Okay, picture this: I’m On a snowy winter day, hot cocoa warms your hands, and an ice cream plate piled high with these are the best things to do. What isRaspberry Almond Snowball Cookies.. Honestly, they’re like little bites of heaven. I like the pecan sandies my grandma used to make, but with a fun, fruity twist. Is there a more delicate texture? What are some of the best raspberry flavored muffins? I promise, these will become a new holiday favorite – or just because’ treat, because let’s be honest. Any day is a good day for cookies, right?
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What is a raspberry almond snowball cookie?
These aren’t your average cookies.Raspberry Almond Snowball Cookies.are a delightfully crumbly, buttery cookie that gets its name from its perfectly round shape and delicious flavor. How do you make a snowball out of powdered sugar? Think of them as the sophisticated cousin of the classic Russian Tea Cake or Mexican Wedding Cookie. What’s in it for a shortbread cookie? Sweet-tart raspberry The combination is magical! How do you freeze dried raspberries add flavor without adding extra moisture? What are some ways to ruin a cookie’s texture? What are some of the most elegant and simple gifts you’ve ever made? What is a sweet treat for yourself?
Why you’ll love this recipe?
Why do I love these books so much?Raspberry Almond Snowball Cookies..
- Flavor Explosion:The buttery shortbread base, the subtle almond notes, and that pop of raspberry…it’s a symphony in my book. It’s not overly sweet, which I appreciate, and the textures are just perfect – slightly crumbly with a slight sweetness. Is there a melt-in
- SurprisinglyWhat are some of the easiest cookies to make? The ingredients list is short and sweet (pun intended), and the steps are straightforward. Even a beginner baker can master these. What is a recipe I’ve made with my eyes closed?
- Budget-Friendly Baking:What are some basic pantry staples? Almond extract and freeze-dried raspberries are the only ingredients you might need to buy if you want to save some money. Don’t stock them already.
- Versatile TreatsWhat are some of the best cookie recipes? Holiday gatherings, afternoon tea, a sweet treat after dinner…they always hit the spot. Can you modify the recipe with different extracts and dried fruits to create your own unique recipe? What are some of the I made these with dried cranberries and lemon extract for a festive Christmas cookie!
What I love about this recipe is the balance. Is it too sweet? I find that they’re the perfect balance between fancy and approachable. If you like cookies that aren’t too sweet, you’ll probably enjoy making sugar-free cookies. What do you think about this?
How do you make Raspberry Almond Snowball Cookies?
Quick Overview
Making these Raspberry Almond Snowball Cookies.What are the dry ingredients? Cream together butter and sugar, mix in the wet ingredients. What are the best ways ), form them into little balls, and bake until lightly golden. What is the secret to making good dough? Don’t worry if they seem a little crumbly, that’s part of their charm. What is the final touch? Is it necessary to sprinkle powdered sugar on top?
Ingredients
For the Main Batter: How do you get the
- 1 cup (2 sticks) unsalted butter, softened: Make sure it’s *softened*, not melted. What matters is trust me! I usually leave mine out on the counter for about an hour before I start baking.
- 1/2 cup granulated sugar: Adds sweetness and helps create that perfect crumbly texture.
- 2 cups all purpose flour: Use a good quality all-purpose flour for the best results. I usually measure it by spooning it into the measuring cup and leveling off with a knife to avoid bleeding.
- 1/4 teaspoon salt: Enhances the flavors. Don’t skip it!
- What is the best almond flavor in a cookie? Can you use vanilla extract if you want to change it up a bit?
For the Raspberry Coating:
- 1/2 cup freeze-dried raspberries, finely ground: 1 ts Freeze-dried raspberries are the best way to get that intense raspberry flavor without adding extra sugar. If you grind them in a food processor or blender until they are fine powder.
- 1 cup powdered sugar: For that classic snowball look and extra sweetness.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. How do I clean cookies? I always do this first so I don’t forget!
Step 2: Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Set aside. This usually takes about 3-5 minutes with an electric mixer. Don’t rush this step. How do I get the butter and sugar properly creamed for the best texture? I use a stand mixer for this, but I also use hand mixer.
Step 3: Add Almond Extract
Stir in almond extract. Mix until well combined.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour and salt. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing can lead to tough cookies. The dough will be crumbly, and that’s okay.
Step 5: Grind Freeze-Dried Raspberries
If you haven’t already, grind the frozen raspberries into fine powder using a food processor. I find that pulsing them works best to get a consistent powder.
Step 6: Form into Balls
Roll dough into 1-inch balls. Place them on the prepared baking sheet, spacing them about 1 inch apart.
Step 7: Bake
Bake for 10-12 minutes, or until the edges are lightly golden. Keep a close eye on them; they can burn easily. The bottoms should be very lightly browned.
Step 8: Cool Slightly
Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. To cool completely. What is the best way to make them firm up when you try to move them?
Step 9: Coat in Raspberry-Powdered Sugar Mixture
In a shallow bowl, combine the powdered sugar and ground freeze-dried raspberries. While the cookies are still slightly warm (but not hot! ), roll them in the powdered sugar mixture until they are completely coated. The warmth helps the sugar stick. I usually do this twice, once when they’re warm and again once they have cooled completely, for a ten minute period. I’m not crazy. Really thick coating of snow.
