Chewy Raspberry Almond Snowball Cookies
These chewy raspberry almond snowball cookies combine a tender almond-flavored crumb with a burst of raspberry jam inside, perfect for festive holiday baking and gatherings.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 1/2 cup (50g) almond flour
- 1 cup (227g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- about 1/3 cup (110g) raspberry jam, preferably seedless
- powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and set aside.
- In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt. Set aside.
- In a large bowl, use an electric mixer to beat softened unsalted butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
- Beat in the egg and almond extract until fully combined. The mixture may look slightly curdled—that’s okay.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed or folding with a spatula just until combined. Avoid overmixing.
- Scoop about 1 tablespoon of dough and flatten it slightly in your palm. Add about 1/2 teaspoon of raspberry jam in the center, then fold the dough around it to enclose the jam completely, rolling into a smooth ball. Repeat with remaining dough.
- Place the dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 12-14 minutes, or until the edges are just set and the bottoms turn a light golden color. The centers will still look soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Once cooled, sift powdered sugar over the tops generously to create the snowball effect.
Notes
Chill dough balls for 20 minutes before baking to prevent jam leakage. Use softened but slightly cool butter for best texture. Avoid overmixing the dough to keep cookies tender. Store cookies in an airtight container with a slice of bread to maintain chewiness.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12
- Sodium: 90
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
Keywords: raspberry cookies, almond cookies, snowball cookies, holiday baking, chewy cookies, festive cookies, raspberry jam cookies