Raspberry Filled Almond Snowball Cookies Recipe

If you’re looking for a truly delightful treat that combines buttery richness, nutty almond undertones, and a burst of fruity raspberry sweetness, then the Raspberry Filled Almond Snowball Cookies Recipe is about to become your new favorite indulgence. These charming little cookies are not only a feast for the eyes with their snowy powdered sugar coating but also a melt-in-your-mouth experience that makes every bite feel like a cozy celebration. Perfect for sharing with friends, cherishing during the holidays, or simply elevating your everyday tea time, this recipe promises a harmonious balance of textures and flavors that is impossible to resist.

Ingredients You’ll Need

This recipe calls for straightforward ingredients, each playing a crucial role in building up the cookie’s luscious, tender crumb and irresistible flavor. From the creamy butter to the fragrant extracts and tangy raspberry jam, every item contributes something special to this almond snowball sensation.

• Unsalted butter (1 cup / 2 sticks / 226 g): Softened to room temperature for a smooth, creamy base that keeps the cookies tender and rich.
• Powdered sugar (1/2 cup plus extra for rolling): Provides gentle sweetness and the iconic snowball cookie coating that melts on your tongue.
• Granulated sugar (1/4 cup): Adds just the right amount of crispness and helps the cookies brown lightly.
• Pure vanilla extract (1 1/2 teaspoons): Infuses the dough with a warm, familiar aroma that enhances the overall flavor.
• Almond extract (1/2 teaspoon): Delivers that signature nutty note that elevates the raspberry filling perfectly.
• All-purpose flour (2 cups / 260 g): Forms the sturdy yet delicate structure of the cookies.
• Finely ground blanched almonds or almond flour (1 cup / 100 g): Adds a moist, tender crumb and authentic almond flavor and texture.
• Fine sea salt (1/4 teaspoon): Enhances all the sweetness and balances the flavors beautifully.
• Milk or cream (2–3 tablespoons, if needed): Helps bring the dough together without making it sticky.
• Seedless raspberry jam or preserves (1/2 cup / 160 g): The jewel of the cookie, offering a bright, tangy surprise with every bite.
• Powdered sugar (1 to 1 1/4 cups for rolling): Used twice to create that signature crackly, snowy exterior.

How to Make Raspberry Filled Almond Snowball Cookies Recipe

Step 1: Prepare Your Equipment and Ingredients

Getting organized is the first key to cookie success. Line your baking sheets with parchment paper or silicone mats, preheat the oven to 350°F (175°C), and have your small spoon or piping bag ready for filling the jam. Also, ensure your butter is softened so it whips up nicely with the sugars.

Step 2: Make the Almond Base

If you’re working with whole or sliced blanched almonds, pulse them gently in a food processor until you have a fine, flour-like texture — not pasty. This step is essential because finely ground almonds give the cookies their tender crumb and that beautifully rich almond flavor.

Step 3: Cream the Butter and Sugars

In a large bowl, beat together the softened butter with both powdered and granulated sugars until the mixture turns light, creamy, and just slightly fluffy. This process helps to aerate the dough, setting the stage for a melt-in-your-mouth texture.

Step 4: Add Flavorings

Mix in your pure vanilla and almond extracts with care. These potent flavorings add layers of warmth and nuttiness that complement the raspberry jam inside each cookie perfectly.

Step 5: Combine Dry Ingredients

Whisk together your flour, finely ground almonds, and salt in a separate bowl to ensure even distribution. These dry ingredients form the foundation of your dough, balancing structure and tenderness.

Step 6: Form the Dough

Add the dry ingredients gradually to the butter mixture, mixing just enough to bring the dough together. If you find it a touch crumbly, incorporate milk or cream a teaspoon at a time until the dough holds but isn’t sticky. This is crucial for ease of handling and shaping the cookies.

Step 7: Chill the Dough

Divide your dough into two disks, wrap them in plastic, and refrigerate for 30 to 45 minutes. Chilling firms up the dough, preventing excess spreading during baking and making it much easier to shape those perfect snowball forms.

Step 8: Prepare the Raspberry Filling

Stir your seedless raspberry jam to loosen it slightly if needed. Transfer the jam into a piping bag with a tiny opening—this step makes filling the little wells in the cookie dough a breeze and ensures each snowball has a luscious raspberry center.

Step 9: Shape the Cookie Bases

Roll tablespoons of dough into balls, then press a deep well into each ball with your thumb or the back of a spoon. These will be filled with the raspberry jam later, so your indentation should be generous but the dough’s edges must remain intact.

Step 10: Fill with Raspberry Jam

Pipe about half a teaspoon of jam into each well, careful not to overfill since the jam should nestle just beneath the rim to avoid oozing during baking. This control keeps the cookies neat and appetizing.

