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Raspberry Filled Almond Snowball Cookies 🍪✨
Introduction
Snowball cookies are a timeless holiday treat, known for their delicate, crumbly texture and sweet powdered sugar coating. What makes this version truly special is the surprise center of raspberry jam and the nutty crunch of almonds. These cookies are soft, buttery, and lightly sweetened, creating the perfect balance between melt-in-your-mouth goodness and fruity richness. Whether you’re baking them for Christmas, Valentine’s Day, or simply for a cozy afternoon, they’re guaranteed to bring smiles to your table.
Ingredients
For the Cookie Dough:
- 1 cup (226 g) unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup finely chopped almonds
For the Filling & Coating:
- 1/2 cup raspberry jam (or substitute with strawberry, apricot, or cherry)
- 1 cup powdered sugar (for rolling)
Instructions
- Prepare the oven and baking sheet
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper for easy cleanup.
- Make the dough
- In a large bowl, beat the softened butter and 1/2 cup powdered sugar until light and fluffy.
- Add both extracts (vanilla and almond) and mix until well combined.
- Gradually add flour and salt, mixing on low speed until a soft dough forms.
- Stir in finely chopped almonds.
- Shape and fill the cookies
- Scoop 1 tablespoon of dough and flatten it gently in your palm.
- Place 1/2 teaspoon of raspberry jam in the center.
- Carefully fold the dough over the jam and roll it into a ball, making sure the jam is sealed inside.
- Bake
- Arrange the cookie balls on the prepared baking sheet, leaving about 2 inches between them.
- Bake for 12–15 minutes, or until the bottoms are lightly golden.
- Cool and coat
- Allow cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack.
- Once fully cooled, roll each cookie in powdered sugar until evenly coated.
- For extra festivity, give them a second sugar dusting before serving.
Methods
- Creaming Method: Beating butter and sugar together first ensures a light, fluffy base.
- Filling Method: Carefully sealing the jam prevents leakage and ensures a gooey surprise inside.
- Double Rolling Method: Rolling twice in powdered sugar makes them look snowy and gives them that classic melt-in-your-mouth texture.
History
Snowball cookies, also known as Russian Tea Cakes or Mexican Wedding Cookies, have a long heritage across Europe and Latin America. Traditionally, they were made with nuts (pecans, walnuts, or almonds) and rolled in powdered sugar for festive occasions. The addition of a jam filling is a modern twist, inspired by European thumbprint cookies, combining two beloved traditions into one delightful bite.
Formation
Each cookie is like a tiny gift: a buttery almond shell, a jewel-like raspberry filling inside, and a snowy sugar coating outside. The balance of textures—crisp edges, soft jam, and delicate powdered sugar—makes them irresistible. Their round shape also symbolizes unity and togetherness, perfect for sharing during celebrations.
Conclusion
Raspberry Filled Almond Snowball Cookies are more than just treats—they’re edible memories, carrying the warmth of holidays and the sweetness of love. They’re easy to make yet impressive to serve, versatile with different fillings, and endlessly comforting with a hot cup of tea or coffee.
With Lovers đź’•
Baking these cookies with someone you love can make the process even sweeter. Imagine rolling dough together, sneaking tastes of jam, and dusting each other with powdered sugar—it turns baking into a playful, romantic moment. Sharing these cookies fresh from the oven with your partner, family, or friends is a simple but powerful act of love.
With Methods (for lovers of details)
- Chill if soft: If your dough feels sticky, chill it 15–20 minutes before filling.
- Jam variations: Swap raspberry with apricot for a golden glow, strawberry for classic sweetness, or cherry for a tangy kick.
- Nut variations: Try walnuts, pecans, or hazelnuts if you want different flavors.
- Storage: Store in an airtight container for up to 5 days or freeze uncoated cookies for 2 months.
✨ Prep Time: 20 minutes | Bake Time: 15 minutes | Total Time: 35 minutes
✨ Yield: 24 cookies | Calories: ~140 kcal per cookie
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