Raspberry Filled Almond Snowball Cookies Recipe
These Raspberry Filled Almond Snowball Cookies are delicate, buttery treats perfect for sweet moments. Made with almond flour and filled with luscious raspberry jam, they combine a tender crumb with a fruity center, creating a delightful balance of flavors and textures. These cookies are ideal for gluten-free diets and special occasions alike.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 45 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Cookie Dough
- 2 cups Almond Flour (use gluten-free baking flour if needed)
- 1 cup Unsalted Butter
- 1/2 cup Sugar (coconut sugar can be used for a healthier alternative)
- 1/2 cup Powdered Sugar
- 1 teaspoon Vanilla Extract (vanilla essence can be a suitable replacement)
For the Filling
- 1/2 cup Raspberry Jam (can be swapped with strawberry or apricot jam)
Instructions
- Prepare the Dough: In a mixing bowl, cream together the unsalted butter and sugar until light and fluffy. Gradually add the almond flour, powdered sugar, and vanilla extract, mixing until a soft dough forms.
- Shape the Cookies: Take a small portion of the dough and flatten it into a small disc in your palm. Place about half a teaspoon of raspberry jam in the center, then carefully fold the dough around the jam to enclose it, rolling gently into a ball. Repeat with remaining dough and jam.
- Chill the Cookies: Place the shaped cookies on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to allow the dough to firm up and prevent spreading during baking.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the chilled cookies for 15 to 18 minutes, or until the edges are lightly golden but the centers remain pale to keep the snowball texture.
- Cool and Serve: Remove the cookies from the oven and allow them to cool completely on the baking sheet. Optionally, dust with additional powdered sugar before serving to enhance the snowball appearance.
Notes
- Use almond flour for a naturally gluten-free option; substitute with gluten-free baking flour if desired.
- To keep a healthier sugar profile, swap white sugar for coconut sugar in the dough.
- Raspberry jam can be replaced with your favorite fruit jam such as strawberry or apricot.
- Chilling the dough is important to prevent cookies from spreading too much while baking.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