Step 11: Cap and Seal the Cookies

Each jam-filled base gets topped with a flattened disk of dough. Seal the edges all around, enclosing the jam completely, and then gently roll the cookies into smooth, round balls. This sealing step creates the classic snowball shape and locks in all the juicy filling.

Step 12: Optional Quick Chill Before Baking

For an even better shape, chill your filled cookies in the refrigerator or freezer for 10 to 15 minutes. This step helps them maintain their dome-like appearance and reduces spreading in the oven.

Step 13: Bake the Cookies

Bake your Raspberry Filled Almond Snowball Cookies in the center of a 350°F (175°C) oven for 13 to 16 minutes. Aim for cookies that look set and matte on top, with just a hint of golden brown on the bottom — overbaking will make them lose their tender, buttery texture.

Step 14: Cool Slightly and Sugar Coat

Let the cookies cool on the baking sheet for 5 to 7 minutes so they’re warm but not fragile. Then roll each gently in powdered sugar to create the first layer that melts slightly into the cookie’s surface, giving a subtle sweetness and that classic dusted appearance.

Step 15: Second Sugar Coating

Once completely cool, roll the cookies again in fresh powdered sugar. This second coat gives your almond snowballs their iconic snowy finish and an extra touch of sweetness that makes every bite feel festive.

Step 16: Rest and Serve

For peak flavor and texture, allow the cookies to rest in an airtight container for several hours or ideally overnight. This resting time lets the almond flavor deepen and the centers remain soft while the exterior stays beautifully tender and sweet.

How to Serve Raspberry Filled Almond Snowball Cookies Recipe

Garnishes

A simple dusting of extra powdered sugar just before serving enhances the snowy appearance and adds a delicate sweetness. For an extra special touch, you can sprinkle a few finely chopped toasted almonds on top of each cookie for a subtle crunch and added visual appeal.

Side Dishes

These almond snowball cookies pair wonderfully with a hot cup of tea such as Earl Grey or a mild green tea, which balances their sweetness. They also complement a glass of cold milk or even a lightly spiced mulled wine during holiday gatherings, making any occasion feel extra cozy.

Creative Ways to Present

Consider stacking these charming cookies in a pretty glass jar tied with a satin ribbon for a delightful gift. Alternatively, arrange them on a rustic wooden board interspersed with fresh raspberries and sprigs of mint for a stunning dessert platter. They also look adorable nestled in cupcake liners as part of a cookie tower for celebrations.

Make Ahead and Storage

Storing Leftovers

Once cooled and coated in powdered sugar, store your Raspberry Filled Almond Snowball Cookies in an airtight container at room temperature. They keep their wonderful texture and flavor for up to one week, making them ideal for preparing in advance for a party or casual snacking.

Freezing

For longer storage, freeze the baked and fully cooled cookies in a single layer on a baking sheet first, then transfer them to a freezer-safe container or bag. They freeze beautifully for up to three months. When ready to enjoy, thaw them covered at room temperature to maintain their tender crumb.

Reheating

These cookies are best enjoyed at room temperature, but if you prefer a warm bite, gently reheat frozen or refrigerated cookies in a low oven (around 300°F / 150°C) for 5 to 8 minutes. Avoid the microwave as it can make the sides chewy rather than tender and flaky.

FAQs

Can I use store-bought almond flour instead of grinding my own almonds?

Absolutely! Store-bought almond flour works perfectly and can save considerable prep time. Just be sure to use a finely ground, blanched almond flour to maintain the tender texture and light color of the cookies.

What type of raspberry jam is best for this recipe?

Choose a slightly thick, seedless raspberry jam or preserves that isn’t too runny. This consistency prevents the jam from oozing out during baking and ensures a perfect pocket of fruitiness inside each cookie.

Can I substitute another fruit preserve instead of raspberry?

Definitely! Strawberry or apricot preserves make delicious alternatives, but raspberry has that ideal tartness which beautifully balances the buttery almond dough. Feel free to experiment to find your favorite.

Why is there a double coating of powdered sugar?

The first coat is applied when the cookies are warm, letting the sugar melt slightly into the surface for adhesion. The second coating is done once cooled to ensure a thick, even, and snow-like dusting that defines the classic snowball cookie appearance.

How can I make sure the cookie dough isn’t too sticky or dry?

Mix the dough gently and add milk or cream one teaspoon at a time only if the dough doesn’t hold together well. It should be soft enough to shape without crumbling but not sticky. Proper chilling also helps make handling easier.

Final Thoughts

There’s something truly magical about the Raspberry Filled Almond Snowball Cookies Recipe, from the tender almond-infused dough to the jewel-like raspberry center and the delicate powdered sugar cloak. Once you make these, you’ll understand why they’re a beloved classic. So grab your ingredients, roll up your sleeves, and treat yourself and your loved ones to a batch of these sweet, snowy delights. I promise, every bite will bring a smile and a warm sense of joy.

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