These Raspberry Filled Almond Snowball Cookies are little bites of magic! With a delicate almond-flavored dough, a hidden raspberry jam center, and a dusting of powdered sugar, these cookies are perfect for any occasion—especially the holidays. Sweet, tender, and bursting with flavor, they’re a treat everyone will love!
Why You’ll Love These Raspberry Filled Almond Snowball Cookies
These cookies are the perfect balance of sweetness, texture, and flavor. The almond-infused dough is rich and tender, while the raspberry jam center provides a fruity burst of flavor in every bite. Topped with powdered sugar, these cookies truly live up to their “snowball” name. They’re a wonderful treat for holiday gatherings, gift exchanges, or simply enjoying with a cup of tea. Easy to make and irresistible, they’re a guaranteed crowd-pleaser.
Ingredients
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1 cup unsalted butter, softened
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½ cup powdered sugar (plus extra for dusting)
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1 teaspoon vanilla extract
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1 teaspoon almond extract
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2 cups all-purpose flour
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¼ teaspoon salt
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1 cup finely chopped almonds
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½ cup raspberry jam (for filling)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure even baking and easy removal.
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Cream the Butter and Sugar: In a large bowl, beat the softened butter and ½ cup powdered sugar with an electric mixer until the mixture is light and fluffy. This ensures your cookies will have a soft, melt-in-your-mouth texture.
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Add Flavor Extracts: Mix in the vanilla and almond extracts until fully incorporated. These extracts bring out the almond flavor and complement the raspberry filling.
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Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt to the butter mixture, mixing until the dough forms. The dough should be soft but not sticky. Stir in the finely chopped almonds for a perfect crunch in each bite.
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Shape and Fill: Scoop out a tablespoon of dough and flatten it into a disc in your palm. Place about ½ teaspoon of raspberry jam in the center, then gently fold the dough around the jam and roll it into a ball to seal in the filling.
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Bake: Arrange the filled dough balls on the prepared baking sheet, leaving about an inch between each one. Bake for 12-15 minutes, or until the edges are light golden brown.
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Cool and Dust: Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack. While still warm, dust generously with powdered sugar. Let them cool completely to allow the jam to set.
Servings and Timing
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Servings: 52 cookies
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Prep Time: 20 minutes
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Cook Time: 15 minutes
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Total Time: 35 minutes
Variations
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Use a Different Jam: You can substitute the raspberry jam with other fruit jams like strawberry, apricot, or blackberry for a fun variation.
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Add More Flavor: Mix in a little cinnamon or nutmeg for a spiced version of these cookies that’s perfect for the holidays.
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Make Them Smaller: For bite-sized treats, shape the dough into smaller balls and adjust the baking time to 10-12 minutes.
Storage/Reheating
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These cookies can be stored in an airtight container for up to one week.
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They also freeze well, so you can freeze them for up to a month. To serve, simply thaw them at room temperature before enjoying.
FAQs
1. Can I use salted butter instead of unsalted butter?
While unsalted butter is preferred for this recipe, you can use salted butter if needed. Just be mindful to adjust the amount of salt you add in the dough.
2. How do I prevent the raspberry jam from leaking out while baking?
Be sure to seal the dough tightly around the jam, making sure there are no gaps where the jam can escape. If the dough is too sticky, refrigerate the dough balls for 15 minutes before baking.
3. Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free. Be sure to use a flour blend that works well for cookies.
4. Can I use store-bought jam?
Absolutely! Store-bought jam works perfectly fine, just make sure it’s a good quality raspberry jam without too much liquid to prevent it from spilling out during baking.
5. Can I add nuts to the dough instead of sprinkling them on top?
Yes, you can add chopped nuts like walnuts or pecans to the dough for extra crunch and flavor.
6. How long should I bake these cookies?
Bake the cookies for 12-15 minutes, or until the edges are light golden brown. They will firm up slightly as they cool.
7. Can I use a different extract?
You can substitute almond extract with hazelnut, vanilla, or even orange extract for a different flavor profile.
8. Can I make these cookies ahead of time for a party?
Yes, these cookies are perfect for making ahead. You can prepare them a few days in advance and store them in an airtight container.
9. Can I use a different nut besides almonds?
You can use chopped walnuts, hazelnuts, or pecans instead of almonds, depending on your preference.
10. How can I make these cookies more festive?
Add colorful sprinkles or edible glitter to the powdered sugar topping, or drizzle them with white or dark chocolate for an extra touch of indulgence.
Conclusion
These Raspberry Filled Almond Snowball Cookies are a delightful and elegant treat that combines the perfect balance of almond, raspberry, and buttery goodness. Whether you’re making them for the holidays, a special occasion, or just because, these cookies are sure to impress. With their melt-in-your-mouth texture and burst of raspberry jam, they’re a sweet and indulgent treat that everyone will love!
Print
Raspberry Filled Almond Snowball Cookies Recipe
- Total Time: 35 minutes
- Yield: 52 cookies
- Diet: Vegetarian
Description
These Raspberry Filled Almond Snowball Cookies are little bites of magic! With a delicate almond-flavored dough, a hidden raspberry jam center, and a dusting of powdered sugar, these cookies are perfect for any occasion—especially the holidays. Sweet, tender, and bursting with flavor, they’re a treat everyone will love!
Ingredients
1 cup unsalted butter, softened
½ cup powdered sugar (plus extra for dusting)
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
¼ teaspoon salt
1 cup finely chopped almonds
½ cup raspberry jam (for filling)
Instructions
Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure even baking and easy removal.
Cream the Butter and Sugar: In a large bowl, beat the softened butter and ½ cup powdered sugar with an electric mixer until the mixture is light and fluffy. This ensures your cookies will have a soft, melt-in-your-mouth texture.
Add Flavor Extracts: Mix in the vanilla and almond extracts until fully incorporated. These extracts bring out the almond flavor and complement the raspberry filling.
Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt to the butter mixture, mixing until the dough forms. The dough should be soft but not sticky. Stir in the finely chopped almonds for a perfect crunch in each bite.
Shape and Fill: Scoop out a tablespoon of dough and flatten it into a disc in your palm. Place about ½ teaspoon of raspberry jam in the center, then gently fold the dough around the jam and roll it into a ball to seal in the filling.
Bake: Arrange the filled dough balls on the prepared baking sheet, leaving about an inch between each one. Bake for 12-15 minutes, or until the edges are light golden brown.
Cool and Dust: Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack. While still warm, dust generously with powdered sugar. Let them cool completely to allow the jam to set.
Notes
Softened Butter: Make sure the butter is softened to room temperature (not melted) for the best creamed texture. Melted butter can make the dough greasy.
Quality Jam: Use a high-quality raspberry jam that’s not too watery. Avoid overly sweet or runny jams as they may leak during baking.
Cooling: Let the cookies cool on a wire rack to help them firm up and prevent breaking.
Powdered Sugar Coating: Dust the cookies with powdered sugar while they’re still warm for the best “snowball” effect.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
