Raspberry Filled Almond Snowball Cookies Recipe

Imagine biting through a delicate, powdery exterior and discovering a pop of vibrant raspberry at the heart of a buttery almond cookie. Raspberry Filled Almond Snowball Cookies blend melt-in-your-mouth shortbread, crunchy nuts, and a sweet-tart jam center to create bite-sized treats that are as gorgeous as they are delicious. These cookies have become legendary at holiday exchanges, but I’m here to tell you—they deserve to be made any time you’re craving a touch of magic in your kitchen.

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

Despite their show-stopping appearance, the ingredients for Raspberry Filled Almond Snowball Cookies are pantry staples with a couple of irresistible twists. Each one is chosen for the way it brings texture, flavor, or nostalgia to the finished treat, and together they create pure cookie bliss.

• Unsalted Butter (1 cup, softened): The secret to that tender, meltaway texture—let it come to room temperature for easy creaming.
• Powdered Sugar (1/2 cup for dough, 1 cup for rolling): Finer than granulated, powdered sugar gives the cookies their signature crumb and snowy finish.
• Vanilla Extract (1 tsp): Accentuates the buttery flavor and adds a comforting aroma to every bite.
• Almond Extract (1/2 tsp): A little goes a long way; just a dash transforms these cookies into almond heaven.
• All-Purpose Flour (2 1/4 cups): Provides structure while keeping the cookies delicate and light.
• Salt (1/2 tsp): Elevates and balances the sweetness—never skip it!
• Finely Chopped Almonds (3/4 cup): Adds both nutty flavor and a gentle crunch; toasting is optional but recommended for extra depth.
• Seedless Raspberry Jam (1/3 cup): The bright, tart-sweet contrast at the center of every snowball; a firm, seedless jam works best.

How to Make Raspberry Filled Almond Snowball Cookies

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 350°F (175°C). Line your baking sheet with parchment paper—you’ll be grateful for the easy clean-up and flawless cookie bottoms. This step gives your cookies the perfect setting to bake evenly and prevents any sticking, making your Raspberry Filled Almond Snowball Cookies a joy to handle.

Step 2: Cream Butter and Sugar

In a large bowl, beat the softened butter together with 1/2 cup powdered sugar until it looks pale and fluffy. Don’t rush this step—the air you whip in now will pay off in especially light cookies! Add in the vanilla and almond extracts, letting that lovely fragrance fill your kitchen.

Step 3: Mix Dry Ingredients and Fold in Almonds

In a separate bowl, whisk together flour and salt. Gradually add this mixture to your creamed butter, scraping the sides as needed. Once you’ve got a soft, cohesive dough, fold in the chopped almonds. Each almond bit adds a special crunch to your cookies—and if you toasted them first, enjoy that toasty aroma!

Step 4: Shape and Fill the Cookies

Scoop about a tablespoon of dough and flatten it gently in your palm. Place a scant 1/2 teaspoon of seedless raspberry jam in the center (be careful not to overfill!) and carefully fold the dough over, ensuring it covers the jam completely. Roll into a ball and make sure the edges are sealed—this prevents any sweet raspberry from sneaking out.

Step 5: Bake to Perfection

Arrange the cookie balls about an inch apart on your lined baking sheet. Bake for 12 to 14 minutes, just until the bottoms are barely golden but the tops stay pale and soft. This balance gives the Raspberry Filled Almond Snowball Cookies a classic snowy look and delicate bite.

Step 6: Double Sugar Roll for the Snowy Finish

Let the cookies cool on the pan for about 5 minutes, so they set slightly but are still warm. Roll them (gently!) in powdered sugar—you’ll see the magic happen as the sugar lightly melts into the cookies. Once they’re fully cool, give them a second tumble in powdered sugar for that dreamy, snowball-perfect finish.

How to Serve Raspberry Filled Almond Snowball Cookies

Garnishes

A final dusting of powdered sugar never fails, but you can also accent a cookie platter with fresh raspberries or a few toasted almond slices scattered among the cookies. Their color and texture will beautifully highlight the magic of Raspberry Filled Almond Snowball Cookies.

Side Dishes

These cookies pair famously with a mug of hot cocoa, a soothing black tea, or a glass of cold milk. For a dessert buffet, serve them alongside lemon bars or chocolate truffles—the gentle almond and tart raspberry offer a lovely contrast to richer treats.

Creative Ways to Present

Give them new life by stacking a few Raspberry Filled Almond Snowball Cookies in cellophane bags tied with a ribbon for a gorgeous edible gift. For parties, arrange them in paper mini-cups or small candy boxes—they look like little jewels and are perfect for sharing.

Make Ahead and Storage

Storing Leftovers

Keep your Raspberry Filled Almond Snowball Cookies in an airtight container at room temperature for up to a week. Make sure they’re completely cool before storing, and place a small piece of parchment between layers to maintain their beautiful powdery finish.

Freezing

If you’d like to make them ahead, these cookies freeze very well! Place cooled cookies in a single layer on a baking sheet to freeze, then transfer to a zip-top bag or airtight container. Freeze for up to 2 months. To serve, just let them thaw at room temperature, then roll once more in powdered sugar before enjoying.

Reheating

Raspberry Filled Almond Snowball Cookies are best at room temperature, but if you want to refresh them, set them out for a few minutes or very gently warm in a low oven (about 250°F) for 5 minutes. Always re-roll in powdered sugar after reheating for that snowy look and taste.

FAQs

Can I use a different jam for the filling?

Absolutely! While raspberry brings that classic tart punch, try apricot, cherry, or even strawberry jam for your own creative twist—the technique stays exactly the same.

How do I keep the jam from leaking out?

The key is to use just a small amount of jam (about 1/2 teaspoon), seal the dough tightly around the filling, and avoid overhandling once shaped. The right seal makes for perfect, surprise-filled snowballs.

Are toasted almonds essential?

Toasting almonds isn’t required, but it does add an extra layer of flavor and aroma to the cookies. If you have a few extra minutes, toast the nuts in a dry skillet until fragrant and golden—your taste buds will thank you.

Can I make the dough ahead of time?

You sure can! Prepare the dough, wrap it in plastic, and store in the fridge for up to two days. Bring to room temperature before shaping and baking for evenly baked Raspberry Filled Almond Snowball Cookies every time.

What’s the best way to get that snowy finish?

Roll the cookies in powdered sugar while they’re still warm, then again once cooled completely. This double roll helps the sugar adhere smoothly and gives you that iconic snow-dusted appearance you expect from these treats.

Final Thoughts

There’s something endlessly joyful about making and sharing Raspberry Filled Almond Snowball Cookies. Whether you’re serving them during the holidays or bringing a little sparkle to an ordinary afternoon, I promise these cookies will brighten every occasion. Give them a try and watch the happiness spread with every delicious bite!

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