Raspberry Filled Almond Snowball Cookies Recipe
If you’re ready for cookies that combine buttery richness, nutty aroma, and a sweet burst of fruit, Raspberry Filled Almond Snowball Cookies belong in your recipe box! These dreamy little cookies have a soft almond cookie shell, a surprise raspberry jam center, and a frosty coat of powdered sugar. The blend of almond and raspberry makes every bite both nostalgic and exciting—a perfect treat for holidays, coffee breaks, or sharing with someone who deserves a sprinkle of joy.
Ingredients You’ll Need
The magic of these Raspberry Filled Almond Snowball Cookies is in the incredible lineup of ingredients. Each one is simple, yet plays a crucial part in creating their melt-in-your-mouth texture and signature snowball look. Here’s what makes every morsel a masterpiece:
- Unsalted butter: Softened butter is the key to a tender, rich cookie that truly melts in your mouth.
- Powdered sugar: Used in the dough and again for rolling, it brings both sweetness and the signature snowy finish.
- Almond extract: A little goes a long way for an aromatic boost that pairs perfectly with the raspberry jam.
- All-purpose flour: The foundation, giving each cookie the perfect chewy-yet-delicate crumb.
- Salt: Just enough to enhance all the other flavors and keep the sweetness in check.
- Finely chopped almonds: These offer a subtle crunch and lovely nutty depth to every bite.
- Raspberry jam (seedless preferred): The heart of the cookie, bringing color and a sweet-tart surprise.
- Powdered sugar (for rolling): Essential for that classic, powdery snowball finish and just a bit of extra melt-in-your-mouth sweetness.
How to Make Raspberry Filled Almond Snowball Cookies
Step 1: Prepare and Preheat
First things first: preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures an even bake and means the cookies won’t stick or brown too quickly. Having everything ready now saves you from rushing later.
Step 2: Cream the Butter and Sugar
In a large bowl, beat together your softened butter and a half cup of powdered sugar until the mixture is pale and fluffy. Take your time here—the air you add now helps deliver that irresistible tender-textured cookie at the end.
Step 3: Add the Almond Flavor
Mix in the almond extract until well combined. The scent alone is enough to start your mouth watering! This tiny addition truly transforms the cookies into something special.
Step 4: Bring Together the Dry Ingredients
Gradually add in your all-purpose flour and salt. Stir until a soft, cohesive dough forms. It may look a little dry at first, but keep mixing—soon you’ll have a dreamy, workable dough ready for the nuts.
Step 5: Fold in the Almonds
Add the finely chopped almonds and stir until they’re evenly distributed throughout the dough. Every cookie will have its fair share of nutty goodness and bite!
Step 6: Shape and Fill
Scoop out tablespoon-sized amounts of dough and flatten them gently in the palm of your hand. Spoon about half a teaspoon of raspberry jam into the center of each. Fold and pinch the dough around the jam to seal thoroughly—no cracks means no leaks!
Step 7: Bake
Roll the filled dough into tidy balls and arrange them on your prepared baking sheet, leaving a couple inches of space between each. Bake for 12 to 14 minutes, until just golden on the bottoms. The cookies themselves should look pale and delicate, like snowballs!
Step 8: Sugar-Coat for the Win
Let the cookies cool directly on the baking sheet for five minutes, then move them to a wire rack. While they’re still warm—but not hot—roll them gently in powdered sugar. Once they’re completely cool, roll them again for that thick, snowy blanket we all love.
How to Serve Raspberry Filled Almond Snowball Cookies
Garnishes
For a picture-perfect plate, sprinkle a little extra powdered sugar over the Raspberry Filled Almond Snowball Cookies just before serving. If you’re feeling fancy, add a few fresh raspberries or a couple of mint leaves alongside for a pop of festive color.
Side Dishes
These cookies pair beautifully with a cup of hot tea or coffee, which balances the sweetness and lets their almond-raspberry flavor really pop. Try serving alongside a simple vanilla ice cream or a platter of mixed berries for a refreshing afternoon treat.
Creative Ways to Present
For parties or gifting, pile the cookies high on a tiered tray or stack them in a glass jar with a ribbon. If you’re bringing them to a holiday cookie swap, tuck each Raspberry Filled Almond Snowball Cookie into a mini cupcake liner for easy sharing and an extra touch of charm.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Raspberry Filled Almond Snowball Cookies in an airtight container at room temperature. They stay fresh and tender for up to one week—just make sure to hide them from cookie-loving housemates if you want them to last!
Freezing
Yes, these cookies freeze beautifully! Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container. To serve, just let them thaw at room temperature, and if you want, give them a fresh roll in powdered sugar to revive that snowy look.
Reheating
Although these cookies are best enjoyed at room temperature, you can briefly warm them (about 5 minutes in a 300°F oven) to refresh them if they seem a bit firm. Let them cool slightly and dust with powdered sugar again if you like.
FAQs
Can I use a different jam instead of raspberry?
Absolutely! While classic Raspberry Filled Almond Snowball Cookies shine with raspberry, feel free to experiment with apricot, cherry, or strawberry jam. Just be sure to choose a thick, seedless variety to keep the centers neat and delicious.
My dough feels too soft—what should I do?
If the dough gets too sticky or soft to handle, pop it in the refrigerator for 15 to 20 minutes. Chilling firms up the butter, making the dough easier to shape and fill without sticking or tearing.
How do I keep the jam from leaking out?
Carefully sealing the dough around the jam is crucial. Work gently but thoroughly, pinching all seams closed. If a little jam peaks out during baking, don’t worry—just dust with extra powdered sugar before serving.
Can I make these cookies nut-free?
You can skip the chopped almonds and replace the almond extract with vanilla if you need a nut-free version, but keep in mind that you’ll be trading some of the signature flavor of traditional Raspberry Filled Almond Snowball Cookies.
How far in advance can I make these for a party?
You can bake the cookies up to three days in advance; store them in an airtight container, then give them one last roll in powdered sugar before arranging on your party tray—they’ll taste fresh and look extra snowy.
Final Thoughts
There’s just something magical about biting into one of these Raspberry Filled Almond Snowball Cookies—the surprise jam center, the soft almond cookie, the light dusting of sugar. If you’re hunting for a new favorite or simply want to sweeten someone’s day, these cookies are delightfully rewarding to bake and impossible to eat just one. Give them a try and share the love!
Print
Raspberry Filled Almond Snowball Cookies Recipe
- Total Time: 39 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Raspberry Filled Almond Snowball Cookies are a delightful treat perfect for any occasion. A buttery almond cookie filled with sweet raspberry jam, these cookies are rolled in powdered sugar for a snowy finish.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup finely chopped almonds
Filling and Coating:
- 1/2 cup raspberry jam (seedless preferred)
- 1 cup powdered sugar (for rolling)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare Dough: Cream together butter and 1/2 cup powdered sugar until light and fluffy. Mix in almond extract. Gradually add flour and salt, then stir in chopped almonds.
- Shape Cookies: Scoop out dough portions, flatten, add raspberry jam, seal and roll into balls. Place on baking sheet.
- Bake: Bake for 12–14 minutes until lightly golden. Cool slightly on the sheet, then transfer to a rack.
- Coat Cookies: While warm, roll cookies in powdered sugar. Once cooled, roll again for a snowy finish.
Notes
- Ensure the jam is thick to avoid leaking.
- Chilling the dough slightly before filling can make shaping easier.
- Store in an airtight container for up to 1 week.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
