Soft, nutty cookies with a fruity surprise
These Raspberry Filled Almond Snowball Cookies are the perfect blend of buttery almond goodness and a burst of sweet berry flavor inside. They’re melt-in-your-mouth delicious, look absolutely adorable on any holiday or party tray, and come together quickly for busy bakers who love impressive treats without the stress. With their tender crumb, cozy winter vibe, and powdered-sugar “snow” finish, these cookies feel both nostalgic and magical. Whether you’re prepping for cookie exchanges, gifting homemade sweets, or simply craving a charming bite-sized dessert, these raspberry-filled snowballs will definitely become a new favorite.
⏱️ Time Breakdown
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes
Servings: About 24 cookies
📝 Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup finely ground almonds (or almond flour)
- ¼ teaspoon salt
- ½ cup raspberry jam (seedless works best)
- 1 cup powdered sugar (for rolling)
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large mixing bowl
- Hand mixer or stand mixer
- Measuring cups & spoons
- Rubber spatula
- Baking sheet
- Parchment paper
- Small spoon or teaspoon scoop
- Cooling rack
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Cream the butter & sugar: In a large bowl, beat softened butter and ½ cup powdered sugar until light and fluffy (about 2 minutes).
- Add flavorings: Mix in vanilla and almond extract until smooth.
- Add dry ingredients: Add flour, ground almonds, and salt. Mix until a soft dough forms—slightly crumbly but holds together when pressed.
- Shape the cookies: Scoop 1 tablespoon of dough, flatten it in your palm, and place ½ teaspoon raspberry jam in the center. Wrap the dough around the jam and roll into a smooth ball. 😊
- Chill quickly (optional but helpful): Freeze shaped cookies for 5–7 minutes to prevent spreading.
- Bake: Place cookies on a parchment-lined baking sheet and bake at 350°F (175°C) for 12–14 minutes, until set but not browned.
- Roll in sugar: Let cookies cool 2 minutes, then roll warm cookies in powdered sugar. Cool completely and roll a second time for a snowy finish. ❄️🍪
💡 Pro Tips
- Storage: Keep cookies in an airtight container for up to 5 days. They also freeze beautifully for 2 months.
- Jam options: Swap raspberry jam with strawberry, cherry, or apricot for fun flavor twists.
- Almond boost: Add an extra ¼ teaspoon almond extract for a stronger nutty aroma.
- Prevent leakage: Make sure the dough fully encases the jam—no cracks!