Buttery, nutty, and bursting with sweet-tart raspberry in the very center — Raspberry Filled Almond Snowball Cookies are the magical treat you’ll want to share and savor all season long. Each bite delivers melt-in-your-mouth almond flavor followed by a delightful surprise of jammy raspberry filling. Whether nestled on a holiday cookie tray or enjoyed with your afternoon coffee, these beauties manage to look and taste impressive with surprisingly minimal effort!

Raspberry Filled Almond Snowball Cookies Recipe - Recipe Image

Ingredients You’ll Need

When it comes to Raspberry Filled Almond Snowball Cookies, every ingredient plays an important role in building irresistible flavor and that signature tender texture. Let’s unlock the simple, delicious magic behind each component.

Unsalted butter: The backbone of all good snowball cookies, butter gives these cookies their signature rich, tender crumb.
Powdered sugar: Also called confectioners’ sugar, it sweetens the dough and gives the outer coating that classic, snowy look.
Vanilla extract: Provides gentle warmth and helps enhance all the other flavors.
Almond extract: The secret to that fragrant, nutty character we love while keeping things delicate and aromatic.
All-purpose flour: The structure-builder, holding everything together for just the right bite.
Salt: Just a pinch, but it’s essential for balancing sweetness and sharpening flavor.
Finely chopped almonds or almond flour: For texture, extra almond flavor, and a little crunch in every bite.
Raspberry jam (seedless preferred): The zippy, berry-filled heart of each cookie — feel free to choose your favorite brand for best results!

How to Make Raspberry Filled Almond Snowball Cookies

Step 1: Prep Your Baking Sheet and Ingredients

Begin by preheating your oven to 350°F and lining a baking sheet with parchment paper so your cookies bake up perfectly golden and never stick. Make sure your butter is softened to room temperature for easy mixing, and set out all your other ingredients so everything is ready to go.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the unsalted butter and powdered sugar together until light and fluffy. This isn’t just about mixing — it’s about building that meltaway, tender cookie base you know and love in Raspberry Filled Almond Snowball Cookies. Give it a few good minutes so the mixture is truly creamy!

Step 3: Add Flavors and Dry Ingredients

Next, blend in the vanilla and almond extracts for lovely, aromatic undertones. Then, gradually mix in the flour and salt until everything comes together. Stir in the finely chopped almonds or almond flour to weave in even more richness and nutty flavor.

Step 4: Shape and Fill the Cookies

Scoop out about a tablespoon of dough and flatten it gently in your hand. Place a small spoonful of raspberry jam right in the center. Carefully fold the edges of dough around the jam, pinching and rolling until you have a sealed little ball. The goal? No jam leaks in the oven — so be gentle but thorough!

Step 5: Bake to Perfection

Place each stuffed dough ball onto your prepared baking sheet, leaving about an inch between cookies. Bake for 14 to 16 minutes, just until the bottoms are lightly golden—you want them to stay soft and pale on top. Let the cookies cool on the pan for five minutes to help them set.

Step 6: Roll in Powdered Sugar

Now the fun part: while still warm, gently roll the cookies in a generous dusting of powdered sugar. Let them cool completely, then give them another sweet snowy coating to finish. This is where Raspberry Filled Almond Snowball Cookies get their signature festive look!

How to Serve Raspberry Filled Almond Snowball Cookies

Garnishes

If you want to dress them up just a bit more, try a little sprinkling of extra chopped almonds or a dusting of freeze-dried raspberries on top of the final powdered sugar layer. For an extra whimsical touch, a tiny dollop of raspberry jam on the serving plate gives a clue to the hidden surprise inside each cookie!

Side Dishes

These cookies are absolutely delightful with a cup of freshly brewed coffee or a pot of fragrant herbal tea. When serving Raspberry Filled Almond Snowball Cookies as part of a dessert spread, pair them with lemon bars, fudgy brownies, or chocolate truffles for beautiful variety and irresistible flavors.

Creative Ways to Present

Arrange your cookies in a pretty tin or festive box for gifting — they travel beautifully! Or, stack them high on a tiered stand with ribbons of curly paper for a party centerpiece. For a charming twist, serve them with tiny cards describing the jammy surprise inside, and watch your guests’ faces light up with curiosity and delight.

