Raspberry Filled Almond Snowball Cookies Recipe
Delight in these Raspberry Filled Almond Snowball Cookies, a tender and buttery treat perfectly complemented by a burst of sweet raspberry jam. These gluten-free, melt-in-your-mouth cookies are ideal for sweet moments and special occasions, offering a delightful balance of nutty almond flavor and fruity filling.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
For the Cookie Dough
- 2 cups Almond Flour (Use gluten-free baking flour if needed)
- 1 cup Unsalted Butter (softened)
- 1/2 cup Sugar (Coconut sugar can be used for a healthier alternative)
- 1/2 cup Powdered Sugar (for rolling)
- 1 teaspoon Vanilla Extract (or vanilla essence)
For the Filling
- 1/2 cup Raspberry Jam (can swap with strawberry or apricot 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.
- Cream Butter and Sugar: In a mixing bowl, use an electric mixer to cream together the softened butter and sugar for 3-5 minutes until the mixture becomes light and fluffy, which helps to create a tender cookie texture.
- Add Vanilla: Blend in the vanilla extract at low speed until it is fully incorporated, enhancing the aroma and flavor of the dough.
- Mix in Almond Flour: Gradually add the almond flour and mix until a soft dough forms, which typically takes about 1-2 minutes. Careful not to overmix to maintain the dough’s delicate texture.
- Shape Cookies: Shape the dough into small balls, then flatten each ball slightly. Place a teaspoon of raspberry jam in the center, carefully fold the dough around the jam, and roll it back into a smooth ball to encase the filling.
- Bake Cookies: Place the shaped cookies on the prepared baking sheet and bake in the preheated oven for 10-12 minutes, or until the bottoms are lightly golden, indicating they are perfectly baked.
- Cool and Coat: Allow the cookies to cool on the baking sheet for about 5 minutes to set, then roll each cookie in powdered sugar to give them a snowy, festive coating before serving.
Notes
- Store cookies in an airtight container at room temperature for up to 1 week to maintain freshness.
- Cookies can also be frozen for up to 3 months; thaw completely before serving.
- Substitute raspberry jam with strawberry or apricot jam according to taste preferences.
- Use coconut sugar for a healthier alternative to refined sugar.
- Ensure butter is softened for easier creaming and better cookie texture.
Keywords: almond snowball cookies, raspberry jam cookies, gluten free cookies, almond flour cookies, holiday cookies, sweet cookies
