Raspberry Almond Snowball Cookies are a sweet treat that combines the tartness of raspberries with nutty almond flavors. These soft, buttery cookies are rolled in powdered sugar, making them look like little snowballs!
Whenever I make these cookies, the kitchen smells amazing, and they vanish quickly! They’re perfect for sharing or just treating yourself on a cozy day. Plus, who can resist that sweet dusting of sugar? 😊
Key Ingredients & Substitutions
Butter: Unsalted butter is key for control over the salt level in the cookies. If you’re in a pinch, you can use margarine, but I find butter gives a richer flavor!
Powdered Sugar: This sugar is essential for that sweet coating. If you’re looking to reduce sugar, you could use a sugar substitute. Just remember, it may change the texture slightly.
Almond Extract: This adds a wonderful nutty flavor. If you don’t have it, you can use more vanilla extract or even swap it with hazelnut extract for a twist.
Flour: All-purpose flour works best here. For a gluten-free option, try a gluten-free baking blend, but check the texture might change.
Almonds: Finely chopped almonds add crunch. Almond meal is a great substitute. If you want it nut-free, you could use sunflower seeds or pumpkin seeds, though the flavor will differ.
Freeze-Dried Raspberries: They provide that pop of berry flavor! If unavailable, you could use raspberry jam, but add it cautiously to avoid making the dough too wet.
How Do I Get the Perfect Texture For My Cookies?
The texture can make or break your snowball cookies! Here are some tips to ensure that soft, crumbly finish:
- Make sure your butter is softened (but not melted) for easy mixing.
- Don’t overmix the dough; you want just combined. Overmixing can make cookies tough.
- Be gentle when folding in the freeze-dried raspberries. You want them to stay intact for those bursts of flavor.
- Watch the baking time! Cookies should be soft when you take them out. They continue to firm up while cooling.
With these tips, your cookies should turn out delightful every time. Happy baking!
How to Make Raspberry Almond Snowball Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for rolling
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 cups all-purpose flour
- 1 cup finely chopped almonds (or almond meal)
- 1/2 tsp salt
- 1/2 cup freeze-dried raspberries, crushed into small pieces
- Sliced almonds for garnish (optional)
Time Needed:
You’ll need about 15-20 minutes for prep and an additional 18-22 minutes for baking. In total, this recipe takes around 40-45 minutes to make, plus some time for cooling before serving.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 325°F (165°C). This will ensure your cookies bake evenly. While the oven heats up, line a baking sheet with parchment paper to prevent sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, combine the softened butter and 1/2 cup of powdered sugar. Use an electric mixer (or whisk) to beat them together until the mixture is light and fluffy. This will take about 2-3 minutes.
3. Add the Extracts:
Mix in the vanilla extract and almond extract until everything is well combined. The mixture should be smooth and creamy.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, finely chopped almonds (or almond meal), and the salt. This will create a nice, even blend of dry ingredients.
5. Combine the Mixtures:
Gradually add the dry ingredient mixture to your butter mixture, stirring until a soft dough forms. Don’t overmix—just combine until you can’t see any more flour.
6. Fold in the Raspberries:
Gently fold in the crushed freeze-dried raspberries into the dough, making sure they’re evenly distributed throughout. Be careful not to crush them too much!
7. Shape the Cookies:
Scoop out tablespoons of the dough and roll them into balls. Place the balls on the lined baking sheet, making sure they are about 2 inches apart to allow for spreading.
8. Garnish (Optional):
If you like, press a few sliced almonds onto the top of each dough ball for a lovely garnish. This adds a nice touch as well as extra crunch.
9. Bake the Cookies:
Put the cookies in the preheated oven and bake for about 18-22 minutes. You want the edges to be lightly golden, but the centers should remain soft.
10. Cool Before Coating:
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. This will help them firm up a bit before moving them.
11. Roll in Powdered Sugar:
While the cookies are still warm, roll them in powdered sugar until they are completely coated. This gives them their signature snowy appearance.
12. Final Cooling:
Transfer the cookies to a wire rack to cool completely. Once they’re cooled, feel free to roll them in powdered sugar again for that extra touch of sweetness!
Enjoy your Raspberry Almond Snowball Cookies! They make a delightful treat for any occasion, especially during the holidays!
Can I Use Butter Alternative in This Recipe?
Yes, you can use a butter alternative or margarine, but keep in mind that the flavor and texture might be slightly different. Choose a non-dairy alternative for a vegan option.
Can I Substitute Fresh Raspberries for Freeze-Dried Raspberries?
While you can use fresh raspberries, they will add moisture to the dough. If you choose to go this route, consider reducing the other wet ingredients slightly or using them as a filling in the center of the cookie instead.
How Should I Store Leftover Cookies?
To store leftover cookies, place them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week or freeze them for up to 3 months.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 2 days. Just let it sit at room temperature for about 15 minutes before shaping and baking for the best results.
