When it comes to delightful holiday treats, nothing compares to Melt-in-your-mouth Raspberry Filled Almond Snowball Cookies. These tender cookies encapsulate a sweet surprise, hiding a luscious raspberry jam center that bursts with flavor. Each bite is a harmonious blend of buttery richness and nutty almond notes, providing a delectable treat that melts away effortlessly on the palate. Ideal for gatherings, gifting, or simply indulging yourself, these cookies are not only delicious but also remarkably easy to make, making them a perfect choice for bakers of all skill levels.
The allure of raspberry filled cookies lies not only in their beautiful presentation, dusted in snowy powdered sugar, but also in their ability to evoke warm memories of family baking sessions during the festive season. Imagine sharing these treats with loved ones, appreciating each soft bite together, enveloped in laughter and cheer. And the best part? They come together quickly, making them a fantastic last-minute addition to any holiday cookie platter.
Why You’ll Love This Raspberry Filled Almond Snowball Cookies
- Irresistible Flavor: The delicate almond flavor combined with sweet raspberry filling creates a match made in heaven.
- Simple Ingredients: Made with common pantry items, these cookies are a breeze to whip up.
- Perfect for Gifting: Their elegant look and delicious taste make them wonderful gifts during the holiday season.
- Melt-in-Your-Mouth Texture: Each cookie boasts a tender, crumbly texture that melts on the tongue, providing a delightful experience.
- Customizable: Feel free to change the fruit filling to suit your taste or mood.
Preparation Phase & Tools to Use
Before diving into creating your Melt-in-your-mouth Raspberry Filled Almond Snowball Cookies, spend a few moments prepping your workspace. Start by preheating your oven to 350°F (175°C) to ensure it’s ready when your cookies are formed. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
Gather all your ingredients and tools: a large mixing bowl for combining the dough, a whisk for mixing the dry ingredients, measuring cups and spoons for precision, and a spatula or wooden spoon to facilitate mixing. Have a tablespoon handy to scoop the dough and a small spoon ready for dolloping the raspberry filling. Keeping everything organized not only streamlines the process but also makes baking more enjoyable.
Ingredients
- 1 cup of softened, creamy unsalted butter
- A generous ½ cup of sifted confectioners’ sugar
- 1 teaspoon of pure vanilla essence
- ½ teaspoon of fragrant almond extract
- 2 cups of finely sifted all-purpose flour
- ½ cup of finely ground almond flour
- A pinch (¼ teaspoon) of fine sea salt
- ¼ cup of smooth, seedless raspberry preserves
- 1 cup of fluffy powdered sugar to coat the cookies post-baking
Instructions
Step 1: Preheat the Oven
Begin by warming up your oven to 350°F (175°C), which is essential to achieving perfect cookie texture. While that’s heating up, line a baking sheet with parchment paper; this will aid in easy removal of the cookies post-baking and ensures minimal sticking.
Step 2: Prepare the Dough
In a large bowl, take the softened butter and beat it together with the sifted confectioners’ sugar. You’ll want to mix them until the combination appears light and airy, which usually takes about 3 minutes. This process creates a wonderful base for your cookies. Next, stir in the pure vanilla essence and almond extract, enriching the dough’s flavor profile. Separately, whisk together the all-purpose flour, almond flour, and a pinch of fine sea salt to combine. Gradually add this dry mixture into the buttery mixture. Gently mix the two until a soft, cohesive dough forms, ensuring not to overmix, as this could affect the final texture.
Step 3: Shape the Cookies
Once your dough is ready, it’s time to shape the cookies. Scoop out about a heaping tablespoon of dough and flatten it lightly in the palm of your hand to form a small disc. Take approximately ¼ teaspoon of the raspberry jam and place it in the center of the disc. Carefully fold the sides of the dough over the jam, pinching to seal it securely, then roll the filled dough into a smooth ball. Place these cookie balls on the lined baking sheet, ensuring there’s about an inch of space between each to allow for spreading.
Step 4: Bake the Cookies
Slide the tray into your preheated oven and bake the cookies for 12 to 15 minutes. You’ll know they are ready when they are just set but have not yet turned golden brown on the edges. Once baked, remove the cookies from the oven and let them rest on the baking sheet for about 5 minutes. This is crucial as it allows them to firm up slightly before you handle them.
Step 5: Roll in Sugar
While they’re still warm, gently roll each cookie in a bowl filled with powdered sugar, giving them a beautiful snowy coat. Afterward, let the cookies cool completely on a wire rack, then for a festive touch, roll them again in the powdered sugar for a thicker layer of sweetness. This not only enhances their appearance but adds a delightful, sugary crunch!
