If you’ve ever dreamed of a cookie that’s tender, buttery, and has that perfect surprise inside, then let me introduce you to my all-time favorite – the Raspberry Filled Almond Snowball Cookies Recipe. These cookies are a real game-changer, with a luscious raspberry jam center wrapped in a delicate almond-infused dough, dusted in powdered sugar that melts in your mouth. Whether it’s for a cozy afternoon treat or your next holiday baking binge, you’ll find this recipe both irresistibly tasty and surprisingly easy to make.
Why You’ll Love This Recipe
- Delightful Raspberry Surprise: The jam-filled center offers a burst of sweet and tangy flavor that perfectly cuts through the buttery cookie.
- Tender Almond-Infused Dough: Using almond flour adds a subtle nuttiness and incredible soft texture that will make you keep coming back for more.
- Perfectly Cozy & Elegant: These cookies are both simple to make and fancy enough to impress guests or lift your afternoon coffee break.
- Easy to Customize: You can tweak the filling or add your own twists without losing that signature snowball charm.
Ingredients You’ll Need
All these ingredients work together to create a harmonious cookie that’s crumbly yet soft, with a sweet filling that doesn’t overpower. When shopping, fresh almond flour and a good-quality raspberry jam (seedless if you prefer a smooth filling) really make a difference.
- All-purpose flour: The base of your cookie dough, giving structure and tenderness.
- Almond flour: Adds moisture, nuttiness, and a delicate crumb; don’t substitute with coarse almond meal.
- Baking powder: Helps the cookies rise gently without becoming cakey.
- Salt: Just a pinch enhances the sweet flavors and balances the almond notes.
- Unsalted butter: Use softened for easier mixing and creamier texture.
- Granulated sugar: Sweetens the dough evenly and helps with a slight crisp on the edges.
- Large egg: Binds the dough and adds richness.
- Vanilla extract: A classic flavor booster that complements almond and raspberry.
- Almond extract: The secret weapon for that deep almond aroma and flavor.
- Powdered sugar: For that signature snowball look and an extra touch of sweetness coating the baked cookies.
- Raspberry jam: The star of the filling—go seedless if you want a smoother texture.
- Cornstarch: Thickens the jam filling so it doesn’t run out during baking.
- Lemon juice: Adds brightness and balances the sweetness in the filling.
Variations
I love how this Raspberry Filled Almond Snowball Cookies Recipe is so flexible—you can easily swap out flavors or add nuts, and they still turn out amazing. You should definitely experiment to make this recipe your own.
- Fruit Filling Variations: Try using apricot or blackberry jam instead of raspberry for a different but equally delicious twist. My family adored apricot filling last holiday season!
- Nut-Free Version: If you’re allergic to almonds, replace almond flour with extra all-purpose flour and omit the almond extract. The cookies will be less fragrant but still tasty.
- Chocolate Drizzle: Drizzling melted dark chocolate over the cooled cookies adds richness and makes them feel ultra-special for celebrations.
- Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure your blend contains xanthan gum for the best texture.
How to Make Raspberry Filled Almond Snowball Cookies Recipe
Step 1: Prepare the Raspberry Filling with Care
Start by warming the raspberry jam, cornstarch, and lemon juice in a small saucepan over medium heat. Stir constantly to prevent burning. This step is key because the cornstarch thickens the jam so it won’t ooze out during baking. It takes about 5 minutes to thicken—don’t rush it! Once thickened, remove from heat and let it cool fully to avoid melting the dough around it later.
Step 2: Whip Up the Perfect Dough
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt. Separately, in a large bowl, beat the softened butter and granulated sugar until light and fluffy—this takes about 2-3 minutes, and it really makes a difference for texture.
Next, add the egg, vanilla, and almond extracts, mixing until just combined. Now slowly add the dry ingredients, stirring gently until a soft dough forms. Resist overmixing—you want gentle care here to keep these cookies tender.
Step 3: Shape & Fill Each Cookie
This is my favorite part because it feels like magic. Scoop about 1 ½ tablespoons of dough, roll it into a ball, then use your thumb to press an indentation in the center. Spoon roughly ½ teaspoon of the cooled raspberry filling into that little well. Now gently pinch the dough around the filling and roll it back into a smooth ball—no leaks allowed! Placing them about 2 inches apart on the baking sheet ensures they bake evenly.
Step 4: Bake and Sugar Coat to Perfection
Bake the cookies for 12-14 minutes. You’re looking for slight cracks on top and cookies that feel just set but still soft. Remove from the oven and let them cool on the baking sheet for about 5 minutes—this helps them firm up without breaking.
Once cool enough to handle, roll each cookie generously in powdered sugar. This coating is what transforms them into snowball-like beauties, offering a delicate sweetness and that classic look.
Pro Tips for Making Raspberry Filled Almond Snowball Cookies Recipe
- Soft Butter Matters: Make sure your butter is softened but not melted—too warm and the dough gets greasy, too cold and it won’t cream properly.
- Chilling The Dough: If the dough feels sticky, pop it in the fridge for 20 minutes; it makes shaping so much easier.
