If you’re looking to delight your taste buds with a cookie that’s as charming as it is delicious, the Raspberry-Filled Almond Snow Cookies Recipe is an absolute must-try. Imagine buttery, tender almond-infused dough wrapped lovingly around a burst of vibrant raspberry jam, finished with a snowy dusting of powdered sugar that melts in your mouth. These cookies strike the perfect balance of nutty richness and fruity sweetness, making every bite feel like a cozy celebration of flavors. Whether you’re serving them at a holiday gathering or simply craving a warm hug in cookie form, this recipe brings joy to the kitchen and smiles to every plate.
Ingredients You’ll Need
Gathering your ingredients for the Raspberry-Filled Almond Snow Cookies Recipe is refreshingly simple, yet each component plays a crucial role in creating that melt-in-your-mouth texture and irresistible flavor. With a harmonious blend of real butter, dual flours, and extracts, plus the star raspberry jam, these ingredients come together seamlessly to craft your perfect cookie.
- 1 cup (2 sticks) unsalted butter, softened: Provides a rich, creamy base that ensures tender cookies with a delicate crumb.
- 1/2 cup granulated sugar: Sweetens just enough to complement the raspberry without overpowering.
- 1 teaspoon vanilla extract: Adds a warm, aromatic depth that rounds out the flavor beautifully.
- 1/2 teaspoon almond extract: Infuses the dough with a distinct nutty note that pairs perfectly with the almond flour.
- 2 cups all-purpose flour: Gives structure to the cookies, balancing softness with the right amount of chew.
- 1 cup almond flour: Enhances the texture and adds a subtle, toasty almond flavor that’s utterly delightful.
- 1/4 teaspoon salt: Sharpens the sweetness and deepens all the flavors for a well-rounded taste.
- 1/2 cup raspberry jam: The luscious heart of the cookie, delivering a lovely tart contrast that makes each bite exciting.
- Powdered sugar, for dusting: Creates the signature snowy cover that’s as pretty as it is tasty.
How to Make Raspberry-Filled Almond Snow Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by beating your softened butter and granulated sugar together in a large mixing bowl. This step is the foundation for light, fluffy cookies, as it aerates the mixture. Creaming until soft and smooth means your dough will be tender and perfectly textured.
Step 2: Add Vanilla and Almond Extracts
Once the butter and sugar are blended, stir in the vanilla and almond extracts. These extracts are the secret agents of flavor here, giving your cookies their irresistible aromatic personality that complements the raspberry filling flawlessly.
Step 3: Incorporate the Flours and Salt
Gradually mix in the all-purpose flour, almond flour, and salt to the wet ingredients. Take care to blend just until a soft dough forms; overmixing can make the cookies tough. The almond flour truly makes these cookies sing, adding that nutty texture that’s essential to this recipe.
Step 4: Chill the Dough
Wrap the dough tightly in plastic wrap and pop it into the refrigerator for at least 30 minutes. This rest period firms up the dough, making it easier to handle and helping the cookies keep their shape during baking. Trust me, patience pays off here.
Step 5: Prepare for Baking
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Proper oven temperature and a lined sheet prevent sticking and promote even baking, giving your cookies the perfect golden edges we’re aiming for.
Step 6: Shape and Fill Your Cookies
Take about 1 tablespoon of dough and flatten it gently with your hands into a small circle. Add a small spoonful of raspberry jam to the center, then carefully fold the dough over the jam and roll it into a ball, making sure the jam is fully sealed inside. This technique ensures a surprise burst of flavor inside every cookie.
Step 7: Bake and Cool
Space the cookie balls about 2 inches apart on your prepared baking sheet and bake for 12 to 15 minutes until the edges are lightly golden. After baking, let the cookies cool on the sheet for a few minutes before moving them to a wire rack to cool completely. Cooling helps them set perfectly without breaking apart.
Step 8: Dust with Powdered Sugar
Once cooled, give your Raspberry-Filled Almond Snow Cookies Recipe that iconic snowy finish by dusting them generously with powdered sugar. It’s the perfect final touch that adds a beautiful, delicate sweetness and charming appearance.
How to Serve Raspberry-Filled Almond Snow Cookies Recipe
Garnishes
While the powdered sugar is the classic snowy touch, you can elevate your presentation with a few fresh raspberries or a sprig of mint on the side for a pop of color. For a more decadent twist, lightly drizzle melted white chocolate across the top—it pairs amazingly with the raspberry and almond flavors.
Side Dishes
These cookies make an excellent companion to a hot cup of tea, coffee, or even a glass of cold milk for those cozy afternoons. If serving at a gathering, setting them alongside a creamy cheese platter, such as mascarpone or brie, can balance out the sweetness beautifully.
