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Raspberry Filled Almond Snowball Cookies Recipe

Raspberry Filled Almond Snowball Cookies Recipe
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4.6 from 8 reviews

These Raspberry Filled Almond Snowball Cookies are a delightful treat perfect for the holiday season. A buttery cookie filled with sweet raspberry jam and rolled in powdered sugar, these cookies are sure to be a hit at any gathering.

Ingredients

Units Scale

Cookies:

  • 1 cup unsalted butter (softened)
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 3/4 cup finely chopped almonds
  • 1/3 cup seedless raspberry jam

For Rolling:

  • 1 cup powdered sugar (for rolling)

Instructions

  1. Preheat oven and prepare baking sheet: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream butter and sugar: In a large bowl, cream together butter and 1/2 cup powdered sugar until light and fluffy. Mix in vanilla and almond extracts.
  3. Add dry ingredients and almonds: Gradually beat in flour and salt, then fold in chopped almonds.
  4. Fill and shape cookies: Scoop about 1 tablespoon of dough, flatten slightly in your palm, place 1/2 teaspoon of raspberry jam in the center. Fold dough around the jam and roll into a smooth ball, sealing edges completely.
  5. Bake: Place cookies on the prepared baking sheet and bake for 12–14 minutes, until bottoms are lightly golden but tops remain pale.
  6. Roll in powdered sugar: Let cool for 5 minutes on the pan, then roll warm cookies in powdered sugar. Once cooled, roll in powdered sugar again for a snowy finish.

Notes

  • Be sure not to overfill with jam to avoid leaking.
  • You can toast the almonds for extra flavor before chopping.
  • Store in an airtight container for up to 1 week.

Nutrition

Find it online: https://easy-tapas-recipes.com/raspberry-filled-almond-snowball-cookies-recipe/