Raspberry Filled Almond Snowball Cookies are little bites of pure joy! They’re soft, buttery almond-flavored cookies rolled in a snowy blanket of powdered sugar with a sweet surprise of raspberry jam tucked right in the center. The crunch of the almonds mixed with the tartness of the raspberry filling makes every bite feel like a special treat.
I love these cookies because they’re perfect for sharing during the holidays or anytime you want to make someone smile. One helpful tip I’ve learned is to let the cookies cool completely before rolling them in powdered sugar so they keep that pretty white coating without getting sticky. Plus, the raspberry jam I use is a little tangy, which balances the richness of the buttery dough just right.
Serving these with a cup of tea or a cold glass of milk always feels like a little celebration at home. When I make a batch, it doesn’t last long around here! These cookies remind me of happy moments with family, baking in the kitchen, and enjoying sweet, simple pleasures together.
Key Ingredients & Substitutions
Butter: Unsalted butter gives the best control over salt levels and a creamy texture. If you need a dairy-free option, try vegan butter, but baking time might slightly change.
Ground Almonds: Using finely ground almonds adds a lovely nutty flavor and soft texture. If you don’t have almonds, finely ground pecans or hazelnuts work too.
Raspberry Jam: Seedless or strained raspberry jam is best to keep the filling smooth and avoid seeds poking through the dough. You can swap in strawberry, apricot jam, or even lemon curd for a different flavor twist.
Powdered Sugar: This coats the cookies, giving them a snowy look. You can use confectioners’ sugar substitute if needed, but powdered sugar is preferred for its fine texture.
How Do You Shape Cookies Without Jam Leaking Out?
Keeping the jam inside the cookie while baking can be tricky. Here’s how to do it right:
- Flatten the dough gently, not too thin, so it can fully wrap the jam.
- Use a small spoonful of jam to avoid overstuffing, which can cause leaks.
- Roll the dough around the jam carefully, sealing all edges well, and make a smooth ball.
- Place the balls seam-side down on the baking sheet to help keep them closed while baking.
Following these steps will help you get tidy, jam-filled cookies with no mess and a perfect burst of raspberry inside every bite.
Equipment You’ll Need
- Mixing bowls – I find separate bowls great for mixing dry ingredients and creaming butter and sugar.
- Electric hand mixer or stand mixer – makes creaming butter and sugar easier and quicker.
- Cookies scoop or spoon – helps you measure dough and fill the cookies evenly.
- Baking sheets – use ones with rimmed edges for stability and even baking.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup easy.
- Cooling rack – allows air to circulate around the cookies, helping them cool evenly.
- Small teaspoon or piping bag – perfect for adding jam neatly inside the dough.
Flavor Variations & Add-Ins
- Swap raspberry jam for strawberry, apricot, or lemon curd to change the flavor and color.
- Add a touch of cinnamon or nutmeg in the dough for a warm, spiced taste.
- Mix chopped toasted almonds or pistachios into the dough for extra crunch and nutty flavor.
- Use melted white or dark chocolate drizzled over cooled cookies for an elegant touch.
Raspberry Filled Almond Snowball Cookies
Ingredients You’ll Need:
For The Cookie Dough:
- 1 cup unsalted butter, softened
- ¾ cup powdered sugar (plus extra for rolling)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup finely ground almonds (or almond flour)
- ¼ teaspoon salt
For The Filling & Garnish:
- About ½ cup raspberry jam (seedless or strained preferred)
- Sliced almonds for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, 15-18 minutes to bake, plus cooling time. Allow at least 30-40 minutes total so the cookies have time to cool before rolling in powdered sugar and enjoying!
Step-by-Step Instructions:
1. Prepare Your Workstation:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup and to stop cookies sticking.
2. Make The Dough:
In a large bowl, beat the softened butter and ¾ cup powdered sugar together until light and fluffy, about 2-3 minutes using a hand or stand mixer. Add vanilla and almond extracts and mix until combined. In a separate bowl, whisk the flour, ground almonds, and salt together. Gradually add the dry mix to the butter mixture and mix just until a soft dough forms. It might feel a little crumbly but should hold together when pressed.
3. Form & Fill The Cookies:
Take about 1 tablespoon of dough and flatten it gently in your palm. Place a small teaspoon of raspberry jam in the center. Carefully fold the dough over the jam and roll it into a smooth ball, making sure the jam is completely inside. Place each cookie ball on the prepared baking sheet about 2 inches apart. Optionally, gently press a sliced almond onto the top of each for a nice touch.
4. Bake:
Bake for 15-18 minutes, or until the bottoms just begin to turn golden. The tops should stay pale and not brown. After baking, let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
5. Powdered Sugar Coating:
Once completely cool, roll the cookies generously in powdered sugar so they’re fully coated and look like snowy little treats. For extra coverage, you can roll them a second time after a few minutes.
6. Store and Enjoy:
Keep your cookies fresh in an airtight container at room temperature. They’re best enjoyed within a week but often don’t last that long!
Can I Use Frozen Dough for These Cookies?
Yes! You can make the dough ahead and freeze it before shaping the cookies. Thaw it in the fridge overnight, then proceed with filling and baking as usual.
What Can I Substitute for Raspberry Jam?
Strawberry, apricot, or blackberry jam work beautifully as alternatives. Choose a seedless variety to keep the filling smooth and avoid leaks during baking.
How Do I Store Leftover Raspberry Almond Snowball Cookies?
Store them in an airtight container at room temperature for up to a week. If they start to lose their powdered sugar coating, just roll them in a little more before serving.
Can I Make These Cookies Ahead of Time?
Absolutely! You can prepare and fill the dough, then refrigerate the shaped cookies for up to two days before baking. This makes for a convenient and tasty make-ahead treat!