If you have a soft spot for melt-in-your-mouth cookies that combine nutty goodness with a burst of fruity sweetness, then the Raspberry Filled Almond Snowball Cookies Recipe is about to become your new favorite indulgence. These delicate little bundles of joy feature a tender almond-infused dough enveloping a luscious raspberry jam center, all dusted in snowy powdered sugar for that perfectly festive finish. They’re a heavenly treat that balances crumbly texture with a jammy surprise, making every bite feel like a little celebration.
Ingredients You’ll Need
Simple, yet thoughtfully chosen ingredients are what make this cookie recipe truly shine. Each element plays a crucial role—from the richness of the butter to the fragrant almond extract, and the vibrant raspberry jam that brings the whole cookie to life.
- Unsalted butter (1 cup / 2 sticks / 226 g): Softened to cool room temperature to ensure a creamy, tender cookie base.
- Powdered sugar (1/2 cup + extra for rolling): Provides gentle sweetness and a fine texture for the dough and snowy coating.
- Granulated sugar (1/4 cup): Adds a subtle crunch and balances the sweetness.
- Pure vanilla extract (1 1/2 teaspoons): Delivers warm, comforting aroma and flavor complexity.
- Almond extract (1/2 teaspoon): Amplifies the nutty essence without overpowering the raspberry filling.
- All-purpose flour (2 cups / 260 g): The sturdy foundation that keeps the cookies soft yet structured.
- Finely ground blanched almonds or almond flour (1 cup / 100 g): Adds moisture, nuttiness, and a tender crumb.
- Fine sea salt (1/4 teaspoon): Enhances all the flavors and balances the sweetness beautifully.
- Milk or cream (2–3 tablespoons, if needed): Helps bring the dough together perfectly — just enough for pliability.
- Seedless raspberry jam or preserves (1/2 cup / 160 g): The vibrant fruity heart of the cookie, best when thick and not runny.
How to Make Raspberry Filled Almond Snowball Cookies Recipe
Step 1: Prepare Your Equipment
Start by lining two baking sheets with parchment paper or silicone mats to ensure easy removal and even baking. Have a small spoon or piping bag ready to fill your cookies with jam later, and preheat your oven to 350°F (175°C) with a rack set in the center position. This prep helps keep you organized and guarantees flawless results.
Step 2: Make the Almond Base
If you’re starting with whole or sliced blanched almonds, pulse them in a food processor until finely ground but not pasty. You’re aiming for a soft, flour-like texture that will blend seamlessly into your dough. Then, measure out exactly 1 cup (100 g) of these finely ground almonds to ensure the perfect balance.
Step 3: Cream the Butter and Sugars
In a large bowl, combine your softened butter with the powdered sugar and granulated sugar. Beat on medium speed for 2 to 3 minutes until the mixture is light, creamy, and just a bit fluffy. Scraping down the sides ensures every bit of sweetness is incorporated, which leads to a rich, delicate dough.
Step 4: Add Flavorings
Mix in the pure vanilla and almond extracts on a low speed until fully blended. This step infuses your dough with those signature warm and nutty aromas that will make the cookies irresistible.
Step 5: Combine Dry Ingredients
Whisk the all-purpose flour, ground almonds, and sea salt together in a separate bowl to create a uniform dry mixture. This ensures even distribution and consistent texture in every cookie.
Step 6: Form the Dough
Add the dry ingredients gradually to the butter mixture in two additions, mixing on low speed just until the dough comes together. Avoid overmixing to keep the cookies tender. If your dough feels too crumbly, gently add milk or cream, teaspoon by teaspoon, until it holds when squeezed but remains not sticky.
Step 7: Chill the Dough
Divide the dough into two flattened disks, wrap each in plastic wrap, and chill for 30 to 45 minutes. This firms up the dough, making it easier to shape and helping the cookies retain their shape during baking.
Step 8: Prepare the Raspberry Filling
Transfer your raspberry jam to a small bowl and loosen it slightly if it’s too thick, or thicken with powdered sugar if it’s too runny. For ease of use, fill a piping bag or zip-top bag with the jam and snip a small opening. This saves time and prevents messy dollops when filling the cookies.
Step 9: Shape the Cookie Bases
Roll portions of dough—about a tablespoon each—into balls. Press an indentation in the center of each ball with your thumb or the back of a measuring spoon, creating a well to hold the jam. Arrange these bases on your prepared baking sheets with space to spread slightly.
Step 10: Fill with Raspberry Jam
Pipe or spoon roughly 1/2 teaspoon of jam into each indentation, taking care not to overfill. The jam should sit below the rim to prevent oozing during baking, ensuring each cookie has a neat, jammy center.
