You know those cookies that instantly transport you to a moment of pure, unadulterated joy? That’s what these Raspberry Filled Almond Snowball Cookies are all about. Imagine biting into a delicate, buttery almond cookie, rolling in a blizzard of powdered sugar, to discover a sweet-tart raspberry heart hiding inside. They’re the perfect little surprise, and honestly, they’ve become my secret weapon for making any ordinary day feel like a celebration.

I first started making these for holiday cookie exchanges, but they were so beloved by my family that they quickly earned a year-round pass. They’re surprisingly simple to whip up, yet they look and taste impossibly elegant. Whether you’re a seasoned baker or just starting out, these cookies are a delightful project that’ll fill your kitchen with the most wonderful aroma.

Table of Contents

Table of Contents

Why You’ll Love These Snowball Cookies

• A Hidden Surprise: The burst of raspberry jam in the center is a delightful twist on a classic cookie.
• Incredibly Simple: The dough comes together in minutes with minimal fuss.
• Crowd-Pleasing: These elegant cookies are a guaranteed hit at parties, potlucks, or as a thoughtful homemade gift.
• Freezer-Friendly: You can make the dough ahead of time and bake whenever a cookie craving strikes!

Ingredients

Here’s what you’ll need to create these little bites of heaven:

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• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 teaspoon almond extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup finely chopped almonds
• 1/2 cup raspberry jam (a thicker variety works best)
• 1 cup powdered sugar, for rolling

Equipment

You won’t need any fancy tools for this one! Just a trusty stand mixer or hand mixer, a couple of baking sheets, and some parchment paper.

Step-by-Step Instructions

Step 1: Make the Cookie Dough

In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This is the base for our tender cookies! Beat in the almond extract.

Step 2: Combine Dry Ingredients

In a separate bowl, whisk together the flour and salt. Gradually add this to the butter mixture, mixing on low speed until just combined. Finally, stir in the finely chopped almonds. The dough might seem a bit crumbly, but it will come together when you roll it.

Step 3: Fill and Shape

Preheat your oven to 350°F (175°C). Take about a tablespoon of dough and flatten it in your palm. Place a small teaspoon of raspberry jam in the center. Carefully fold the dough around the jam, rolling it into a smooth ball. Make sure the jam is completely enclosed to prevent leaking. Place the balls on a baking sheet lined with parchment paper, about an inch apart.

Step 4: Bake to Perfection

Bake for 14-16 minutes, or until the bottoms are just lightly golden. The tops should still be pale. Let them cool on the baking sheet for 5 minutes—they are too fragile to handle when hot.

Step 5: The Snowball Effect

Place the powdered sugar in a small bowl. While the cookies are still warm (but cool enough to touch), gently roll each one in the powdered sugar until fully coated. Let them cool completely on a wire rack, then give them a second roll in the powdered sugar for that perfect, snowy finish.

Tips & Variations

Don’t stress if a little jam peeks out while you’re rolling—it adds character! For the best results, use a thicker jam or preserves to minimize spreading. If you’re not a fan of raspberry, feel free to experiment with other flavors like apricot or seedless blackberry jam. For a nut-free version, simply omit the almonds and add an extra quarter cup of flour.

A little story from my kitchen: my daughter once decided to “help” by adding a huge dollop of jam, creating what we now call “volcano cookies.” They were messy but delicious! The moral is, even imperfect cookies are still wonderful.

Serving Suggestions

These cookies are perfect with a hot cup of coffee or tea. For a gorgeous dessert platter, pair them with other classic Christmas cookies or some dark chocolate-dipped strawberries.

Nutrition Facts

Approximate per cookie: 150 calories, 9g fat, 16g carbs, 1g protein.

Storing Your Delicious Creations

Store these almond snowball cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully! Just place them in a single layer in a freezer-safe container. Thaw at room temperature and, if needed, give them a fresh dusting of powdered sugar before serving.

Frequently Asked Questions

Can I use a different type of nut?

Absolutely! Finely chopped pecans or walnuts would be a delicious substitution for the almonds.

My jam always leaks out. How can I prevent this?

Make sure your jam isn’t too runny. Using a high-quality, thicker preserve is key. Also, ensure the jam is completely enclosed by the dough and avoid overfilling.

Can I make the dough ahead of time?

Yes, you can! Prepare the dough balls (without the jam filling) and freeze them on a baking sheet. Once solid, transfer them to a freezer bag. When you’re ready to bake, thaw slightly, add the jam center, and bake as directed, adding a minute or two to the baking time.

Why do I roll them in powdered sugar twice?

The first coat melts slightly into the warm cookie, creating a lovely glaze. The second coat after cooling gives them that final, pristine snowy look that makes them so special.

There you have it! These Raspberry Filled Almond Snowball Cookies are more than just a treat; they’re a tiny, edible celebration. I love how something so simple can bring so much happiness. If you’re looking for another festive baking project, you might enjoy these soft gingerbread cookies. I hope this recipe finds its way into your kitchen and becomes a new tradition for you and your loved ones. Happy baking!