Raspberry Filled Almond Snowball Cookies are a delightful treat combining a soft, nutty almond cookie with a sweet, tangy raspberry center. These little snowball cookies are dusted with powdered sugar, giving them a pretty, snowy look that’s perfect any time of year. The almond flavor adds a nice twist to the classic filled cookie, while the raspberry jam brings a bright pop of color and taste.
I love making these cookies when I want something a little special but still easy to share with friends and family. The best part is how the cookie melts in your mouth, and you get that surprise burst of raspberry. I often sneak a few bites when no one’s looking—it’s hard to resist! These cookies also hold up well, so I like to bake a batch ahead of time for gatherings or as a sweet gift.
For serving, I like to arrange them on a pretty plate or tin with a little extra powdered sugar sprinkled on top. They’re perfect with a cup of tea or coffee in the afternoon or as a lovely finish to a meal. If you want to get creative, you can try different jam flavors, but raspberry is just right for a balance of tart and sweet that everyone will enjoy.
Key Ingredients & Substitutions
Butter: Use unsalted butter for control over saltiness. If dairy-free, try vegan butter or coconut oil, but the flavor and texture may be a bit different.
Almond Extract: This adds a gentle nutty flavor that’s crucial here. If you don’t have almond extract, vanilla extract works as a mild substitute.
Ground Almonds (Almond Meal): Adds a lovely nutty texture. If you can’t find almond meal, finely chopped almonds or almond flour will work too.
Raspberry Jam: Seedless jam works best so the filling stays smooth. You can swap raspberry with strawberry, apricot, or any jam you like.
How Do You Keep the Raspberry Jam Inside the Cookie Without Leaking?
Trapping jam inside a soft dough can be tricky. Here’s what helps:
- Use a thicker jam or preserves to reduce runniness.
- Flatten dough enough to fully cover the jam without gaps.
- Seal edges gently but firmly by pinching and rolling the dough around the jam.
- Chill the filled dough balls briefly before baking to help them hold shape.
- Bake until just set; overbaking can cause cracks and leaks.
Following these tips keeps your cookies neat and bursting with raspberry goodness!
Equipment You’ll Need
- Mixing bowls – I use a large bowl for mixing the dough and a smaller one for rolling in powdered sugar, making it easier to handle the ingredients.
- Electric mixer or whisk – helps beat the butter and sugar smoothly without much effort.
- Measuring cups and spoons – ensures your measurements are accurate for consistent results.
- Baking sheet with parchment paper – prevents sticking and makes cleanup quick.
- Small spoon or cookie scoop – makes portioning the dough quick and consistent.
- Cooling rack – cools the cookies evenly and helps prevent sogginess.
Flavor Variations & Add-Ins
- Swap raspberry jam for strawberry, apricot, or blueberry jam for different fruity flavors.
- Add finely chopped toasted almonds or pecans to the dough for extra crunch and nuttiness.
- Mix in a pinch of cinnamon or a splash of vanilla extract to enhance the flavor profile.
- Use dark chocolate chips or white chocolate chunks inside for a sweet, rich twist.
Raspberry Filled Almond Snowball Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for rolling)
- 1 tsp almond extract
- 2 cups all-purpose flour
- 1/2 cup finely ground almonds (almond meal)
- 1/4 tsp salt
For the Filling:
- 1/2 cup raspberry jam or preserves (seedless preferred)
- Fresh raspberries (optional, for filling)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 15-18 minutes to bake. Add an extra 10 minutes for cooling and rolling the cookies in powdered sugar. Overall, plan for around 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleaning easier.
2. Make the Cookie Dough:
In a large bowl, beat the softened butter with 1/2 cup powdered sugar until the mixture is light and fluffy. Stir in the almond extract. In a separate bowl, whisk together the flour, ground almonds, and salt. Gradually add the dry ingredients to the butter mixture, mixing gently until a soft dough forms. If the dough feels too crumbly, add a teaspoon of milk at a time until it holds together.
3. Fill and Shape the Cookies:
Take about 1 tablespoon of dough and flatten it in your hand. Place a small dollop (about 1/2 teaspoon) of raspberry jam in the center. Optionally, add half a fresh raspberry inside the jam for extra freshness. Carefully fold the dough around the jam, sealing it completely to form a ball.
4. Bake the Cookies:
Place the filled dough balls on the prepared baking sheet, leaving about 2 inches between each. Bake for 15-18 minutes or until the cookies are just set and lightly golden underneath but still pale on top.
5. Cool and Coat with Sugar:
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. While they are still warm, roll the cookies in powdered sugar until fully coated. Transfer them to a wire rack to cool completely, and then roll them again in powdered sugar to give them a beautiful snowy finish.
6. Serve and Enjoy!
Enjoy these soft almond cookies with bursts of sweet raspberry jam inside. They’re perfect for sharing, gifting, or enjoying with your favorite cup of tea or coffee.
Storage tip: Keep the cookies in an airtight container at room temperature for several days, or freeze them for longer storage.
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can! Just make sure to thaw and drain them well to avoid excess moisture making the dough too wet. Pat them dry with paper towels before adding to the jam filling.
Can I Substitute Almond Extract with Vanilla?
Absolutely! Vanilla extract is a great substitute if you don’t have almond extract. The flavor will be a bit different but still delicious and complementary to the raspberry filling.
How Should I Store Leftover Cookies?
Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed container or freezer bag for up to 3 months. Thaw at room temperature before serving.
Can I Make These Cookies Ahead of Time?
Yes, you can prepare and shape the dough balls ahead of time and keep them refrigerated for up to 24 hours before baking. Just roll in powdered sugar after baking and cooling.
