Raspberry Almond Snowball Cookies are soft, sweet treats rolling in powdered sugar. They have a lovely nutty flavor from almonds and a fruity zing from raspberry jam in the middle!
These little bites are perfect for sharing, or maybe just keeping for yourself. 😄 I love making a batch to enjoy with tea; they’re so light and delightful!
Key Ingredients & Substitutions
Unsalted Butter: Butter gives these cookies a rich flavor. If you’re running low, you can use margarine, but the taste may be slightly different. I prefer using real butter for the best results!
Powdered Sugar: Used for sweetness and coating, powdered sugar dissolves quickly. If you don’t have enough, you can blend granulated sugar until fine as a substitute. It will work, but less smoothly!
Almonds: Chopped almonds add a nice crunch. If you’re nut-free, try using sunflower seeds or pumpkin seeds for a similar texture, or replace them with oats for a different twist.
Dried Raspberries: These tiny berries add a punch of flavor! If you can’t find them, use mini chocolate chips or even crushed freeze-dried strawberries. They’ll still taste amazing!
How Do I Prevent My Cookies from Spreading Too Much?
Getting the right texture can be tricky. To keep your cookies from spreading too much in the oven, make sure your butter is softened, not melted, which helps hold the shape. Also, don’t skip chilling the dough; if you have time, chill it for 30 minutes before forming the balls!
- Preheat the oven properly to help cookies bake evenly.
- Keep your dough cool; this will maintain the cookie shape.
- Make sure to use a tablespoon or cookie scoop for even sizes.
Raspberry Almond Snowball Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for coating
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped almonds (or almond flour for finer texture)
- 1/4 teaspoon salt
- 1/3 cup dried raspberries, chopped (or freeze-dried raspberries for texture)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 18-20 minutes to bake. Make sure to allow an additional 10 minutes for cooling. So, in total, you’re looking at about 45 minutes from start to finish before you can enjoy these delightful cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). While that’s heating up, line a baking sheet with parchment paper so the cookies don’t stick when baking.
2. Cream the Butter and Sugar:
In a large mixing bowl, cream the softened butter with 1/2 cup of powdered sugar. Beat them together using a mixer until it becomes a smooth and fluffy mixture. This is where your cookies will start to develop a lovely texture!
3. Add the Vanilla:
Stir in the vanilla extract to the butter and sugar mixture until it’s nicely combined. This will add a warm flavor to your cookies.
4. Mix the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, salt, chopped almonds, and dried raspberries. Make sure everything is evenly mixed to ensure your cookies have the right flavor in every bite!
5. Combine the Mixtures:
Now, gradually add the dry ingredients to the butter mixture. Fold them together gently until a soft dough starts to form. It may feel a bit crumbly at first, but it should come together when you squeeze it in your hand.
6. Shape the Cookies:
Scoop tablespoon-sized portions of dough and roll them into balls using your hands. This is where the fun begins! Try to keep them about the same size for even baking.
7. Arrange on Baking Sheet:
Place the cookie balls on the prepared baking sheet, making sure to space them about 2 inches apart. This allows them to spread a little while baking.
8. Bake the Cookies:
Pop the baking sheet in the oven and bake for about 18-20 minutes. You’ll know they’re done when the bottoms are lightly golden, but the tops should remain nice and pale—soft and snowball-like!
9. Cool Your Cookies:
Allow the cookies to cool for about 10 minutes on the baking sheet. This helps them firm up just a little before moving them around.
10. Coat in Powdered Sugar:
Once they are cool enough to handle, roll the cookies in powdered sugar until they are well coated. This gives them that lovely snowy look and adds a little extra sweetness!
11. The Extra Touch:
For a more snow-like finish, roll the cookies in powdered sugar again once they’ve completely cooled. This step makes them look even more festive and delightful!
12. Store and Enjoy:
Lastly, store your cookies in an airtight container at room temperature for up to a week. They make an excellent treat to share or enjoy solo with your favorite hot drink!
Enjoy these delightful snowball cookies with a hint of almond crunch and bursts of raspberry sweetness! Happy baking! 🎉
Can I Substitute the Almonds in This Recipe?
Absolutely! If you’re nut-free, you can replace the almonds with sunflower seeds or pumpkin seeds for a similar texture. Alternatively, you could use oats for an entirely different twist!
What If I Can’t Find Dried Raspberries?
No worries! You can easily substitute dried raspberries with mini chocolate chips, or crushed freeze-dried strawberries will work just as well. They’ll add a different flavor, but they’ll still be delicious!
Can I Chilled the Dough Before Baking?
Yes, chilling the dough for about 30 minutes in the refrigerator can help keep the cookies from spreading too much while baking. Sit the dough in the fridge after forming the balls for firmer cookies after baking!
How Should I Store Leftovers?
Store any leftover cookies in an airtight container at room temperature for up to a week. If you’d like them to last longer, you can freeze them for up to 3 months—just thaw them at room temperature whenever you want to enjoy a treat!
