Raspberry Filled Almond Snowball Cookies are little bundles of joy with a soft, buttery almond cookie that melts in your mouth and a sweet, tangy raspberry jam center. The outside is coated in powdered sugar, giving them a snowy, festive look that’s as delightful as their taste. These cookies are a beautiful mix of nutty flavors and fruity sweetness with a gentle crunch from the almonds.
I love making these cookies during the holidays because they’re not only pretty to look at but also fun to bake with family. It’s always a treat to see everyone’s eyes light up when they find the jam surprise inside. A little tip I’ve learned is to chill the dough before shaping and filling the cookies—it helps them hold their shape better and creates the perfect texture.
These snowball cookies are great with a cup of tea or hot cocoa, and I find they make a lovely gift when wrapped up in a tin or box. Whenever I bake a batch, I can’t resist grabbing one or two right away—they’re the kind of cookie that feels like a warm hug on a chilly day. They bring a bit of sweetness and joy to any gathering, and I’m always happy to share them with friends and family.
Key Ingredients & Substitutions
Butter: Using unsalted, softened butter gives the cookies a rich, creamy texture. If you’re out of butter, you can try a 1:1 swap with margarine, but the flavor might be milder.
Almonds: Ground almonds or almond flour add that lovely nutty flavor and tender crumb. If you have nut allergies, sunflower seed flour could work as a substitute, but the taste will change.
Raspberry Jam: I prefer seedless jam for a smooth center that won’t break through the dough. You can use any berry jam or even apricot if you want a different fruity twist.
Powdered Sugar: Coating the cookies while warm helps the sugar stick and gives that classic snowball look. If powdered sugar isn’t handy, a fine dusting of regular caster sugar can work, but it won’t be as soft.
How Can I Keep the Jam From Leaking Out?
The key to enclosing the jam nicely is shaping and sealing the dough carefully:
- Flatten a small amount of dough into a disc, but not too thin—about 1/4 inch thick.
- Place the jam in the center, then gently fold the edges up over it.
- Roll the dough between your palms to seal the jam inside; the dough should feel smooth and without cracks.
- Chilling the dough balls for 15-20 minutes before baking can also help keep the jam from leaking during baking.
These steps help make sure you get a perfect raspberry surprise every time!
Equipment You’ll Need
- Mixing bowls – I like using a large bowl for creaming butter and sugar, and a smaller one for dry ingredients; they make mixing easier.
- Hand or stand mixer – helps blend the butter and sugar smoothly, saving you effort and time.
- Measuring cups and spoons – accurate measurements ensure your cookies turn out just right.
- Cookie scoop or tablespoon – helps portion the dough evenly for consistent sized cookies.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup easy.
- Baking sheet – a standard size that fits in most ovens and provides stable baking.
- Cooling rack – for cooling cookies without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Swap raspberry jam for other fruit jams like apricot, strawberry, or blueberry to change the flavor profile.
- Add a teaspoon of almond or vanilla extract to the dough for a richer, more aromatic cookie.
- Mix in mini chocolate chips or chopped nuts into the dough for extra texture and flavor.
- Omit the jam and make classic snowball cookies, dusted in powdered sugar for a simpler, nutty treat.
Raspberry Filled Almond Snowball Cookies
Ingredients You’ll Need:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for rolling)
- 1 1/2 cups all-purpose flour
- 1 cup finely ground almonds or almond flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup raspberry jam (seedless or smooth preferred)
Time You’ll Need:
This recipe takes about 15 minutes to prepare, 15-18 minutes to bake, and about 20 minutes for cooling and rolling in powdered sugar. So, plan for around 50 minutes total from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare:
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to keep 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. Stir in the vanilla extract. In a separate bowl, combine the flour, ground almonds, and salt. Gradually mix the dry ingredients into the butter mixture until a soft dough forms.
3. Shape and Fill:
Scoop about 1 tablespoon of dough and flatten it into a small disc in your palm. Add about 1/2 teaspoon of raspberry jam in the center of the disc. Carefully wrap the dough around the jam, rolling it into a smooth ball so the filling is fully enclosed.
4. Bake:
Place the filled dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 15-18 minutes until the bottoms are lightly golden but the cookies remain pale.
5. Sugar Coating and Cooling:
While cookies are warm, roll them generously in powdered sugar to coat. Let them cool completely on a wire rack, and then roll them again in powdered sugar for a snowy, sweet finish.
6. Serve and Enjoy:
Enjoy these melt-in-your-mouth almond snowball cookies bursting with sweet raspberry filling! Perfect with a cup of tea or as a festive treat.
Can I Use Frozen Butter for These Cookies?
It’s best to use softened, room-temperature butter for this recipe to ensure the dough comes together smoothly. If your butter is frozen, thaw it in the fridge overnight or leave it out at room temperature for about an hour before baking.
Can I Substitute Raspberry Jam With Another Flavor?
Absolutely! Feel free to use any seedless jam or preserves you like, such as strawberry, apricot, or blueberry. Just make sure the jam is smooth enough to prevent leaking during baking.
How Should I Store Leftover Cookies?
Store these cookies in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate them for up to a week, but bring back to room temperature before eating for the best texture.
Can I Make the Dough Ahead of Time?
Yes! You can prepare and shape the dough balls, then refrigerate them on a baking sheet for up to 24 hours before baking. This helps prevent spreading and enhances flavor.