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To make Raspberry Almond Snowball Cookies, you need simple yet tasty ingredients. Here’s what you will need: - 1 cup unsalted butter, softened - 1/2 cup powdered sugar, plus more for dusting - 1 teaspoon vanilla extract - 1/2 teaspoon almond extract - 2 cups all-purpose flour - 1/2 cup finely chopped almonds - 1/3 cup freeze-dried raspberries, crushed - 1/4 teaspoon salt Each ingredient plays a key role in creating the perfect cookie. The unsalted butter gives a rich flavor and soft texture. Powdered sugar makes the cookies sweet and light. Vanilla and almond extracts add a lovely aroma and taste. All-purpose flour provides the base, while chopped almonds add a nice crunch. Freeze-dried raspberries give a burst of fruity flavor and color. A pinch of salt balances the sweetness perfectly. Gather these ingredients, and you’re ready to create a batch of delightful cookies. Enjoy the process, and let your kitchen fill with sweet scents! {{ingredient_image_1}} First, heat your oven to 350°F (175°C). While the oven warms up, line your baking sheet with parchment paper. This keeps the cookies from sticking and makes cleanup easy. In a large bowl, cream together 1 cup of softened butter and 1/2 cup of powdered sugar. Mix until it becomes light and fluffy. This step is key for soft cookies. Next, add in 1 teaspoon of vanilla extract and 1/2 teaspoon of almond extract. Stir until you blend it well. In a separate bowl, whisk together 2 cups of all-purpose flour, 1/2 cup of finely chopped almonds, 1/3 cup of crushed freeze-dried raspberries, and 1/4 teaspoon of salt. Gradually mix these dry ingredients into the butter mixture. Be careful! Mix just until combined to keep the cookies tender. Now it's time to shape the cookies. Use a tablespoon to scoop out the dough. Roll each scoop into a ball, about 1 inch in diameter. Place the balls on your prepared baking sheet, leaving about 2 inches between them. Bake the cookies for 12-15 minutes. You want the edges to be lightly golden but the centers should stay soft. After baking, let them cool on the sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Once cooled, dust the cookies with more powdered sugar. This makes them look snowy and festive! To make the best Raspberry Almond Snowball Cookies, avoid overmixing. When you add the dry mix to the butter mix, stir just until combined. This keeps the cookies soft. If you mix too much, the cookies can become tough. Next, ensure even baking. Place your cookies two inches apart on the baking sheet. This space helps them bake evenly. Rotate the baking sheet halfway through baking for the best results. To achieve that snowy effect, dust the cookies right after they cool. Use a fine sieve to sprinkle powdered sugar on top. This method gives an even coating and looks lovely. For a fun twist, mix in some crushed freeze-dried raspberries with the powdered sugar. It adds a pop of color and flavor. When serving your cookies, arrange them on a pretty platter. For added flair, sprinkle some crushed freeze-dried raspberries around them. This gives a festive look. You can also stack the cookies in a clear jar for a charming display. They make great gifts for friends or family! Pro Tips Chill the Dough: For a firmer texture and easier handling, chill the cookie dough in the refrigerator for 30 minutes before rolling into balls. Use Fresh Ingredients: Ensure your almonds are fresh and not stale to maintain the best flavor and crunch in your cookies. Adjust Baking Time: Keep an eye on the cookies as they bake; ovens can vary, so adjust the baking time as needed to achieve the perfect golden edges. Presentation Matters: For an elegant touch, serve the cookies on a decorative platter with fresh raspberries or edible flowers. {{image_2}} To change the taste of your Raspberry Almond Snowball Cookies, you can adjust the extracts. Try using more almond extract for a stronger nut flavor. You can also add citrus zest, like lemon or orange, for a fresh twist. The zest brightens the taste and adds a nice aroma. Just a teaspoon will do. This small change can make your cookies unique and exciting. You can swap out the nuts or dried fruits in this recipe. Instead of almonds, try pecans or walnuts for a different crunch. If you want a fruity burst, use chopped dried cherries or cranberries instead of freeze-dried raspberries. Each swap brings its own flavor. Experimenting with these ingredients can lead to new favorites. If you want a gluten-free version, use a gluten-free flour blend. Many blends work well in cookie recipes. Look for one that has a mix of flours and starches. This keeps the cookies soft and tasty. Just replace the all-purpose flour with the gluten-free blend in equal amounts. Enjoy the same great taste without gluten! To keep your Raspberry Almond Snowball Cookies fresh, place them in an airtight container. This helps prevent them from drying out. You can layer the cookies with parchment paper to avoid sticking. Store the container in a cool, dry place, away from sunlight. This keeps the cookies soft and tasty. You can freeze these cookies both before and after baking. To freeze before baking, scoop the dough into balls. Place the balls on a baking sheet and freeze them for about one hour. Once frozen, transfer them to a freezer bag. When ready to bake, just pop them into the oven directly from the freezer. If you want to freeze baked cookies, let them cool completely first. Then, place them in an airtight container or freezer bag. They can stay frozen for up to three months. Just thaw them at room temperature before serving. These cookies have a good shelf life. When stored in an airtight container at room temperature, they last about one week. If you keep them in the fridge, they can last up to two weeks. However, they taste best within the first week. Enjoy your delicious treats while they are fresh! To make these cookies gluten-free, you can swap the all-purpose flour with a gluten-free flour blend. Look for a blend that includes xanthan gum. This helps mimic the texture of regular flour. You may also want to check the almond ingredients. Ensure they are gluten-free as some brands may process with wheat. You can use fresh raspberries, but they will change the cookies' texture. Fresh raspberries add moisture, which can make the dough too wet. This extra moisture may lead to longer baking times. For best results, crush and drain the fresh raspberries before adding them to the dough. If your cookies spread too much, it might be due to warm dough. Always chill the dough for at least 30 minutes before baking. If they still spread, try adding a bit more flour to the mixture. This will help create a firmer dough that holds its shape better. These Raspberry Almond Snowball Cookies are fun and easy to make. You learned about the ingredients, step-by-step instructions, tips for perfect cookies, and variations to try. Storing them right keeps them fresh and tasty. I hope you feel inspired to bake these cookies. Enjoy sharing them with family and friends, or savor them yourself. These treats bring smiles and warmth to any occasion. Happy baking!

Raspberry Almond Snowball Cookies

Deliciously soft and buttery cookies with a hint of almond and tart raspberry, perfect for festive occasions.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar, plus more for dusting
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 cup finely chopped almonds
  • 1/3 cup freeze-dried raspberries, crushed
  • 1/4 teaspoon salt

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar until light and fluffy.
  • Add the vanilla extract and almond extract to the butter mixture, mixing until well combined.
  • In a separate bowl, whisk together the all-purpose flour, chopped almonds, crushed freeze-dried raspberries, and salt.
  • Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix.
  • Using a tablespoon, scoop out portions of the dough and roll them into balls, about 1 inch in diameter, placing them on the prepared baking sheet about 2 inches apart.
  • Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
  • Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
  • Once cooled, dust the cookies with additional powdered sugar to give them a snowy appearance.

Notes

Arrange the cookies on a festive platter, and sprinkle some crushed freeze-dried raspberries around for a pop of color.
Keyword almond, cookies, dessert, holiday, raspberry