These Raspberry-Filled Almond Snow Cookies are exactly that – little bites of winter magic! They look impressive, dusted in their snowy coating, but you’ll be amazed at how straightforward they are to whip up. Using simple ingredients and techniques, you get a sophisticated flavor profile: the warmth of almond perfectly complementing the bright zing of raspberry. These cookies aren’t just delicious; they’re an experience. Perfect for holiday platters, gifting, or simply enjoying with a warm drink on a chilly evening. Why not try making a batch tonight? You won’t believe how simple it is to create these utterly delightful Raspberry-Filled Almond Snow Cookies! They are sure to become a fast favorite.
Ingredients :
Here’s what you’ll need to create these delightful cookies:
- 1 cup (2 sticks) unsalted butter, softened to room temperature (Essential for a creamy dough)
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (Gives that characteristic nutty flavor)
- 2 ¼ cups all-purpose flour
- ½ cup almond flour, finely ground (Adds nutty flavor and tender texture. Consider quality brands like Bob’s Red Mill Almond Flour for best results.)
- ¼ teaspoon salt
- ½ cup seedless raspberry jam (Seedless provides a smoother filling)
- 1 ½ cups powdered sugar, for rolling (Creates the ‘snow’ effect)
Tips:
- Room Temperature Ingredients: Ensure your butter is softened, but not melted. If your recipe variation called for them, eggs should also be at room temperature. This helps them incorporate smoothly, creating a uniform cookie dough texture. Cold butter won’t cream properly with the sugar, leaving you with a lumpy dough.
- Quality Jam: Opt for a good quality, thick raspberry jam. A thinner jam might leak out during baking or make the cookies soggy. For an extra special touch, consider making your own jam, referring to trusted sources like the National Center for Home Food Preservation – Jams and Jellies.
- Measure Flour Correctly: Use the spoon and level method. Spoon flour into your measuring cup and level it off with a straight edge. Scooping directly from the bag can pack the flour, leading to dry, tough cookies.
- Chill the Dough: Don’t skip the chilling step! It’s crucial for preventing the Raspberry-Filled Almond Snow Cookies from spreading too much during baking and makes the dough easier to handle. Chilling allows the gluten to relax, resulting in a more tender cookie.
Step-by-Step Instructions
- Cream Butter and Sugar: In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened unsalted butter and granulated sugar together on medium speed until the mixture is light, fluffy, and pale yellow. This process, called creaming, incorporates air into the dough, which contributes to a tender texture in the final Raspberry-Filled Almond Snow Cookies. Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed. This should take about 3-4 minutes. It’s the foundation for a delicate crumb.
- Add Extracts: Beat in the vanilla extract and almond extract until just combined. Be careful not to overdo the almond extract, as it’s potent, but it’s key for that signature nutty flavor. These extracts enhance the overall aroma and taste of the cookies, providing a comforting and inviting scent as they bake.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, almond flour, and salt. Whisking helps distribute the ingredients evenly and aerates the flour slightly. The combination of all-purpose and almond flour gives these Raspberry-Filled Almond Snow Cookies their characteristic tender crumb and nutty undertone. Make sure there are no lumps!
- Mix Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredient mixture, beating on low speed. Start with about a third of the flour mixture, mix until just combined, then add the next third, and finally the last third. Mix only until the flour streaks have mostly disappeared. Overmixing develops the gluten in the flour, which can lead to tough cookies, so stop as soon as the dough comes together. The dough will be relatively soft at this stage.
- Chill the Dough: Turn the dough out onto a piece of plastic wrap, flatten it into a disc, and wrap it tightly. Refrigerate the dough for at least 1 hour, or up to 2 days. Chilling is essential: it solidifies the butter, preventing the cookies from spreading excessively in the oven, concentrates the flavors, and makes the dough much easier to handle and shape around the raspberry filling. Flattening the dough helps it chill more evenly.
- Preheat and Prepare: Once the dough is chilled, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and promotes even browning. Place the powdered sugar in a shallow bowl or dish. Preparing your baking sheets ahead of time streamlines the process once the dough is ready.
- Shape the Cookies: Remove the dough from the refrigerator. Scoop out about 1 tablespoon of dough. Flatten it into a small disc in the palm of your hand (about 2 inches wide). Make a small indentation in the center with your thumb or the back of a small measuring spoon (like a ¼ teaspoon). If the dough is too firm, let it sit at room temperature for a few minutes to soften slightly.
