⭐Must-Have Products I Use & Recommend!⭐
Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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Alright, gather 'round, you beautiful people! Let me tell you a little story. Last Christmas, my Aunt Millie, bless her cotton socks, tried to make those fancy French macarons. You know, the ones that look like tiny, pastel-colored hamburgers? Well, lets just say they ended up looking like… well, not macarons. More like hockey pucks. But! She did get me hooked up with these snowballs. And, while they might not be as ‘sophisticated’ as macarons, they’re a heck of a lot easier and even more satisfying, especially when you bite into that little pocket of raspberry tang amidst the white chocolate sweetness. I think you are gonna lov'em.
These White Chocolate Raspberry Snowballs are not only a delightful treat for the taste buds but also a feast for the eyes. The vibrant red of the freeze-dried raspberries peeking through the creamy white chocolate creates a stunning visual contrast, making them a perfect addition to any dessert table or a thoughtful homemade gift. I've made these snowballs for everything from winter holiday parties to summer picnics, and they’re always a hit – even with the pickiest of eaters. What does this mean for you? It means less stress and more smiles when you whip these up for your next gathering! Trust me, your friends and family will thank you.
Required Equipments
- Mixing Bowl
- Electric Mixer
- Measuring Cups and Spoons
- Baking Sheet
- Parchment Paper
- Wire Rack
White Chocolate Raspberry Snowballs: Frequently Asked Questions
White Chocolate Raspberry Snowballs
Indulge in the sweet and tangy delight of White Chocolate Raspberry Snowballs! These melt-in-your-mouth treats combine creamy white chocolate with bursts of fresh raspberry flavor, all coated in a delicate dusting of powdered sugar, they're perfect for any occasion.
⏳ Yield & Time
Yield: 24 servings
Preparation Time: 15 minutes
Cook Time: 12 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Alright, listen up, buttercups! First things first, let's get organized. Grab a large mixing bowl. No, the *really* big one – you'll need the space. In it, toss together your softened butter and cream cheese. Make sure the butter's actually soft, not melted. We don't want an oily mess, do we?
- Now, I know what you're thinking: 'Cream cheese in a cookie?!' Trust me on this one, sugarplum. It adds a certain… *je ne sais quoi*. Beat the butter and cream cheese together until they're light and fluffy. Like a cloud. Or a particularly happy marshmallow.
- Gradually add the powdered sugar. Yes, the entire bag. Don't be shy! Beat it in until everything is smooth and well combined. Pro-tip: cover the mixer with a kitchen towel to stop the powdered sugar from exploding everywhere. No one wants a snowy kitchen.
- In a separate bowl, whisk together the flour and salt. Yes, salt! It balances the sweetness and makes the flavors *pop*. Think of it as the unsung hero of this recipe. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, or you'll end up with tough cookies. Nobody wants tough cookies.
- Now, for the fun part! Gently fold in the white chocolate chips and freeze-dried raspberries. I like to use a spatula for this, to avoid crushing the raspberries. They should be evenly distributed throughout the dough. If you want a more intense raspberry flavor, you can crush some of the freeze-dried raspberries before adding them.
- Cover the dough and chill in the refrigerator for at least 30 minutes. I know, I know, waiting is the worst. But trust me, chilling the dough prevents the cookies from spreading too much in the oven. Plus, cold dough is easier to work with.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Yes, parchment paper! It prevents the cookies from sticking and makes cleanup a breeze. If you don't have parchment paper, you can lightly grease the baking sheet.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet. I like to use a small cookie scoop for this, to ensure that all the cookies are the same size. Leave a little space between each cookie, as they will spread slightly.
- Bake for 10-12 minutes, or until the edges are lightly golden. Keep a close eye on them – they can go from perfectly baked to burnt in a matter of seconds. Once they're done, remove them from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the powdered sugar coating. In a shallow dish, place some fresh powdered sugar. Once the cookies are cool enough to handle, roll them in the powdered sugar until they are completely coated. You may need to re-coat them once the first layer has absorbed some of the moisture.
- And there you have it, my sweets! White Chocolate Raspberry Snowballs that are guaranteed to bring a smile to anyone's face. Now, go forth and bake! And don't forget to share… or don't. I won't judge.
📝 Notes
- For a tangier flavor, add a teaspoon of lemon zest to the dough.
- If you can’t find freeze-dried raspberries, you can use fresh raspberries, but be sure to pat them dry before adding them to the dough to prevent it from becoming too wet.
🍎 Nutrition
Calories: 120 kcal
Protein: 1g
Fat: 7g
Carbohydrates: 15g
Fiber: 0.5g
Calcium: 10mg
