Raspberry-Filled Almond Snow Cookies – Festive Treat Recipe
If you’re looking for a magical way to capture the spirit of the season, Raspberry-Filled Almond Snow Cookies – Festive Treat are just what you need. These melt-in-your-mouth delights have a buttery almond base that’s kissed with a sweet pocket of raspberry jam and topped with a delicate dusting of powdered sugar—a treat that looks as cheerful as it tastes! Whether you’re looking to impress at a cookie swap, add sparkle to a dessert platter, or surprise someone with a homemade gift, this recipe has you covered. Trust me, everyone will be reaching for seconds (and maybe even thirds)!
Ingredients You’ll Need
The beauty of these Raspberry-Filled Almond Snow Cookies – Festive Treat is how they come together using simple pantry staples paired with a couple of star ingredients. Every component brings its own magic: the almonds add richness, the raspberry jam brings a pop of color and flavor, and that signature snowy sugar makes them irresistibly festive!
- Unsalted butter (1 cup, softened): Provides the rich, creamy base that makes these cookies extra tender and melt-away in texture.
- Powdered sugar (½ cup, plus more for dusting): Dissolves effortlessly into the dough for that signature delicate crumb and adds a pretty finish when dusted on top.
- Almond extract (1 teaspoon): Delivers a deep, fragrant almond note that sets these cookies apart from any other.
- All-purpose flour (2 cups): Lends structure and ensures the perfect balance between soft and crumbly.
- Salt (½ teaspoon): Enhances all the other flavors, making the sweetness sing and the almonds stand out.
- Finely ground almonds or almond flour (1 cup): Provides that nutty flavor and extra tenderness we crave in holiday cookies.
- Raspberry jam (½ cup, seedless preferred): Brings a bright, fruity center and festive red hue; seedless keeps every bite smooth.
How to Make Raspberry-Filled Almond Snow Cookies – Festive Treat
Step 1: Prep Your Oven and Baking Sheets
Start things off by getting your oven nice and toasty—preheat to 350°F (175°C) so it’s ready when you are. Line two baking sheets with parchment paper to keep your cookies from sticking and to make cleanup a breeze. This little step sets you up for baking success!
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat together the softened unsalted butter and powdered sugar until the mixture looks pale and fluffy. This part is all about incorporating air, which gives your Raspberry-Filled Almond Snow Cookies – Festive Treat that soft, almost cloud-like texture. Add in the almond extract and mix again until fully blended.
Step 3: Mix in Dry Ingredients
Add the all-purpose flour, salt, and finely ground almonds (or almond flour) into your creamed mixture. Stir together until a soft, cohesive dough forms—don’t overmix, just go until everything’s combined and the dough pulls away from the sides of the bowl.
Step 4: Shape and Fill the Cookies
Scoop out tablespoon-sized pieces of dough and roll each one into a 1-inch ball. Place them on your prepared baking sheets, spacing about an inch apart. Use your thumb or the back of a small spoon to gently press an indentation into the center of each ball—this little well is where the magic happens! Fill each with a small spoonful of raspberry jam, just enough to fill but not overflow.
Step 5: Bake to Perfection
Bake the cookies in your preheated oven for 14 to 16 minutes, until the edges are just barely golden. Don’t overbake—they should still look pale on top but set around the edges. Let them cool on the baking sheet for 5 minutes, then transfer carefully to a wire rack to finish cooling. This keeps them delicate and helps the bottoms stay crisp.
Step 6: Add the Snowy Finish
Once your cookies are completely cool, generously dust them with extra powdered sugar for that enchanting snow-kissed look. This final step transforms the Raspberry-Filled Almond Snow Cookies – Festive Treat into holiday showstoppers!
How to Serve Raspberry-Filled Almond Snow Cookies – Festive Treat
Garnishes
Give your cookies an extra flourish by sifting a little more powdered sugar on top before serving. If you’re feeling extra fancy, add a sprinkle of finely chopped toasted almonds or even a tiny edible gold leaf for a dazzling holiday touch. The “snowfall” of sugar really makes these cookies glisten on any dessert table!
Side Dishes
These cookies partner beautifully with a hot mug of spiced chai, mulled wine, or classic eggnog. For a full festive spread, serve them alongside fresh fruit (think clementines or red grapes), a platter of mixed nuts, or other cookies like shortbread and chocolate biscotti to complement the nutty, fruity flavors of the Raspberry-Filled Almond Snow Cookies – Festive Treat.
