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.