Step 11: Cap and Seal the Cookies
Flatten another tablespoon of dough into a disk and place it over the jam-filled base. Gently pinch all around to seal, then roll lightly between your palms to form a smooth snowball shape, careful not to squeeze jam out. This encases the filling perfectly, creating the signature look and taste.
Step 12: Optional Quick Chill and Bake
For beautifully rounded cookies, chill your tray in the fridge or freezer for 10 to 15 minutes before baking. Bake the cookies at 350°F (175°C) for 13 to 16 minutes until set and dry on top, with pale, tender surfaces. Avoid overbaking to keep that melt-in-your-mouth magic.
Step 13: Cool and Sugar Coating
After baking, cool the cookies on the sheet for 5 to 7 minutes, then roll while warm in powdered sugar. Once fully cooled, give them a second roll for that iconic snowy coating. This two-step sugar-dusting creates a delicate, clinging sweetness that’s as beautiful as it is delicious.
How to Serve Raspberry Filled Almond Snowball Cookies Recipe
Garnishes
Add a sprig of fresh mint or a few whole almonds around your serving platter for a natural touch that complements the cookie’s almond flavor. A dusting of edible glitter or crushed freeze-dried raspberries sprinkled over the powdered sugar adds a lovely pop of color and festive flair.
Side Dishes
These cookies shine alongside a cup of freshly brewed tea, robust coffee, or a creamy hot chocolate. They also pair wonderfully with a bowl of mixed berries or a light lemon curd to brighten the jam’s sweetness and round out your dessert experience.
Creative Ways to Present
Arrange your almond snowball cookies in a clear glass jar layered with more powdered sugar for a charming gift or centerpiece. For parties, stack them in a pyramid on a decorative plate or use them as edible place-setting treats tied with a festive ribbon.
Make Ahead and Storage
Storing Leftovers
Store your Raspberry Filled Almond Snowball Cookies in an airtight container at room temperature, layered between sheets of parchment paper to keep them from sticking. They’ll stay fresh and tender for up to 4 days, making them perfect for making ahead of special gatherings.
Freezing
Freeze the baked and fully cooled cookies in a single layer on a sheet pan first, then transfer to a freezer-safe container or bag. They keep beautifully for up to 3 months. When ready to enjoy, thaw at room temperature while still coated in their powdered sugar blanket.
Reheating
To gently revive these cookies, place them in a warm (not hot) oven at 300°F (150°C) for 5 to 7 minutes. This refreshes their tender crumb and slightly softens the jam, bringing back that just-baked feeling without melting the sugar coating.
FAQs
Can I substitute almond flour for ground almonds?
Yes, finely ground almond flour works perfectly in this recipe. It will give you the same moist texture and nutty flavor without the need to pulse whole almonds yourself.
What if my raspberry jam is too runny for the filling?
If your jam is runny, simply refrigerate it to thicken or stir in a teaspoon of powdered sugar. The goal is to have a slightly thick jam that stays put inside the cookies while baking.
How do I prevent the jam from leaking during baking?
Make sure to press the cookie edges firmly when sealing the dough around the jam. Also, avoid overfilling the indentations with jam so it stays neatly inside as the cookies bake.
Are these cookies gluten-free?
Not as written, since they include all-purpose flour. However, you could experiment with a gluten-free flour blend that measures similarly for a gluten-free version, though texture may vary.
Can I make these cookies without almond extract?
Yes, you can omit almond extract if you prefer. The cookies will still taste delicious, just with a less pronounced almond aroma. You might want to add a touch more vanilla to compensate.
Final Thoughts
If you’re craving a cookie that feels like a cozy hug with every bite, the Raspberry Filled Almond Snowball Cookies Recipe is your perfect companion. Irresistibly tender, with a sweet, fruity center wrapped in delicate almond dough and dusted in snowy sugar, these cookies promise smiles all around. Don’t wait to bake a batch and share a little almond-raspberry magic with your friends and family.
Print
Raspberry Filled Almond Snowball Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 24 to 28 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Raspberry Filled Almond Snowball Cookies are tender, melt-in-your-mouth treats featuring a delicate almond-flavored cookie exterior and a sweet, fruity raspberry jam center. Rolled twice in powdered sugar, they resemble snowy little spheres perfect for festive occasions or any time you crave a delightful homemade cookie with a beautiful balance of nutty and fruity flavors.
