These Raspberry Filled Almond Snowball Cookies are filled with a sweet-tart raspberry jam center and dusted with powdered sugar, making them a melt-in-your-mouth holiday treat that I love to bake and share.
Why You’ll Love This Recipe
I’m always drawn to cookies that combine rich, buttery flavors with a fruity surprise, and these almond snowballs deliver just that. The almond extract adds a delicate nuttiness that pairs perfectly with the raspberry jam’s tang. Plus, the powdered sugar dusting gives these cookies a festive, snowy finish that makes them feel special for holidays or any cozy occasion. They’re easy to prepare, don’t require complicated ingredients, and the chilling step helps the dough hold its shape perfectly for that classic snowball look.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar, plus extra for dusting
1 teaspoon pure almond extract
2 cups all-purpose flour
1/2 cup finely ground almonds (almond meal)
1/4 teaspoon salt
1/2 cup raspberry jam (seedless preferred)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream the softened butter with 1/2 cup powdered sugar until light and fluffy.
Stir in the almond extract.
In a separate bowl, whisk together the flour, almond meal, and salt. Gradually add this dry mixture to the butter mixture, stirring until just combined.
Divide the dough in half and roll each half into a log about 1.5 inches in diameter. Wrap each in plastic wrap and chill for 30 minutes to firm up.
Slice the dough into 1/4 inch thick rounds. Place half of the rounds on the prepared baking sheet.
Spoon about 1/2 teaspoon of raspberry jam onto each round. Top with another dough round, gently pressing the edges to seal the jam inside.
Bake for 12-15 minutes or until the bottoms are lightly golden. Be careful not to brown the tops.
Let the cookies cool completely on the baking sheet, then dust generously with powdered sugar before serving.
Servings and timing
This recipe makes approximately 24 cookies. The total time, including chilling, is about 45 minutes — 15 minutes prep, 30 minutes chilling, and 15 minutes baking. Each cookie contains around 160 calories, making them a delightful but moderate treat.
Variations
I like to experiment with different fillings beyond raspberry jam. Strawberry or apricot preserves work wonderfully as alternatives. For a nutty twist, sometimes I swap almond meal for finely chopped pecans or walnuts. If I want to add a bit of texture, sprinkling finely chopped nuts on top before baking adds a nice crunch. For a less sweet version, I reduce the powdered sugar dusting or skip it entirely.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. Because they’re delicate, I avoid stacking them too much to keep their shape intact. If I want to refresh them after a day or two, I warm them slightly in the oven at 300°F for 5 minutes to soften the butter and bring back their fresh-baked taste. They also freeze well — I wrap them tightly in plastic wrap and place them in a freezer bag for up to 2 months. To enjoy, I thaw them at room temperature and dust with a bit more powdered sugar if needed.
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FAQs
How can I prevent the jam from leaking out during baking?
I make sure to seal the edges of the cookie rounds carefully by gently pressing all around with my fingers. Using less jam—about 1/2 teaspoon per cookie—also helps avoid overflow.
Can I use store-bought almond extract, or should it be homemade?
I usually use pure almond extract from the store for convenience and consistent flavor, but homemade almond extract would also add a nice, fresh taste.
What if I don’t have almond meal? Can I substitute it?
Yes, I sometimes pulse whole almonds in a food processor to make my own almond meal. If unavailable, finely ground hazelnuts or pecans can be used, though the flavor will vary slightly.
Can these cookies be made gluten-free?
Absolutely. I substitute the all-purpose flour with a gluten-free baking flour blend that measures cup-for-cup, and I double-check the almond meal is gluten-free as well.
How do I know when the cookies are done?
I look for lightly golden bottoms while keeping the tops pale. Over-baking makes the cookies dry, so it’s best to keep an eye on them starting at 12 minutes.
Conclusion
Baking these Raspberry Filled Almond Snowball Cookies is one of my favorite ways to bring a cozy, festive touch to any occasion. Their tender almond flavor combined with the sweet-tart raspberry filling and snowy powdered sugar makes every bite feel special. I hope you enjoy making and sharing them as much as I do!
📖 Recipe:
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Raspberry Filled Almond Snowball Cookies
- Total Time: 45 minutes (including 30 minutes chilling)
- Yield: About 24 cookies
- Diet: Vegetarian
Description
Buttery almond-flavored snowball cookies filled with sweet-tart raspberry jam and dusted with powdered sugar, perfect for holidays or cozy occasions.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar, plus extra for dusting
1 teaspoon pure almond extract
2 cups all-purpose flour
1/2 cup finely ground almonds (almond meal)
1/4 teaspoon salt
1/2 cup raspberry jam (seedless preferred)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter with 1/2 cup powdered sugar until light and fluffy.
- Stir in the almond extract.
- In a separate bowl, whisk together the flour, almond meal, and salt. Gradually add this dry mixture to the butter mixture, stirring until just combined.
- Divide the dough in half and roll each half into a log about 1.5 inches in diameter. Wrap each in plastic wrap and chill for 30 minutes to firm up.
- Slice the dough into 1/4 inch thick rounds. Place half of the rounds on the prepared baking sheet.
- Spoon about 1/2 teaspoon of raspberry jam onto each round. Top with another dough round, gently pressing the edges to seal the jam inside.
- Bake for 12-15 minutes or until the bottoms are lightly golden. Be careful not to brown the tops.
- Let the cookies cool completely on the baking sheet, then dust generously with powdered sugar before serving.
Notes
Use less jam (about 1/2 teaspoon) to prevent leaking during baking.
Seal edges carefully by pressing gently all around each cookie.
Substitute almond meal with finely ground hazelnuts or pecans if needed.
For gluten-free version, use a gluten-free baking flour blend and ensure almond meal is gluten-free.
Store in an airtight container at room temperature up to 5 days; freeze up to 2 months.
Reheat gently at 300°F for 5 minutes to refresh.
Try different fillings like strawberry or apricot preserves.
For added texture, sprinkle chopped nuts on top before baking.
Reduce or skip powdered sugar for less sweetness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert / Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: varies (includes powdered sugar and jam)
- Sodium: low (from salt and butter)
- Fat: moderate (from butter and almonds)
- Saturated Fat: moderate (from butter)
- Unsaturated Fat: present (from almonds and butter)
- Trans Fat: none
- Carbohydrates: moderate (from flour, sugar, and jam)
- Fiber: low (from almond meal)
- Protein: low to moderate (from almonds and flour)
- Cholesterol: present (from butter)
