Raspberry Almond Snowball Cookies (jam stuffed snowballs)
These delightful Raspberry Almond Snowball Cookies, affectionately known as jam stuffed snowballs, are the perfect treat for any occasion. Their tender and buttery texture combined with the nutty flavor of almonds and a sweet raspberry jam center creates a cookie that’s not only delicious but also visually stunning. Whether you’re preparing for a holiday gathering or simply want to enjoy a sweet snack at home, these cookies will surely impress!
Why This Raspberry Almond Snowball Cookies (jam stuffed snowballs) Stands Out
What makes Raspberry Almond Snowball Cookies truly special is their unique combination of flavors and textures. The buttery, melt-in-your-mouth cookie is perfectly complemented by the crunch of sliced almonds and the sweet-tart burst of raspberry jam. They are dusted with powdered sugar, giving them a beautiful snowy appearance, ideal for festive occasions. These cookies are not just a treat for the taste buds; they are a feast for the eyes too!
What You’ll Need
- 2 cups (248g) all-purpose flour (scoop and level to measure)
- 1/2 tsp salt
- 3/4 cup (76g) sliced almonds
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (60g) powdered sugar
- 1/2 tsp almond extract
- 6 Tbsp (115g) seedless raspberry jam
- 1 1/2 cups (170g) powdered sugar (for dusting)
Before You Start: Equipment
- Mixing bowls – for combining ingredients.
- Electric mixer – to cream the butter and sugar effectively.
- Baking sheet – for baking the cookies.
- Parchment paper – to line the baking sheet for easy removal.
- Cookie scoop – to portion out the dough evenly.
- Cooling rack – to cool the cookies after baking.
Stepwise Method: Raspberry Almond Snowball Cookies (jam stuffed snowballs)
Step 1: Prepare Your Workspace
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure the cookies don’t stick and bake evenly.
Step 2: Toast the Almonds
In a dry skillet over medium heat, toast the sliced almonds until golden brown, stirring frequently. This enhances their flavor and adds a delightful crunch to your cookies. Once toasted, let them cool slightly.
Step 3: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and 1/2 cup of powdered sugar until the mixture is light and fluffy. This usually takes about 3-4 minutes.
Step 4: Add Flavorings
To the butter mixture, add the almond extract and mix until fully incorporated. This will infuse the cookies with a lovely almond flavor.
Step 5: Combine Dry Ingredients
In another bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the creamed butter and sugar, mixing until just combined. Be careful not to overmix, as this can lead to tougher cookies.
Step 6: Fold in the Almonds
Gently fold in the toasted sliced almonds into the cookie dough. The almonds add both flavor and texture to the cookies.
Step 7: Form the Cookies
Using a cookie scoop, portion out the dough and roll it into balls about 1 inch in diameter. Place half of the dough balls on your prepared baking sheet.
Step 8: Fill with Jam
Make a small indentation in the center of each dough ball on the baking sheet. Add about 1/2 teaspoon of raspberry jam into the indentation.
Step 9: Top with Remaining Dough
Take the remaining dough balls and flatten them slightly, then place them over the jam-filled cookies to create a sealed snowball shape.
Step 10: Bake the Cookies
Bake the cookies in the preheated oven for 15-18 minutes, or until they are lightly golden around the edges. Keep an eye on them to prevent over-baking.
Step 11: Cool and Dust with Sugar
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. While they are still warm, roll them in powdered sugar until well coated.
Fresh Seasonal Changes
- For a spring twist, substitute raspberry jam with strawberry or apricot jam.
- In the fall, consider adding a pinch of cinnamon to the dough for a warm, cozy flavor.
- During the holiday season, add a splash of vanilla extract along with the almond extract for added depth.
- Try incorporating chopped dried fruits, such as cranberries or cherries, along with the almonds for extra flavor and texture.
Frequent Missteps to Avoid
Avoid using cold butter, as it won’t cream well and can lead to a denser cookie. Make sure your butter is at room temperature.
- Don’t skip toasting the almonds; this step elevates the overall flavor of the cookies.
- Be careful not to overmix the dough after adding the flour to keep the cookies soft and tender.
- Ensure that the cookies are cooled slightly before rolling in powdered sugar to prevent the sugar from melting.
Shelf Life & Storage
Raspberry Almond Snowball Cookies can be stored in an airtight container at room temperature for up to 1 week. For longer freshness, you can refrigerate them for up to 2 weeks. They also freeze well; simply place them in a freezer-safe container, and they can last for up to 3 months. When ready to enjoy, just let them thaw at room temperature.
FAQ
Can I use a different type of nut instead of almonds?
Absolutely! You can substitute the sliced almonds with chopped walnuts, pecans, or even hazelnuts for a different flavor profile.
Can I use a different flavor of jam?
Yes, feel free to experiment with different types of jam, such as apricot, strawberry, or even blueberry. Each jam will bring its unique flavor to the cookies.
Why are my cookies too hard?
Hard cookies are often a result of overmixing the dough or baking them for too long. Make sure to mix just until combined and bake until they are lightly golden.
Can I make the dough in advance?
Yes! You can prepare the dough ahead of time and refrigerate it for up to 3 days. Just let it soften slightly at room temperature before rolling it into balls.
Ready, Set, Cook
Now that you have all the details on making these irresistible Raspberry Almond Snowball Cookies, it’s time to roll up your sleeves and get baking! These cookies are not only a treat for the taste buds but also a beautiful addition to any dessert table. With their nutty flavor, sweet jam center, and delightful powdered sugar coating, they are bound to become a family favorite. Enjoy baking, and don’t forget to share these delicious treats with your loved ones!
Raspberry Almond Snowball Cookies (jam stuffed snowballs)
Ingredients
Equipment
Method
- Step 1: Prepare Your Workspace - Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: Toast the Almonds - In a dry skillet over medium heat, toast the sliced almonds until golden brown. Let cool slightly.
- Step 3: Cream Butter and Sugar - In a large mixing bowl, cream the softened butter and 1/2 cup of powdered sugar until light and fluffy, about 3-4 minutes.
- Step 4: Add Flavorings - Add the almond extract to the butter mixture and mix until fully incorporated.
- Step 5: Combine Dry Ingredients - Whisk together the flour and salt, then gradually add to the creamed mixture, mixing until just combined.
- Step 6: Fold in the Almonds - Gently fold in the toasted sliced almonds into the cookie dough.
- Step 7: Form the Cookies - Use a cookie scoop to portion out the dough and roll into balls, placing half on the prepared baking sheet.
- Step 8: Fill with Jam - Make a small indentation in each dough ball and add about 1/2 teaspoon of raspberry jam.
- Step 9: Top with Remaining Dough - Flatten the remaining dough balls and place over the jam-filled cookies.
- Step 10: Bake the Cookies - Bake for 15-18 minutes until lightly golden around the edges.
- Step 11: Cool and Dust with Sugar - Let the cookies cool for about 5 minutes, then roll in powdered sugar while warm.
Notes
- Ensure butter is at room temperature for best results.
- Toasting almonds is key for enhanced flavor.
- Let cookies cool slightly before dusting with sugar.
