Introduction

Raspberry-Filled Almond Snowball Cookies are delicate, buttery treats with a delightful almond aroma and a sweet raspberry surprise inside. These soft, melt-in-your-mouth cookies coated in powdered sugar make a perfect gift or a festive addition to any dessert table.

The image shows several round, white powdered balls stacked on a white plate, with one ball cut in half to reveal a glossy, deep red filling inside. The outer layer is rough and covered with a thick, snowy white powder that has a slightly grainy texture. The inner part of the ball is slightly off-white and soft-looking, providing a contrast to the shiny, smooth red filling at the center. Nearby, fresh red raspberries add a pop of color, and the plate sits on a white marbled surface with a blurred background of warm, soft lights. 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 the softened butter and 1/2 cup powdered sugar together until smooth and fluffy.
Step 3: Add the almond extract and mix until fully combined and fragrant.
Step 4: In another bowl, whisk together the flour, ground almonds, and salt to evenly distribute the dry ingredients.
Step 5: Gradually add the dry mixture to the butter mixture, stirring 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 approximately 1/2 teaspoon of raspberry jam in the center of the dough, then fold and roll into a smooth ball, enclosing the jam completely.
Step 8: Arrange the cookie balls on the prepared baking sheet, spacing them about 2 inches apart.
Step 9: Bake for 15-18 minutes, until the edges are lightly golden but cookies remain pale and tender.
Step 10: Let the cookies cool on the baking sheet for 5 minutes.
Step 11: While warm, gently roll each cookie in powdered sugar and transfer to a wire rack to cool completely.
Step 12: Once cooled, dust the cookies with powdered sugar again for a beautiful, snowy finish.
Step 13: Serve with fresh raspberries if desired and enjoy your almond snowball cookies!

Tips & Variations

Use seedless or strained raspberry jam for a smooth filling that won’t break the dough.
Try substituting almond extract with vanilla extract for a milder flavor.
For extra crunch, toast the ground almonds lightly before mixing.
If you prefer, substitute raspberry jam with other fruit preserves like apricot or strawberry.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. You can also freeze them, well wrapped, for up to 2 months. Reheat briefly in a low oven to restore softness before serving.

How to Serve

A close-up image shows several round white balls covered in a thick layer of powdered sugar with a rough texture, stacked closely on a plate. One ball is cut in half and placed on top, revealing a soft, reddish-purple jam center surrounded by a creamy white dough layer with a slightly grainy texture. Around the balls, there are fresh red raspberries scattered on the side, adding a vibrant contrast. The entire scene is set on a white marbled surface with warm bokeh lights softly glowing in the background, creating a cozy mood. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond flour instead of ground almonds?

Yes, almond flour can be used as a substitute, but it’s usually finer and may affect the texture slightly. Finely ground almonds or almond meal works best for these cookies.

How do I prevent the jam from leaking during baking?

Use a small amount of jam and make sure to seal the dough completely around it, leaving no gaps. Straining the jam to remove seeds also helps keep the filling smooth and contained.