Soft almond cookies filled with sweet raspberry jam and finished with a dusting of powdered sugar—perfect for festive gatherings.
Why You’ll Love This Recipe
- Festive Appeal: These cookies look as delightful as they taste, with their snowy powdered sugar finish.
- Perfect Texture: The combination of almond flour and butter creates soft, melt-in-your-mouth cookies.
- Simple Ingredients: Made with pantry staples, this recipe is straightforward and quick to prepare.
- Versatile Treat: They’re ideal for holiday cookie swaps, gifting, or serving at family gatherings.
- Customizable Filling: While raspberry jam is delicious, you can easily swap it out for other flavors like apricot or strawberry.
Ingredients
1 cup unsalted butter, softened
½ cup powdered sugar (plus extra for dusting)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup almond flour
¼ teaspoon salt
½ cup raspberry jam
Directions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Mix in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Use your thumb or the back of a spoon to create an indentation in the center of each dough ball.
- Fill each indentation with a small amount of raspberry jam.
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust the cookies with additional powdered sugar for a snowy finish.
Servings and Timing
- Servings: 24 cookies
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
Variations
- Flavor Swap: Replace raspberry jam with other jams or preserves like apricot, cherry, or blackberry.
- Nutty Finish: Sprinkle crushed almonds or pistachios on top of the jam before baking.
- Gluten-Free: Use a gluten-free flour blend in place of the all-purpose flour.
- Chocolate Drizzle: After the cookies cool, drizzle melted chocolate over the top for added richness.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
- Refrigeration: For longer storage, refrigerate them for up to 10 days.
- Freezing: Freeze the cookies in a single layer, then transfer them to a freezer-safe container or bag. They’ll keep for up to 3 months.
- Reheating: Allow frozen cookies to thaw at room temperature for 1–2 hours before serving.
FAQs
How do I prevent the cookies from spreading too much?
Make sure the dough is chilled if it feels too soft, and use a parchment-lined baking sheet to reduce spreading.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 2 days. Let it come to room temperature slightly before shaping and baking.
What can I use if I don’t have almond flour?
You can substitute almond flour with finely ground blanched almonds or additional all-purpose flour, but the texture will differ slightly.
Can I use salted butter instead of unsalted?
Yes, but reduce the salt in the recipe to a pinch or omit it entirely.
How do I get even-sized cookies?
Use a cookie scoop or measure out the dough with a tablespoon for uniform sizes.
Can I use a different extract for flavoring?
Absolutely. Almond extract or lemon extract would pair wonderfully with the raspberry jam.
How do I prevent the jam from spilling over?
Use a thick jam or preserves and avoid overfilling the indentations.
Can these cookies be made vegan?
Yes, substitute butter with vegan butter and use a plant-based powdered sugar.
Can I double the recipe for a larger batch?
Certainly! Simply double all ingredients and bake in batches as needed.
What’s the best way to dust with powdered sugar?
Use a fine mesh sieve for an even, snowy dusting. Dust only when the cookies are completely cool.
Conclusion
Raspberry-Filled Almond Snow Cookies are a delightful addition to any holiday baking repertoire. With their buttery texture, sweet raspberry filling, and festive powdered sugar finish, they’re sure to become a favorite. Whether you’re making them for a special occasion or just to satisfy a sweet tooth, these cookies are as fun to make as they are to eat. Enjoy!