Why You’ll Love This Recipe
- Buttery, soft, and packed with almond flavor
- A delightful surprise of raspberry jam in every bite
- Easy to make with simple pantry ingredients
- Perfect for holiday cookie exchanges and gifting
- Customizable with different jam flavors
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter, softened
- Powdered sugar
- Vanilla extract
- Almond extract
- All-purpose flour
- Salt
- Finely chopped almonds
- Raspberry jam
- Powdered sugar (for rolling)
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and ½ cup powdered sugar until light and fluffy. Add the vanilla and almond extracts, mixing until combined.
- Gradually add the flour and salt, mixing on low speed until a soft dough forms. Stir in the finely chopped almonds.
- Scoop out 1 tablespoon of dough and flatten it slightly in your palm. Add about ½ teaspoon of raspberry jam in the center. Carefully fold the edges of the dough over the jam and roll into a ball, sealing the jam inside.
- Place the filled cookies onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the bottoms are lightly golden.
- Let the cookies cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
- Once cooled, roll each cookie in powdered sugar until fully coated. For a more festive look, give them a second coating just before serving.
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
- Servings: 24 cookies
- Calories per cookie: 140 kcal
Variations
- Swap raspberry jam for strawberry, apricot, or blackberry jam for a different flavor.
- Add chopped pecans or walnuts instead of almonds for a twist.
- Drizzle with melted white or dark chocolate for an extra decadent touch.
- Mix in a bit of cinnamon or nutmeg for a spiced holiday version.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 1 week.
- Refrigeration: These cookies don’t need refrigeration, but chilling them can extend freshness for up to 2 weeks.
- Freezing: Freeze in an airtight container for up to 3 months. Thaw at room temperature before serving.
- Re-Coating: If stored for a long time, roll them in a fresh coat of powdered sugar before serving.
FAQs
How do I prevent the jam from leaking out?
Make sure to seal the dough completely around the jam. Chilling the dough for 15-20 minutes before handling can help.
Can I use store-bought almond flour instead of chopped almonds?
Yes! Substitute 1 cup of chopped almonds with ¾ cup of almond flour for a smoother texture.
Can I make these cookies gluten-free?
Yes! Replace the all-purpose flour with a 1:1 gluten-free flour blend.
What other fillings work well in these cookies?
Try Nutella, peanut butter, or dulce de leche for a delicious variation.
How do I make these cookies vegan?
Use plant-based butter and substitute almond extract with more vanilla extract for a vegan-friendly version.
Can I make the dough ahead of time?
Yes! Wrap the dough in plastic wrap and refrigerate for up to 2 days before baking.
Why do I need to roll them in powdered sugar twice?
The first coating absorbs into the warm cookies, while the second coating gives them a fresh, snowy appearance.
Can I use a different nut instead of almonds?
Absolutely! Pecans, walnuts, or hazelnuts all work well.
Are these cookies overly sweet?
Not at all! The balance between the buttery dough and the tart raspberry jam makes them perfectly sweet.
Can I double the recipe for a larger batch?
Yes! Simply double all ingredients and bake in batches to avoid overcrowding the baking sheet.
Conclusion
These Raspberry Filled Almond Snowball Cookies are a must-try for the holiday season. They’re easy to make, beautifully festive, and have the perfect balance of buttery, nutty, and fruity flavors. Whether you’re making them for a holiday party or as a homemade gift, they’re sure to impress. Try them today and enjoy a delightful winter treat!
Raspberry Filled Almond Snowball Cookies
These Raspberry Filled Almond Snowball Cookies are the ultimate holiday treat! Made with a buttery almond-infused dough and filled with sweet raspberry jam, these melt-in-your-mouth cookies are rolled in powdered sugar for a snowy, festive finish. Perfect for Christmas cookie exchanges, gifting, or simply indulging in a cozy winter dessert.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Unsalted butter, softened
- Powdered sugar (plus extra for rolling)
- Vanilla extract
- Almond extract
- All-purpose flour
- Salt
- Finely chopped almonds
- Raspberry jam
Instructions
- Preheat & Prep: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make the Dough: Beat butter and ½ cup powdered sugar until fluffy. Mix in vanilla and almond extracts.
- Incorporate Dry Ingredients: Gradually add flour and salt, mixing on low speed until combined. Stir in chopped almonds.
- Fill & Shape: Scoop 1 tablespoon of dough, flatten it, and add ½ teaspoon raspberry jam in the center. Wrap the dough around the jam and roll into a ball.
- Bake: Place cookies on the baking sheet, 2 inches apart. Bake for 12-15 minutes until the bottoms are lightly golden.
- Cool & Coat: Let cool for 5 minutes, then transfer to a wire rack. Once completely cool, roll in powdered sugar. For a snowy look, recoat before serving.
Notes
- Swap raspberry jam for strawberry, apricot, or blackberry for variety.
- Use pecans or walnuts instead of almonds for a different nutty flavor.
- Drizzle with melted white or dark chocolate for extra indulgence.
- Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
