There’s something truly magical about these delightful Raspberry Filled Almond Snowball Cookies Recipe that instantly transports you to cozy afternoons filled with sweet conversations and warm smiles. With a tender, buttery almond-infused cookie exterior that gently crumbles in your mouth and a luscious burst of raspberry jam hidden inside, these cookies offer the perfect balance of nutty richness and fruity brightness. Whether you’re sharing them at a holiday gathering or enjoying a quiet moment with tea, this recipe brings joy in every bite and is sure to become a beloved favorite in your collection.
Ingredients You’ll Need
Creating the perfect batch of Raspberry Filled Almond Snowball Cookies Recipe is all about using simple, quality ingredients that come together beautifully. Each element plays an essential role — from the creamy butter that creates a melt-in-your-mouth texture, to the finely ground almonds lending that irresistible nutty depth, and the raspberry jam adding a sweet, tangy surprise at the heart of each cookie.
- 1 cup (2 sticks) unsalted butter, softened: The foundation for tender, rich cookies with the perfect buttery flavor.
- 1/2 cup powdered sugar, plus extra for dusting: Adds sweetness and creates that classic snowy coating on the cookies.
- 1 teaspoon pure almond extract: Brings a fragrant, nutty aroma that makes these cookies truly special.
- 2 cups all-purpose flour: Provides the structure that holds everything together with just the right softness.
- 1/2 cup finely ground almonds (almond meal): Boosts the almond flavor and gives a delicate crumbly texture.
- 1/4 teaspoon salt: Balances sweetness and enhances all the flavors.
- 1/2 cup raspberry jam (seedless preferred): The luscious, fruity heart that surprises you inside every cookie.
How to Make Raspberry Filled Almond Snowball Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by heating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This step ensures even baking and keeps your cookies from sticking.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened butter with 1/2 cup powdered sugar until the mixture is light and fluffy. This process is key to creating cookies with a delicate, melt-in-your-mouth texture.
Step 3: Add the Almond Extract
Mix in the pure almond extract to infuse the dough with that irresistible nutty fragrance, which really sets these cookies apart.
Step 4: Combine Dry Ingredients
Whisk together the flour, finely ground almonds, and salt in a separate bowl. Gradually fold this dry mixture into the butter mixture until just combined. Be careful not to overmix to keep the tender crumb intact.
Step 5: Chill the Dough for Easy Handling
Divide your dough in half and shape each half into a log about 1.5 inches in diameter. Wrap tightly in plastic wrap and refrigerate for 30 minutes. This helps the dough firm up, making it easier to slice without crumbling.
Step 6: Slice and Layer Jam
Once chilled, slice each log into 1/4 inch thick rounds. Place half of the rounds on your prepared baking sheet, then spoon about 1/2 teaspoon of raspberry jam onto each. Top with the remaining rounds and gently press the edges to seal the jam inside, creating little pockets of fruity surprise.
Step 7: Bake to Perfection
Bake the cookies for 12 to 15 minutes, keeping an eye so the bottoms turn lightly golden but the tops remain pale. This gentle baking preserves the delicate texture and prevents the jam from leaking.
Step 8: Cool and Dust with Sugar
Allow the cookies to cool completely on the baking sheet. Once cool, dust generously with powdered sugar to give them their signature snowy appearance and an extra touch of sweetness.
How to Serve Raspberry Filled Almond Snowball Cookies Recipe
Garnishes
These cookies are stunning on their own, but a light sprinkle of extra powdered sugar just before serving makes them look like fresh snowflakes. For a festive touch, try adding a tiny fresh raspberry or a slivered almond on top of each cookie.
Side Dishes
Pair your raspberry almond snowballs with a warm cuppa tea or a glass of cold milk for a comforting treat. If you want to elevate your spread, a bowl of fresh berries or a dollop of whipped cream complements the fruity notes beautifully.
Creative Ways to Present
Arrange your Raspberry Filled Almond Snowball Cookies Recipe on a tiered dessert tray for an elegant display or wrap a stack with a ribbon for delightful homemade gifts. You can even serve them alongside other nutty or fruity desserts to create a charming cookie platter that’s sure to wow guests.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature for up to five days. The almond flavors will deepen, and the cookies will stay tender, making them a perfect treat to enjoy throughout the week.
