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Raspberry Filled Almond Snowball Cookies

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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.

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.