Go Back

Raspberry Filled Almond Snowball Cookies

Delightfully soft cookies filled with sweet raspberry jam and dusted with powdered sugar, perfect for family gatherings and cozy evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Make sure it’s at room temperature for easier blending.
  • 1/2 cup powdered sugar This adds sweetness and contributes to that snow-like finish.
  • 1 teaspoon vanilla extract A must-have for enhancing flavor.
  • 1/4 teaspoon almond extract This is the secret ingredient that elevates these cookies!
  • 2 cups all-purpose flour Use a good quality flour for the best texture.
  • 1/4 teaspoon salt Balances the sweetness.
  • 1/2 cup raspberry jam Look for a Halal-compliant brand.
  • Additional powdered sugar for dusting To sprinkle over the finished cookies.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar until light and fluffy.
  3. Mix in the vanilla extract and almond extract until well combined.
  4. In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the butter mixture, mixing until just combined.
  5. Cover the dough with plastic wrap and chill in the refrigerator for about 30 minutes.
  6. Take small pieces of dough (about a tablespoon each) and roll them into balls. Place them on a baking sheet lined with parchment paper, leaving about 2 inches of space between each ball.
  7. Using your finger or a wooden spoon handle, make a small indentation in the center of each dough ball.
  8. Fill the indentation with a small amount of raspberry jam, being careful not to overfill.
  9. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
  10. Let the cookies cool slightly on the tray before transferring them to a wire rack to cool completely. Once cool, dust the tops with additional powdered sugar.

Notes

You can easily substitute almond extract with hazelnut extract for a different flavor variation. Keep an eye on the cookies while they bake; they can quickly go from perfectly golden to overdone! Make sure you don’t overfill the jam; it may seep out while baking, resulting in a mess. Also, do not skip the chilling step, as it helps the cookies maintain their shape. To keep your cookies fresh, store them in an airtight container at room temperature for up to one week or freeze them for longer storage.