Freezing
If you want to save these scrumptious cookies for later, freeze them in a single layer on a baking sheet first, then transfer to a sealed freezer-safe bag. They’ll keep their flavor and texture for up to three months and make a quick snack whenever the craving strikes.
Reheating
To bring frozen Raspberry Filled Almond Snowball Cookies Recipe back to life, let them thaw at room temperature and warm them gently in the oven at 300°F for 5 minutes. This refreshes their crispness while keeping the jam soft and inviting.
FAQs
Can I use other types of jam for this recipe?
Absolutely! While raspberry jam is classic and pairs wonderfully with the almond, you can experiment with strawberry, apricot, or even blueberry jams for a different but equally delicious twist.
Is almond meal the same as almond flour?
Almond meal is typically more coarse and sometimes includes the skins, giving a bit more texture, while almond flour is finer and skinless. Either works in this recipe, but almond meal adds a subtle rustic texture that’s really lovely.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Just make sure it contains xanthan gum or another binder to help keep the cookies together.
Why do I need to chill the dough?
Chilling firms up the dough, making it easier to slice into neat rounds and preventing the cookies from spreading too much during baking. It also enhances the flavors by allowing the ingredients to meld.
How long do these cookies stay fresh?
Stored properly in an airtight container, these cookies stay fresh and delicious for up to five days at room temperature. They’re perfect for making ahead for events or gifting.
Final Thoughts
This Raspberry Filled Almond Snowball Cookies Recipe is a true celebration of simple, gorgeous flavors that come together to wow anyone lucky enough to taste them. From their tender crumb to that luscious raspberry surprise, they’re a joy to bake and share. I hope you enjoy making these cookies as much as I do—they make any day feel a little sweeter and a lot more special.
Print
Raspberry Filled Almond Snowball Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully tender almond snowball cookies filled with sweet raspberry jam, these bite-sized treats combine a buttery almond-flavored dough with a luscious fruit center. Perfectly dusted with powdered sugar, they offer a lovely balance of nutty richness and vibrant berry sweetness, ideal for festive occasions or everyday indulgence.
Ingredients
Butter Mixture
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for dusting
- 1 teaspoon pure almond extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup finely ground almonds (almond meal)
- 1/4 teaspoon salt
Filling
- 1/2 cup raspberry jam (seedless preferred)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter together with 1/2 cup powdered sugar until the mixture becomes light and fluffy, which will give the cookies their tender texture.
- Add Almond Extract: Stir in the pure almond extract to infuse the dough with a fragrant, nutty flavor central to the recipe.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond meal, and salt. Gradually add the dry mixture to the butter mixture, stirring until just combined—be careful not to overmix to maintain a tender crumb.
- Shape and Chill Dough: Divide the dough into two equal parts and roll each into a log approximately 1.5 inches in diameter. Wrap each log tightly in plastic wrap and chill them in the refrigerator for 30 minutes to firm up, making slicing easier.
- Slice Dough: Remove chilled dough from the refrigerator and slice each log into 1/4 inch thick rounds. Arrange half of the rounds spaced apart on the prepared baking sheet.
- Add Filling: Spoon about 1/2 teaspoon of seedless raspberry jam onto each of the dough rounds on the baking sheet. Top each with another dough round and gently press the edges together to seal the jam inside, creating sandwich-style cookies.
- Bake Cookies: Bake the cookies in the preheated oven for 12-15 minutes until the bottoms turn lightly golden. Avoid browning the tops to preserve their delicate appearance and texture.
- Cool and Dust: Allow the cookies to cool completely on the baking sheet before transferring. Once cooled, dust them generously with powdered sugar to finish, adding a classic snowball appearance and a touch of sweetness.
Notes
- For best results, use unsalted butter to control the salt content precisely.
- Seedless raspberry jam helps prevent the cookies from becoming too wet or messy.
- Chilling the dough logs before slicing ensures cleaner cuts and prevents dough spreading during baking.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For a gluten-free option, replace the all-purpose flour with a suitable gluten-free flour blend.
