Raspberry Filled Almond Snowball Cookies Recipe

If you’re ready to fall head over heels for a cookie that blends buttery almond goodness with a burst of tart raspberry, then you have to try this Raspberry Filled Almond Snowball Cookies Recipe. These cookies are like little edible treasures; the tender almond dough wraps around a sweet, tangy raspberry jam center creating a perfect balance of flavors and textures. Soft, crumbly, and dusted with snowy powdered sugar, these treats bring warmth and joy to any kitchen and are sure to become one of your all-time favorites.

Ingredients You’ll Need

To make these delightful Raspberry Filled Almond Snowball Cookies Recipe, you’ll gather simple, everyday ingredients that each play an essential role in building that soft texture, rich almond flavor, and gorgeous presentation. Each item contributes something special to make these cookies unforgettable.

• Unsalted butter (1 cup / 2 sticks / 226 g): Softened to room temperature for that creamy base and tender crumb.
• Powdered sugar (1/2 cup plus extra): Adds sweetness and helps create the snowy coating these cookies are famous for.
• Granulated sugar (1/4 cup): Provides just enough sweetness and a touch of structure.
• Pure vanilla extract (1 1/2 teaspoons): Brings warmth and depth to the dough.
• Almond extract (1/2 teaspoon): Amplifies the nutty almond flavor that defines these snowballs.
• All-purpose flour (2 cups / 260 g): The foundation for the dough, creating structure and chew.
• Finely ground blanched almonds or almond flour (1 cup / 100 g): Adds moistness, flavor, and tender crumb.
• Fine sea salt (1/4 teaspoon): Balances sweetness and enhances all the flavors.
• Milk or cream (2–3 tablespoons, if needed): Helps bring the dough together if it’s too dry without making it sticky.
• Seedless raspberry jam or preserves (1/2 cup / 160 g): The star filling that delivers a sweet yet slightly tart pop.
• Powdered sugar (1–1 1/4 cups for rolling): For that signature, fluffy coating that makes these cookies look magical.

How to Make Raspberry Filled Almond Snowball Cookies Recipe

Step 1: Prepare Your Equipment and Oven

Start by lining two baking sheets with parchment paper or silicone mats so your cookies bake perfectly and don’t stick. Preheat the oven to 350°F (175°C), placing the rack in the center for even baking. Having a small spoon or piping bag ready will make filling the cookies super easy and mess-free.

Step 2: Make the Almond Base

If you’re using whole or sliced blanched almonds, pulse them in a food processor until finely ground to a soft flour-like texture. Measure out one cup of these finely ground almonds. This almond element is the secret to the cookies’ moist crumb and rich, nutty profile.

Step 3: Cream Butter and Sugars

In a large bowl, beat together the softened butter, powdered sugar, and granulated sugar for several minutes until light, creamy, and fluffy. This step creates a tender dough base that will melt in your mouth. Scrape the sides of your bowl to make sure everything blends smoothly.

Step 4: Add Extracts

Mix in the pure vanilla and almond extracts, carefully blending them so their delightful aromas infuse the dough. The almond extract enhances that nutty elegance while vanilla adds a cozy, sweet backdrop.

Step 5: Combine Dry Ingredients

Whisk the flour, finely ground almonds, and sea salt in a separate bowl until well combined. This mixture lends structure and amplifies the almond flavor in your cookies.

Step 6: Form the Dough

Add the dry ingredients into the butter mixture in two parts, mixing just until the dough comes together. Resist the urge to overmix — you want tender cookies, not tough. If the dough feels crumbly, add milk or cream one teaspoon at a time to help it bind without becoming sticky.

Step 7: Chill the Dough

Divide the dough into two disks, wrap tightly with plastic wrap, and chill for 30 to 45 minutes. Chilling keeps the dough firm for easy shaping and prevents cookies from spreading too much during baking.

Step 8: Prepare the Raspberry Filling

Put your seedless raspberry jam in a small bowl. Stir to loosen if it’s thick, or chill if it’s too runny. Transfer the jam to a piping bag or zip-top bag with a small corner snipped off to make filling precise and tidy.

Step 9: Shape the Cookie Bases

Roll about one tablespoon of dough into balls. Press a thumb or a spoon’s back to create a deep indentation in each ball to hold the raspberry jam. Arrange these on a baking sheet, leaving room to add the dough caps later.

