Name: Raspberry-Filled Almond Snowball Cookies Recipe
Prep time: 15 min
Cook time: PT-492380H23M52S
Total time: PT-492380H23M52S
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar, plus extra for rolling; 1 teaspoon almond extract; 2 cups all-purpose flour; 1 cup finely ground almonds (almond meal); 1/4 teaspoon salt; 1/2 cup raspberry jam (seedless or strained for smooth filling); Fresh raspberries (optional, for garnish)

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Introduction

These Raspberry-Filled Almond Snowball Cookies combine a tender, buttery texture with a delightful burst of raspberry jam in the center. Rich almond flavor and a dusting of powdered sugar make every bite a sweet, nutty treat perfect for any occasion.

A close-up of four round snowball cookies covered in a thick layer of white powdered sugar, stacked on a plate with a white marbled texture underneath. One cookie is cut in half and placed on top, showing a soft, crumbly outer layer in off-white and a bright red, glossy jam filling inside. The cookies have a rough, textured surface from the powdered sugar, and there are a few fresh red raspberries beside them, adding a pop of color. The background is softly blurred with warm bokeh lights. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1/2 cup powdered sugar, plus extra for rolling
1 teaspoon almond extract
2 cups all-purpose flour
1 cup finely ground almonds (almond meal)
1/4 teaspoon salt
1/2 cup raspberry jam (seedless or strained for smooth filling)
Fresh raspberries (optional, for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until smooth and fluffy.
Step 3: Stir in the almond extract until well combined.
Step 4: In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt.
Step 5: Gradually add the dry ingredients to the butter mixture, mixing gently until a soft dough forms. Avoid overmixing.
Step 6: Scoop about 1 tablespoon of dough and flatten it slightly in your hand.
Step 7: Place about 1/2 teaspoon of raspberry jam in the center of the dough. Carefully fold the dough over the jam and roll into a smooth ball, sealing the jam inside.
Step 8: Arrange the filled dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Step 9: Bake for 15–18 minutes, until edges are lightly golden but cookies remain pale.
Step 10: Let cookies cool on the baking sheet for 5 minutes after baking.
Step 11: While still warm, roll the cookies gently in powdered sugar, then transfer to a wire rack to cool completely.
Step 12: After cooling, dust cookies with powdered sugar a second time for a beautiful snowy finish.
Step 13: Serve with fresh raspberries if desired and enjoy!

Tips & Variations

For a dairy-free version, substitute unsalted butter with vegan butter.
Use coconut sugar or your preferred sugar alternative instead of powdered sugar for a different sweetness profile.
If almond extract isn’t an option, vanilla extract makes a great substitute.
Swap all-purpose flour with gluten-free flour to make these cookies gluten-free.
Try finely chopped walnuts or hazelnuts instead of almond meal for a unique nutty flavor.
Feel free to fill cookies with any jam you like, such as strawberry, apricot, or mixed berry.
To prevent jam leakage, use a small amount of jam and seal the dough edges carefully before baking.

Storage

Store leftover cookies in an airtight container at room temperature for up to one week. They maintain their tender texture best this way. You can also freeze baked cookies for up to three months—make sure they’re fully cooled before freezing. Thaw at room temperature before serving or enjoy them cold straight from the freezer.

How to Serve

The image shows a pile of four snowball-like dessert balls coated thickly in white powdered sugar, creating a rough, snowy texture on the outside. One of the balls is cut in half and positioned on top, revealing a smooth, beige outer layer surrounding a bright, glossy red jam filling at the center. The balls rest on a rustic brown plate with extra powdered sugar sprinkled around. Fresh, red raspberries are placed to the side on the plate, adding vivid color contrast. The background features soft, warm bokeh lights with a dark, blurred setting, and the surface beneath the plate is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different jam for the filling?

Absolutely! Raspberry jam is delicious, but strawberry, apricot, blackberry, or any fruit jam you prefer works beautifully.

Can I make the dough ahead of time?

Yes, prepare the dough in advance and refrigerate it tightly wrapped for up to 3 days. Before baking, let it sit at room temperature for 10–15 minutes to soften slightly.