Raspberry Filled Almond Snowball Cookies are soft, buttery treats with a delightful almond crunch on the outside and a sweet, fruity surprise hidden inside. These cookies are dusted with powdered sugar, giving them a snowy look that’s perfect for anytime you want a little something special. The combination of nutty almond and bright raspberry makes every bite taste fresh and comforting.
I love making these cookies because they’re simple but feel fancy, and the raspberry filling adds a fun twist that everyone seems to enjoy. I usually sneak a couple while the batch is still warm—I just can’t help it! A tip I like to follow is to chill the dough before baking; it helps the cookies keep their shape and makes the texture perfect: crumbly but tender.
These cookies are great for sharing with friends or for a cozy afternoon snack with tea or coffee. I like to pack them up in cute little boxes and give them as gifts during the holidays or any time I want to spread a little joy. They remind me of festive family gatherings and all the happy moments that come with baking together.
Key Ingredients & Substitutions
Almonds: Finely ground blanched almonds add a lovely nutty flavor and tender texture. If you don’t have almonds, finely ground walnuts or pecans can work, though the taste will change a bit.
Raspberry Jam: Seedless raspberry jam gives a nice fruity center without seeds getting stuck in teeth. You can substitute with other fruit preserves like strawberry, apricot, or even a thick lemon curd for a different twist.
Butter: Unsalted butter is best for flavor control. Make sure it’s softened for easy mixing. Margarine or dairy-free spreads can be used if needed but may alter texture slightly.
Powdered Sugar: This coating creates the classic snowball look. Use pure powdered sugar for a light, even dusting. If you want a sugar-free option, try dusting with a fine nut flour, but it won’t have the same snowy effect.
How Do You Seal the Jam Inside the Cookies Without It Leaking?
Keeping the raspberry jam inside the cookies without leaking takes a gentle touch and a few easy steps. Here’s how I do it:
- Flatten the dough into a small disc wide enough to fold over the jam completely.
- Place a small spoonful (about 1 tsp) of jam in the center, but avoid overfilling.
- Fold the dough edges over the jam and pinch firmly to seal, ensuring no gaps or openings.
- Roll the sealed dough gently into a smooth ball with your hands to cover the jam fully.
Also, chilling the dough for 30 minutes before shaping can make it less sticky and easier to work with. Baking at 325°F allows the cookie to set gently, reducing the chance of jam bubbling out. Finally, roll the cookies in powdered sugar while still warm for a pretty, even coating that sticks nicely.
Equipment You’ll Need
- Mixing bowls – I use them to whisk dry ingredients and mix the dough easily.
- Hand mixer or pastry cutter – makes blending the butter smoothly into the dry ingredients.
- Measuring cups and spoons – help you get the right amounts for a perfect dough.
- Baking sheet with parchment paper – prevents sticking and makes cleanup easier.
- Cookie scoop or spoon – helps portion out even-sized cookies for uniform baking.
- Cooling rack – cools the cookies quickly so you can dust them with sugar.
Flavor Variations & Add-Ins
- Use apricot or strawberry jam instead of raspberry for different fruity flavors.
- Add a pinch of cinnamon or cardamom to the dough for a warm spice twist.
- Replace almond extract with vanilla for a milder, classic taste.
- Mix in finely chopped toasted almonds or pistachios into the dough for extra crunch and flavor.
How to Make Raspberry Filled Almond Snowball Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (140g) all-purpose flour
- 1 cup (120g) finely ground blanched almonds or almond flour
- 1/2 cup (115g) unsalted butter, softened
- 1/3 cup (40g) powdered sugar, plus extra for coating
- 1 tsp pure almond extract
- 1/4 tsp salt
For the Filling:
- 1/3 cup raspberry jam or preserves (seedless preferred)
- Fresh raspberries (optional, for serving)
Time Needed:
This recipe takes about 15 minutes to prepare, around 20 minutes to bake, and some additional time to cool and roll in powdered sugar. All together, plan for about 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
First, preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper to stop the cookies from sticking and make cleanup easy.
2. Mix the Dry Ingredients and Dough:
In a medium bowl, whisk together the flour, ground almonds, powdered sugar, and salt. Then add the softened butter and almond extract. Using a hand mixer or pastry cutter, blend everything until you get a soft, crumbly dough that holds together when pressed.
3. Shape the Cookies with Raspberry Filling:
Sprinkle a little flour on your hands to keep the dough from sticking. Take about 1½ tablespoons of dough, flatten it in your palm, and place about 1 teaspoon of raspberry jam in the center. Carefully fold the dough around the jam, pinching the edges to seal it completely, then roll it into a smooth ball so no jam is visible.
4. Bake and Coat with Sugar:
Place each filled dough ball about 2 inches apart on the baking sheet. Bake for 18–22 minutes, or until the cookies are set but not browned. Let them cool on the baking sheet for 5 minutes, then gently roll each cookie in powdered sugar while still warm. Once fully cooled on a wire rack, roll them in powdered sugar one more time to create a snowy finish.
5. Serve and Store:
Enjoy your almond snowball cookies as is or with a few fresh raspberries on the side. Store any leftovers in an airtight container at room temperature for up to 5 days.
Can I Use Frozen Raspberry Jam for the Filling?
Yes, you can use frozen raspberry jam, but make sure it’s fully thawed and at room temperature before filling the cookies. This helps prevent the dough from becoming too sticky or soggy.
Can I Substitute Almond Flour with Other Nut Flours?
Absolutely! Finely ground pistachios, hazelnuts, or walnuts can be used instead of almond flour. Just keep in mind the flavor and texture will vary slightly with each type.
How Should I Store Leftover Cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. Keep them away from heat or moisture to maintain their tender texture and prevent the sugar coating from melting.
Is It Possible to Make These Cookies Ahead of Time?
Yes! You can prepare and shape the dough balls, then refrigerate them for up to 24 hours before baking. Just let them sit at room temperature for about 10 minutes before baking for even cooking.