Raspberry Filled Almond Snowball Cookies are a delightful treat that blends the nutty crunch of almonds with the sweet and tangy burst of raspberry jam. These little cookies are soft and crumbly on the outside, dusted in powdered sugar to look like tiny snowballs, while the raspberry center adds a cheerful pop of color and flavor. They’re perfect for a cozy afternoon snack or a festive holiday dessert.
I love making these cookies because they feel special but aren’t too complicated. The almond flavor gives them a nice twist from the usual cookies, and the raspberry filling makes each bite exciting without being overly sweet. I personally like scooping up a big glass of milk or a cup of tea when I have a plate of these around—they’re just the right size for nibbling while I catch up on a good book or chat with friends.
One thing I always tell people is to make sure the raspberry jam isn’t too runny, so it doesn’t spread too much during baking. It’s those little things that make the cookie perfect every time. These snowball cookies remind me of holidays and family gatherings where everyone gathers around the table, so they’re a favorite to bake when I want to share something homemade and heartwarming.
Key Ingredients & Substitutions
Almond Flour: This gives the cookies a rich, nutty flavor and tender texture. If you don’t have almond flour, finely ground almonds work too, but avoid almond meal with skin for a smoother bite.
Butter: Unsalted butter is best for control over salt and flavor, but you can use salted if needed—just skip extra salt in the recipe.
Raspberry Jam: Choose a thick jam to avoid soggy cookies. If unavailable, use any berry jam or a bit of homemade preserve that’s not too runny.
Vanilla & Almond Extracts: These add depth and emphasize the almond taste. If you don’t have almond extract, a little extra vanilla works fine.
How Do You Keep the Raspberry Jam From Making Cookies Too Wet?
It’s important the jam is thick enough so it doesn’t spread and soak into the dough while baking. Here’s what helps:
- Use a thick, good quality jam or preserve with less liquid.
- Don’t overfill the cookies—about 1 teaspoon of jam per cookie works well.
- Seal the dough fully around the jam to prevent leaks.
- Bake right away instead of resting the shaped dough, keeping jam from softening the dough too much.
These tips help keep that sweet pocket of raspberry intact and the cookies soft, not soggy.
Equipment You’ll Need
- Mixing bowls – you’ll use these to whisk dry ingredients and cream the butter mixture. They’re the basic kitchen workhorse.
- Electric mixer – this makes creaming the butter and sugar a breeze, saving you time and effort.
- Measuring cups and spoons – for accuracy, especially with baking ingredients.
- Cookie scoop or tablespoon – helps portion out uniform dough balls for even baking.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup easier.
- Cooling rack – helps cookies cool evenly so they set nicely before dusting with sugar.
Flavor Variations & Add-Ins
- Swap raspberry jam for apricot or strawberry preserves for a different fruity flavor.
- Add a pinch of cinnamon or nutmeg to the dough for a warm spice note.
- Use chopped toasted almonds or pistachios inside the dough for extra crunch.
- Instead of powdered sugar, roll the baked cookies in shredded coconut or cocoa powder for a different look and taste.
Raspberry Filled Almond Snowball Cookies
Ingredients You’ll Need:
For The Cookie Dough:
- 1 cup (140g) all-purpose flour
- 1 cup (100g) finely ground almonds (almond flour)
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1/3 cup (40g) powdered sugar, plus more for coating
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
For The Filling & Garnish:
- 1/3 cup raspberry jam (thick and not too runny)
- Fresh raspberries (optional, for garnish)
Time You’ll Need:
This recipe takes about 10 minutes to prep, 15-18 minutes to bake, plus around 20 minutes for cooling. So, plan for roughly 45 minutes total from start to finish, with most of the time spent waiting for the cookies to cool and get ready for their delicious sugar coating.
Step-by-Step Instructions:
1. Prepare For Baking:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper—this will keep the cookies from sticking and make cleanup easier.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, ground almonds, and salt until well combined. This ensures even distribution of ingredients.
3. Cream Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and 1/3 cup powdered sugar until the mixture is light and fluffy. This usually takes about 2 to 3 minutes and creates a smooth base for the dough.
4. Add Flavors:
Stir in the almond and vanilla extracts to the creamed mixture, mixing well so the dough gets a lovely sweet aroma.
5. Combine Wet and Dry:
Slowly add the flour-almond mixture to the butter mixture, mixing on low speed until the dough comes together and no flour remains. The dough will be soft but should hold together when pressed.
6. Shape and Fill The Cookies:
Take about 1 tablespoon of dough and gently flatten it in your palm. Spoon about 1 teaspoon of raspberry jam into the center. Carefully fold the edges around the jam and roll into a smooth ball, making sure the jam is fully sealed inside to avoid leaks during baking.
7. Bake:
Place the filled dough balls on the prepared baking sheet about 2 inches apart. Bake in the oven for 15 to 18 minutes, until the bottoms are just starting to turn golden. Avoid overbaking to keep the texture tender.
8. Cool and Coat:
Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely. Once cooled, roll each cookie generously in powdered sugar to give them their signature snowy look.
9. Serve and Enjoy:
Arrange the cookies on a plate and optionally garnish with fresh raspberries for a pop of color. These are perfect for sharing with friends or enjoying with a warm cup of tea or coffee.
Can I Use Frozen Raspberry Jam for the Filling?
Yes, but make sure the jam is fully thawed and thickened before using. If it’s too runny, gently simmer it on low heat to reduce excess liquid and prevent soggy cookies.
Can I Make These Cookies Ahead of Time?
Absolutely! You can prepare and fill the dough balls, then freeze them on a baking sheet. Once frozen, transfer to a freezer-safe bag and bake straight from frozen—just add a couple of extra minutes to the bake time.
How Should I Store Leftover Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months, dusting with powdered sugar just before serving.
Can I Substitute Almond Flour with Another Nut Flour?
Yes! You can use finely ground hazelnuts or cashews, but the flavor will change slightly. Make sure the nut flour is finely ground to maintain the tender texture of the cookies.
