Irresistible Raspberry Filled Almond Snowball Cookies
These Raspberry Filled Almond Snowball Cookies are the ultimate holiday treat — delicate, buttery, and bursting with sweet raspberry goodness. Wrapped in a soft almond-infused dough and rolled in toasted chopped almonds, each bite delivers a delightful contrast of textures and flavors. Finished with a snowy dusting of powdered sugar, these cookies are as beautiful as they are delicious. Whether you’re baking for a festive gathering or simply indulging in a cozy afternoon treat, this recipe is sure to become a seasonal favorite.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for dusting
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam or preserves
- 1/2 cup chopped almonds (lightly toasted for extra flavor)
Instructions
- Preheat and Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking. - Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and 1/2 cup powdered sugar together until the mixture is light, fluffy, and pale in color — about 2–3 minutes. This step is key to creating a tender cookie texture. - Add Vanilla
Mix in the vanilla extract, blending well to infuse the dough with a subtle aromatic sweetness. - Combine Dry Ingredients
In a separate bowl, whisk together the almond flour, all-purpose flour, and salt. This blend gives the cookies their signature nutty flavor and delicate crumb. - Form the Dough
Gradually add the dry ingredients to the butter mixture, stirring until a soft, pliable dough forms. If the dough feels too sticky, chill it for 15–20 minutes to make shaping easier. - Fill and Shape
Scoop out about 1 tablespoon of dough, flatten it slightly in your palm, and place 1/2 teaspoon of raspberry jam in the center. Carefully fold the dough around the jam, sealing it completely to form a ball. Repeat with the remaining dough. - Coat in Almonds
Roll each dough ball in the chopped almonds, pressing gently to ensure they adhere well. This adds a delightful crunch and enhances the almond flavor. - Bake
Place the cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 15 to 18 minutes, or until the edges are lightly golden and the centers remain soft. Avoid overbaking to preserve the tender texture. - Cool and Dust
Let the cookies cool on the baking sheet for 5 minutes. While still warm, gently roll them in powdered sugar for a snowy finish. Once completely cooled, dust again for a festive touch.
Time & Yield
- Prep Time: 20 minutes
- Bake Time: 15–18 minutes
- Total Time: 38 minutes
- Yield: 24 cookies
- Calories: Approx. 180 kcal per cookie
Tips for Success
- Use chilled butter if you prefer a firmer dough that’s easier to shape and less sticky.
- Toast the chopped almonds in a dry skillet over medium heat for 3–5 minutes to deepen their flavor.
- Avoid overfilling with jam to prevent leakage during baking.
- Double dusting with powdered sugar adds visual appeal and extra sweetness
Serving Suggestions
These cookies pair beautifully with a cup of tea, coffee, or hot cocoa. Serve them on a festive platter for holiday parties, gift them in decorative tins, or enjoy them as a cozy winter snack. Their elegant appearance and rich flavor make them ideal for special occasions or everyday indulgence.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a single layer and thaw before serving. Re-dust with powdered sugar if needed.