Raspberry Filled Almond Snowball Cookies are little bites of pure joy, combining crumbly, buttery almond cookies with a sweet and tangy burst of raspberry jam right in the center. These cookies are rolled in powdered sugar, giving them a soft, snowy look that’s as charming as their taste.
I love making these cookies during the holidays because they feel special but are surprisingly easy to prepare. The almond flavor gives them a nice nutty depth, while the raspberry filling adds just the right amount of fruity zing. I always find myself sneaking more than a few while they’re fresh!
My favorite way to enjoy these cookies is with a warm cup of tea or coffee. They’re perfect for sharing with friends and family or packing up as a thoughtful homemade gift. If you want to switch things up, you can try different jam flavors, but raspberry just feels like the perfect match for the almond cookie base to me.
Key Ingredients & Substitutions
Butter: Softened unsalted butter gives these cookies their rich, tender texture. If you want a dairy-free option, try vegan butter, but keep in mind it may slightly change the taste.
Almond Meal: This adds the nutty flavor and crumbly texture. You can use finely ground blanched almonds or almond flour. If nuts are an issue, try sunflower seed flour as a nut-free alternative.
Raspberry Jam: This is the sweet and tangy filling that makes the cookies special. Seedless jam is smoother, but if you like a bit of texture, keep the seeds. Feel free to swap raspberry jam for strawberry or apricot jam for a different flavor.
Powdered Sugar: Rolling the cookies twice in powdered sugar creates their signature snowy look and sweet coating. You can also use superfine sugar for a crunchier texture, but powdered sugar is classic.
How Do You Wrap the Dough Around the Jam Without It Leaking?
Sealing the jam inside the dough takes a gentle touch to avoid leaks:
- Flatten a tablespoon of dough into a disk wide enough to hold the jam.
- Place a small dollop of jam in the center and add an almond if you like.
- Carefully fold the sides of the dough up and over the jam, pinching the edges to seal tightly.
- Roll the sealed dough gently between your palms to form a smooth ball without cracks.
- Chilling the dough balls briefly before baking can help keep their shape and reduce spreading.
Taking your time with this step means you’ll get a perfect burst of jam inside without leaks or mess!
Equipment You’ll Need
- Mixing bowls – I like a large one for mixing the dough and a smaller one for prep work, so everything stays organized.
- Electric hand mixer or stand mixer – makes creaming the butter and sugar quick and easy.
- Measuring cups and spoons – keep your ingredients accurate for the best texture and flavor.
- Baking sheet lined with parchment paper – prevents sticking and makes cleanup easier.
- Cookie scoop or teaspoon – helps portion out the dough evenly for uniform cookies.
- Cooling rack – lets the cookies cool completely and keeps them crisp on the outside.
- Small spoon or piping bag for jam – makes adding jam inside the cookies neat and simple.
Flavor Variations & Add-Ins
- Cherry or apricot jam – swaps in different fruit flavors for variety; pairs well with almonds.
- Chocolate chips or chopped chocolates – sprinkle into the dough for a rich, chocolaty twist.
- Mint extract – add a few drops to the dough for a fresh, minty flavor that complements raspberry.
- White chocolate chips or chopped nuts – mix in for extra texture and sweetness, perfect for a different treat.
Raspberry Filled Almond Snowball Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar, plus more for rolling
- 1 tsp vanilla extract
- ½ tsp almond extract
- 2 cups all-purpose flour
- ½ tsp salt
- 1 cup finely ground almonds (almond meal)
For the Filling:
- ½ cup raspberry jam (seedless or with seeds, your choice)
- Whole almonds, blanched or sliced (optional, for filling center)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 15-18 minutes to bake. Allow an additional 15 minutes for cooling. Overall, you’ll need roughly 45 minutes from start to finish to enjoy these delightful cookies!
Step-by-Step Instructions:
1. Make the Dough:
In a large bowl, beat the softened butter and ½ cup powdered sugar together until the mixture is light and fluffy. Stir in the vanilla and almond extracts to add that lovely, nutty flavor. In another bowl, mix the flour, salt, and ground almonds. Slowly add these dry ingredients to the butter mixture and stir well until you have a soft dough.
2. Shape and Fill Each Cookie:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup. Take about a tablespoon of dough and flatten it gently in your palm. Spoon about ½ teaspoon of raspberry jam into the center. If you like, add a whole or sliced almond on top of the jam for a nice crunch. Carefully wrap the dough around the jam and almond, sealing it fully to form a smooth ball without gaps or cracks.
3. Bake and Finish:
Place the shaped cookie balls on the prepared baking sheet, leaving about 2 inches between each so they can bake evenly. Bake in the oven for 15–18 minutes, or until the cookie bottoms turn lightly golden but the sides and tops stay pale. While still warm, roll the cookies in powdered sugar, then let them cool on the baking sheet. Once fully cooled, roll them in powdered sugar again for a delicate, snowy coating. Store these sweet treats in an airtight container at room temperature, and enjoy within a week!
Can I Use Frozen Butter for This Recipe?
It’s best to use softened butter for creaming with the sugar, as it helps create the right texture. If your butter is frozen, thaw it in the fridge overnight or soften it quickly by microwaving in short bursts, being careful not to melt it.
How Can I Prevent the Jam from Leaking During Baking?
Make sure to fully seal the dough around the jam by pinching the edges tightly and rolling the ball smooth. You can also chill the shaped cookies in the fridge for 15–20 minutes before baking to help them hold their shape better.
Can I Substitute Almond Meal with Something Else?
Yes! You can substitute almond meal with finely ground hazelnuts or walnuts for a different nutty flavor. For a nut-free option, sunflower seed flour works well, but it will alter the taste slightly.
How Should I Store These Cookies?
Keep the cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, store in the fridge and bring to room temperature before serving for optimal flavor and texture.