Ingredients
Cookie Base:
- 1 cup Unsalted butter, softened (room temperature)
- ½ cup Confectioners sugar (for creaming with butter)
- 1 teaspoon Pure almond extract
- 1 teaspoon Pure vanilla extract
- 1 ½ cups Almond flour (lightly toasted for richer flavor)
- 1 cup All-purpose flour
- ¼ teaspoon Fine sea salt
Filling:
- ⅓ cup Seedless raspberry preserves
- ¼ teaspoon Cornstarch
Coating:
- 1 cup Powdered sugar
- 1 pinch Almond flour (to help sugar cling)
Optional Flavor Boost:
- 1 teaspoon Lemon zest
- ¼ teaspoon Rose water
- 2 tablespoons Chopped almonds
Instructions
- Cream the butter and sugar: In a stand mixer or with a hand mixer, cream the softened unsalted butter and confectioners sugar together until the mixture is light and fluffy. This step ensures a tender, airy cookie base.
- Add extracts: Beat in the pure almond extract and pure vanilla extract into the creamed butter and sugar, balancing the flavors and adding depth to the dough.
- Mix dry ingredients: In a separate bowl, whisk or sift together the almond flour, all-purpose flour, and fine sea salt to combine evenly and prevent clumps.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Avoid overmixing to keep the cookies tender.
- Prepare the filling: Stir the seedless raspberry preserves with the cornstarch in a small bowl. The cornstarch helps prevent the filling from bubbling over and leaking during baking.
- Shape the dough balls: Using a 1-inch cookie scoop, portion the dough into uniform balls. Use your thumb to make a deep indentation in each ball, creating a well for the raspberry filling.
- Fill cookies: Spoon about ½ teaspoon of the prepared raspberry mixture into each indentation, ensuring the filling is secured inside the dough.
- Bake: Place the filled dough balls on parchment-lined light-colored baking sheets. Bake in a preheated oven at 325°F (163°C) for 14-16 minutes, or until the edges are lightly golden.
- Cool slightly: Let cookies cool on the baking sheet for 5 minutes to firm up and prevent breakage when transferring.
- Coat with powdered sugar: While still warm, roll the cookies in the powdered sugar mixed with a pinch of almond flour to help the sugar adhere. Once cooled completely on a wire rack, roll the cookies again to achieve a thick, snowy coating.
Notes
- Lightly toasting the almond flour before mixing enhances the nutty flavor.
- Use light-colored baking sheets to prevent over-browning of the cookies.
- The cornstarch in the raspberry filling stops bubbling and prevents mess during baking.
- For added texture and aroma, try incorporating the optional lemon zest, rose water, and chopped almonds into the dough.
- Roll the cookies twice in powdered sugar for a traditional snowball cookie look and taste.
- Store the cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