- Fill the Cookies: Carefully spoon about ¼ to ½ teaspoon of the seedless raspberry jam into the indentation. Be careful not to overfill, as the jam can bubble out during baking. Overfilling is a common mistake when making Raspberry-Filled Almond Snow Cookies. Using a small spoon or even a piping bag can help you control the amount of jam.
- Enclose the Filling: Gently fold the edges of the dough disc up and over the jam, pinching them together securely to completely enclose the filling. Roll the dough gently between your palms to form a smooth ball. Ensure there are no cracks where the jam could leak out. If the dough becomes too soft while working, pop it back in the fridge for 10-15 minutes. This step ensures the jam stays inside during baking.
- Place on Baking Sheets: Place the filled dough balls about 1-2 inches apart on the prepared baking sheets. They won’t spread excessively due to the chilling, but give them a little room. Consistent spacing helps ensure even baking.
- Bake: Bake in the preheated oven for 12-15 minutes. The cookies should be set and just beginning to turn a very light golden brown on the bottoms. The tops will still look quite pale – you don’t want them to brown significantly. Overbaking will make them dry rather than tender. Keep a close eye on the cookies during the last few minutes of baking to prevent overbrowning.
- First Roll in Sugar: Let the cookies cool on the baking sheets for about 5 minutes. This allows them to set slightly so they don’t fall apart. While they are still quite warm (but cool enough to handle), carefully roll each cookie gently in the bowl of powdered sugar until lightly coated. The warmth helps the first layer of sugar adhere. Place the lightly coated cookies on a wire rack. This first coating creates a base for the final snowy layer.
- Cool Completely: Let the Raspberry-Filled Almond Snow Cookies cool completely on the wire rack. This can take 30-60 minutes. Don’t rush this step. Cooling allows the cookies to firm up and prevents the second layer of powdered sugar from melting.
- Second Roll in Sugar: Once the cookies are completely cool, roll them generously in the powdered sugar again. This second coating gives them their characteristic thick, snowy appearance. Gently tap off any excess. This double-rolling technique is key to the classic ‘snowball’ look. Your Raspberry-Filled Almond Snow Cookies are now ready! This final touch creates the signature look of these delightful cookies.
Serving Ideas
Serving these Raspberry-Filled Almond Snow Cookies is all about highlighting their delicate beauty and delicious flavor contrast. They are wonderfully versatile and fit numerous occasions. For a simple, cozy treat, pair them with a warm beverage. A cup of freshly brewed coffee, a fragrant Earl Grey tea, or a rich hot chocolate beautifully complements the nutty almond and sweet raspberry notes. The warmth of the drink contrasts delightfully with the cool, powdery exterior of the cookie. For children (and adults!), a cold glass of milk is a classic pairing.
When presenting Raspberry-Filled Almond Snow Cookies on a dessert platter, perhaps alongside other festive treats like those found in our Luscious Lemon Raspberry Swirl Cheesecake Cups recipe, arrange them artfully. Pile them gently in a small pyramid on a decorative plate or stand, allowing their snowy appearance to shine. A final, light dusting of powdered sugar just before serving enhances their visual appeal. Consider adding a few fresh raspberries or mint sprigs nearby for a pop of color. For gifting, layer them carefully in a tin or box lined with parchment paper, separating layers with more parchment to protect their delicate coating. These cookies add elegance to any holiday gathering or afternoon tea spread.
FAQs
Can I use a different type of jam for these cookies?
Absolutely! While raspberry is classic and offers a lovely tart contrast to the sweet almond cookie, feel free to experiment. Strawberry, apricot, cherry, or even a fig jam would work wonderfully. Ensure you use a relatively thick, preferably seedless jam for the best results and to minimize leakage during baking. Using a different jam is a great way to customize these Raspberry-Filled Almond Snow Cookies. If you enjoy filled desserts, you might also like our Deep-Fried Cherry Filled Cheesecake.
My cookies spread too much during baking. What went wrong?
Spreading is usually caused by dough that is too warm or soft. Ensure you chill the dough for the minimum recommended time (at least 1 hour, longer is often better). If your kitchen is warm, the dough can soften quickly while you’re shaping the cookies; work in batches, keeping the remaining dough refrigerated. Also, check your oven temperature with an oven thermometer – if it’s running low, cookies might spread before setting. Finally, ensure you measured your ingredients, especially the flour, correctly. Too little flour can contribute to spreading.
Can I make the dough for Raspberry-Filled Almond Snow Cookies ahead of time?
Yes, the dough is perfect for making ahead! You can prepare the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 2-3 days before shaping and baking. You can also freeze the dough disc for up to 2-3 months. Thaw it overnight in the refrigerator before proceeding with the shaping and baking instructions. This makes planning for holiday baking or events much easier.