Ingredients
Cookie Dough
- 1 cup (2 sticks / 226 g) unsalted butter, softened to cool room temperature
- 1/2 cup (60 g) powdered sugar, plus extra for rolling
- 1/4 cup (50 g) granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract
- 2 cups (260 g) all-purpose flour, spooned and leveled
- 1 cup (100 g) finely ground blanched almonds or almond flour
- 1/4 teaspoon fine sea salt
- 2–3 tablespoons milk or cream, only if needed to bring dough together
Filling
- 1/2 cup (160 g) seedless raspberry jam or raspberry preserves (slightly thick, not runny)
Coating
- 1 – 1 1/4 cups (120–150 g) powdered sugar, for rolling the baked cookies
Instructions
- Prepare your equipment: Line two baking sheets with parchment paper or silicone baking mats. Have a small spoon or piping bag ready for filling with jam. Preheat the oven to 350°F (175°C) with a rack in the center position.
- Make the almond base: If using whole or sliced blanched almonds, pulse them in a food processor until very fine but not pasty, aiming for a soft, flour-like texture. Measure out 1 cup (100 g) finely ground almonds.
- Cream the butter and sugars: In a large mixing bowl, add softened butter, 1/2 cup powdered sugar, and 1/4 cup granulated sugar. Beat with a hand mixer or stand mixer on medium speed for 2–3 minutes until light, creamy, and slightly fluffy. Scrape down the sides and bottom of the bowl.
- Add flavorings: Add vanilla and almond extracts to the butter mixture and beat on low speed until fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk together the flour, finely ground almonds, and salt until fully combined and clump-free.
- Form the dough: Add the dry ingredients to the butter mixture in two additions, mixing on low speed just until dough begins to come together. Add milk or cream one teaspoon at a time if dough is too dry, mixing briefly after each addition. Dough should hold together but not be sticky.
- Chill the dough: Divide dough into two flattened disks, wrap well in plastic wrap, and refrigerate for 30–45 minutes until firm enough to handle but not rock-hard. This prevents spreading during baking and facilitates shaping.
- Prepare the raspberry filling: Place raspberry jam in a bowl. Stir to loosen if too thick. If jam is too runny, refrigerate it or stir in a teaspoon of powdered sugar. Transfer jam to a small piping bag or zip-top bag and snip a tiny corner for filling.
- Shape the cookie bases: Scoop about 1 tablespoon (18–20 g) of dough and roll into a ball. Press a deep indentation in the center with your thumb or back of a spoon, creating a well without breaking the sides. Arrange half the dough balls on one baking sheet about 1 inch apart for the cookie bottoms.
- Fill with raspberry jam: Pipe or spoon about 1/2 teaspoon of jam into each indentation without overfilling; jam should sit just below the rim to prevent oozing during baking.
- Cap and seal the cookies: Flatten remaining tablespoon of dough into disks, place over jam-filled bases, gently press and pinch edges to seal fully. Roll gently between palms to smooth into round snowballs without squeezing the jam out. Place finished balls back on baking sheet.
- Optional quick chill: For best shape retention, chill filled baking sheets in the refrigerator or freezer for 10–15 minutes before baking to keep domed shape.
- Bake the cookies: Bake one sheet at a time in preheated 350°F (175°C) oven for 13–16 minutes. Cookies should look set and dry on top with lightly golden bottoms; tops remain pale. Avoid overbaking for tender, melt-in-mouth texture. Repeat with second tray.
- Cool slightly before rolling: Let cookies cool on baking sheet for 5–7 minutes until warm but not hot and fragile. Place 1–1 1/4 cups powdered sugar in a shallow bowl for rolling.
- First sugar coating: Gently roll each warm cookie in powdered sugar to coat completely. Shake off excess sugar and place on wire rack to cool completely. Warm coating allows sugar to melt lightly and adhere.
- Second sugar coating: Once cookies are fully cooled, roll again in fresh powdered sugar for a thick, even coating. Tap off excess and return to rack or serving platter.
- Rest and serve: For best flavor and texture, rest cookies in an airtight container for several hours or overnight at cool room temperature. Serve at room temperature to enjoy soft centers, chewy jam, and peak almond flavor.
Notes
- Be careful not to overmix the dough once flour is added to avoid tough cookies.
- If the jam is too runny, refrigerate or thicken it with powdered sugar for easier filling and to prevent leakage.
- Chilling the dough and shaped cookies helps maintain their shape and prevents spreading during baking.
- Rolling in powdered sugar twice creates the classic snowball cookie appearance and adds a lovely sweetness.
- Store cookies in an airtight container at room temperature; they keep well for up to a week.
- Variation: You can substitute raspberry jam with other seedless fruit preserves of your choice.
