A delightful twist on the classic snowball cookie, these Raspberry Filled Almond Snowball Cookies bring together a tender, buttery almond dough and a burst of sweet raspberry jam at the center. Rolled in powdered sugar for a soft, snowy finish, they’re just as perfect for holiday parties as they are for a quiet afternoon treat with a cup of tea.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups (248 g) all‑purpose flour
¾ cup (76 g) sliced almonds, finely ground
½ teaspoon salt
1 cup (226 g) unsalted butter, softened
½ cup (60 g) powdered sugar
½ teaspoon almond extract
6 tablespoons (115 g) seedless raspberry jam
1½ cups (170 g) powdered sugar (for coating)
Directions
I preheat the oven to 350 °F (175 °C) and line my baking sheets with parchment paper.
In a bowl, I whisk together the flour, finely ground almonds, and salt.
In a large separate bowl, I cream the softened butter and powdered sugar until light and fluffy, then stir in the almond extract.
I gradually mix the dry ingredients into the butter mixture just until combined.
I take about ½ tablespoon of dough, roll it into a ball, and press an indentation in the center.
Into the indentation, I spoon about ½ teaspoon of raspberry jam.
I form another dough ball the same way and place it over the jam-filled one, gently sealing the edges and rolling it to smooth.
I repeat the process with the remaining dough and jam.
Once shaped, I place the cookies on the prepared baking sheets and bake them for 11–13 minutes, just until set.
While still warm, I give them a gentle roll in powdered sugar.
After the cookies cool completely, I roll them again for a thick, snowy sugar coating.
Servings and timing
This recipe makes about 24 cookies. It takes roughly 25 minutes to prep, 12 minutes to bake, and around 37 minutes total from start to finish. Each cookie has approximately 150 kcal.
Variations
I sometimes use apricot or blackberry jam instead of raspberry for a different flavor profile.
For extra texture, I mix a few chopped toasted almonds into the dough along with the ground almonds.
If I want a more festive touch, I dust the final sugar coating with a tiny pinch of cinnamon.
I’ve also tried a chocolate-hazelnut spread in place of jam—it’s decadent and delicious.
For a gluten-free version, I swap in a 1:1 gluten-free flour blend.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. They hold up well, and the flavors even deepen a bit by day two. If needed, I re-roll them in a bit more powdered sugar before serving. These cookies also freeze beautifully for up to 2 months—I just make sure they’re fully cooled before placing them in a freezer-safe container with parchment between layers.
FAQs
What’s the best way to grind the almonds?
I use a food processor to finely grind sliced almonds. I make sure not to over-process them into almond butter—pulsing in short bursts works best.
Can I make these cookies ahead of time?
Yes, I often make the dough ahead and refrigerate it for up to 2 days. I also shape and freeze the unbaked cookies, then bake them straight from the freezer—just adding a couple extra minutes to the bake time.
Why do I coat the cookies twice in powdered sugar?
The first coating sticks to the warm cookies, creating a base layer. The second coating, once they’re cooled, gives them that classic snowball look and a soft, sweet finish.
Can I use a different extract besides almond?
Absolutely. While almond extract gives these cookies their signature flavor, I’ve also tried vanilla or even orange extract for a different twist.
My cookies spread too much—what went wrong?
If the dough gets too soft, the cookies might spread. I recommend chilling the dough for 20–30 minutes if your kitchen is warm, or if the dough feels too loose while shaping.
Conclusion
Raspberry Filled Almond Snowball Cookies are a charming upgrade to a holiday classic. I love their tender texture, sweet surprise center, and snowy finish. Whether I’m gifting a batch or keeping them all to myself, they never disappoint. If you enjoy nostalgic cookies with a touch of elegance, these are sure to become a new favorite.
📖 Recipe:
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Raspberry Filled Almond Snowball Cookies
- Total Time: 37 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
A delightful twist on classic snowball cookies, these Raspberry Filled Almond Snowball Cookies feature a buttery almond dough with a surprise raspberry jam center, rolled in powdered sugar for a soft, snowy finish—perfect for holidays or teatime treats.
Ingredients
2 cups (248 g) all-purpose flour
¾ cup (76 g) sliced almonds, finely ground
½ teaspoon salt
1 cup (226 g) unsalted butter, softened
½ cup (60 g) powdered sugar
½ teaspoon almond extract
6 tablespoons (115 g) seedless raspberry jam
1½ cups (170 g) powdered sugar (for coating)
Instructions
- Preheat oven to 350 °F (175 °C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, ground almonds, and salt.
- In a large bowl, cream the softened butter and ½ cup powdered sugar until light and fluffy. Stir in almond extract.
- Gradually mix the dry ingredients into the butter mixture until just combined.
- Take about ½ tablespoon of dough, roll into a ball, and press an indentation in the center.
- Spoon about ½ teaspoon of raspberry jam into the indentation.
- Form another dough ball, place it over the filled one, gently seal the edges, and roll into a smooth ball.
- Repeat with remaining dough and jam.
- Place cookies on the prepared baking sheets and bake for 11–13 minutes, until set.
- While warm, gently roll cookies in powdered sugar.
- After cookies cool completely, roll again in powdered sugar for a snowy finish.
Notes
Swap raspberry jam with apricot, blackberry, or chocolate-hazelnut spread for variation.
Add chopped toasted almonds to dough for extra texture.
Dust final sugar coating with a pinch of cinnamon for festive flair.
Use a 1:1 gluten-free flour blend for a gluten-free version.
Chill dough before shaping if too soft or sticky.
Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
