Raspberry Filled Snowball Cookies
Delightful treat blending buttery cookies with sweet and tart raspberry jam, perfect for snacks or gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 1 cup gluten-free all-purpose flour blend (or regular flour)
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/3 cup raspberry jam
- Additional powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the softened butter and powdered sugar until creamy.
- Add in the gluten-free flour blend (or regular flour), salt, and vanilla extract, and mix until well combined.
- Scoop out small amounts of dough and shape them into balls.
- Make a small indentation in the center of each ball and fill it with a small amount of raspberry jam.
- Cover the jam with more dough and roll into a ball again.
- Place the cookies on a baking sheet lined with parchment paper.
- Bake for about 15-20 minutes, or until the bottoms are lightly golden.
- Allow cookies to cool slightly before dusting with powdered sugar.
- Serve and enjoy!
Notes
Store leftover cookies in an airtight container. They can be frozen for up to 2 months.
Nutrition
- Serving Size: 2 cookies
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg