Name: Raspberry-Filled Almond Snowball Cookies Recipe
Prep time: 15 min
Cook time: PT-491241H15M21S
Total time: PT-491241H15M21S
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar, plus extra for rolling; 1 teaspoon almond extract; 2 cups all-purpose flour; 1 cup finely ground almonds (almond meal); 1/4 teaspoon salt; 1/2 cup raspberry jam (seedless or strained for smooth filling); Fresh raspberries (optional, for garnish)

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Introduction

These Raspberry-Filled Almond Snowball Cookies are tender, nutty, and packed with a delightful burst of raspberry jam inside. Perfectly dusted with powdered sugar, they make a charming treat for any occasion. You’ll love the balance of almond flavor and sweet fruit in every bite.

The image shows a white plate with three round powdered sugar-coated dough balls stacked, with one on top broken in half to reveal a soft, light beige dough outside and a bright red raspberry jam filling inside. The dough balls have a rough texture from the powdered sugar dusting. Fresh whole raspberries, rich red and textured with tiny seeds, are placed around the dough balls on the plate. The background is blurred with warm amber light spots, and the plate rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1/2 cup powdered sugar, plus extra for rolling
1 teaspoon almond extract
2 cups all-purpose flour
1 cup finely ground almonds (almond meal)
1/4 teaspoon salt
1/2 cup raspberry jam (seedless or strained for smooth filling)
Fresh raspberries (optional, for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Step 2: In a large bowl, cream the softened butter with 1/2 cup powdered sugar using a mixer or spatula until smooth and fluffy.
Step 3: Add almond extract to the butter mixture and stir until well combined.
Step 4: In a separate bowl, whisk together the flour, ground almonds, and salt to evenly distribute the dry ingredients.
Step 5: Gradually add the dry mixture to the butter mixture, mixing gently until a soft dough forms—avoid overmixing.
Step 6: Scoop about 1 tablespoon of dough and flatten it slightly in your hand.
Step 7: Add approximately 1/2 teaspoon of raspberry jam in the center of the dough. Carefully fold the edges over the jam and roll into a smooth ball, ensuring the jam is fully enclosed.
Step 8: Place the filled dough balls on the prepared baking sheet about 2 inches apart to allow for spreading.
Step 9: Bake the cookies for 15-18 minutes until the edges are lightly golden but the cookies remain pale overall.
Step 10: Remove from the oven and let cookies cool on the baking sheet for 5 minutes.
Step 11: While still warm, gently roll each cookie in powdered sugar, then transfer to a wire rack to cool completely.
Step 12: Once cooled, dust the cookies with powdered sugar again for an elegant snowy finish.
Step 13: Serve with fresh raspberries if desired and enjoy these almond-scented cookies with a raspberry surprise inside!

Tips & Variations

For a dairy-free option, substitute the unsalted butter with vegan butter to keep the cookies tender.
Try using vanilla extract instead of almond extract if you prefer a different flavor or have nut allergies.
Replace all-purpose flour with gluten-free flour to make this recipe gluten free without sacrificing texture.
Use different fruit jams such as strawberry, apricot, or blackberry for a variation in filling flavor.
To avoid jam leakage, use only a small amount of jam and make sure to seal the dough edges well around the filling.

Storage

Store leftover cookies in an airtight container at room temperature for up to one week. They maintain their tenderness best if eaten within that time. For longer storage, freeze fully cooled cookies in a freezer-safe container for up to three months. Thaw at room temperature before serving or enjoy them chilled straight from the freezer for a refreshing treat.

How to Serve

The image shows a white plate holding three round cookies covered in a thick layer of white powdered sugar. One cookie is cut in half and placed on top, revealing a soft beige dough outer layer and a bright red, textured raspberry filling inside. Scattered around the cookies on the plate are several fresh, bright red raspberries. The background features soft round yellow lights and a blurred green area, while the surface beneath the plate is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different jams for the filling?

Absolutely! Feel free to substitute raspberry jam with strawberry, apricot, blackberry, or any fruit jam you prefer. Each will give a unique twist to these delicious cookies.

Can I make the dough ahead of time?

Yes, you can prepare the dough in advance. Wrap it tightly in plastic wrap and refrigerate for up to 3 days. Let it sit at room temperature for 10-15 minutes before shaping and baking.