Raspberry Almond Snowball Cookies are tender little treats that melt in your mouth. They’re made with buttery dough, finely chopped almonds, and a sweet burst of raspberry jam inside!
These cookies are perfect for a snack or dessert, and they look so cute dusted with powdered sugar. I love serving them to guests—it makes me feel fancy, even if I’m in my pajamas! 😂
Key Ingredients & Substitutions
Butter: Unsalted butter is a must for these cookies. It gives that rich flavor without extra salt. If you’re in a pinch, you can use margarine, but I find butter gives the best taste!
Powdered Sugar: This sugar not only sweetens the cookies but also coats them for that snowy look! If you’re out, you can make your own by blending granulated sugar until fine. It won’t change the flavor much.
Almonds: I like using finely chopped almonds for texture and flavor. You can swap them with pecans or walnuts if you prefer. Almond meal is a great alternative too for a smoother texture.
Raspberries: Freeze-dried raspberries are my go-to! They add a nice tartness without adding moisture to the dough. If you use fresh, be careful not to add too much, as they can make the dough too soft.
How Can I Achieve the Perfect Cookie Texture?
The texture of the cookies is crucial, so here’s how to get it right:
- Make sure your butter is softened, but not melting. This helps in creaming the butter and sugar well, giving a light and fluffy texture.
- Don’t over-mix the dough once you combine wet and dry ingredients. A little crumbly is perfect!
- Allow the cookies to cool on the baking sheet for 5 minutes before rolling them in sugar. This helps them hold their shape.
- Finally, rolling in powdered sugar twice gives that adorable snowball look!
With these tips, your Raspberry Almond Snowball Cookies will be a hit every time! Enjoy baking!
Raspberry Almond Snowball Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for rolling)
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup finely chopped almonds or almond meal
- 1/4 tsp salt
- 1/2 cup freeze-dried raspberries or finely chopped fresh raspberries (fresh may increase moisture; freeze-dried preferred for texture)
- Optional: whole almonds for garnish
How Much Time Will You Need?
This scrumptious cookie recipe takes about 15 minutes to prepare and 12-15 minutes to bake, plus a little cooling time. So, you can have these delightful treats ready in under 30 minutes, but remember to let them chill after baking to achieve that perfect texture!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While that’s heating up, line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
2. Cream the Butter and Sugar:
In a large bowl, cream together the softened butter and 1/2 cup of powdered sugar using a hand mixer or a sturdy whisk. You want it to become light and fluffy. This should take about 2-3 minutes. Stir in the vanilla extract until combined.
3. Mix Dry Ingredients:
In a separate bowl, whisk together the flour, finely chopped almonds, salt, and freeze-dried raspberries. If you’re using fresh raspberries, crush them gently before adding. Just make sure everything is well combined!
4. Combine Wet and Dry Mixtures:
Slowly add the dry mixture to the butter mixture, stirring gently until just combined. Be careful not to overmix—the dough should be somewhat crumbly but hold together when you squeeze it with your hands.
5. Form the Cookies:
Now it’s time to scoop! Using about 1 tablespoon of dough, roll it into a ball. Place the balls evenly spaced on your prepared baking sheet. They can spread a little, so give them room to breathe.
6. Bake the Cookies:
Bake the cookies in your preheated oven for 12-15 minutes. You want them to be set but not browned. They should feel firm when touched yet still delicate, like a cloud!
7. Cool and Sugar Coat:
Once out of the oven, let the cookies sit on the baking sheet for about 5 minutes. Then, gently roll them in powdered sugar while they’re warm. This softens the sugar and helps it stick. Transfer them to wire racks to cool completely and roll them again in powdered sugar for an extra snowy appearance.
8. Serve and Store:
These cookies are ready to be enjoyed! Serve them adorned with whole almonds and fresh raspberries if you like—they look so pretty that way. If you have any left, store them in an airtight container at room temperature for up to a week.
Enjoy the tender, buttery crumb bursting with raspberry and almond flavor, all coated in snowy powdered sugar! Happy baking!
Can I Use Salted Butter Instead of Unsalted?
While you can use salted butter, it might change the overall taste slightly. Unsalted butter is recommended because you can control the amount of salt in the recipe, ensuring a balanced flavor.
Can I Substitute Different Nuts?
Absolutely! If you prefer, you can substitute chopped pecans or walnuts for the almonds. Each nut will give a unique flavor to the cookies, so feel free to experiment!
How Do I Store These Cookies?
Store the Raspberry Almond Snowball Cookies in an airtight container at room temperature for up to a week. For longer freshness, you can freeze them for up to 3 months. Just make sure they are layered with parchment paper to prevent sticking.
What If I Can’t Find Freeze-Dried Raspberries?
If freeze-dried raspberries are unavailable, you can use finely chopped fresh raspberries. Just keep in mind that fresh raspberries can increase the moisture in the dough, so use them sparingly and drain any excess juice to avoid soggy cookies.
