These Raspberry Almond Snowball Cookies are little bites of joy! With a sweet almond flavor and a burst of raspberry, they are perfect for any occasion, especially with a sprinkle of powdered sugar on top!
Baking these cookies puts a smile on my face! They taste so good that I can’t stop at just one. Trust me, you’ll want to share them, or maybe not! 😉
What I love most is how easy they are to make. Just mix, roll, and bake! They are a fun treat for holidays or just a lovely afternoon snack. Enjoy every crumb!
Key Ingredients & Substitutions
Butter: Use unsalted butter for better control of sweetness. If you’re looking for a dairy-free option, coconut oil or vegan butter will work great too!
Powdered Sugar: Essential for sweetness and for rolling. If you’re watching sugar intake, you can use powdered erythritol or another sugar replacement suitable for baking.
Almond Extract: Adds a wonderful nutty flavor. If you’re allergic to nuts, vanilla extract works well as a substitute, though it will change the flavor slightly.
Flour: All-purpose flour is best, but for a gluten-free version, try using a 1:1 gluten-free flour blend. It’s a simple swap that usually works well!
Dried Raspberries: They can be swapped with dried cranberries or cherries if raspberries aren’t available. Fresh raspberries might work, but they can make the cookies too moist.
How Can You Get the Cookies to Hold Their Shape?
One key to successful cookies is proper dough handling. Make sure to chill the dough if it feels too soft after mixing. Chilling it for about 30 minutes will help it firm up.
- Mix until just combined to avoid overworking the dough.
- Flatten the dough slightly before adding the raspberry – this helps with encapsulating the filling.
- Don’t overbake! Keep an eye on the cookies so they stay soft and tender.
Rolling them in powdered sugar while they’re warm helps the sugar stick better, giving a nice snowy finish. Remember, a light touch is all you need!
How to Make Raspberry Almond Snowball Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for rolling)
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 2 1/4 cups all-purpose flour
- 1/2 cup finely chopped almonds
- 1/4 tsp salt
- About 40 dried raspberries (or dried raspberry pieces) for filling
How Much Time Will You Need?
This cookie recipe takes about 15 minutes of prep time and around 15 to 18 minutes of baking time. After baking, you’ll want to let the cookies cool for a bit, bringing your total to about 40 minutes. It’s a quick and delightful treat to whip up!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating, line a baking sheet with parchment paper to prevent sticking.
2. Cream Butter and Sugar:
In a large mixing bowl, take your softened butter and 1/2 cup of powdered sugar. Use a hand mixer or a whisk to cream these together until the mixture is light and fluffy. This step is key to achieving a nice texture!
3. Add Flavorings:
Next, mix in your vanilla and almond extracts until everything is well combined. The aroma will be heavenly!
4. Mix Dry Ingredients:
In another bowl, whisk together the flour, salt, and chopped almonds. This ensures they are well blended before adding them to the wet ingredients.
5. Combine the Mixtures:
Gradually add the dry ingredient mixture into the butter mixture. Mix gently until a soft dough forms. Be careful not to overmix; it’s okay if there are just a few small bits of flour left.
6. Shape the Cookies:
Now it’s time to shape your cookies! Scoop about a tablespoon of dough and flatten it slightly in your palm. Place a dried raspberry in the center, and wrap the dough around it to encase the raspberry. Roll it into a smooth ball.
7. Bake the Cookies:
Place the filled cookie dough balls on the prepared baking sheet, leaving about 2 inches between each one. Bake in your preheated oven for 15 to 18 minutes, or until the bottoms are a light golden color. Be sure not to let the tops brown!
8. Cool and Coat in Sugar:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. While they are still warm, roll each cookie in powdered sugar until they are fully coated.
9. Final Touches:
Transfer the cookies to a wire rack to cool completely. For an extra sugary touch, roll them in powdered sugar again once they’re cool. Store your delightful cookies in an airtight container at room temperature.
Enjoy these delightful Raspberry Almond Snowball Cookies, with their tender crumb, nutty crunch, and sweet berry surprise! They’re perfect for any occasion or just a treat for yourself!
Can I Use Fresh Raspberries Instead of Dried?
Fresh raspberries can be used, but they may make the cookie dough too moist. If you decide to use fresh raspberries, make sure to lightly coat them in flour to help absorb some moisture before wrapping them in the dough.
How Can I Make These Cookies Gluten-Free?
No problem! To make gluten-free Raspberry Almond Snowball Cookies, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Most gluten-free flour blends should work well, but be sure to check the label for optimal baking results.
What’s the Best Way to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want them to stay fresh longer, you can refrigerate them or even freeze them for up to three months. Just make sure to let them cool completely before storing!
Can I Add Other Fillings?
Absolutely! While raspberries offer a lovely tartness, you can also experiment with other dried fruits like cranberries, cherries, or even chocolate chips for a different flavor twist. Just keep the amount similar so the dough consistency remains the same!