Why do you roll the cookies in powdered sugar twice?
The double-rolling technique is key to achieving that signature snowy, heavily coated look. Rolling the cookies while they are still warm allows the first layer of powdered sugar to melt slightly and adhere well to the surface. Once the cookies are completely cool, the second roll provides a thick, powdery, bright white coating that doesn’t absorb into the cookie, giving the Raspberry-Filled Almond Snow Cookies their iconic appearance.
Can I use only almond flour instead of the all-purpose/almond flour mix?
Using only almond flour will significantly change the texture and structure of the cookie. While delicious, 100% almond flour cookies tend to be denser, more fragile, and may spread differently. The combination of all-purpose flour (for structure) and almond flour (for flavor and tenderness) is designed to give the best balance for these Raspberry-Filled Almond Snow Cookies. If you need a gluten-free option, you could try substituting a high-quality gluten-free 1-to-1 baking blend for the all-purpose flour, keeping the almond flour as listed.
How should I store leftover Raspberry-Filled Almond Snow Cookies?
Store the completely cooled cookies in an airtight container at room temperature. Place parchment paper between layers to prevent the powdered sugar coating from getting knocked off or becoming compacted. They should stay fresh for up to 5-7 days. Avoid refrigerating them, as this can make the powdered sugar coating damp or sticky due to condensation. Due to the jam filling, they are best enjoyed within the first week.
Conclusion
There you have it – the secrets to creating perfectly tender, delightfully filled Raspberry-Filled Almond Snow Cookies! These little gems are more than just a treat; they’re a wonderful baking project that yields impressive results with straightforward steps. The balance between the nutty, buttery almond cookie and the bright, sweet-tart raspberry jam, all enveloped in a snowy cloud of powdered sugar, is truly irresistible. They are consistently a crowd-pleaser, disappearing quickly from any holiday platter or cookie jar. Remember the key is proper chilling and the double roll in powdered sugar for that perfect finish.
Pro Tips:
- For extra nutty flavor, toast the almond flour lightly in a dry skillet over medium heat until fragrant before adding it to the dry ingredients. Let it cool completely first.
- Ensure your jam is thick. If it seems thin, you can gently heat it in a saucepan over low heat for a few minutes to evaporate some moisture, then let it cool completely before using.
Don’t hesitate to try variations! Substitute the raspberry jam with orange marmalade and add a teaspoon of orange zest to the dough for a citrusy twist. Or, try using finely chopped pecans instead of almond flour for a different nutty profile. Enjoy baking and sharing your beautiful Raspberry-Filled Almond Snow Cookies!
PrintHomemade Raspberry Almond Snow Cookies
Delicate, nutty almond cookies with a bright raspberry jam center, coated in a snowy dusting of powdered sugar – these Raspberry-Filled Almond Snow Cookies are a festive favorite. Surprisingly easy to make, yet impressively beautiful and delicious, they’re perfect for gifting, cookie trays, or cozy evenings with a cup of tea.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes (includes chilling)
- Yield: 24 cookies 1x
- Category: Dessert, Holiday Cookies
- Method: Baked
- Cuisine: European-inspired, Holiday Baking
- Diet: Vegetarian
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ½ tsp almond extract
- 2¼ cups all-purpose flour
- ½ cup almond flour
- ¼ tsp salt
- ½ cup seedless raspberry jam
- 1½ cups powdered sugar, for rolling
Instructions
- Cream butter and sugar in a large bowl until light and fluffy, about 3-4 minutes.
- Mix in vanilla and almond extracts until just combined.
- In a separate bowl, whisk together all-purpose flour, almond flour, and salt. Gradually mix into wet ingredients until a soft dough forms.
- Flatten dough into a disc, wrap, and chill for at least 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop 1 tbsp dough, flatten into a disc, and make an indentation in the center. Fill with ¼–½ tsp raspberry jam.
- Gently enclose the filling and roll into a smooth ball. Place on baking sheet, 1–2 inches apart.
- Bake for 12–15 minutes, until bottoms are lightly golden. Cool 5 minutes on sheet.
- Roll warm cookies in powdered sugar. Let cool completely, then roll in powdered sugar again for a snowy finish.
Notes
Use thick seedless jam to prevent leaks. Chill dough thoroughly before shaping. Double sugar roll adds classic ‘snowball’ appearance. Store up to 7 days in airtight container at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: raspberry almond cookies, snowball cookies, holiday treats, filled cookies, powdered sugar cookies