Description
Tender Raspberry Almond Snowball Cookies with a crisp almond bite, jam center, and snowy powdered-sugar finish.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, softened but cool
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (60 g) powdered sugar, plus extra for rolling after baking
- 1 large egg yolk
- 1 tsp pure almond extract
- 2 cups (250 g) all-purpose flour
- 1 cup (100 g) finely ground blanched almond flour
- 1/2 tsp salt
- 1/2 tsp baking powder (optional)
- 1/3–1/2 cup raspberry jam
- 1–2 tbsp cornstarch (optional)
Instructions
- Prepare the jam if runny by reducing it over medium heat until thicker.
- Cream butter with granulated and powdered sugars until pale and fluffy.
- Add egg yolk and almond extract, mixing until combined.
- In another bowl, whisk together flour, almond flour, salt, baking powder, and cornstarch.
- Fold dry ingredients into the wet until just combined.
- Portion dough into tablespoon-sized balls and create an indentation for the jam.
- Fill with jam either before or after baking, depending on your method.
- Bake at 350°F (175°C) for 12–15 minutes or until edges are just set.
- Cool on a rack, then dust with powdered sugar.
Notes
Chill the dough for best results to prevent spreading. Use thicker jam to avoid leaks.
- Prep Time: 20
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 125
- Sugar: 6g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: snowball cookies, raspberry cookies, almond cookies, holiday baking, easy dessert