Raspberry Almond Snowball Cookies
Delightful cookies bursting with raspberry flavor, wrapped in powdered sugar for a sweet finish.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Use room temperature butter for best results.
- 1/2 cup powdered sugar For the dough.
- 2 cups all-purpose flour Sifted.
- 1/4 teaspoon salt Enhances flavor.
- 1/2 teaspoon almond extract Adds depth to flavor.
- 1/2 cup crushed raspberries (fresh or frozen) Avoid breaking them too much while mixing.
For dusting
- 1/2 cup powdered sugar For rolling the cookies after baking.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and 1/2 cup of powdered sugar until light and fluffy.
- Gradually add in the flour and salt, mixing until just combined.
- Stir in the almond extract and crushed raspberries gently.
- Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
Baking
- Bake the cookies for about 15-18 minutes, or until set and slightly golden.
- Let them cool on a wire rack for a few minutes, then roll in powdered sugar while still warm.
- Allow to cool completely before enjoying.
Notes
Store cookies in an airtight container at room temperature for about a week. They can be frozen for up to three months. Thaw at room temperature before serving.