Name: Ultra-Soft Raspberry Christmas Snow Clouds – Melt-In-Your-Mouth Holiday Cookies
Ingredients: 1 cup (226 g) unsalted butter, softened; 1/2 cup (60 g) powdered sugar; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract (optional, enhances raspberry flavor); 2 cups (250 g) all-purpose flour; 1/4 cup (30 g) cornstarch; 1/4 teaspoon salt; 1/2 cup raspberry jam or preserves (seedless preferred); 1 1/2 cups powdered sugar, for rolling

Ingredients

Scale

For the Cookies

1 cup (226 g) unsalted butter, softened
1/2 cup (60 g) powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional, enhances raspberry flavor)
2 cups (250 g) all-purpose flour
1/4 cup (30 g) cornstarch
1/4 teaspoon salt

For the Raspberry Center

1/2 cup raspberry jam or preserves (seedless preferred)

For Coating

1 1/2 cups powdered sugar, for rolling

Instructions

Step 1: Cream Butter and Sugar

In a large bowl, beat the softened butter and powdered sugar together until pale, fluffy, and creamy. This step is essential for achieving the ultra-soft texture that defines snow cloud cookies.

Step 2: Add Flavorings

Mix in the vanilla extract and almond extract. The almond extract subtly enhances the raspberry flavor without overpowering it.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together the flour, cornstarch, and salt. Cornstarch is the secret ingredient that gives these cookies their tender, cloud-like crumb.

Step 4: Combine Dough

Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms. Do not overmix, as this can make the cookies dense.

Step 5: Chill the Dough

Cover and refrigerate the dough for 30–45 minutes. Chilling helps the dough firm up and makes shaping easier.

Step 6: Shape and Fill

Scoop about 1 tablespoon of dough and flatten it slightly in your palm. Place 1/2 teaspoon of raspberry jam in the center, then gently wrap the dough around the filling, rolling it into a smooth ball.

Step 7: Bake

Preheat the oven to 350°F (175°C).
Place cookie balls on a parchment-lined baking sheet, spacing them about 2 inches apart.
Bake for 11–13 minutes, until cookies are set but still pale. Do not brown.

Step 8: Cool Slightly

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Step 9: Powdered Sugar Coating

While cookies are still slightly warm, roll them gently in powdered sugar. Once completely cooled, roll them again for a thick, snowy coating.

Notes

Do not overbake; snow clouds must remain pale and soft.
Cornstarch is essential for the melt-in-your-mouth texture.
Use seedless jam for a smooth filling.
Rolling twice in powdered sugar creates the signature snowy look.