Name: Raspberry Filled Almond Snowball Cookies Recipe
Prep time: 25 min
Cook time: 14 min
Total time: 39 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 1 tsp vanilla extract; 1/2 tsp almond extract; 2 1/4 cups all-purpose flour; 1/2 tsp salt; 3/4 cup finely chopped almonds; 1/3 cup seedless raspberry jam; 1 cup powdered sugar (for rolling)

Jump to Recipe·Print Recipe

Imagine biting into a delicate, buttery cookie that bursts with sweet raspberry jam and carries a subtle almond fragrance—this is exactly what you get with Raspberry Filled Almond Snowball Cookies. These melt-in-your-mouth treats look like little snowballs straight out of a fairytale, and they never last long on the dessert table. Perfect for holidays, gifting, or whenever you crave a bite of something nostalgic yet undeniably special, these cookies deliver joy and flavor in every dusted bite.

Raspberry Filled Almond Snowball Cookies Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients for Raspberry Filled Almond Snowball Cookies ensures you’ll bake up cookies with irresistible flavor and texture. Each component plays a role, from the rich butter to the tart raspberry jam tucked inside—nothing complicated, just a handful of pantry staples elevated to dreamy heights.

Unsalted butter (1 cup, softened): The base of the cookie dough, butter ensures a melt-in-your-mouth texture and a rich, decadent flavor.
Powdered sugar (1/2 cup + 1 cup for rolling): Adds a gentle sweetness to the dough and creates that signature snowball look when rolled.
Vanilla extract (1 tsp): Infuses the dough with classic warmth and enhances the jam’s fruity notes.
Almond extract (1/2 tsp): Provides a subtle nutty undertone that perfectly complements the festive almond flavor.
All-purpose flour (2 1/4 cups): The structure of your cookie; be sure to measure carefully for the perfect tender crumb.
Salt (1/2 tsp): Just enough to balance the sweetness and sharpen each flavor note.
Finely chopped almonds (3/4 cup): These add a lovely crunch and nutty richness—try toasting them for even more flavor.
Seedless raspberry jam (1/3 cup): The star filling! Choose a smooth, high-quality jam so you get a coulis-like burst in every bite.

How to Make Raspberry Filled Almond Snowball Cookies

Step 1: Prepare Your Baking Sheet and Oven

Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This keeps the cookies from sticking and makes cleanup a breeze. A little prep goes a long way toward seamless baking.

Step 2: Cream Butter and Sugar

In a large mixing bowl, use an electric mixer to cream together the softened butter and 1/2 cup powdered sugar. You’re looking for a light, fluffy texture; this step is what gives your Raspberry Filled Almond Snowball Cookies their signature airy crumb.

Step 3: Add Extracts

Now stir in the vanilla and almond extracts. Don’t skip the almond—it works magic with the raspberry filling later, infusing the dough with aromatic warmth that lingers after every bite.

Step 4: Mix in Flour and Salt

Gradually mix in the all-purpose flour and salt. Add a little at a time, beating just until combined. You don’t want to overwork the dough; gentle mixing keeps your cookies tender.

Step 5: Fold in Chopped Almonds

Gently fold in the finely chopped almonds. If you want to level up your cookies, toast the almonds first—they’ll add even more toasty flavor and a delightful, subtle crunch.

Step 6: Shape and Fill Cookies

Take about 1 tablespoon of dough and flatten it in your palm. Use a 1/2 teaspoon measure to pop a dollop of raspberry jam in the center, then carefully fold the dough around the jam, sealing completely. Roll each filled dough piece between your hands to form a smooth ball. This step is where the “snowball” magic happens!

Step 7: Bake

Place each cookie about 1 inch apart on your prepared baking sheet. Bake for 12 to 14 minutes—look for bottoms to turn gently golden while the tops stay pale. This keeps the interior soft and the exterior delicately crisp.

Step 8: Roll in Powdered Sugar

Let your cookies cool on the pan for about 5 minutes. While they’re still warm (but not hot), roll them in powdered sugar to create their snow-dusted appearance. Once completely cooled, roll them in powdered sugar again for extra snowy charm.

How to Serve Raspberry Filled Almond Snowball Cookies

Garnishes

A classic flourish is to finish your Raspberry Filled Almond Snowball Cookies with an extra dusting of powdered sugar right before serving. For a dash of whimsy, you could also add a few slivers of toasted almond or a tiny piece of freeze-dried raspberry on top for a pop of color.

