Raspberry Almond Snowball Cookies (jam stuffed snowballs)
These soft and buttery snowball cookies are filled with sweet raspberry jam and coated in powdered sugar, making them a festive treat with a surprise center.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 cups all-purpose flour scoop and level to measure
- ½ teaspoon salt enhances almond flavor
- ¾ cup sliced almonds pulse fine like almond dust
- 1 cup unsalted butter softened
- ½ cup powdered sugar for dough
- ½ teaspoon almond extract gives nutty kick
- 6 tablespoon seedless raspberry jam pick a flavorful one
- 1 ½ cups powdered sugar for rolling after baking
Instructions
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Pulse the sliced almonds in a food processor until finely ground.
- In a large bowl, beat softened butter with ½ cup powdered sugar until light and fluffy.
- Add almond extract and salt. Stir until well combined.
- Slowly add flour and ground almonds, mixing until a soft dough forms.
- Scoop 1 tablespoon of dough, flatten slightly in palm to create a disk.
- Add about ½ teaspoon raspberry jam to the center, then fold dough around and shape into a ball.
- Place on prepared baking sheets 1 inch apart.
- Bake for 14–16 minutes or until bottoms are lightly golden.
- Cool on sheet 5 minutes, then transfer to wire rack.
- When fully cooled, roll cookies in remaining 1 ½ cups powdered sugar.
Notes
Store in airtight container up to 3 days at room temperature or in fridge up to a week. Freeze for longer storage.