Description
These soft raspberry filled almond snowball cookies are buttery, tender holiday treats with a sweet raspberry center and a snowy powdered sugar coating. Made with simple pantry ingredients and finely ground almonds, they’re perfect for Christmas cookie trays, gifting, and cozy holiday baking.
Ingredients
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1 cup (2 sticks) unsalted butter, softened
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1/2 cup powdered sugar, plus more for coating
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1 teaspoon vanilla extract
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2 1/4 cups all-purpose flour
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1 cup finely ground almonds
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1/4 teaspoon salt
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1/2 cup seedless raspberry jam
Instructions
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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a large bowl, cream the softened butter and powdered sugar together until light and fluffy.
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Mix in the vanilla extract until fully incorporated.
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In a separate bowl, whisk together the flour, ground almonds, and salt.
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Gradually add the dry ingredients to the butter mixture, mixing until just combined.
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Roll about 1 tablespoon of dough into a ball. Press an indentation into the center and fill with about 1/4 teaspoon raspberry jam.
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Pinch the dough closed to seal the jam, then re-roll into a smooth ball.
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Place cookies on the prepared baking sheet.
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Bake for 10–12 minutes, until lightly golden on the bottoms.
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Cool briefly on the baking sheet, then transfer to a wire rack to cool completely.
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Once cooled, roll cookies generously in powdered sugar. Roll a second time for best coverage.
Notes
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Seal the jam completely to prevent leaking during baking.
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Do not overbake; cookies should remain pale and soft.
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Double-coating in powdered sugar gives the classic snowball look.