Raspberry Filled Almond Snowball Cookies are these delightful little treats that bring together a tender, buttery almond-flavored cookie rolled in powdered sugar with a sweet surprise of bright raspberry jam right in the center. The cookies are light and crumbly, almost melting in your mouth, while the raspberry filling adds just the right touch of fruity sweetness and a pop of color inside.
I love making these cookies for special occasions or just as a little pick-me-up with my afternoon tea. There’s something so fun about biting into a snowball cookie and finding that burst of raspberry flavor — it feels like a tiny gift with every bite. A little tip I’ve learned: chilling the dough before baking helps keep the cookies perfectly soft and prevents them from spreading too much, which keeps the filling nicely tucked inside.
These cookies also make great gifts because they look so pretty and homemade but taste like you put in tons of effort. I usually pack them up in a simple box with some tissue paper, and they always bring smiles. If you’re sharing with friends or family, watch how quickly these little snowballs disappear – they’re a real crowd-pleaser!
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control saltiness better. Make sure it’s softened so it creams well with sugar, giving the cookies a tender texture.
Almond Extract: This adds the signature nutty flavor. If you don’t have almond extract, vanilla extract works but changes the taste slightly.
Almonds: Finely chopped or slivered almonds add nice crunch. You can swap with pecans or walnuts if you prefer.
Raspberry Jam: Choose a good-quality jam for a fresh fruity center. Seedless jam gives a smooth bite, but jam with seeds adds texture.
Powdered Sugar: Rolling the warm cookies in powdered sugar twice gives that classic snowball look and a sweet outer coating.
How Do You Keep Raspberry Jam Inside the Cookie Without It Leaking?
To avoid jam leaking during baking, follow these tips:
- Scoop a small amount (about 1/2 teaspoon) of jam to prevent overflow.
- Flatten the dough well before adding jam, then carefully seal the dough around the jam to fully enclose it.
- Pinch seams tightly and roll into smooth balls to lock the filling inside.
- Chill dough balls in fridge for 15 minutes before baking to firm them up; this helps prevent spreading and leaking.
- Bake on parchment paper to prevent sticking and make removing easier.
These steps help keep the raspberry center intact, so you get a perfect surprise inside every cookie.
Equipment You’ll Need
- Mixing bowls – I use them to combine the ingredients easily and keep everything organized.
- Electric hand mixer or stand mixer – makes creaming the butter and sugar quick and smooth.
- Measuring cups and spoons – helps get the perfect amounts so the cookies turn out just right.
- Cookie scoop or tablespoon – ensures uniform size for even baking and presentation.
- Parchment paper or silicone baking mat – keeps the cookies from sticking and makes cleanup easier.
- Baking sheet – provides the perfect surface for baking the cookies evenly.
- Cooling rack – allows air to circulate around the cookies as they cool, keeping them crispy on the outside.
- Small spoon or piping bag (optional) – optional for neatly filling the cookies with jam.
Flavor Variations & Add-Ins
- Swap raspberry jam for other fruit preserves like apricot, strawberry, or cherry for different fruity flavors.
- Add a splash of vanilla extract to the dough for a less nutty, more classic cookie flavor.
- Mix in mini chocolate chips or white chocolate chunks with the almonds for extra sweetness.
- Use chopped toasted pecans or walnuts instead of almonds for a different nutty crunch.
How to Make Raspberry Filled Almond Snowball Cookies
Ingredients You’ll Need:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for coating)
- 1 1/2 teaspoons almond extract
- 2 cups all-purpose flour
- 1/2 cup finely chopped or slivered almonds
- 1/4 teaspoon salt
- 1/2 cup raspberry jam (seedless or with seeds for texture)
- Fresh raspberries (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep plus 12-15 minutes of baking time. Allow an additional 10-15 minutes for cooling and rolling the cookies in powdered sugar to get that perfect snowy look.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep the cookies from sticking.
2. Make the Dough:
In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until the mixture is light and fluffy. Then stir in the almond extract. In another bowl, whisk the flour, salt, and chopped almonds together. Gradually add the dry mix to the wet ingredients and stir until a soft dough forms. If the dough is crumbly, add a teaspoon of milk at a time until it holds together well.
3. Shape and Fill the Cookies:
Scoop out about 1 tablespoon of dough and flatten it gently in your palm. Place about 1/2 teaspoon of raspberry jam in the center. Carefully fold the dough around the jam, sealing it inside, and roll it into a smooth ball.
4. Bake and Cool:
Arrange the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes until the bottoms turn lightly golden but the tops stay pale. Remove the cookies and let them cool on the sheet for about 5 minutes.
5. Powdered Sugar Coating:
While the cookies are still warm, roll them gently in powdered sugar until completely coated. Place the cookies on a wire rack to cool completely, then roll them in powdered sugar once more for an extra fluffy, snowy finish.
6. Serve and Enjoy:
Serve your almond snowball cookies with fresh raspberries on the side if you like. Enjoy every bite of the soft, nutty cookie with the sweet raspberry surprise inside!
Can I Use Frozen Raspberries or Jam for the Filling?
It’s best to use raspberry jam rather than fresh or frozen raspberries, as jam stays contained during baking. If you want to use fresh or frozen raspberries, cook them down into a thick jam-like consistency first to avoid leaking.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough, shape and fill the cookies, then refrigerate them for up to 24 hours before baking. Just be sure to cover the tray well to prevent drying out.
How Should I Store Leftover Cookies?
Store the cookies in an airtight container at room temperature for up to 4 days. To keep the powdered sugar coating fresh, place parchment paper between layers.
What Can I Substitute for Almond Extract?
If you don’t have almond extract, vanilla extract is a good substitute, though it will give a slightly different flavor. Use the same amount for the best results.