These Raspberry Filled Almond Snowball Cookies are the perfect combination of soft, nutty, buttery dough and sweet raspberry filling. Every bite melts in your mouth like a winter dream, dusted with a beautiful layer of powdered sugar that looks just like freshly fallen snow. Whether you make them for the holidays or just to treat yourself, these cookies are always a showstopper!
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for dusting
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup ground almonds (or finely chopped)
- 1/4 teaspoon salt
- 1/2 cup raspberry jam (seedless preferred)
Instructions:
- Preheat your oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the butter and sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and 1/2 cup of powdered sugar together until light, creamy, and fluffy. This step creates that melt-in-your-mouth texture that makes snowball cookies irresistible.
- Add the vanilla extract: Pour in the vanilla and mix until well combined. Vanilla gives the cookies a rich aroma that balances beautifully with the almond flavor.
- Mix the dry ingredients: In another bowl, whisk together the flour, ground almonds, and salt. Gradually add the dry mixture into the butter mixture until a soft dough forms. It should be slightly crumbly but hold together when pressed between your fingers.
- Shape the dough: Scoop about a tablespoon of dough and flatten it slightly in your hand. Place a small dot of raspberry jam (about 1/2 teaspoon) in the center, then gently wrap the dough around it and roll into a smooth ball. Be careful not to overfill, or the jam may leak during baking.
- Arrange and bake: Place the cookie balls on the prepared baking sheet about 2 inches apart. Bake for 12–14 minutes, or until the bottoms are lightly golden. The tops should remain pale — that’s how you know they’re perfect.
- Cool and coat: Let the cookies cool for 5 minutes on the tray, then carefully transfer them to a wire rack. While still slightly warm, roll each cookie in powdered sugar to give them their signature snowy look.
- Final dusting: Once completely cooled, dust the cookies again with powdered sugar for that extra festive touch.
Tips for Perfect Snowball Cookies:
- Use high-quality butter: The buttery flavor is what makes these cookies special. Real butter creates the perfect richness.
- Don’t skip chilling (optional): If your kitchen is warm, chill the dough for 20–30 minutes before shaping. This helps prevent the cookies from spreading.
- Use seedless raspberry jam: It gives a smoother texture and better presentation inside the cookie.
- Make them festive: Try swapping raspberry jam with apricot or strawberry for different holiday colors.
Storage:
Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 2 months — just be sure to add a fresh dusting of powdered sugar after thawing.
Serving Ideas:
These Raspberry Almond Snowballs pair perfectly with a warm cup of tea, coffee, or hot chocolate. Serve them on a holiday dessert platter, or gift them in a pretty tin — they look as beautiful as they taste!
Why You’ll Love This Recipe ❤️
There’s something magical about the combination of raspberry and almond. The nutty richness of the dough balances the tangy sweetness of the jam, creating a nostalgic treat that’s both elegant and comforting. These cookies are soft yet crumbly, simple yet decadent — and they truly melt in your mouth.
Plus, they’re easy to make with basic ingredients you probably already have at home. If you’re looking for a cookie that stands out on the holiday table or makes everyone ask for seconds, this is the one!
Try it today — your kitchen will smell amazing, and your family will fall in love with these delightful little snowballs. ❄️🍪