Raspberry Filled Almond Snowball Cookies

Sharing is caring!

Raspberry Filled Almond Snowball Cookies

These Raspberry Filled Almond Snowball Cookies are a dreamy twist on the classic holiday favorite. Each soft, buttery cookie is filled with a spoonful of sweet raspberry jam and dusted in a snowy layer of powdered sugar.

With their delicate almond flavor and melt-in-your-mouth texture, they’re as beautiful as they are delicious.

If you love almond cookies, these will become your new favorite. The buttery dough wraps around the raspberry filling, baking into a perfectly tender bite that’s sweet, nutty, and slightly tart all at once.

They’re the perfect addition to any Christmas cookie platter — and they look stunning on a dessert tray.

There’s something about these cookies that just feels like the holidays. The moment you bite into that tender almond cookie and taste the raspberry jam, it’s pure comfort.

The flavor combination is nostalgic — buttery like shortbread, sweet from the jam, and finished with a light dusting of powdered sugar that makes them look like snowballs straight out of a winter bakery window.

They’re elegant enough for a cookie exchange but simple enough to make on a quiet afternoon with coffee.

I love baking a batch, letting them cool completely, and then placing them in a tin so the flavors meld overnight — they’re even better the next day.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar (plus more for dusting)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup finely ground almonds (or almond flour)
• 1/2 cup raspberry jam (for filling)

Instructions

1. Preheat oven: to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream butter and sugar: In a large mixing bowl, beat the butter and powdered sugar until smooth and creamy.
3. Add extracts: Mix in the vanilla and almond extract.
4. Add dry ingredients: Gradually add the flour, salt, and ground almonds, mixing until a soft dough forms.
5. Shape cookies: Scoop about 1 tablespoon of dough and flatten slightly in your hand. Add a small dollop (about 1/2 teaspoon) of raspberry jam in the center, then gently fold and roll the dough around it to form a ball.
6. Place on baking sheet: Arrange cookies 2 inches apart on the prepared pan.
7. Bake: for 14–16 minutes, or until the bottoms are lightly golden.
8. Cool and dust: Let cookies cool for 10 minutes, then roll in powdered sugar while still slightly warm. Once completely cool, dust again for that perfect snowy look.

Jennie’s Thoughts

These cookies are one of those little baking joys that make the house smell like the holidays. I love how the almond and raspberry come together — sweet, nutty, and just a little fancy without any extra effort. The jam centers peek through the powdered sugar like jewels, and they always get compliments when I serve them with coffee or hot cocoa.

They also make wonderful gifts! Just tuck a few into a tin lined with parchment paper, and you have a homemade treat that feels special and elegant.

Tips for Perfect Snowball Cookies

• Use almond flour for a smoother dough and delicate flavor.
• Chill the dough for 30 minutes if it feels too soft to shape.
• Try different fillings — apricot, cherry, or strawberry jam all work beautifully.
• Roll the cookies twice in powdered sugar for a snowy, bakery-style finish.

If you love these Raspberry Filled Almond Snowball Cookies, try my Cherry Thumbprint Cookies or M&M Thumbprint Cookies next — they’re just as easy and just as beautiful for holiday baking.