Scottish Snowballs (Raspberry Jam Sandwich Cookies Dipped in Coconut)
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
10 mins
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Additional Time
15 mins
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Total Time
45 mins
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Servings
16 snowballs
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Calories
155 kcal
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Course
Bread, Baked Goods
Scottish Snowballs (Raspberry Jam Sandwich Cookies Dipped in Coconut)
Description
Scottish Snowballs (Raspberry Jam Sandwich Cookies Dipped in Coconut) combine a tender, slightly sweet cookie dough with raspberry jam to create a soft sandwich cookie. The dough is made from butter, caster sugar, self-rising flour, and a touch of milk, yielding a dough rolled into balls and baked briefly until lightly golden. The cookies are then sandwiched together with raspberry jam and dipped in a runny confectioners' sugar glaze before being rolled in unsweetened shredded coconut. This process adds a glossy coating and the coconut introduces a gentle texture contrast.
The texture is soft with lightly crisp bottoms, and the flavor balances buttery sweetness and tart raspberry notes. The coconut adds a fresh, tropical touch that cuts through the sweetness. These cookies are best served at room temperature alongside a hot beverage such as tea, allowing the jam filling to stay soft but firm enough to hold.
They store well for several days in a sealed container, making them convenient for holiday baking and gifting. The glaze needs some time to set before rolling in coconut to ensure proper coating and adhesion. The recipe yields about 16 cookies, making it suitable for sharing or small gatherings.
Ingredients
Dough:
- ½ tick butter unsalted
- ¼ cup caster sugar (Baker's sugar)
- ⅛ tsp salt
- 1 ½ cups + 1 Tbsp self-rising flour sifted
- 1 egg
- 1 Tbsp milk
To Assemble:
- 1 jar raspberry jam
- 1 cup confectioners sugar more as needed
- ¼ cup milk or water as needed
- 1 cup coconut for dipping the cookies, unsweetened, shredded
Instructions
- Preheat oven to 400℉ (200℃).
- Cream the butter and sugar with the pinch of salt. Add the egg with a little flour and mix well.
- Stir in the milk and add the rest of the flour. Mix to a fairly stiff dough.
- Divide into 16 equal pieces and roll into balls. Place on parchment or silicone sheet lined cookie trays, leaving a bit of space for them to grow. Press down a little.
- Bake for 8 to 10 minutes, until very lightly golden brown. Remove from tray and allow to cool completely.
- When cool, sandwich equal sized cookies together with raspberry jam.
- If you are able to leave them for about half an hour, do so as the jam will set making it easier to dip.
- Combine the confectioner's (powdered) sugar with enough water or milk to make a runny glaze in which to dip the snowballs. Have a bowl of shredded coconut ready. Dip the snowballs in the glaze and allow extra glaze to drip off.
- Next, roll in the coconut. Set aside to dry and continue to dip the remaining snowballs.
Notes
- Store the cookies in an airtight tin for up to 4 or 5 days to maintain freshness.
- Allow the glaze to set on the jam sandwiches for at least 30 minutes before dipping in coconut for better coating adhesion.
- These cookies pair well with a cup of tea for a traditional treat experience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16snowballs
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Serving | 1snowball | |
| Calories | 155kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 20mg | 7% |
| Sodium | 27mg | 1% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 113IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 12mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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