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Raspberry Filled Almond Snowball Cookies

Raspberry Filled Almond Snowball Cookies for Sweet Moments

Raspberry Filled Almond Snowball Cookies are soft, buttery treats with a tangy raspberry burst, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups almond flour Ensure it's gluten-free for the best result.
  • 1 cup unsalted butter Softened.
  • ½ cup powdered sugar Also for dusting.
  • 1 large egg Serves as a binder.
For the Filling
  • ½ cup raspberry jam Can substitute with chocolate ganache, strawberry, or apricot jam.
For the Topping
  • ¼ cup powdered sugar For dusting after baking.

Equipment

  • Baking Sheet
  • Mixing Bowl
  • Parchment paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream together 1 cup of softened unsalted butter until light and fluffy. Gradually add ½ cup of powdered sugar and mix until combined.
  3. Gently mix in 2 cups of almond flour until the dough comes together, ensuring no lumps remain.
  4. Form small balls about 1 inch in diameter and create an indentation in each ball for the raspberry jam.
  5. Fill each indentation with a small dollop of raspberry jam. Bake for 12-15 minutes or until the bottoms are lightly golden.
  6. Let cool for 5 minutes, then dust the tops with powdered sugar.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 10gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 30mgPotassium: 100mgFiber: 1gSugar: 4gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Store in an airtight container. For a softer cookie, use warm butter and avoid overfilling the jam. Chill dough for uniformity.

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