If you’re searching for a cookie that’s buttery, festive, and brimming with personality, Raspberry Filled Almond Snowball Cookies are just what your dessert table has been waiting for! Each bite combines melt-in-your-mouth almond shortbread, a burst of tangy raspberry jam, and a dreamy snowy coating of powdered sugar. These cookies are not only a showstopper for the holidays but also a delight to bake and share with loved ones – they’re little packages of joy hiding a sweet secret at their core.
Ingredients You’ll Need
The magic of Raspberry Filled Almond Snowball Cookies truly comes from the thoughtful mix of humble pantry staples and a few extra-special ingredients. Every one plays a part in creating the delicate, nutty, and jam-kissed flavor that makes these cookies so memorable.
- Unsalted butter (1 cup, softened): Trusty, creamy butter gives these cookies their tender crumb and melt-in-your-mouth richness.
- Powdered sugar (1/2 cup + 1 cup for rolling): A double duty ingredient – it sweetens the dough and coats each cookie in that iconic, powdery “snow.”
- Vanilla extract (1 tsp): Adds warmth and rounds out the almond and raspberry notes beautifully.
- Almond extract (1/2 tsp): The soul of these cookies—just a touch infuses the dough with unmistakable almond fragrance.
- All-purpose flour (2 1/4 cups): Provides the structure, making sure the cookies hold their perfect shape.
- Salt (1/2 tsp): Enhances all the sweet and nutty flavors, making each bite more interesting.
- Finely chopped almonds (3/4 cup): Nuts bring gentle crunch and toasty flavor; try toasting for even more depth.
- Seedless raspberry jam (1/3 cup): The bright, ruby red center – sweet, tart, and always a pleasant surprise.
How to Make Raspberry Filled Almond Snowball Cookies
Step 1: Prepare Your Baking Sheet and Oven
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This small step ensures your Raspberry Filled Almond Snowball Cookies bake evenly and slide right off the tray with ease, keeping those delicate snowball shapes intact.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat together the softened butter and 1/2 cup of powdered sugar until the mixture looks light and fluffy. This aeration is what gives the cookies their tender, crumbly texture—so don’t skimp on whipping!
Step 3: Add the Flavorings
Mix in the vanilla and almond extracts. The combination of these two extracts will infuse your dough with that signature almond sweetness and a cozy undertone of vanilla that brings everything together.
Step 4: Stir in Dry Ingredients and Almonds
Gradually add the flour and salt, mixing just until combined. Gently fold in the finely chopped almonds, being careful not to overmix—this ensures the cookies stay delightfully soft and melt in your mouth.
Step 5: Shape and Fill Each Cookie
Take about 1 tablespoon of dough, flatten it slightly in your palm, and drop a 1/2 teaspoon dollop of raspberry jam in the center. Carefully fold the dough around the jam to seal it, then roll it into a smooth ball. Make sure there are no cracks so the jam stays hidden until that first perfect bite!
Step 6: Bake to Perfection
Arrange the dough balls about 1 inch apart on your prepared baking sheet. Bake for 12–14 minutes until the bottoms are just golden but the tops are still pale—this keeps the cookies soft and snowy. Let them cool on the pan for 5 minutes so they firm up just enough for the next step.
Step 7: Double Powdered Sugar Coating
Roll the warm cookies gently in 1 cup powdered sugar. Once they’ve cooled completely, give them a second roll in the sugar bath for that magical, snowy finish that makes Raspberry Filled Almond Snowball Cookies so irresistible and visually stunning.
How to Serve Raspberry Filled Almond Snowball Cookies
Garnishes
A simple dusting of fresh powdered sugar just before serving gives these cookies a pretty, frosted look. If you’re feeling extra fancy, a sprinkle of finely chopped toasted almonds on top or a tiny edible flower makes each one feel like a mini work of art.
Side Dishes
Though Raspberry Filled Almond Snowball Cookies are a star on their own, they pair beautifully with a cup of rich hot chocolate, spiced tea, or even a fresh fruit platter. Their sweet, nutty essence balances out the tartness and creaminess of other desserts at a holiday spread.
Creative Ways to Present
Try stacking these cookies in a clear lidded jar with a ribbon for homemade gifts, or arrange them in little paper cupcake liners on a tiered serving tray. For parties, group them with other classic holiday cookies for a stunning cookie board with color and textural contrast.
Make Ahead and Storage
Storing Leftovers
Keep your Raspberry Filled Almond Snowball Cookies in an airtight container at room temperature. They’ll stay fresh for up to one week, and the flavors actually deepen a bit as they sit, making each day’s cookie just as delightful as the first.
Freezing
These cookies freeze beautifully! Layer cooled cookies between sheets of parchment in an airtight container or zip-top bag. They can be stored for up to three months. When you’re ready to serve, let them thaw at room temperature and re-roll in powdered sugar for that fresh-out-of-the-oven look.
Reheating
If you prefer your Raspberry Filled Almond Snowball Cookies just slightly warm for that melt-in-your-mouth feel, pop them in a low oven (around 275°F) for 3–5 minutes. Don’t forget a quick roll in fresh powdered sugar after reheating to restore their snowy charm.
FAQs
Can I substitute the raspberry jam with another flavor?
Absolutely! If raspberry isn’t your favorite, try seedless strawberry, apricot, or even cherry preserves. Just aim for a jam that isn’t too runny, so it doesn’t leak out during baking.
Should I toast the almonds?
Toasting the almonds before chopping is completely optional, but it does add a lovely depth and nuttiness to the cookies. Just give them a few minutes in a skillet or oven, then cool before incorporating for best results.
Why do my cookies crack or leak jam?
Cracks can happen if the dough is too dry or the jam portion is too big. Use just enough jam to fill the center (about 1/2 teaspoon), and make sure you completely seal the dough around it to avoid leaks while baking.
Can I make the dough ahead of time?
Yes! You can prepare the dough a day in advance and keep it well-covered in the refrigerator. Let it soften slightly at room temperature before shaping and filling to make handling easy.
Are Raspberry Filled Almond Snowball Cookies gluten free?
The classic recipe calls for all-purpose flour, but you can experiment with your favorite gluten-free blend. Look for one that substitutes 1:1 with regular flour for best results.
Final Thoughts
Raspberry Filled Almond Snowball Cookies are pure holiday magic in every bite: delicate, nutty, sweet, and packed with surprises. Whether you need a bake sale showstopper or a treat to light up a cozy afternoon, don’t wait to give these cookies a try. There’s nothing quite like sharing them with friends, watching their smiles as they hit that hidden raspberry center—so go ahead, preheat your oven and let the snowball fun begin!