Make Ahead and Storage

Storing Leftovers

Raspberry Filled Almond Snowball Cookies keep very well at room temperature in an airtight container for up to 5 days. To keep them tender and fresh, store any leftover cookies in a single snug layer and avoid stacking them with more delicate sweets. A second roll in powdered sugar never hurts before serving again!

Freezing

These cookies are a dream when it comes to freezing. Simply arrange cooled, sugar-coated cookies in a single layer on a baking sheet to freeze, then transfer to a zip-top freezer bag or container after a few hours. They’ll keep their flavor and texture for up to 2 months — just let them thaw at room temperature and re-dust with fresh powdered sugar as needed.

Reheating

If you’d like to refresh the cookies after freezing, a very quick pop (about 30 seconds) in a 300°F oven will bring back their delicate texture and warmth. Let them cool ever so slightly, then roll them in a fresh layer of powdered sugar so they look and taste bakery-fresh once again.

FAQs

Can I use a different jam for the filling?

Absolutely! While raspberry jam gives Raspberry Filled Almond Snowball Cookies their signature tang and sweetness, you can easily swap in apricot, strawberry, or even blackberry for a unique twist. Just make sure to use a thick, seedless jam so the cookies hold together well.

Is it possible to make these cookies nut-free?

Yes, you can! For a nut-free version, simply swap the almond flour or chopped almonds with extra all-purpose flour and skip the almond extract. The cookies will still be rich, tender, and delightful, though they’ll lack that signature almond depth.

Can these be made ahead for gifting?

Definitely. Raspberry Filled Almond Snowball Cookies are a holiday favorite for good reason: you can bake them up to a week in advance, layer them in a gift box between sheets of wax paper, and hand them out to friends and family. Because they stay tender, they’re perfect for mailing or sharing as edible gifts.

Why do my cookies sometimes crack?

Cookie cracks can occur if the dough is too cold or you try to seal in too much jam at once. The key is making sure your dough is soft but workable, and filling each just enough jam to create a pocket without bursting. A gentle touch while sealing helps!

Do I have to double coat the cookies in powdered sugar?

For that iconic “snowball” look, a double coating really helps, but if you prefer a less-sweet finish, you can stick to just one dusting while the cookies are still warm. Either way, Raspberry Filled Almond Snowball Cookies look and taste like a true winter delight!

Final Thoughts

If you need a new showstopper for your cookie tin, or simply want a treat that makes every gathering just a little bit more memorable, Raspberry Filled Almond Snowball Cookies are sure to win hearts (and satisfy sweet cravings!). I hope you’ll give these little beauties a try and enjoy every jam-filled bite as much as I do.

Raspberry Filled Almond Snowball Cookies Recipe

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4.8 from 22 reviews

Author: admin
Total Time: 40 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

These Raspberry Filled Almond Snowball Cookies are a delightful treat perfect for the holidays or any time you crave a sweet, nutty cookie with a burst of fruity jam in the center. They are easy to make and even easier to enjoy!

Ingredients

Scale

Cookie Dough:

1 cup unsalted butter (softened)
1/2 cup powdered sugar (plus more for rolling)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped almonds or almond flour

Filling:

1/3 cup raspberry jam (seedless preferred)

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Instructions

Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
Cream butter and sugar: In a large mixing bowl, cream the butter and powdered sugar until light and fluffy. Mix in vanilla and almond extracts.
Add flour and almonds: Gradually add the flour and salt, mixing until combined. Stir in the chopped almonds or almond flour until the dough comes together.
Fill and shape: Scoop out about 1 tablespoon of dough, flatten it slightly, place 1/2 teaspoon of raspberry jam in the center, fold the dough around the filling, and roll into a ball.
Bake: Place cookies on the baking sheet, bake for 14–16 minutes until bottoms are golden. Cool slightly, roll in powdered sugar, cool completely, then roll in powdered sugar again before serving.

Notes

For a nut-free version, substitute the almond flour with more all-purpose flour and skip the almond extract.
These cookies freeze well and are perfect for holidays or gifting.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American