Raspberry Filled Almond Snowball Cookies are a delightful little treat that combines a tender, buttery cookie with a sweet and tangy raspberry center. Each bite melts in your mouth, with a perfect dusting of powdered sugar that looks like a fresh snowfall. The almond flavor adds a lovely nutty twist that makes these cookies feel special and festive.
I love making these cookies during the holidays or anytime I need a pick-me-up with tea or coffee. The raspberry jam keeps them from being too sweet and adds a wonderful pop of fruitiness. One tip I’ve learned is to chill the dough before shaping the cookies, which helps them hold their shape and bake up with a crumbly, soft texture that I adore.
These cookies always remind me of cozy family gatherings where everyone reaches for just one more because they’re so hard to resist. They’re great for sharing or packing in a little box as a thoughtful homemade gift. I find that the balance between the nutty almond and the bright raspberry makes them something everyone can enjoy, no matter the season.
Key Ingredients & Substitutions
Butter: This gives the cookies their tender texture and rich flavor. I always use unsalted butter so I can control the salt level, but salted butter works too—just skip adding extra salt.
Powdered Sugar: It sweetens the dough and creates the classic snowy coating. You can swap with superfine sugar if needed, but powdered sugar gives the best texture.
Almond Extract & Almonds: These bring the cookie’s signature nutty taste. If you can’t find almond extract, vanilla extract alone works. For nuts, chopped almonds are best, but almond meal or finely ground blanched almonds work well too.
Raspberry Jam: This adds a juicy, sweet-tart surprise in each cookie. Seedless jam is my pick to avoid seeds poking through the dough. If fresh raspberries are available, you can cook your own jam for a fresher taste.
How Can I Keep Raspberry Jam from Leaking Out While Baking?
Enclosing the jam inside the dough can be tricky. Here’s what works for me:
- Flatten the dough small but thick enough to hold the jam without breaking.
- Place a small dollop (about 1/2 teaspoon) of jam in the center—too much jam risks leaking.
- Carefully fold the dough all around the jam, sealing any cracks and smoothing the surface.
- Roll the sealed ball gently so it’s tight but not squished.
- Chilling the dough for 20-30 minutes before baking helps it hold its shape better.
Following these tips helps your cookies stay neat with a juicy raspberry center every time!
Equipment You’ll Need
- Mixing bowls – I use a large bowl for creaming the butter and sugar, making mixing easier.
- Hand or stand mixer – helps blend the butter and sugar smoothly and save time.
- Measuring cups and spoons – for accuracy with ingredients like butter, sugar, and extracts.
- Baking sheet with parchment paper – prevents sticking and makes cleanup simple.
- Cookie scoop or tablespoon – helps form even-sized cookies for uniformity.
- Cooling rack – allows cookies to cool evenly and helps prevent sogginess.
Flavor Variations & Add-Ins
- Use chopped pistachios or walnuts instead of almonds for different nutty flavors.
- Swap raspberry jam for apricot or strawberry jam for a different fruity surprise.
- Add a splash of lemon or orange zest to the dough for a citrus twist.
- Dust finished cookies with cocoa powder or shredded coconut for extra flavor and visual appeal.
Raspberry Filled Almond Snowball Cookies
Ingredients You’ll Need:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for rolling)
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped almonds or almond meal
- 1/4 teaspoon salt
- 1/2 cup raspberry jam (seedless preferred)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, around 15-18 minutes to bake, plus about 10 minutes for cooling and rolling the cookies in powdered sugar. Overall, you’ll spend roughly 40 to 45 minutes from start to finish. There’s no chilling time needed, so these cookies come together pretty quickly!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
First, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a silicone baking mat to keep your cookies from sticking and make cleanup easy.
2. Cream Butter and Sugar:
In a large bowl, use a hand mixer or stand mixer to beat the softened butter and powdered sugar together. Mix until the blend becomes light, fluffy, and creamy.
3. Add Flavors:
Stir in the almond extract and vanilla extract until everything is well combined and fragrant.
4. Mix Dry Ingredients & Form Dough:
In another bowl, whisk together the flour, chopped almonds (or almond meal), and salt. Slowly add this dry mix into the butter mixture, stirring gently until you have a soft dough that isn’t sticky.
5. Shape and Fill Cookies:
Take about 1 to 1 1/2 tablespoons of dough and flatten it gently in your palm. Add about 1/2 teaspoon of raspberry jam in the center. Carefully fold the dough around the jam, shaping it into a smooth ball that fully seals the jam inside.
6. Bake the Cookies:
Place the formed dough balls on your prepared baking sheet with about 1 inch between each. Bake in your preheated oven for 15 to 18 minutes, or until the bottoms just start to turn light golden. The tops will stay pale.
7. Cool and Coat:
Let the cookies cool on the baking sheet for 5 minutes. While they’re still warm, roll each cookie generously in powdered sugar to coat all sides for that classic snowy look.
8. Final Touches and Storage:
Transfer the cookies to a wire rack to cool completely. For a thicker coating, roll them again in powdered sugar once cooled. Store your cookies in an airtight container at room temperature and enjoy within a week for best taste.
Can I Use Frozen Raspberry Jam for These Cookies?
Yes, you can use frozen raspberry jam, but make sure it’s thawed completely before using. Warm it slightly if needed to make it easier to spoon and seal inside the dough.
Can I Substitute Almonds with Another Nut?
Absolutely! Pecans, walnuts, or pistachios work well and add their own unique flavor. Just chop them finely so they blend smoothly into the dough.
How Should I Store Leftover Cookies?
Keep them in an airtight container at room temperature for up to one week. To maintain their freshness, avoid stacking them tightly so the powdered sugar coating doesn’t rub off.
Can I Make These Cookies Ahead of Time?
Yes! You can assemble the dough balls and refrigerate them before baking for up to 24 hours. Just add a couple of extra minutes to the baking time if baking straight from the fridge.