What to Serve It With
These Raspberry Almond Snowball Cookies are fantastic on their own, but they also pair beautifully with a variety of drinks and desserts. Here are some ideas:
For Breakfast: A cup of hot coffee or tea. The cookies add a touch of sweetness to start your day.
For Brunch: A mimosa or a glass of sparkling wine. They’re elegant enough for a special occasion brunch spread. I love serving them on a pretty platter alongside fresh fruit and other pastries.
As Dessert: A scoop of vanilla ice cream or a dollop of whipped cream. The warm, melty ice cream against the crumbly cookies is divine. I’ve also drizzled them with melted white chocolate for an extra decadent treat.
For Cozy Snacks: A mug of hot chocolate or a glass of milk. They’re the perfect comfort food for a chilly evening. My kids love dunking them in milk!
My family always has these with hot cocoa during the holidays – it’s tradition! These are best paired with a full-bodied coffee to really bring out those flavors.
Top Tips for Perfecting Your Raspberry Almond Snowball Cookies
Want to make the *best* Raspberry Almond Snowball Cookies ever? Here are a few tips and tricks I’ve learned over the years:
- Butter is Key: Make sure your butter is softened, but not melted. It should be soft enough to press your finger into, but still hold its shape. This is crucial for getting that light and crumbly texture.
- Don’t Overmix: Overmixing the dough will develop the gluten in the flour, resulting in tough cookies. Mix until just combined.
- Chill the Dough (Optional): If you have time, chill the dough for 30 minutes before rolling it into balls. This will help prevent the cookies from spreading too much in the oven. I usually skip this step when I’m short on time, and they still turn out great!
- Grind the Raspberries Finely: The finer the raspberry powder, the better it will adhere to the cookies and the more evenly distributed the flavor will be.
- Double Coat: For a really thick coating of powdered sugar, roll the cookies in the mixture while they’re still slightly warm, then again once they’ve cooled completely.
- Experiment with Flavors: Try adding a pinch of cinnamon or nutmeg to the dough for a warm, spiced flavor. You can also substitute the almond extract with vanilla, lemon, or orange extract. I tried this with anise once, and it was a big hit!
- Different Nuts: Substitute some of the flour with finely ground almonds or other nuts for an even nuttier flavor and a slightly different texture.
The most important thing is to have fun and not be afraid to experiment. Cookie baking should be enjoyable, so relax and let your creativity shine!
Storing and Reheating Tips
These Raspberry Almond Snowball Cookies are best enjoyed fresh, but they also store well. Here’s how to keep them in tip-top shape:
Room Temperature: Store them in an airtight container at room temperature for up to 3 days. They might lose a little of their crispness, but they’ll still taste delicious.
Refrigerator Storage: For longer storage, keep them in an airtight container in the refrigerator for up to a week. Let them come to room temperature before serving for the best texture.
Freezer Instructions: These cookies freeze beautifully! Place them in a single layer on a baking sheet and freeze for about 30 minutes, or until solid. Then, transfer them to a freezer-safe bag or container and store them in the freezer for up to 2 months. Thaw them at room temperature before serving. I like to re-dust them with powdered sugar after thawing to freshen them up.
Glaze Timing Advice: If you’re planning to freeze the cookies, it’s best to wait to dust them with powdered sugar until after they’ve thawed. This will prevent the sugar from becoming soggy.
I usually make a big batch of these around the holidays and freeze half for later. It’s a lifesaver when unexpected guests arrive!
Frequently Asked Questions
Final Thoughts
So, there you have it – my family’s favorite Raspberry Almond Snowball Cookies recipe! I truly believe these cookies are worth every single bite. The combination of flavors and textures is just unbeatable, and they’re surprisingly easy to make. It’s a crowd-pleaser that always disappears quickly at any gathering. These cookies really bring back memories of winters growing up. It’s always fun baking something to share with friends and family. And the best part? They’re perfect for any occasion, whether it’s a holiday celebration or a simple weeknight treat.
If you enjoyed this recipe, be sure to check out my other cookie recipes! I have a feeling you’ll love my chocolate chip cookies or my peanut butter blossoms. They’re also easy, and my family loves them.
Happy baking, friends! I can’t wait to hear how your Raspberry Almond Snowball Cookies turn out. Leave a comment below and let me know your tips and variations! Don’t forget to rate the recipe, too! And if you try this, please take a photo of the results and share, I love seeing them!
Raspberry-Filled Almond Snowball Cookies: 7 Tips for Perfect Treats!
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 0.5 cup sugar granulated
- 1.5 cups all-purpose flour
- 0.75 cup almond flour
- 1 teaspoon vanilla extract
- 0.5 cup raspberry jam seedless
- 0.5 cup powdered sugar for dusting
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the unsalted butter and granulated sugar until fluffy.
- Stir in the vanilla extract, then gradually blend in the all-purpose flour and almond flour.
- Scoop tablespoon-sized portions of dough and flatten them. Add a small amount of raspberry jam in the center. Fold and roll the dough to conceal the jam.
- Place the cookies on the prepared baking sheet, spaced about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden. Allow to cool on a wire rack.
- Once cookies are cool, dust generously with powdered sugar before serving.
