These Raspberry Almond Snowball Cookies are a sweet little treat that melt in your mouth! With a nutty almond flavor and a burst of juicy raspberry, they’re simply delightful.
These cookies are perfect for sharing, but if you’re like me, you might want to keep them all to yourself! 😄 I love how easy they are to make—just mix, shape, and bake!
Key Ingredients & Substitutions
Unsalted Butter: This is the base of the cookie, creating a rich and tender texture. If you’re dairy-free, you can swap it for vegan butter or coconut oil, though it may slightly alter the flavor.
Powdered Sugar: Besides sweetening the dough, powdered sugar gives these cookies their snowy exterior. For a healthier option, you could use coconut sugar but note that it won’t have the same texture.
Sliced Almonds: They add crunch and nuttiness. If you have nut allergies, try using sunflower seeds or oats for a similar texture without the nuts.
Freeze-Dried Raspberries: These provide a burst of fruity flavor. You can substitute with finely chopped fresh raspberries, but the texture will be different. Dried cranberries or cherries also work well!
How Do I Ensure My Cookies Are Perfectly Snowball-shaped?
Shaping these cookies is key to their appeal! Here are some tips:
- Use a cookie scoop for uniform sizes. This helps ensure even baking and consistent shapes.
- Roll the dough balls gently; don’t overwork them to keep them tender.
- While they bake, keep an eye on the color. They should be just lightly golden to retain a soft center.
- Roll the warm cookies in powdered sugar straight out of the oven. This helps the sugar stick. Wait until cookies are completely cool before rolling again for a snowy finish.
Following these tips will help you achieve those perfect, snowy little treats that everyone loves!
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 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup sliced almonds
- 1/2 cup freeze-dried raspberries, crushed into small pieces
- 1/4 teaspoon salt
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes to prepare and 15-18 minutes to bake. Allow for an additional 5-10 minutes for cooling and rolling in powdered sugar. Overall, you should have these delicious treats ready in about 45-50 minutes.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line your baking sheet with parchment paper to prevent the cookies from sticking. This will make clean-up a breeze!
2. Cream the Butter and Sugar:
In a large mixing bowl, combine the softened unsalted butter and 1/2 cup of powdered sugar. Using a hand mixer or a whisk, cream them together until the mixture is light and fluffy. This step is important, as it helps to incorporate air into the cookies for a tender texture.
3. Add the Vanilla:
Next, stir in the 1 teaspoon of vanilla extract to add flavor to the cookie dough. Mix well until everything is combined.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the 2 cups of all-purpose flour and 1/4 teaspoon of salt. This ensures that the salt is evenly distributed throughout the dough for balanced flavor.
5. Mix it All Together:
Gradually add the flour mixture to your butter mixture, stirring until just combined. Be careful not to overmix, as this can lead to tough cookies.
6. Fold in the Fun Ingredients:
Now, gently fold in the sliced almonds and crushed freeze-dried raspberries. These will add delightful texture and fruity flavor to your cookies. Make sure they are evenly mixed throughout the dough.
7. Shape the Cookies:
Using your hands or a cookie scoop, roll the dough into 1-inch balls and place them on the prepared baking sheet. Make sure to space them out evenly to allow for spreading while baking.
8. Bake the Cookies:
Bake the cookies in your preheated oven for 15-18 minutes, or until the bottoms are lightly golden. Keep an eye on them to ensure they don’t over-bake!
9. Cool and Coat:
Once they’re out of the oven, let the cookies cool on the baking sheet for about 5 minutes. While they are still warm, roll them in powdered sugar until they are completely coated. This gives them that lovely snowy appearance.
10. Final Touch:
Transfer the cookies to a wire rack to cool completely. Once they are cool, you can roll them in powdered sugar one more time for an extra snowy finish.
11. Serve and Enjoy:
Your Raspberry Almond Snowball Cookies are ready to serve! These cookies have a tender, crumbly texture, crunchy almonds, and fruity bursts of raspberry. They are the perfect treat for any occasion!
Can I Use Fresh Raspberries Instead of Freeze-Dried?
Yes, you can use fresh raspberries, but be aware that they have a higher moisture content. Make sure to chop them finely and consider reducing the butter slightly to prevent the dough from becoming too wet.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. If you prefer, you can freeze them for up to 3 months. Just make sure to defrost them in the fridge before enjoying!
Are There Any Nut-Free Alternatives?
Absolutely! If you want to make nut-free cookies, simply substitute the sliced almonds with pumpkin seeds or sunflower seeds for a similar crunch without the nuts.
Can I Make the Dough Ahead of Time?
Yes, you can make the dough ahead of time and refrigerate it for up to 2 days. When you’re ready to bake, roll the dough into balls and proceed with the baking instructions. Just let the dough sit at room temperature for a few minutes if it’s too firm to roll.
