Raspberry filled almond snowball cookies are buttery, nutty, and tender on the outside, with a surprise burst of sweet raspberry in the center. These festive little cookies melt in my mouth and look just as magical as they taste—coated in powdered sugar like freshly fallen snow. They’re one of my favorite holiday treats to bake and share.
Why You’ll Love This Recipe
I love this recipe because it takes a classic snowball cookie and gives it a fruity twist with a raspberry jam filling. The almond flavor pairs beautifully with the raspberry, and the texture is soft and crumbly, just like a snowball cookie should be. They look elegant on cookie trays, but they’re actually simple to make. Whether for gifting or indulging, these cookies never last long in my kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Unsalted butter (softened)
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Powdered sugar (plus extra for coating)
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Almond extract
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All-purpose flour
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Finely ground almonds or almond flour
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Salt
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Raspberry jam or preserves (seedless if preferred)
Optional:
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Chopped toasted almonds for extra texture
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Vanilla extract (for additional flavor)
Directions
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I cream the butter and powdered sugar together until light and fluffy.
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I mix in almond extract (and vanilla, if using), then gradually add the flour, salt, and ground almonds until a soft dough forms.
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I chill the dough for about 30 minutes to make it easier to handle.
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I scoop small portions of dough, flatten them slightly in my hand, and add a small dollop of raspberry jam in the center.
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I carefully fold and roll the dough around the jam to fully enclose it, shaping it into a ball.
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I place the cookies on a parchment-lined baking sheet and bake until just set and slightly golden on the bottom.
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While still warm, I roll them gently in powdered sugar, then again once cooled for that perfect snowy finish.
Servings and timing
This recipe makes about 24 cookies.
Prep time: 20 minutes
Chill time: 30 minutes
Cook time: 15 minutes
Total time: 1 hour 5 minutes
Variations
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I’ve swapped raspberry jam for apricot, cherry, or strawberry—any smooth jam works beautifully.
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For a crunchier bite, I mix in some finely chopped almonds with the dough.
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I use orange or lemon zest in the dough for a citrusy twist.
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I make them smaller for bite-sized cookie boxes or larger for a showier dessert tray.
storage/reheating
I store these cookies in an airtight container at room temperature for up to 1 week.
They freeze well too—I freeze them in a single layer, then transfer to a container and store for up to 2 months. I thaw at room temperature and re-roll in powdered sugar if needed.
FAQs
Can I use store-bought almond flour?
Yes, I usually use almond flour or finely ground blanched almonds. It keeps the texture smooth and soft.
Does the jam leak out during baking?
Not if I seal the dough tightly around the jam. I make sure there are no cracks before baking.
Can I make the dough ahead of time?
Absolutely. I often chill the dough overnight and bake the next day. It’s easy to prep ahead.
Can I make these cookies gluten-free?
Yes, I’ve made them with a 1:1 gluten-free flour blend, and they turn out just as delicious.
Do I need to chill the dough?
I highly recommend it. Chilling makes the dough easier to work with and helps prevent the cookies from spreading.
Conclusion
Raspberry filled almond snowball cookies are a delightful mix of elegance and nostalgia. The soft, nutty cookie paired with a sweet raspberry center and that snowy sugar coating makes every bite feel festive. Whether I’m adding them to a holiday tray or enjoying one with a cup of tea, they’re always a beautiful and tasty addition to the season.
Print
Raspberry Filled Almond Snowball Cookies
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 5 minutes
- Yield: 24 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Raspberry filled almond snowball cookies are tender, buttery cookies with a sweet raspberry center, coated in powdered sugar. These festive treats are perfect for the holidays and melt in your mouth with every bite.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus more for coating)
- 1 tsp almond extract
- 1/2 tsp vanilla extract (optional)
- 2 1/4 cups all-purpose flour
- 1/2 tsp salt
- 3/4 cup finely ground almonds or almond flour
- 1/3 cup raspberry jam or preserves (seedless if preferred)
- 1/4 cup chopped toasted almonds (optional)
Instructions
- Cream butter and powdered sugar together until light and fluffy.
- Mix in almond extract and vanilla extract (if using).
- Gradually add flour, salt, and ground almonds until a soft dough forms.
- Chill dough in the refrigerator for 30 minutes.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop small portions of dough, flatten slightly, and add a small dollop of raspberry jam in the center.
- Fold dough around the jam and roll into a smooth ball, sealing edges well.
- Place cookies on the prepared baking sheet and bake for 14–16 minutes, until bottoms are lightly golden.
- Roll cookies gently in powdered sugar while still warm. Let cool completely, then roll again for a snowy finish.
Notes
- Chilling the dough makes it easier to handle and prevents spreading.
- Use seedless jam for a smoother filling.
- Swap raspberry jam for other flavors like apricot or cherry.
- Add citrus zest for a bright flavor twist.
- Freeze in a single layer before transferring to containers for long-term storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
