These Raspberry Almond Snowball Cookies are tender, buttery and melt right in your mouth. Each bite has a delicate almond flavor with a pop of sweet raspberry that makes them feel extra specialespecially around the holidays or for any cozy baking day.
They are simple to make but look and taste like a bakery treat.I first made these snowball cookies when I wanted a twist on the classic version, and adding raspberry and almond was the perfect upgrade.
They quickly became a favorite because they are easy, beautiful and always impress. If you love soft cookies with a hint of fruit and nutty flavor, this recipe is for you.
Kitchen Equipment Needed :
Large mixing bowl : For combining and mixing all of the ingredients smoothly.
Hand mixer or stand mixer : Helps cream the butter and sugar evenly.
Measuring cups and spoons : For accurate ingredient portions.
Baking sheet : To bake the cookies evenly.
Parchment paper : Prevents sticking and makes cleanup easier.
Tips For Raspberry Almond Snowball Cookie
Do not overbake these cookies, they should stay light in color.
Roll the cookies in powdered sugar twice for the best snowball look.
Chill the dough for about 20 minutes if it feels too soft to roll.
Crush the freeze dried raspberries finely so they distribute evenly in the dough.
Use high quality almond extract for the best flavor.
What to Storing Raspberry Almond Snowball Cookie ??
Once cooled, store the cookies in an airtight container at room temperature for up to 5 days. They stay soft and tender when sealed properly.
You can also freeze the baked cookies. Place them in a freezer safe container and freeze for up to 2 months. Let them thaw at room temperature, then roll again in powdered sugar before serving if needed.
Ingredients :
These Raspberry Almond Snowball Cookies use simple baking staples with a few flavorful additions. Here is why each ingredient matters in this recipe :
Unsalted Butter : Butter is the base of these cookies and gives them their rich flavor and melt in your mouth texture.
Powdered Sugar : This sweetens the dough gently and keeps the cookies soft and tender rather than crisp.
Almond Extract : Almond extract adds a warm nutty flavor that pairs beautifully with the raspberry.
All Purpose Flour : Flour gives structure to the cookies while still keeping them delicate.
Almond Flour : Almond flour adds extra softness and enhances the almond flavor without making the cookies heavy.
Freeze Dried Raspberries : These provide bright raspberry flavor without adding extra moisture to the dough.
Salt : A small amount of salt balances the sweetness and brings out all the flavors.
How to Make Raspberry Almond Snowball Cookie :
Step 1
Start by preheating your oven and lining a baking sheet with parchment paper so the cookies bake evenly and release easily. In a large mixing bowl cream the butter and powdered sugar until light and fluffy.
This step is important because it creates that soft melt-in-your-mouth texture. Add the almond extract and salt and mix well making sure to scrape down the sides of the bowl so everything blends evenly.
Step 2
Gradually add the all purpose flour and almond flour and mix on low speed just until a soft dough forms. Avoid overmixing because that can make the cookies dense. Gently fold in the crushed freeze dried raspberries and you will notice the dough turning a soft pink with little raspberry pieces throughout.
Step 3
Scoop small portions of dough and roll them into smooth balls using your hands. Place them on the prepared baking sheet leaving a little space between each one. These cookies do not spread much but they still need room to bake evenly.
Bake until the bottoms are just lightly golden while the tops remain pale. This keeps the cookies tender and prevents them from drying out. Remove from the oven and let them cool slightly on the baking sheet.
Step 4
While the cookies are still warm gently roll them in powdered sugar. This first coating melts slightly and sticks to the cookie creating the base layer. Let them cool completely then roll them again in powdered sugar for that classic snowy look and extra sweetness.
Can I use fresh raspberries instead of freeze dried ?
Fresh raspberries add too much moisture and will change the texture, and freeze dried raspberries work best for flavor and structure.
Why are my cookies spreading too much ?
This usually means the butter was too warm. Chilling the dough briefly helps the cookies hold their shape.
Do I have to use almond flour ?
Almond flour adds tenderness and flavor, but you can replace it with more all purpose flour if needed.
Can I add nuts to this recipe ?
Yes, finely chopped almonds can be added for extra crunch, but keep the amount small so the cookies stay delicate.
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Raspberry Almond Snowball Cookie
Course: DessertCuisine: AmericanDifficulty: EasyServings
24
servingsPrep time
20
minutesCooking time
14
minutesCalories
130
kcalRaspberry Almond Snowball Cookie so buttery snowball cookies with almond flavor and sweet raspberry bits, rolled in powdered sugar for a delicate melt in your mouth treat.
Ingredients
1 cup (226 g) unsalted butter, softened
½ cup (60 g) powdered sugar, plus more for rolling
1 teaspoon almond extract
¼ teaspoon salt
1½ cups (190 g) all purpose flour
½ cup (50 g) almond flour
½ cup (15–20 g) freeze dried raspberries, lightly crushed
Directions
- Start by preheating your oven and lining a baking sheet with parchment paper so the cookies bake evenly and release easily. In a large mixing bowl cream the butter and powdered sugar until light and fluffy. This step is important because it creates that soft melt-in-your-mouth texture. Add the almond extract and salt and mix well making sure to scrape down the sides of the bowl so everything blends evenly.
- Gradually add the all purpose flour and almond flour and mix on low speed just until a soft dough forms. Avoid overmixing because that can make the cookies dense. Gently fold in the crushed freeze dried raspberries and you will notice the dough turning a soft pink with little raspberry pieces throughout.
- Scoop small portions of dough and roll them into smooth balls using your hands. Place them on the prepared baking sheet leaving a little space between each one. These cookies do not spread much but they still need room to bake evenly.
- Bake until the bottoms are just lightly golden while the tops remain pale. This keeps the cookies tender and prevents them from drying out. Remove from the oven and let them cool slightly on the baking sheet.
- While the cookies are still warm gently roll them in powdered sugar. This first coating melts slightly and sticks to the cookie creating the base layer. Let them cool completely then roll them again in powdered sugar for that classic snowy look and extra sweetness.
Notes
- Rolling the cookies in powdered sugar while warm helps the first layer stick and the second roll after cooling creates the classic snowy look.
- Do not overmix the dough after adding the flours because overworking it can make the cookies firm instead of tender.
- Make sure the butter is fully softened before mixing so the dough becomes light and creamy and not dense.
- The cookies should stay pale on top so remove them from the oven as soon as the bottoms are lightly golden.
- Lightly crush the freeze dried raspberries instead of turning them into powder so you get small fruity bites in every cookie.