Creative Ways to Present
You can arrange the Raspberry-Filled Almond Snow Cookies Recipe on a tiered cookie stand for an eye-catching dessert display at parties. Wrapping each cookie in a small parchment bag tied with a ribbon also makes them lovely homemade gifts. The enchanting heart of raspberry jam tucked inside always brings smiles and surprise.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cookies fresh by storing them in an airtight container at room temperature. This maintains their buttery texture and keeps the jam center from drying out. They’ll stay delightful for up to 4 days—if they last that long!
Freezing
Want to prepare these beauties in advance? Freeze the baked and cooled cookies in a single layer on a baking sheet, then transfer them to a freezer bag or container. They keep wonderfully for up to 3 months. Thaw at room temperature and dust with powdered sugar again before serving for that fresh-from-the-oven vibe.
Reheating
If you prefer your Raspberry-Filled Almond Snow Cookies Recipe warm, simply heat them in a preheated 300°F (150°C) oven for about 5 minutes. This gently warms the jam center and revives their soft, tender crumb without melting the powdered sugar topping.
FAQs
Can I use a different jam instead of raspberry?
Absolutely! While raspberry is a classic choice for this recipe, you can experiment with strawberry, apricot, or even blueberry jams. Just keep in mind that some fruit preserves may be sweeter or more liquid, which can affect the filling consistency slightly.
Is almond flour necessary or can I use all-purpose flour only?
Using almond flour adds extra flavor and tenderness to the cookies, which is part of what makes this recipe special. However, if you don’t have almond flour, you can substitute it with all-purpose flour, but expect a slightly different texture and less almond aroma.
How do I prevent the raspberry jam from leaking out?
The key is to make sure you seal the dough carefully around the jam and gently roll it into a ball so there are no gaps. Chilling the dough before shaping also helps create a sturdier shell that holds the filling in place during baking.
Can I make these cookies gluten-free?
Yes, to make gluten-free Raspberry-Filled Almond Snow Cookies, replace the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Ensure the blend contains xanthan gum for the best texture.
How do I get the perfect snowy powdered sugar finish?
Make sure the cookies are completely cooled before dusting with powdered sugar. Use a fine mesh sieve to sprinkle the sugar evenly, creating that soft, snowy effect that’s characteristic of this recipe.
Final Thoughts
There’s something truly magical about the Raspberry-Filled Almond Snow Cookies Recipe that makes every baking session feel warm and special. These cookies offer a wonderful mix of nutty richness, fruity surprise, and that irresistible snowy finish, making them a favorite for holidays, gifts, or simply a sweet treat to brighten your day. Give this recipe a try and watch it become a beloved staple in your kitchen as it has in mine. Happy baking!
Print
Raspberry-Filled Almond Snow Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Discover the delightful Raspberry-Filled Almond Snow Cookies, a perfect blend of buttery almond dough and sweet raspberry jam. These tender, buttery cookies are dusted with powdered sugar for a snowy finish, making them an irresistible treat for any occasion. With a crisp exterior and a luscious jam center, they perfectly balance nutty flavors and fruity sweetness.
Ingredients
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup almond flour
- 1/4 teaspoon salt
Filling and Topping
- 1/2 cup raspberry jam
- Powdered sugar, for dusting
Instructions
- Beat Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is creamy and smooth, which helps to create a tender cookie texture.
- Add Extracts: Stir in the vanilla extract and almond extract to infuse the dough with rich, aromatic flavors.
- Incorporate Flours and Salt: Gradually add the all-purpose flour, almond flour, and salt into the wet mixture. Mix gently until a soft dough forms, avoiding overmixing to keep the cookies delicate.
- Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate it for at least 30 minutes. This chilling step firms the dough, making it easier to handle and helps the cookies maintain their shape when baked.
- Prepare Baking Sheet and Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Shape Dough and Add Filling: Take about 1 tablespoon of chilled dough and flatten it into a circle with your hands. Place a small spoonful of raspberry jam in the center to provide a fruity surprise.
- Enclose the Jam: Carefully fold the dough over the jam and roll it into a tight ball, making sure the jam is fully enclosed so it doesn’t leak while baking.
- Arrange Cookies for Baking: Place the filled dough balls onto the prepared baking sheet, spacing them approximately 2 inches apart to allow for slight spreading during baking.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges turn a light golden color, signaling they are perfectly baked.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes to firm up and then transfer them to a wire rack to cool completely to avoid sogginess.
- Dust with Powdered Sugar: Once cooled, dust the cookies generously with powdered sugar to create a charming snow-like appearance and add a touch of sweetness.
Notes
- Ensure the butter is softened but not melted for proper dough consistency.
- Almond powder enhances the cookie’s nutty flavor; substitute with finely ground almonds if almond flour is unavailable.
- Refrigerate the dough thoroughly to make shaping easier and to prevent spreading during baking.
- Use high-quality raspberry jam for the best flavor and consistency.
- Store cookies in an airtight container at room temperature for up to a week.
- These cookies freeze well; freeze unbaked dough balls for up to 3 months and bake when desired.