Step 6: Serve and Enjoy
Once your cookies have cooled completely, arrange them beautifully on a platter or gift tray. These Melt-in-your-mouth Raspberry Filled Almond Snowball Cookies are best enjoyed fresh but can be stored in an airtight container for up to a week, though I guarantee they won’t last that long!
Variations
- Protein: Add in some finely chopped nuts like walnuts or pecans for a crunchy texture contrast.
- Vegetables: While traditional cookies don’t have vegetables, consider pairing with finely grated pumpkin or carrot for a unique spin!
- Spices: Spice things up with a pinch of cinnamon or nutmeg in the dough for an extra layer of flavor!
Cooking Notes
- For best results, ensure the butter is softened but not melted to retain the right consistency of dough.
- Add a dash of lemon zest to the raspberry filling to enhance flavor.
Serving Suggestions
- Pair these cookies with a cup of hot tea or coffee for a delightful afternoon treat.
- Include them in a festive cookie assortment gift box.
Tips
- For an extra crunch, lightly toast the almond flour before incorporating it into the dough.
- Experiment with different fruit preserves such as apricot or strawberry for a flavor twist.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Nutritional Information
- Calories: Approximately 120 calories per cookie
- Protein: 1.5g
- Sodium: 50mg
FAQs
Can I use other types of fruit preserves?
Yes! Feel free to substitute with your favorite varieties such as apricot, strawberry, or even peach for a different flavor profile.
How should I store these cookies?
Store the cookies in an airtight container at room temperature to keep them fresh for up to a week.
Can I freeze these cookies?
Absolutely! These cookies freeze well. Just ensure they are fully cooled, then place them in a freezer-safe container, separated by parchment paper.
Why are my cookies spreading too much?
This can happen if the butter was too warm when creaming. Make sure it’s just softened; a bit cooler is better than too warm!
Conclusion
The Melt-in-your-mouth Raspberry Filled Almond Snowball Cookies are a delightful addition to your holiday bake list. Their tender texture, sweet and tart filling, and snowy finish create an irresistible treat that your friends and family will rave about. With simple ingredients and a straightforward process, you can whip these up in no time at all! Don’t forget to share your creations and any variations you come up with—baking is all about creativity and sharing joy with others. So, gather your ingredients, get baking, and prepare to enjoy these sweet bites of heaven!
Print
Melt-in-your-mouth Raspberry Filled Almond Snowball Cookies
- Total Time: 35 minutes
- Yield: Approximately 24 cookies 1x
Description
Melt-in-your-mouth Raspberry Filled Almond Snowball Cookies are a delightful addition to your holiday bake list. Their tender texture, sweet and tart filling, and snowy finish create an irresistible treat.
Ingredients
- 1 cup of softened, creamy unsalted butter
- A generous ½ cup of sifted confectioners’ sugar
- 1 teaspoon of pure vanilla essence
- ½ teaspoon of fragrant almond extract
- 2 cups of finely sifted all-purpose flour
- ½ cup of finely ground almond flour
- A pinch (¼ teaspoon) of fine sea salt
- ¼ cup of smooth, seedless raspberry preserves
- 1 cup of fluffy powdered sugar to coat the cookies post-baking
Instructions
- Begin by warming up your oven to 350°F (175°C), which is essential to achieving perfect cookie texture. While that’s heating up, line a baking sheet with parchment paper; this will aid in easy removal of the cookies post-baking and ensures minimal sticking.
- In a large bowl, take the softened butter and beat it together with the sifted confectioners’ sugar. Mix until light and airy, which usually takes about 3 minutes. Add pure vanilla essence and almond extract. In a separate bowl, whisk together flour, almond flour, and a pinch of salt. Gradually add this dry mixture into the buttery mixture, mixing gently until a soft, cohesive dough forms.
- Scoop about a heaping tablespoon of dough, flatten it slightly, place raspberry jam in the center, fold the sides over, seal, and roll into a ball. Place on the lined baking sheet with space between each.
- Bake the cookies for 12 to 15 minutes until just set but not golden brown. Let them rest on the baking sheet for about 5 minutes.
- While warm, roll each cookie in powdered sugar, then cool completely on a wire rack. For extra sweetness, roll again in powdered sugar.
- Once cooled completely, arrange on a platter or gift tray.
Notes
Store cookies in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Calories: 120 kcal per cookie
- Sodium: 50 mg
- Protein: 1.5 g