These Raspberry-Filled Almond Snowball Cookies are buttery, nutty, and delicately sweet with a surprise raspberry center. A twist on the classic holiday snowball cookie, they’re made with finely ground almonds, a touch of vanilla, and a soft dusting of powdered sugar. Perfect for Christmas cookie trays or afternoon tea, these melt-in-your-mouth bites bring a festive touch to any dessert spread.
Table of Contents
Why You’ll Love It
- Buttery and rich: Classic melt-in-your-mouth texture with almond flavor.
- Festive surprise: Sweet raspberry jam centers for a fruity twist.
- Pretty presentation: Coated in powdered sugar for a snowy, elegant look.
- Easy to make ahead: Dough and baked cookies both freeze beautifully.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus more for coating
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 cups all-purpose flour
- 1 cup finely ground almonds (or almond flour)
- 1/4 tsp salt
- 1/3 cup raspberry jam (seedless preferred)
If you love nutty or fruit-filled desserts, you’ll also enjoy our Moon Cookies Recipe and Baked Apple Fritters.
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat butter and powdered sugar until light and fluffy.
- Mix in vanilla extract and almond extract.
- In another bowl, whisk together flour, ground almonds, and salt. Gradually add the dry ingredients to the butter mixture until a soft dough forms.
- Scoop 1 tablespoon of dough, flatten slightly, and place 1/2 teaspoon of raspberry jam in the center.
- Wrap the dough around the jam to seal completely and roll into a smooth ball.
- Place cookies 1 inch apart on the baking sheet. Bake for 12–15 minutes or until the bottoms are lightly golden.
- Cool for 5 minutes, then roll in powdered sugar while still warm. Let cool completely and roll once more for a snowy finish.
Tips & Variations
- Nut swap: Use finely ground hazelnuts or pecans instead of almonds for a new twist.
- Jam flavors: Try apricot, strawberry, or blackberry jam for variety.
- Gluten-free: Substitute almond flour for half the flour and a gluten-free baking blend for the rest.
For more festive baking inspiration, visit our Cinnamon Roll Variations and Cranberry Phyllo Goat Cheese Bites.
Serving Suggestions
- Serve with hot coffee or tea for a cozy treat.
- Arrange on a holiday dessert board with Strawberry Shortcake and Chocolate Peanut Butter Balls.
- Gift in cookie tins lined with parchment for friends and neighbors.
Storage & Freezing
Store Raspberry-Filled Almond Snowball Cookies in an airtight container at room temperature for up to 5 days. To freeze, place uncoated cookies in a single layer on a tray until solid, then transfer to a freezer-safe bag for up to 3 months. Dust with fresh powdered sugar after thawing.
FAQs
Can I use homemade raspberry jam?
Absolutely! Homemade jam gives a fresher, fruitier flavor—just make sure it’s thick enough to avoid leaking.
My cookies spread too much. What happened?
The dough may have been too warm. Chill the shaped cookies for 10 minutes before baking to keep them round.
More to Try
- Chocolate Cheesecake Mousse Cups
- Vanilla Brownies Recipe
- Grandma’s Apple Pie Recipe
- Easy Sugar-Free Dessert Recipes
- 4-Ingredient Banana Bread
Conclusion
These Raspberry-Filled Almond Snowball Cookies bring together buttery almond goodness and a fruity raspberry surprise in each bite. Soft, crumbly, and snow-dusted, they’re perfect for festive gatherings, edible gifts, or whenever you crave a touch of sweetness.
Print
Raspberry-Filled Almond Snowball Cookies
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Raspberry-Filled Almond Snowball Cookies are buttery, nutty, and delicately sweet with a surprise raspberry center. A twist on the classic holiday snowball cookie, they’re made with finely ground almonds, a touch of vanilla, and a soft dusting of powdered sugar. Perfect for Christmas cookie trays or afternoon tea, these melt-in-your-mouth bites bring a festive touch to any dessert spread.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus more for coating
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 cups all-purpose flour
- 1 cup finely ground almonds (or almond flour)
- 1/4 tsp salt
- 1/3 cup raspberry jam (seedless preferred)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat butter and powdered sugar until light and fluffy.
- Mix in vanilla extract and almond extract.
- In another bowl, whisk together flour, ground almonds, and salt. Gradually add the dry ingredients to the butter mixture until a soft dough forms.
- Scoop 1 tablespoon of dough, flatten slightly, and place 1/2 teaspoon of raspberry jam in the center.
- Wrap the dough around the jam to seal completely and roll into a smooth ball.
- Place cookies 1 inch apart on the baking sheet. Bake for 12–15 minutes or until the bottoms are lightly golden.
- Cool for 5 minutes, then roll in powdered sugar while still warm. Let cool completely and roll once more for a snowy finish.
Notes
Nut swap: Use finely ground hazelnuts or pecans instead of almonds for a new twist. Jam flavors: Try apricot, strawberry, or blackberry jam for variety. Gluten-free: Substitute almond flour for half the flour and a gluten-free baking blend for the rest.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
Keywords: raspberry, almond, snowball cookies, holiday, Christmas, baking