Name: Raspberry-Filled Almond Snowball Cookies Recipe
Prep time: 15 min
Cook time: PT-492323H54M42S
Total time: PT-492323H54M42S
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar, plus extra for rolling; 1 teaspoon almond extract; 2 cups all-purpose flour; 1 cup finely ground almonds (almond meal); 1/4 teaspoon salt; 1/2 cup raspberry jam (seedless or strained for smooth filling); Fresh raspberries (optional, for garnish)

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Introduction

These Raspberry-Filled Almond Snowball Cookies are tender, buttery treats with a delightful almond flavor and a sweet burst of raspberry jam inside. Perfect for holidays or any time you want a special homemade cookie that feels both elegant and comforting.

A close-up image of several round white powdered sugar-covered snowball cookies stacked on a white plate, with the top cookie cut in half to show a soft, crumbly, light beige outer layer and a glossy, deep red jam filling inside. The cookies have a rough texture from the sugar coating. Bright red raspberries are placed around the cookies, adding a fresh color contrast. The whole scene is set on a white marbled surface with warm, soft out-of-focus light orbs in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1/2 cup powdered sugar, plus extra for rolling
1 teaspoon almond extract
2 cups all-purpose flour
1 cup finely ground almonds (almond meal)
1/4 teaspoon salt
1/2 cup raspberry jam (seedless or strained for smooth filling)
Fresh raspberries (optional, for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until smooth and fluffy.
Step 3: Stir in the almond extract until fully combined.
Step 4: In a separate bowl, whisk together the flour, ground almonds, and salt.
Step 5: Gradually add the dry ingredients to the butter mixture, mixing gently until a soft dough forms—avoid overmixing.
Step 6: Scoop about 1 tablespoon of dough and flatten it slightly in your hand.
Step 7: Place about 1/2 teaspoon of raspberry jam in the center of the dough. Carefully fold the edges over the jam and roll into a smooth ball, sealing the jam inside.
Step 8: Arrange the cookie balls on the baking sheet, spacing them 2 inches apart.
Step 9: Bake for 15-18 minutes until edges are lightly golden but cookies remain pale overall.
Step 10: Let the cookies cool on the baking sheet for 5 minutes.
Step 11: While still warm, gently roll each cookie in powdered sugar. Transfer to a wire rack to cool completely.
Step 12: Once cooled, dust with powdered sugar again for a snowy finish.
Step 13: Serve with fresh raspberries if desired and enjoy your almond snowball cookies with a luscious raspberry center!

Tips & Variations

Use vegan butter for a dairy-free version without sacrificing tenderness.
Substitute powdered sugar with coconut sugar or a sugar alternative for a different sweetness.
Replace almond extract with vanilla extract if you prefer or have allergies.
Swap all-purpose flour with gluten-free flour to make these cookies gluten-free.
Try different fillings like strawberry, apricot, or blackberry jam for variety.
If the jam leaks during baking, try using a smaller amount or chilling the dough before adding jam.

Storage

Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze baked cookies in a freezer-safe container for up to three months. Thaw at room temperature before serving or enjoy them frozen for a refreshing treat.

How to Serve

The image shows a close-up of several round treats coated in white powdered sugar, piled on a white plate with a white marbled surface. The treats have a soft texture with a rough powdered sugar layer. One treat is cut in half and placed on top, revealing a moist, thick deep red jelly filling inside a light beige outer layer. There are a few bright red fresh raspberries on the side, adding contrast to the white and red tones of the treats. The background is softly blurred with warm yellow lights. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different jam for filling?

Absolutely! Feel free to substitute raspberry jam with any fruit jam you like, such as strawberry, apricot, or blackberry. Each will give the cookies a delicious twist.

Can I make the dough ahead of time?

Yes, you can prepare the dough in advance. Wrap it tightly in plastic wrap and refrigerate for up to 3 days. Before shaping, let it sit at room temperature for 10-15 minutes to soften slightly.