Raspberry Filled Almond Snowball Cookies Recipe
Soft, buttery, and dressed up with a sparkling snowy coat, Raspberry Filled Almond Snowball Cookies are the irresistible treat I look forward to every holiday season—and honestly, any day when I’m craving a little bite of bliss. The delicate almond cookie melts in your mouth right as you hit that ruby surprise center of raspberry jam. These cookies are a guaranteed crowd-pleaser, perfect for sweet gift boxes or adding an elegant pop of color to your dessert tray. Trust me, these gems will quickly become your new baking obsession.
Ingredients You’ll Need
Let’s talk about just how simple but magical these ingredients are. Each one is picked for a reason, and together, they create the dreamy flavor, tender texture, and signature snowy look of Raspberry Filled Almond Snowball Cookies.
- Unsalted butter, softened: Provides that melt-in-your-mouth richness and keeps the cookies tender.
- Powdered sugar (for dough): Gives sweetness and ensures the dough is extra smooth, not gritty.
- Vanilla extract: Layers in warm, sweet notes that complement both the almond and raspberry flavors.
- Almond extract: A little goes a long way—this delivers the signature nutty aroma and taste throughout the cookie.
- All-purpose flour: The blank canvas that holds everything together, giving the cookies their classic shape.
- Salt: Just enough to heighten all the flavors and keep things from tasting flat.
- Finely ground almonds: Adds subtle crunch, flavor, and helps make the dough oh-so-tender.
- Raspberry jam (seedless preferred): The jewel-like, tangy filling that sets these snowballs apart—thick jam works best for a tidy center.
- Powdered sugar (for rolling): That magical, snowy finish—don’t skip the double roll for the prettiest effect!
How to Make Raspberry Filled Almond Snowball Cookies
Step 1: Prepare and Preheat
Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This little bit of prep keeps your cookies from sticking and ensures even baking, setting you up for success right from the start.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat together the softened butter and 1/2 cup of powdered sugar until the mixture is pale, creamy, and looks almost fluffy. This is what makes your Raspberry Filled Almond Snowball Cookies impossibly light and tender.
Step 3: Add Extracts
Mix in the vanilla and almond extracts—don’t be tempted to skip that almond! It’s the secret behind the cookies’ aromatic, nutty magic.
Step 4: Incorporate Dry Ingredients
Gradually add the flour, salt, and ground almonds into the creamy mixture. Mix gently just until a soft dough forms—the less you mix, the more melt-in-your-mouth the cookies will be.
Step 5: Fill and Shape the Cookies
Scoop out about 1 tablespoon of dough and flatten it lightly in your palm. Add 1/2 teaspoon of raspberry jam right in the center, then carefully wrap the dough around the jam, sealing it snugly so no filling escapes. Roll gently into a smooth ball and place it on your prepared baking sheet.
Step 6: Bake
Arrange each cookie about 2 inches apart. Bake for 12 to 14 minutes, just until the cookies look set but are still pale (no browning!). This helps retain their signature soft texture and snowy whiteness.
Step 7: Roll in Powdered Sugar
When the cookies are out of the oven, let them rest just five minutes—enough to cool but still warm. While they’re slightly warm, carefully roll each one in powdered sugar so the coating really sticks. Once completely cooled, give them one more roll for the prettiest, fluffiest finish.
How to Serve Raspberry Filled Almond Snowball Cookies
Garnishes
For a truly special touch, you can add a few crushed freeze-dried raspberries or a tiny dusting of additional ground almonds right before serving. This not only adds color contrast but hints at the delicious flavors inside each snowball.
Side Dishes
Raspberry Filled Almond Snowball Cookies are beautiful on their own but also shine alongside a mug of hot chocolate, freshly brewed coffee, or a delicate cup of tea. For bigger gatherings, serve them with fresh berries or a fruit platter to play up the fruity filling.
Creative Ways to Present
Pile the cookies high in a glass jar, tie with ribbon for sweet gifts, or arrange them on a holiday platter with other festive treats. Want to make them extra-special? Nestle each snowball in a mini paper cupcake liner for a bakery-worthy look!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Raspberry Filled Almond Snowball Cookies in an airtight container at room temperature for up to five days. The powdered sugar will help them stay fresh, but if it absorbs a little moisture, just give them another quick roll before serving.
Freezing
These cookies freeze beautifully! Once baked and fully cooled, arrange them in a single layer (separated by parchment paper) in a freezer-safe container. They’ll last up to two months. You can also freeze unbaked cookie balls, then bake fresh whenever a craving hits.
Reheating
Thaw frozen cookies at room temperature in their storage container to avoid condensation. If you want that just-baked warmth, heat in a 300°F oven for 3–4 minutes, then re-roll in powdered sugar for a snowy refresh.
FAQs
Can I use a different jam for the filling?
Absolutely! While raspberry jam provides a beautiful tart contrast to the sweet almond dough, you can swap in apricot, strawberry, or even dark cherry jam for your own twist on these snowball cookies.
What if I don’t have almond extract?
If you’re out of almond extract, you can use extra vanilla, but the subtle almond flavor really brings these cookies to life. If possible, pick up a bottle—it makes a difference!
How do I keep the jam from leaking out?
Make sure to use a thick jam and avoid over-filling—the dough should completely surround the filling, with the edges sealed well. Chilling the dough balls before baking can help contain the jam if your kitchen is especially warm.
Can I make the dough ahead of time?
Yes, the dough can be prepared and stored in the refrigerator for up to 24 hours before shaping and baking. This makes holiday baking a breeze and allows the flavors to develop even more.
Are Raspberry Filled Almond Snowball Cookies gluten-free?
As written, the recipe uses all-purpose flour and is not gluten-free. However, you can try a cup-for-cup gluten-free baking flour blend in place of the regular flour for a similar result. Just keep an eye on the dough texture.
Final Thoughts
Give these Raspberry Filled Almond Snowball Cookies a try—you’ll fall in love with every bite. The nutty cookie, tangy berry center, and snowy finish come together in pure holiday magic. Whether you’re sharing with friends or keeping a secret stash all for yourself, these cookies are sure to become a cherished favorite in your baking rotation!
Print
Raspberry Filled Almond Snowball Cookies Recipe
- Total Time: 34 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Raspberry Filled Almond Snowball Cookies are a delightful treat with a burst of sweet raspberry jam encased in a buttery almond dough, all rolled in powdered sugar for a snowy finish. Perfect for holiday gatherings and festive occasions.
Ingredients
Dough:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup finely ground almonds
Filling and Coating:
- 1/2 cup raspberry jam, seedless preferred
- 1 cup powdered sugar for rolling
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Making the Dough: Cream together butter and 1/2 cup powdered sugar. Add vanilla and almond extracts. Mix in flour, salt, and ground almonds to form a soft dough.
- Assembling the Cookies: Flatten a tablespoon of dough, add raspberry jam, seal, and roll into a ball. Place on baking sheet.
- Baking: Bake for 12-14 minutes until set. Allow to cool slightly, then roll in powdered sugar. Cool completely and roll in powdered sugar again.
Notes
- Use thick jam to prevent leakage.
- Dough can be refrigerated for up to 24 hours.
- Store cookies in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 8 g
- Sodium: 40 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
