Name: Raspberry-Filled Almond Snowball Cookies Recipe
Prep time: 15 min
Cook time: PT-491693H7M25S
Total time: PT-491693H7M25S
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 are tender, buttery delights with a sweet almond flavor and a burst of raspberry jam center. Perfectly dusted with powdered sugar, they make an elegant treat 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: Mix in the almond extract until evenly 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. Fold the dough around the jam and roll into a smooth ball, making sure it’s well sealed.
Step 8: Arrange the cookie balls on the prepared baking sheet, spacing them about 2 inches apart.
Step 9: Bake for 15-18 minutes, until the edges are lightly golden but the cookies remain pale overall.
Step 10: Let the cookies cool on the baking sheet for 5 minutes.
Step 11: While still warm, gently roll each cookie in powdered sugar, then transfer to a wire rack to cool completely.
Step 12: Once cooled, dust the cookies with powdered sugar again for a beautiful snowy finish.
Step 13: Serve with fresh raspberries if desired and enjoy!

Tips & Variations

Use vegan butter to make these cookies dairy-free without sacrificing tenderness.
Substitute almond extract with vanilla extract if you prefer or have allergies.
Swap raspberry jam for strawberry, apricot, or mixed berry jams to change the flavor.
For a gluten-free option, replace the all-purpose flour with a gluten-free flour blend.
If you don’t have almond meal, finely chopped walnuts or hazelnuts work as a flavorful substitute.
To enclose the jam properly, don’t overfill and ensure you seal the dough edges well before rolling.

Storage

Store leftover cookies in an airtight container at room temperature for up to one week. They remain tender and delicious but are best enjoyed fresh. You can also freeze baked cookies for up to 3 months—just let them cool completely, freeze in a container, and thaw at room temperature before eating.

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! Feel free to substitute raspberry jam with any fruit jam you enjoy, such as strawberry, apricot, or blackberry. Each adds a unique twist to the cookies.

Can I make the dough ahead of time?

Yes, you can prepare the dough up to 3 days in advance. Wrap it tightly in plastic wrap and refrigerate. Before shaping, let it sit at room temperature for 10-15 minutes for easier handling.