Why You’ll Love Raspberry Filled Almond Snowball Cookies Recipe
These Raspberry Filled Almond Snowball cookies combine the rich, nutty taste of almonds with the bright freshness of raspberry jam, creating a delightful flavor contrast. Their melt-in-your-mouth texture paired with the snowy coating of powdered sugar makes them irresistible. Plus, they’re simple to make and perfect for gifting or sharing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Ground almonds (almond meal)
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Unsalted butter, softened
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Powdered sugar (for dough and coating)
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Vanilla extract
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Raspberry jam (seedless preferred)
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Salt
Directions
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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
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Mix in the vanilla extract.
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In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt. Gradually add the dry ingredients to the butter mixture, stirring until just combined.
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Shape the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheet.
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Bake for 12-15 minutes or until the cookies are lightly golden around the edges. Remove from oven and let them cool slightly on the baking sheet.
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Once cool enough to handle, make an indentation in each cookie using the back of a teaspoon or your thumb. Fill each indentation with a small dollop of raspberry jam.
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Roll the jam-filled cookies in powdered sugar until completely coated. Place them on a wire rack to cool completely.
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Optionally, roll the cookies in powdered sugar again before serving for an extra snowy effect.
Servings and timing
This recipe makes approximately 24 cookies.
Preparation time: 20 minutes
Baking time: 12-15 minutes
Cooling and finishing: 20 minutes
Total time: About 55 minutes
Variations
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Substitute raspberry jam with other fruit preserves like apricot, strawberry, or blackberry for different flavors.
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Add a pinch of cinnamon or almond extract to the dough for a more intense flavor.
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Use crushed pistachios instead of almonds for a different nutty twist.
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For a gluten-free option, replace all-purpose flour with a gluten-free flour blend.
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Drizzle melted white chocolate over the cookies after cooling for a festive touch.
Storage/reheating
Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months—place them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe container. Thaw at room temperature before serving. Reheating is not necessary, but you can warm them slightly in a low oven (around 300°F/150°C) for 5 minutes if desired.
FAQs
Can I use store-bought almond meal?
Yes, store-bought almond meal works perfectly for this recipe. Just make sure it’s finely ground for the best texture.
What type of raspberry jam is best?
A smooth, seedless raspberry jam is ideal to ensure the filling spreads easily and doesn’t interfere with the cookie texture.
Can I make the dough ahead of time?
Yes, you can prepare the dough up to two days in advance. Keep it wrapped tightly in the refrigerator.
Are these cookies gluten-free?
Not as written, since they contain all-purpose flour. However, you can substitute a gluten-free flour blend to make them gluten-free.
How do I prevent the cookies from cracking when baking?
Make sure your butter is softened but not melted and avoid over-mixing the dough to keep it tender and prevent cracking.
Can I use other nuts besides almonds?
Yes, you can substitute ground walnuts, pecans, or pistachios, though it will change the flavor profile slightly.
How long do the cookies keep their powdered sugar coating?
They tend to stay coated well for a few days if stored in an airtight container, but may absorb moisture over time and lose some of the “snowball” effect.
Is it necessary to chill the dough before baking?
For this recipe, chilling isn’t required, but you can chill the dough if it feels too soft to handle.
Can I double the recipe?
Absolutely, just double the ingredients and bake in batches.
Can these cookies be made vegan?
You can try substituting the butter with a vegan butter alternative and ensure your powdered sugar is vegan, but the texture and flavor might vary slightly.
Conclusion
Raspberry Filled Almond Snowball Cookies are a timeless treat that brings together the nutty richness of almonds and the sweet tang of raspberry jam in a delicate, powdered sugar-coated cookie. Easy to prepare and customizable with various jams or nuts, they make a wonderful addition to your baking repertoire—perfect for sharing or savoring with a cup of tea.
Raspberry Filled Almond Snowball Cookies
Delight in these Raspberry Filled Almond Snowball Cookies — buttery, crumbly almond-flavored cookies with a sweet raspberry jam center. Perfectly dusted with powdered sugar, these melt-in-your-mouth treats are ideal for holiday gatherings or any time you crave a delicate, fruity cookie.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for dusting
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 cups all-purpose flour
- 1 cup finely ground almonds (almond meal)
- 1/4 tsp salt
- 1/2 cup raspberry jam (seedless preferred)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in vanilla and almond extracts.
- Gradually add the flour, almond meal, and salt, mixing until the dough comes together.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet about 2 inches apart.
- Make a small indentation in the center of each ball using your thumb or the back of a spoon.
- Fill each indentation with about 1/2 teaspoon of raspberry jam.
- Bake for 15-18 minutes or until the edges just start to turn golden.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Once completely cool, dust generously with powdered sugar.
Notes
- Use seedless raspberry jam for a smoother filling.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a nut-free version, substitute almond meal with finely crushed graham crackers or oat flour.
