Description
Hey friends, Beau here from Feastical! Let’s talk about a cookie that feels like a hug in edible form — buttery, nutty, and dusted in powdered sugar like freshly fallen snow. These Raspberry-Filled Almond Snowball Cookies are everything we love about holiday baking: simple to make, stunning to serve, and so delicious they disappear faster than you can say “save me one!”
Ingredients
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1 cup (2 sticks) unsalted butter, softened
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1 cup powdered sugar, plus extra for rolling
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1 tsp vanilla extract
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½ tsp almond extract
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2¼ cups all-purpose flour
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½ cup finely ground almonds (or almond flour)
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¼ tsp salt
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½ cup seedless raspberry jam or preserves
Instructions
1. Cream the Butter & Sugar
In a large bowl, beat the butter and 1 cup powdered sugar together until light and fluffy (about 2–3 minutes). Mix in the vanilla and almond extracts.
2. Add Dry Ingredients
Whisk together flour, ground almonds, and salt in a separate bowl. Gradually add to the butter mixture and mix until combined.
3. Chill the Dough
Wrap the dough in plastic wrap and refrigerate for 30 minutes (this helps prevent spreading).
4. Shape & Fill
Preheat oven to 350°F (175°C) and line baking sheets with parchment. Scoop out 1 tablespoon of dough, flatten slightly, and place about ¼ teaspoon of raspberry jam in the center. Seal and roll into a smooth ball.
5. Bake
Place balls 2 inches apart on the prepared sheet. Bake for 12–15 minutes, until bottoms are lightly golden. Cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
6. Coat in Powdered Sugar
Roll the cooled cookies in powdered sugar to coat. For that perfect snowy look, let them rest for 10 minutes and roll again.
Notes
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Chill that dough! It keeps your cookies round and tender.
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Don’t overfill — just a touch of jam does the trick.
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Double roll = bakery magic. Two coats of powdered sugar give that signature “snowball” look.
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Switch it up! Try apricot, blueberry, or lemon curd for fun flavor twists.
Nutrition
- Calories: 135 kcal per Cookie
- Sugar: 7g
- Fat: 8g
- Carbohydrates: 15g
- Protein: 1g