Creative Ways to Present
Package these beauties in clear treat bags with a ribbon for holiday gifting, or arrange them in a snowy circle on a cake stand for an instant centerpiece. At parties, try stacking them in pyramids with sprigs of rosemary or holly tucked in for extra festivity. However you share them, your Raspberry-Filled Almond Snow Cookies – Festive Treat will steal the show!
Make Ahead and Storage
Storing Leftovers
Store cooled cookies in an airtight container at room temperature for up to 5 days. Layer with parchment or wax paper so they don’t stick together, and always wait until fully cool before packing them up—this helps preserve their delicate texture and keeps them tasting bakery-fresh.
Freezing
You can freeze the un-sugared cookies in a single layer until solid, then transfer to freezer bags or airtight containers. They’ll keep beautifully for up to 2 months. When ready to enjoy, thaw at room temperature and dust with powdered sugar just before serving to recapture that fresh, snowy look.
Reheating
If you want to gently revive cookies for that straight-from-the-oven aroma, warm them on a baking sheet at 275°F (135°C) for just 2–3 minutes. They don’t need long—just enough to perk up the jam and soften the centers again. Always wait to dust with powdered sugar after reheating.
FAQs
Can I use different types of jam in these cookies?
Absolutely! While raspberry gives that gorgeous color and tart-sweet flavor, feel free to try apricot, blackberry, or even strawberry for a twist. Just be sure to use a smooth jam for the best texture in your Raspberry-Filled Almond Snow Cookies – Festive Treat.
Do I need to chill the dough?
For this recipe, chilling isn’t necessary—the dough is firm enough to shape right away. If your kitchen is especially warm, you can pop the bowl in the fridge for 15 minutes so it’s easier to roll into balls, but it’s usually ready to go as is.
Can I make these cookies gluten-free?
You sure can! Substitute your favorite 1:1 gluten-free baking flour for regular all-purpose flour, and double-check that your other ingredients are gluten-free. The almond flour helps maintain a wonderful texture in your Raspberry-Filled Almond Snow Cookies – Festive Treat.
What’s the best way to get evenly filled indentations?
Use a small measuring spoon or the rounded end of a wooden spoon handle to press gentle, even indentations in each dough ball. Press just deep enough for jam, but avoid going all the way through—this will keep the filling right where it should be!
Can I make these cookies ahead for a party?
Definitely! Bake and freeze the cookies (without powdered sugar), then let them thaw and give them a fresh flurry of sugar just before serving. This keeps them beautiful and freshly “snowy” for any gathering or holiday event featuring Raspberry-Filled Almond Snow Cookies – Festive Treat.
Final Thoughts
I can’t say enough about the delight these Raspberry-Filled Almond Snow Cookies – Festive Treat always bring to any occasion. They’re easy enough for a weekday bake, yet impressive for a holiday party—a true crowd-pleaser. Go on, whip up a batch and let the magic of home-baked cookies brighten your day!
Print
Raspberry-Filled Almond Snow Cookies – Festive Treat Recipe
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Raspberry-Filled Almond Snow Cookies are a delightful treat perfect for the holidays. With a buttery almond base and a sweet raspberry filling, these cookies are sure to be a hit at any festive gathering.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus more for dusting
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup finely ground almonds or almond flour
Filling:
- 1/2 cup raspberry jam (seedless preferred)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare the dough: In a large bowl, cream together the butter and powdered sugar until light and fluffy. Mix in the almond extract. Add the flour, salt, and ground almonds, stirring until a soft dough forms.
- Shape the cookies: Roll the dough into 1-inch balls and place them 1 inch apart on the prepared baking sheets. Use your thumb or the back of a spoon to make a small indentation in the center of each cookie.
- Add the filling: Fill each indentation with a small spoonful of raspberry jam.
- Bake: Bake for 14 to 16 minutes, or until the edges are just lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Finish: Once fully cooled, dust with additional powdered sugar.
Notes
- These cookies can be made ahead and frozen without the powdered sugar. Dust just before serving.
- You can substitute other jams like apricot or strawberry for variety.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6 g
- Sodium: 30 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg
