Raspberry-Filled Almond Snowball Cookies

These Raspberry-Filled Almond Snowball Cookies are a delightful combination of buttery, tender almond cookies with a sweet raspberry center. Their melt-in-your-mouth texture and festive appearance make them a perfect treat for holiday gatherings or whenever I’m craving a delicate, flavorful dessert. With a dusting of powdered sugar and a surprise jam filling, these cookies are a true crowd-pleaser.

Why You’ll Love This Recipe

I love these cookies because they are incredibly light and buttery with a subtle almond flavor that pairs perfectly with the tangy raspberry jam. They have a melt-in-your-mouth texture, and the jam in the center adds a burst of sweetness that makes each bite irresistible. Whether it's for a holiday celebration, a casual afternoon tea, or a simple treat for myself, these cookies are always a hit. Plus, they look elegant and festive, making them perfect for gift-giving or cookie exchanges.

Ingredients

• 1 cup unsalted butter, softened

• ½ cup powdered sugar (plus extra for dusting)

• 1 teaspoon vanilla extract

• 1 teaspoon almond extract

• 2 cups all-purpose flour

• 1 cup finely ground almonds (almond meal)

• ¼ teaspoon salt

• ½ cup raspberry jam (seedless preferred)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a large bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy. Then, beat in the vanilla and almond extracts until well combined.

3. In a separate bowl, whisk together the all-purpose flour, almond meal, and salt. Gradually add the dry ingredients to the butter mixture and blend until a soft dough forms.

4. Scoop tablespoon-sized portions of dough and roll them into balls. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.

5. Bake the cookies for 12–15 minutes, or until the bottoms are lightly golden. Remove from the oven and let them cool on the tray for 5 minutes.

6. Once slightly cooled, use a small spoon or knife to flatten the tops of each cookie slightly and make a small indentation in the center. Fill each indentation with about ½ teaspoon of raspberry jam.

7. Allow the cookies to cool completely on the tray. The jam will set as they cool.

8. Once cooled, generously roll the cookies in extra powdered sugar for a sweet, snowy finish.

Servings and Timing

This recipe yields about 24 cookies. It has a prep time of 15 minutes and a cooking time of 15 minutes, so the total time for these cookies is just around 30 minutes.

Variations

• I sometimes swap out the raspberry jam for other fruit jams, such as strawberry, apricot, or blueberry, to experiment with different flavors.

• If I want a stronger almond flavor, I’ll add a little more almond extract to the dough, or even use a bit of almond paste.

• For a festive touch, I sometimes add a sprinkle of chopped pistachios or slivered almonds on top of the jam before baking.

• If I’m looking for a gluten-free option, I can substitute the all-purpose flour with a gluten-free flour blend, though I prefer to keep the almond meal as it adds a wonderful texture.

Storage/Reheating

• To store, I place the cookies in an airtight container at room temperature, where they will stay fresh for up to 5 days.

• These cookies can also be frozen! I freeze them in a single layer, then store them in a zip-top bag for up to 3 months. When I’m ready to enjoy them, I let them thaw at room temperature and dust them with powdered sugar again if needed.

FAQs

Can I make the dough ahead of time?

Yes! I can make the dough ahead of time, wrap it tightly in plastic wrap, and refrigerate it for up to 3 days. When I’m ready to bake, I just scoop and shape the cookies as usual.

Can I use a different type of jam for the filling?

Absolutely! I love experimenting with different jam flavors. You can substitute the raspberry jam with strawberry, apricot, or any other jam that I enjoy. Just make sure to use seedless jam for a smoother texture.

Can I skip the powdered sugar dusting?

I could skip the powdered sugar dusting if I prefer a less sweet finish, but I find it adds a lovely touch, making the cookies feel extra special and festive.

Are these cookies suitable for a gluten-free diet?

To make these cookies gluten-free, I can substitute the all-purpose flour with a gluten-free flour blend, but I recommend keeping the almond meal for texture and flavor. Make sure the jam is gluten-free as well.

Can I make these cookies in advance for a party?

Yes, these cookies are perfect for making in advance. After baking and cooling, I store them in an airtight container. They hold up well for several days and freeze well too, so I can prepare them ahead of time for a party or special occasion.

Conclusion

These Raspberry-Filled Almond Snowball Cookies are an absolute delight, offering a perfect balance of buttery richness and sweet raspberry goodness. They’re easy to make, beautifully festive, and perfect for any occasion where a light, melt-in-your-mouth treat is needed. I always look forward to baking and sharing these with friends and family, and they’ve quickly become one of my go-to cookie recipes for the holidays or whenever I’m craving a delicate dessert. Enjoy!