Raspberry Filled Almond Snowball Cookies are little bites of joy with a soft, buttery almond cookie wrapped around a sweet and tangy raspberry jam center. These cookies have a beautiful dusting of powdered sugar that gives them a snowball-like look, making them perfect for festive occasions or just a cozy afternoon treat.
I love how the almond flavor adds a gentle nutty touch that pairs so well with the raspberry filling. The jam adds a pop of color and a burst of fruitiness in every bite. One tip I always go by is to chill the dough before baking—it helps keep the cookies tender and allows you to shape them just right without too much spreading.
These cookies are wonderful to serve with a cup of tea or coffee when friends stop by. They feel special but are easy enough to make any time you want to brighten up your day or someone else’s. I find myself reaching for these every holiday season, and they never fail to bring smiles around the table.
Key Ingredients & Substitutions
Almond Meal: Almond meal gives these cookies their soft, nutty flavor and tender texture. If you don’t have almond meal, finely ground blanched almonds work well too. For a nut-free version, you could replace it with more flour, but the flavor will be milder.
Butter: Butter is key for that rich, tender crumb. Use unsalted butter so you can control the salt level. If needed, you can substitute with a good-quality margarine, but the flavor won’t be quite the same.
Raspberry Jam: This adds the lovely sweet-tart filling. Seedless or smooth jam is easier to work with, but a homemade or chunky raspberry preserve adds texture too. If you want a twist, try strawberry or apricot jam!
Powdered Sugar: Used for mixing into the dough and for dusting. It helps give a delicate sweetness and that snowy look. You can substitute with regular granulated sugar in the dough but keep powdered sugar for coating.
How Can I Wrap the Jam Without It Leaking During Baking?
Shaping these cookies takes gentle hands and patience, especially when enclosing the jam so it doesn’t leak.
- Use chilled dough if it feels sticky — it’s easier to handle and helps keep the jam inside.
- Flatten a small piece of dough and place just a small amount of jam in the center—too much jam can break through.
- Carefully fold the dough over the jam and pinch the seams well to seal.
- Roll the ball gently between your palms to smooth the surface without squeezing out the jam.
Remember, the dough is delicate so gentle shaping will prevent cracks. Baking at a moderate temperature also helps the cookies keep their shape and the filling inside.
Equipment You’ll Need
- Mixing bowls – I like using medium and large bowls to keep ingredients organized and for mixing the dough easily.
- Hand mixer or stand mixer – makes beating the butter and sugar a breeze, ensuring a fluffy dough.
- Measuring cups and spoons – helps keep your ingredients precise for the best results.
- Cookie scoop or teaspoon – helps portion out dough evenly for uniform cookies.
- Baking sheet lined with parchment paper – prevents sticking and makes cleanup easier.
- Cooling rack – allows the cookies to cool evenly without getting soggy.
Flavor Variations & Add-Ins
- Swap raspberry jam for strawberry or apricot preserves for a different fruity flavor that still works beautifully inside the cookies.
- Add a splash of almond or vanilla extract to the dough for extra aroma and flavor complexity.
- Mix chopped nuts such as pecans or pistachios into the dough for added crunch and flavor.
- Dust the finished cookies with cocoa powder or cinnamon alongside powdered sugar for a warm, spicy twist.
How to Make Raspberry Filled Almond Snowball Cookies?
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (140g) all-purpose flour
- 1/2 cup (60g) finely ground almond meal (almond flour)
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1/3 cup (40g) powdered sugar, plus more for dusting
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
For the Filling:
- 1/2 cup raspberry jam or preserves (seeded for smoother texture, optional)
- Fresh raspberries (optional, for filling or garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and about 15-18 minutes to bake. Plus, allow a few extra minutes for cooling and dusting the cookies with powdered sugar. Overall, you’ll spend around 40 to 45 minutes from start to finish.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, almond meal, and salt. This ensures everything is evenly combined and ready to mix with the wet ingredients.
2. Cream Butter and Sugar:
In a large bowl, beat the softened butter with 1/3 cup powdered sugar until the mixture is light and fluffy – this usually takes about 2 to 3 minutes. Then stir in the vanilla and almond extracts for a lovely aroma.
3. Combine Dry and Wet Ingredients:
Gradually add the flour and almond meal mixture to the butter mixture. Use low speed or mix gently by hand until a soft dough forms. If the dough feels too sticky to handle, pop it in the refrigerator for 15 minutes to chill.
4. Shape the Cookies with Jam Filling:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take about 1 tablespoon of dough and flatten it a bit in your palm. Place a small dollop (around 1/2 teaspoon) of raspberry jam, or a fresh raspberry if you prefer, in the center. Carefully fold the dough around the jam, shaping it into a smooth ball and making sure the jam is fully enclosed.
5. Bake and Coat:
Arrange the cookie balls on the baking sheet, leaving about 2 inches between each so they have room to bake evenly. Bake for 15-18 minutes until the bottoms turn lightly golden but the tops remain pale.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. While they’re still warm, roll each gently in powdered sugar to coat them fully. Then, transfer to a wire rack to cool completely and dust them again with powdered sugar for that beautiful snowy finish.
6. Serve and Store:
Enjoy these tender, almond-flavored cookies with their sweet raspberry centers! They’re perfect with tea or coffee anytime. Store any extras in an airtight container at room temperature for up to 5 days or freeze for longer enjoyment.
Can I Substitute Almond Meal with Another Ingredient?
Yes! You can use finely ground blanched almonds if you don’t have almond meal. For a nut-free version, try using extra all-purpose flour, though the cookies will lose some of their characteristic almond flavor and tenderness.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container or freezer bag for up to 2 months. Thaw at room temperature before serving.
Can I Use Frozen Raspberry Jam or Fresh Raspberries?
Frozen jam should be thawed and stirred well before using to ensure smooth filling. Fresh raspberries are lovely inside but can release more moisture, so be gentle when wrapping and consider adding a small bit of jam to help seal.
Is It Okay to Make These Cookies Ahead of Time?
Definitely! You can prepare the dough, shape the cookies with jam, and refrigerate them overnight before baking. Just add a minute or two to the baking time if chilled straight from the fridge.