, place ½ teaspoon raspberry jam in the center, and wrap dough around the jam to seal.
- Place cookie balls 2 inches apart on prepared baking sheets.
- Bake for 14 to 16 minutes until bottoms are lightly golden.
- Cool on baking sheet for 5 minutes, then transfer to wire racks.
- Roll cooled cookies in 1 ½ cups powdered sugar for a snowy coating.
- Roll again in powdered sugar once fully cooled for extra sweetness.
- Store in airtight container for up to 3 days or freeze for longer storage.
Notes
Store cookies in an airtight container. They freeze well and maintain softness for up to a week in the fridge. Dust again with powdered sugar before serving if desired.