Side Dishes

These cookies are perfectly paired with a steaming mug of tea, rich hot chocolate, or fresh coffee. For a party platter, surround them with fresh berries, chocolate-dipped biscotti, or wedges of soft brie for an elegant spread that encourages sampling and sharing.

Creative Ways to Present

You can stack these snowy cookies in a clear glass jar tied with a festive ribbon—a charming homemade gift. For a special occasion, arrange them on a tiered cake stand alongside other holiday treats, or serve them in individual cupcake liners for a sweet, bakery-style presentation.

Make Ahead and Storage

Storing Leftovers

To keep your Raspberry Filled Almond Snowball Cookies as fresh as possible, store any leftovers in an airtight container at room temperature. They’ll keep for up to a week, remaining tender and full of flavor—if you can resist eating them all in a few days!

Freezing

These cookies freeze beautifully, which means you can get a jump on holiday baking or surprise visits. After baking and rolling them in powdered sugar, let them cool completely, then freeze in a single layer before transferring to a freezer-safe container. For best results, add another coat of powdered sugar once thawed.

Reheating

Let frozen cookies thaw at room temperature. While they don’t require actual reheating, if you like them just-warmed, pop them in a 275°F (135°C) oven for 2–3 minutes. Always finish with another snowy dusting of powdered sugar before serving for that magical look.

FAQs

Can I use a different flavor of jam as the filling?

Absolutely! While raspberry is classic for Raspberry Filled Almond Snowball Cookies, feel free to try apricot, blackberry, or strawberry for a fun twist. Just make sure the jam is seedless and not too runny to prevent leaks during baking.

What’s the best way to toast almonds for this recipe?

Spread chopped almonds in a single layer on a baking sheet and toast in a 350°F oven for 5–7 minutes, stirring halfway through. Let them cool before adding to your dough for an extra punch of nutty flavor.

Why did my cookies crack or the jam leak out?

This usually happens if the dough isn’t sealed tightly or if you used too much jam. Stick to about 1/2 teaspoon of jam per cookie, and make sure there are no cracks when rolling the dough into balls to keep all that luscious filling inside.

Can I make Raspberry Filled Almond Snowball Cookies gluten free?

Yes! Substitute your favorite 1-to-1 gluten free flour blend for the all-purpose flour. Check that your other ingredients are certified gluten free, and you’ll have cookies everyone can enjoy.

Do I need to chill the dough before baking?

For this recipe, the dough is firm enough that you don’t need to chill it first. If your kitchen is very warm, a brief chill (about 15 minutes) may help with shaping, but straight-to-bake is perfectly fine for most situations.

Final Thoughts

Baking a batch of Raspberry Filled Almond Snowball Cookies is like sending a little bit of love from your kitchen to the people you care about most. Whether you’re sharing them at a holiday party or sneaking one with your afternoon tea, each bite promises comfort and delight. Give this recipe a try and discover just how magical homemade cookies can be!

Raspberry Filled Almond Snowball Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 11 reviews

Author: admin
Total Time: 39 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These Raspberry Filled Almond Snowball Cookies are a delightful treat perfect for the holiday season. These buttery cookies are filled with sweet raspberry jam and rolled in powdered sugar for a snowy finish.

Ingredients

Scale

Cookies:

1 cup unsalted butter, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1/2 tsp almond extract
2 1/4 cups all-purpose flour
1/2 tsp salt
3/4 cup finely chopped almonds
1/3 cup seedless raspberry jam
1 cup powdered sugar (for rolling)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream Butter and Sugar: In a large bowl, cream together butter and 1/2 cup powdered sugar until light and fluffy. Mix in vanilla and almond extracts.
Add Dry Ingredients: Gradually beat in flour and salt, then fold in chopped almonds.
Fill Dough: Scoop about 1 tablespoon of dough, flatten slightly in your palm, place 1/2 teaspoon of raspberry jam in the center, fold dough around the jam, and roll into a smooth ball.
Bake: Place cookies on the baking sheet, bake for 12–14 minutes until lightly golden. Cool for 5 minutes, then roll warm cookies in powdered sugar. Once cooled, roll in powdered sugar again.