Step 10: Fill with Raspberry Jam

Pipe about half a teaspoon of jam into each indentation. Don’t overfill to avoid spillover – the jam should nestle just below the dough edges.

Step 11: Cap and Seal the Cookies

Flatten another tablespoon of dough into a disk and carefully cover each jam-filled base. Pinch and seal the edges, then gently roll into smooth balls without squeezing out the jam. Place the finished cookies on the baking sheets.

Step 12: Optional Quick Chill

Pop the trays into the refrigerator or freezer for 10 to 15 minutes before baking. This short chill helps the cookies maintain their perfect snowball shape.

Step 13: Bake the Cookies

Bake each tray separately for 13 to 16 minutes at 350°F (175°C). The cookies should look set and dry on top but stay pale — overbaking steals the delicate melt-in-your-mouth texture.

Step 14: Cool and Sugar Coat

Let warm cookies rest for 5 to 7 minutes before rolling each in powdered sugar. This first coat lightly melts onto the surface, creating a thin glaze. Once fully cooled, roll again in fresh powdered sugar for that classic thick, snowy finish.

Step 15: Rest and Serve

For the best flavor, let your Raspberry Filled Almond Snowball Cookies Recipe rest a few hours or overnight in an airtight container at room temperature. This allows the textures to meld beautifully, giving you soft almond centers with luscious raspberry jewels.

How to Serve Raspberry Filled Almond Snowball Cookies Recipe

Garnishes

While the powdered sugar coating is stunning on its own, you can add a tiny fresh raspberry or a light dusting of finely chopped toasted almonds on top before serving for an extra pop of texture and color. It makes the cookies feel even more special, especially for holiday parties or cozy gatherings.

Side Dishes

These cookies pair beautifully with a steaming cup of black tea, a latte, or a glass of chilled milk. For an afternoon snack, add a bite of sharp cheddar cheese alongside for an unexpected flavor contrast that highlights the almond’s nuttiness and the jam’s brightness.

Creative Ways to Present

Arrange these snowball cookies on a festive platter dusted with extra powdered sugar to mimic a fresh snowfall. You can also tie a few together with a ribbon as charming homemade gifts, or stack them alongside sprigs of fresh rosemary or holly for a winter-ready dessert display.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Raspberry Filled Almond Snowball Cookies Recipe in an airtight container at room temperature for up to 5 days. The cookies will maintain their soft texture and the raspberry filling stays fresh without refrigeration.

Freezing

You can freeze these cookies unbaked by shaping and filling them first, then wrapping tightly on baking sheets before transferring to freezer bags for up to 3 months. Bake from frozen, adding a few extra minutes to the bake time. Or freeze fully baked cookies in a sealed container for up to 2 months.

Reheating

For that fresh-baked feel, rewarm cookies for 5 to 7 minutes in a 300°F (150°C) oven. This revives their tender crumb and slightly softens the jam center, just like fresh from the oven.

FAQs

Can I use other types of jam instead of raspberry?

Absolutely! While raspberry jam is classic in this recipe, you can experiment with strawberry, apricot, or even blackberry jam for delightful variations. Just make sure the jam is thick and not too runny to prevent leaking during baking.

Do I have to use almond extract if I don’t have it?

The almond extract really enhances the nutty flavor in these cookies, making them special. However, you can omit it if needed — just increase the vanilla extract slightly, or add a teaspoon of finely ground almonds for extra almondiness.

What if my dough is too sticky to shape?

If the dough feels sticky, chill it longer or lightly dust your hands with flour when shaping. Too much flour can dry out the dough, so work gently and avoid adding extra flour unless absolutely necessary.

How do I keep the jam from leaking during baking?

Use a thick, seedless jam and avoid overfilling the indentation to keep it from spilling out. Sealing the dough edges very well and chilling the cookies before baking helps maintain their shape and prevents leakage too.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend that can be used cup-for-cup. Almond flour remains the same. Just make sure your blend includes xanthan gum or another binder to hold the dough together well.

Final Thoughts

These Raspberry Filled Almond Snowball Cookies Recipe are truly a labor of love that rewards you with pure joy in every bite. Whether you’re baking for family, friends, or yourself, their tender almond flavor paired with luscious raspberry jam makes for an unforgettable treat. I can’t wait for you to try them and fall in love just like I have. Baking these snowballs brings warmth, sweetness, and a sprinkle of magic to any occasion, so go ahead and make some delicious memories!

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