- Don’t Overfill: Too much raspberry filling can cause the dough to crack or leak, so stick close to the recommended amount for tidy cookies.
- Powdered Sugar Twice Over: For extra snowy effect, after the first coating, let cookies rest 10 minutes and roll again just before serving.
How to Serve Raspberry Filled Almond Snowball Cookies Recipe
Garnishes
I usually keep it simple with these cookies—plenty of powdered sugar is the perfect garnish. But if I’m feeling fancy, I like to freshen them up with a few whole raspberries or a sprig of mint on the side for color and a fresh note.
Side Dishes
These cookies pair wonderfully with a hot cup of tea, like Earl Grey or chamomile. I also recommend serving them alongside a light lemon yogurt or a scoop of vanilla ice cream for a delightful dessert plate.
Creative Ways to Present
For parties, I’ve arranged these cookies on a tiered dessert stand dusted again with powdered sugar for extra snowy charm. You can also sandwich two cookies with a bit of raspberry jam for a fun twist that’s all crowd-pleasing joy.
Make Ahead and Storage
Storing Leftovers
I like to store leftover cookies in an airtight container at room temperature. They stay fresh and tender for about 4 days, though honestly, they rarely last that long at my house.
Freezing
If you want to prep ahead, I freeze these cookies uncoated—just shape and fill as usual, then freeze on a tray until firm. Once solid, transfer them to a freezer bag. When you’re ready, bake directly from frozen, adding a couple of extra minutes to baking time.
Reheating
To reheat, I warm the cookies gently in a 300°F oven for 5-7 minutes to refresh their softness without drying them out. Then I roll them again in powdered sugar to revive that snowball look and sweetness.
FAQs
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Can I make the raspberry filling ahead of time?
Absolutely! You can prepare the thickened raspberry filling a day or two ahead and keep it refrigerated in an airtight container. Make sure it’s completely cool before filling your cookies.
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What if I don’t have almond flour?
While almond flour is key for that unique texture and flavor, you can substitute with more all-purpose flour for a different but still tasty cookie. Just expect a slightly less tender, less nutty result.
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Why do the cookies crack on top?
A little cracking is totally normal and actually adds to the rustic charm of snowball cookies. It happens as the sugar and dough expand and set in the oven.
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Can I use homemade jam?
Yes! Homemade jam works beautifully if it’s not too runny. Just ensure you thicken it as directed with cornstarch, so it stays put inside the cookies while baking.
Final Thoughts
I absolutely love how this Raspberry Filled Almond Snowball Cookies Recipe results in cookies that feel decadent but are so easy to make at home. The balance of buttery almond dough with a bright raspberry center is something my whole family goes crazy for. When I first tried this recipe, I never imagined such a simple treat could become an instant favorite—and now I can’t imagine holidays or cozy weekends without them. Trust me, once you try these, you’ll be reaching for this recipe again and again. So go ahead, roll up your sleeves, and create a batch of snowy, jammy almond goodness that you and your loved ones will cherish.
Print
Raspberry Filled Almond Snowball Cookies Recipe
- Prep Time: 35 minutes
- Cook Time: 14 minutes
- Total Time: 49 minutes
- Yield: 18-20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These delightful Raspberry-Filled Almond Snowball Cookies combine the nutty flavor of almond flours with a sweet and tangy raspberry jam center. Soft, tender, and coated in powdered sugar, these cookies are perfect for holiday gatherings or any special treat. The raspberry filling adds a burst of fruitiness, making each bite irresistibly delicious.
Ingredients
For the Cookies:
- 1 ½ cups all-purpose flour
- 1 cup almond flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp almond extract
- ½ cup powdered sugar (for rolling)
For the Raspberry Filling:
- ¾ cup raspberry jam (preferably seedless)
- 1 tsp cornstarch
- 1 tbsp lemon juice
Instructions
- Preparing the Raspberry Filling: In a small saucepan, combine the raspberry jam, cornstarch, and lemon juice. Heat over medium, stirring frequently until the mixture thickens, about 5 minutes. Remove from heat and let it cool completely before using.
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and almond extract, mixing until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the butter mixture, stirring just until a soft dough forms. Avoid overmixing to keep cookies tender.
- Shape the Dough: Scoop about 1 ½ tablespoons of dough, roll it into a ball, then press a small indentation in the center with your thumb. Spoon about ½ teaspoon of the cooled raspberry filling into the indentation, then gently close the dough around it and roll back into a ball.
- Bake: Place the cookies on the prepared baking sheet about 2 inches apart. Bake for 12-14 minutes, until the tops are slightly cracked and cookies are just set but still soft to the touch.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Powdered Sugar Coating: Once cooled, roll each cookie in powdered sugar until fully coated. This final coating gives the cookies their signature snowball look.
Notes
- Use seedless raspberry jam to avoid seeds in the cookie filling.
- Be careful not to overbake to keep the cookies soft and tender.
- You can substitute almond extract with more vanilla if preferred.
- These cookies can be stored in an airtight container for up to 5 days or frozen for up to 3 months.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14g
- Sodium: 65mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
