Raspberry Filled Almond Snowball Cookies are little bites of happiness, with a tender almond cookie exterior dusted in powdered sugar and a sweet, tangy raspberry jam center. These cookies are soft and crumbly, and the almond flavor gives them a lovely nutty warmth that pairs perfectly with the bright fruit filling.
I love making these cookies during the holidays or anytime I want to share something special with friends and family. One tip I always follow is to chill the dough before shaping the cookies – it helps keep them from spreading too much and makes the texture just right. Plus, the raspberry jam in the middle is a surprise that everyone enjoys discovering when they take a bite.
Serving these cookies with a cup of tea or coffee makes for a cozy treat, especially on a chilly afternoon. I find that the contrast between the soft, nutty cookie and the sweet, tart raspberry filling keeps me reaching for just one more. They’re fun to bake and even better to eat, making them a favorite in my kitchen year after year.
Key Ingredients & Substitutions
Butter: Unsalted butter gives these cookies their rich, creamy texture. If you prefer, use vegan butter to make these dairy-free with a slight taste change.
Almond Extract: This adds a lovely nutty aroma. You can swap it for vanilla extract if almond isn’t your favorite, but the cookies will lose some character.
Almond Meal: Gives the cookies their soft, slightly grainy texture. Finely ground almonds work best. You can try finely chopped almonds for crunch, but it changes the feel slightly.
Raspberry Jam: Use seedless or strained jam to avoid seeding in the filling. You could swap in other jam flavors like strawberry or apricot for variety.
Powdered Sugar: Coating with powdered sugar provides that classic snowy look and a light sweetness. You can mix powdered sugar with a bit of cinnamon for a warm twist.
How Do You Wrap Jam Without It Leaking While Baking?
Sealing the jam inside the dough ball takes a gentle but firm touch to prevent leaks:
- Start with dough discs slightly bigger than you think—they need to wrap fully around the jam.
- Put a small spoonful of jam in the center; don’t overfill to avoid bursting.
- Carefully fold the dough edges over the jam, pinching seams tightly together.
- Roll gently between your palms to create a smooth ball, sealing any cracks.
- If the dough warms and gets sticky, chill it briefly before shaping to keep it manageable.
These tips help keep the jam inside, giving you perfect pockets of sweet filling without messy leaks.
Equipment You’ll Need
- Mixing bowls – I use these to combine the ingredients easily and keep everything organized.
- Electric mixer – makes creaming the butter and sugar quick and smooth, saving time and effort.
- Baking sheet – a standard size that holds the cookies without crowding, helping them bake evenly.
- Parchment paper – prevents sticking and makes cleanup easier, plus keeps the cookies looking nice.
- Teaspoon or small scoop – helps portion out the dough and jam precisely so each cookie has just the right amount.
- Cooling rack – lets the cookies cool properly without becoming soggy and makes stacking easier.
- Powdered sugar shaker or sifter – for coating the cookies with a light dusting after baking, giving that snowy look.
Flavor Variations & Add-Ins
- Swap raspberry jam for strawberry or apricot preserves to try different fruity fillings.
- Use ground hazelnuts instead of almonds for a richer, nuttier flavor.
- Add a pinch of cinnamon or nutmeg to the dough for a warm, spicy twist.
- Try filling some cookies with lemon curd instead of jam for a citrusy surprise.
Raspberry Filled Almond Snowball Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for rolling)
- 1 tsp pure almond extract
- 2 cups all-purpose flour
- 1 cup finely ground almond meal or almond flour
- 1/4 tsp salt
- 1/2 cup raspberry jam or preserves (seedless or well-strained for smoother texture)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 15-18 minutes to bake. Allow some extra time for cooling and rolling the cookies in powdered sugar—overall, you can expect about 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare for Baking:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep the cookies from sticking and make cleanup easier.
2. Make the Dough:
In a large bowl, use an electric mixer to cream the softened butter and 1/2 cup powdered sugar until the mixture is light and fluffy. Stir in the almond extract. In another bowl, whisk together the flour, almond meal, and salt. Slowly add the dry mixture to the butter mixture, blending gently until a dough forms. It might be a little crumbly but should hold together when pressed.
3. Shape and Fill the Cookies:
Scoop about 1 tablespoon of dough and flatten it into a small disc in your palm. Place roughly 1/2 teaspoon of raspberry jam in the center. Carefully wrap the dough around the jam, sealing it completely and shaping it into a smooth ball. Repeat with all the dough.
4. Bake the Cookies:
Arrange the filled dough balls about 2 inches apart on your prepared baking sheet. Bake in the oven for 15-18 minutes, or until the bottoms are just lightly golden but the cookies stay pale on top.
5. Cool and Coat:
Let the cookies cool on the baking sheet for 5 minutes. While still warm, gently roll each cookie in powdered sugar to coat them fully. Transfer cookies to a wire rack to cool completely. Once cooled, you can dust them again with powdered sugar for that extra snowy effect.
6. Store and Enjoy:
Keep your delicious snowball cookies in an airtight container. They taste best within a few days but can be refrigerated for longer freshness. Enjoy with a cup of tea or coffee for a perfect treat!
Can I Use Frozen Raspberry Jam for the Filling?
Yes, you can use frozen jam, but make sure it’s fully thawed and drained of any excess liquid to prevent the dough from becoming soggy.
Can I Make the Dough Ahead of Time?
Absolutely! Wrap the dough tightly in plastic wrap and refrigerate for up to 2 days. When ready, let it soften slightly before shaping and filling.
How Should I Store These Cookies?
Store them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Bring to room temperature before serving for the best flavor.
Can I Substitute Almond Meal?
You can substitute finely ground walnuts or pecans if you don’t have almond meal, but it will change the flavor slightly. Just keep the same quantity for best results.