If you’re looking for a delightful treat that combines nutty richness with a sweet, fruity surprise, this Raspberry Filled Almond Snowball Cookies Recipe is going to become your new favorite. Picture tender almond-flavored cookies that melt in your mouth, each with a luscious burst of raspberry jam tucked right inside, then dusted lovingly with powdered sugar for that perfect snowy finish. It’s easy to fall in love with these little bites, whether as an afternoon snack, a festive holiday cookie, or just because you deserve a special indulgence today.
Ingredients You’ll Need
This recipe is wonderfully straightforward, relying on a handful of simple yet essential ingredients that come together to create a balance of flavor and texture. Each component shines in its own way, from the inviting nuttiness of almond flour to the bright, tangy punch of raspberry jam.
- Almond flour: Gives the cookies a tender, naturally nutty base that’s gluten-free and full of flavor.
- Powdered sugar: Adds sweetness and a smooth texture to the dough, plus extra for that classic snowball look.
- Unsalted butter: Provides richness and helps create a soft yet sturdy cookie structure.
- Pure vanilla extract: Elevates the overall taste with warm aromatic notes.
- Raspberry jam: The star filling, bringing a fruity sweetness and vibrant color inside each cookie.
- Agar-agar powder: Supports the jam in staying perfectly nestled without leaking during baking.
How to Make Raspberry Filled Almond Snowball Cookies Recipe
Step 1: Preheat and Prepare Your Baking Surface
Start by heating your oven to 350°F (175°C) to ensure it’s ready when your cookies are shaped. Line a baking sheet with parchment paper, which keeps your cookies from sticking and helps them bake evenly.
Step 2: Cream Butter and Sugar
In a large bowl, beat together the softened butter and powdered sugar until the mixture becomes light and fluffy. This step is crucial as it incorporates air, giving your cookies a delicate, melt-in-your-mouth texture.
Step 3: Mix in Dry Ingredients and Flavors
Now, add the almond flour, vanilla extract, and agar-agar powder to the bowl. Stir until fully combined, forming a soft dough. The agar-agar powder helps the jam stay inside the cookies during baking, so don’t skip it!
Step 4: Shape and Fill Your Cookies
Take about one tablespoon of dough, gently flatten it in your palm, then spoon in half a teaspoon of raspberry jam right in the center. Carefully fold the edges of the dough around the jam to seal it completely, so it won’t leak out as it bakes.
Step 5: Roll and Bake
Roll each jam-filled dough ball until smooth and place them spaced out on your lined baking sheet. Bake for 12 to 15 minutes, or until the cookies turn just lightly golden. The goal is a soft yet set cookie that holds its shape beautifully.
Step 6: Dust While Warm
As soon as the cookies come out of the oven, gently roll them in powdered sugar while still warm. This creates that signature “snowball” effect that’s not only visually stunning but adds an extra touch of sweetness and softness to every bite.
How to Serve Raspberry Filled Almond Snowball Cookies Recipe
Garnishes
For an elegant presentation, sprinkle additional powdered sugar on top just before serving, or place a fresh raspberry on each cookie to hint at the filling inside. A light drizzle of melted white chocolate can add a fancy twist if you’re feeling festive.
Side Dishes
These cookies pair exceptionally well with a hot cup of tea or a cappuccino, making them a perfect companion for your afternoon pause. Fresh berries or a dollop of whipped cream also complement the soft texture and fruity core beautifully.
Creative Ways to Present
Try arranging the cookies in a decorative tin or on a rustic wooden board lined with doilies for a charming touch when gifting. You can also sandwich two cookies with a little extra jam or cream cheese frosting for a delightful variation.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store the cookies in an airtight container at room temperature. They’ll keep fresh and tender for up to 4 days, making them just as delicious the next day, if not better.
Freezing
If you want to make these ahead for a big event, these almond snowball cookies freeze wonderfully. Place them in a single layer on a baking sheet until solid, then transfer to a freezer-safe container or bag. They’ll stay good for up to 3 months.
Reheating
To enjoy frozen cookies, thaw them at room temperature and, if you want a just-baked feeling, warm them briefly in a 300°F (150°C) oven for 5 minutes. Avoid microwave reheating as it can soften the sugar coating.
FAQs
Can I use store-bought jam for the Raspberry Filled Almond Snowball Cookies Recipe?
Absolutely! A good-quality store-bought raspberry jam works perfectly here. Just look for one with a smooth consistency so it seals well inside the cookies.
What if I don’t have agar-agar powder?
Agar-agar helps stabilize the jam so it doesn’t leak during baking, but if you don’t have it, you can try using a firmer jam or a small amount of cornstarch mixed into the jam. Just be gentle when enclosing the jam inside the dough.
Are these cookies gluten-free?
Yes, thanks to almond flour in place of regular flour, this Raspberry Filled Almond Snowball Cookies Recipe is naturally gluten-free and perfect for those with gluten sensitivities.
Can I substitute almond flour with another type of flour?
Using another nut flour might work in a pinch, but the unique flavor and texture will change. Regular flour won’t provide the same soft, tender crumb or the characteristic nutty taste.
How do I know when the cookies are done baking?
They should be just starting to turn golden on the edges but remain pale on top. Since they are delicate, watch carefully after 12 minutes and pull them out once you see that light golden hue.
Final Thoughts
These Raspberry Filled Almond Snowball Cookies Recipe combine simple ingredients into a magical, melt-in-your-mouth experience that’s perfect any time you want to treat yourself or impress friends. Once you try the soft almond dough hugging the sweet and tangy raspberry filling, dusted with snowy powdered sugar, you’ll find it hard to stop at just one. So go ahead, gather the ingredients, and enjoy baking a batch of these little gems — your taste buds will thank you!
Print
Raspberry Filled Almond Snowball Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Deliciously tender almond snowball cookies filled with sweet raspberry jam and dusted with powdered sugar. These delicate cookies combine the nutty flavor of almond flour with a fruity surprise center, perfect for holiday treats or everyday indulgence.
Ingredients
Cookie Dough
- 1 cup almond flour
- 1/2 cup powdered sugar, plus extra for dusting
- 1/2 cup unsalted butter, softened
- 1 tsp pure vanilla extract
- 1 tsp agar-agar powder
Filling
- 1/4 cup raspberry jam
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare Dough: In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until the mixture becomes light and fluffy. Then add the almond flour, vanilla extract, and agar-agar powder, mixing thoroughly until the dough comes together smoothly.
- Fill Cookies: Scoop out about one tablespoon of dough and flatten it slightly in your palm. Place half a teaspoon of raspberry jam in the center, then carefully fold the dough edges over the jam to completely encase it, preventing leakage during baking.
- Shape Cookies: Roll each filled portion into a smooth ball shape. Arrange the balls on the prepared baking sheet, spacing them evenly to allow for slight spreading during baking.
- Bake and Finish: Bake the cookies in the preheated oven for 12-15 minutes or until they turn lightly golden. Remove them from the oven and, while still warm, gently roll each cookie in powdered sugar to coat them evenly, adding a beautiful snowy finish.
Notes
- Using almond flour gives the cookies a moist and tender texture and a slightly nutty flavor.
- Agar-agar powder acts as a natural binding agent, helping to hold the cookies together without gluten.
- Ensure the jam is fully enclosed in the dough to prevent it from oozing out during baking.
- For a stronger fruity flavor, you can substitute raspberry jam with other fruit preserves like strawberry or blackberry.
- Store the cookies in an airtight container at room temperature for up to a week to maintain freshness.
