These tender little snowballs hide a bright raspberry surprise in the center. They are buttery, nutty, and dusted in sweet powder that looks like fresh snowfall. A cozy bake for gifting or a quiet afternoon with tea.
Raspberry Filled Almond Snowball Cookies
Equipment
- 2 Baking Sheet parchment-lined
- 1 Parchment Paper
- 1 Mixing Bowl large
- 1 Hand mixer or a stand mixer
- 1 Measuring spoons
- 1 Cooling rack
- 1 Small cookie scoop or tablespoon
- 1 Shallow bowl for powdered sugar
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 0.5 cup powdered sugar for the dough
- 1 teaspoon vanilla extract alcohol-free
- 0.5 teaspoon almond extract alcohol-free, optional
- 0.25 teaspoon fine sea salt
- 2.25 cup all-purpose flour
- 1 cup finely ground blanched almonds or almond flour
Filling
- 0.5 cup seedless raspberry jam or preserves use a thick jam so it does not leak
Coating
- powdered sugar for rolling, as needed
Instructions
Prep
- Heat the oven to 350°F (175°C). Line 2 baking sheets with parchment. Set a shallow bowl of powdered sugar aside for coating later.
Make the dough
- In a large bowl, beat softened butter and 1/2 cup powdered sugar on medium until creamy and light, about 2 to 3 minutes. Mix in alcohol-free vanilla, alcohol-free almond extract, and salt.
- Stir in flour and finely ground almonds until a soft dough forms. Do not overmix. Cover and chill 30 minutes to make shaping easier.
Shape and fill
- Scoop 1 tablespoon portions. Press each into a small disk, add about 1/2 teaspoon raspberry jam in the center, then pinch edges to seal and roll into a neat ball. Place seam side down on the sheet, spacing 2 inches apart.
Bake
- Bake 12 to 14 minutes until set and just barely golden on the bottoms. The tops should remain pale.
Coat in sugar
- Cool 5 minutes, then gently roll warm cookies in powdered sugar. Cool completely on a rack and roll once more for a snowy finish.
Notes
Why You’ll Love This Raspberry Filled Almond Snowball Cookies
- Classic buttery crumb with a soft, melt-in-your-mouth bite.
- Jammy raspberry centers that stay put and add a pop of tart sweetness.
- Simple pantry ingredients and a quick chill for easy shaping.
- Beautiful cookie tin favorite that ships and stores well.
Raspberry Filled Almond Snowball Cookies Ingredients & Substitutions
- Unsalted butter: 1 cup, softened. If salted, reduce added salt to a pinch. Dairy-free sticks also work.
- Powdered sugar: 1/2 cup for the dough, plus extra for rolling. Choose a brand without added starch if you prefer.
- Alcohol-free vanilla extract: 1 teaspoon for warm aroma.
- Alcohol-free almond extract: 1/2 teaspoon for deeper almond flavor. Optional but lovely.
- Fine sea salt: 1/4 teaspoon to balance sweetness.
- All-purpose flour: 2 1/4 cups. A 1:1 baking blend can be used if needed.
- Finely ground blanched almonds or almond flour: 1 cup for nutty richness. Lightly toast and cool for extra flavor.
- Seedless raspberry jam or preserves: about 1/2 cup. Use a thick jam so it does not leak.
Substitutions and swaps:
- No almond extract: add more alcohol-free vanilla and a touch of lemon zest.
- No almonds: use 1/2 cup fine unsweetened shredded coconut and add 1/2 cup extra flour. Texture will differ but still delicious.
- Different filling: try apricot, strawberry, or blackberry jams. Thick preserves work best.
Step-by-Step Instructions to Make Raspberry Filled Almond Snowball Cookies
Step 1: Prep the pans
Heat the oven to 350°F (175°C). Line 2 baking sheets with parchment. Set a shallow bowl of powdered sugar aside for coating later.
Step 2: Cream the butter and sugar
In a large bowl, beat softened butter and 1/2 cup powdered sugar on medium until creamy and light, about 2 to 3 minutes. Mix in alcohol-free vanilla, alcohol-free almond extract, and salt.
Step 3: Add dry ingredients
Stir in flour and finely ground almonds until a soft dough forms. Do not overmix. Cover and chill 30 minutes to make shaping easier.
Step 4: Shape and fill
Scoop 1 tablespoon portions. Press each into a small disk, add about 1/2 teaspoon raspberry jam in the center, then pinch edges to seal and roll into a neat ball. Place seam side down on the sheet, spacing 2 inches apart.
Step 5: Bake
Bake 12 to 14 minutes until set and just barely golden on the bottoms. The tops should remain pale.
Step 6: Double coat in sugar
Cool 5 minutes, then gently roll warm cookies in powdered sugar. Cool completely on a rack and roll once more for a snowy finish.
Tips for Success
- Use a thick jam or reduce looser jam on the stove to thicken, then cool before filling.
- Seal seams well and face them down on the sheet.
- Chill the dough so the cookies keep their round shape.
- Weigh flour for accuracy and avoid a dry dough.
- Roll while warm, then again when cool for that classic snowball look.
Variations of Raspberry Filled Almond Snowball Cookies
- Lemon almond: add 1 teaspoon finely grated lemon zest to the dough.
- Chocolate kiss: drizzle cooled cookies with melted dark chocolate.
- Spiced: add a pinch of cardamom or cinnamon to the flour.
- Berry swap: use strawberry, blackberry, or mixed-berry preserves.
Serving Suggestions: What to Pair with Raspberry Filled Almond Snowball Cookies
- Hot tea, espresso, or a café latte.
- A wintry fruit board with fresh clementines and grapes.
- Gift boxes tied with ribbon for neighbors and friends.
Storage & Reheating Instructions
- Room temperature: Store airtight up to 1 week with parchment between layers.
- Freeze baked: Freeze up to 2 months. Thaw at room temp and dust with more powdered sugar if needed.
- Freeze unbaked: Shape and freeze on a sheet, then bag. Bake from frozen, adding 1 to 2 minutes.
- Refresh: Warm at 300°F for 3 to 4 minutes to revive texture, then dust again.
Memories Made Around the Table
We made these every year with a light snowfall outside and a stack of tins on the counter. The powdered sugar would drift everywhere, and that first bite of jam felt like a little celebration.
FAQs
How do I keep the jam from leaking?
Use a thick jam, do not overfill, and pinch seams well. Chilling the shaped balls for 10 minutes before baking also helps.
Can I make the dough ahead?
Yes. Refrigerate up to 48 hours. Let it sit at room temperature 10 to 15 minutes until scoopable before shaping.
My powdered sugar melted. What happened?
The cookies may have been too hot or too cool. Roll once when warm, cool fully, then roll again. Use a fresh bowl of sugar if it gets clumpy.
Do I have to use almonds?
Almonds give classic flavor and texture. For a different spin, try fine unsweetened shredded coconut plus a bit more flour, understanding the cookie will be different.
Final Thoughts
Buttery crumb, bright raspberry, and a snowy coat make these cookies a small joy to bake and share. Tuck a few into a tin, save some for tea, and enjoy every soft, sweet bite.