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Raspberry-Filled Almond Snowball Cookies – Soft, Buttery & Beautiful

These Raspberry-Filled Almond Snowball Cookies take the classic melt-in-your-mouth snowball cookie and elevate it with a surprise fruity center. The buttery almond-infused dough surrounds a tiny spoonful of raspberry jam, then bakes into soft, tender cookies dusted in snowy powdered sugar. Each bite delivers sweet almond flavor, creamy buttery texture, and a burst of bright raspberry filling—making them perfect for Christmas, Valentine’s Day, spring parties, gifting boxes, or anytime you want a show-stopping cookie that looks elegant but is incredibly simple to prepare.
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Prep Time 12 minutes
bake time 14 minutes
Total Time 26 minutes
Servings: 26 cookies
Ingredients Equipment Method Notes
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Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour
  • 1/2 cup Powdered sugar
  • 1/4 teaspoon Salt
Flavoring
  • 1 teaspoon Almond extract
  • 1 teaspoon Vanilla extract
Nuts
  • 1/2 cup Finely chopped almonds
Dairy
  • 1 cup Unsalted butter softened
Filling
  • 1/3 cup Raspberry jam seedless preferred
Coating
  • Extra powdered sugar for rolling
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Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups & spoons
  • Baking sheet
  • Parchment paper
  • Small spoon (for filling)
  • Cooling rack
  • Small bowl for powdered sugar
  • Spatula

Method
 

Step 1 — Preheat & Prepare
  1. Preheat oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper.
Step 2 — Cream Butter & Powdered Sugar
  1. Add softened butter and powdered sugar to a mixing bowl.
  2. Beat until smooth, fluffy, and creamy.
  3. This creates the classic snowball softness.
Step 3 — Add Extracts
  1. Add almond extract and vanilla extract.
  2. Mix until fully incorporated.
Step 4 — Mix the Dry Ingredients
  1. In a separate bowl, whisk:
  2. All-purpose flour
  3. Salt
Step 5 — Combine Wet & Dry
  1. Slowly add the dry ingredients to the butter mixture.
  2. Mix gently until a dough forms.
  3. Do not overmix.
Step 6 — Add Finely Chopped Almonds
  1. Fold in almonds.
  2. Mix until evenly distributed.
Step 7 — Shape the Dough (Part 1)
  1. Scoop out about 1 tablespoon of dough.
  2. Flatten the dough slightly in your palm.
Step 8 — Add Raspberry Filling
  1. Add a small amount of raspberry jam (¼ teaspoon).
  2. Do NOT overfill or cookies will crack.
Step 9 — Seal & Shape
  1. Fold dough around the raspberry filling.
  2. Roll gently into a smooth ball, sealing the jam completely.
  3. Place on the baking sheet.
Step 10 — Bake
  1. Bake for 12–14 minutes.
  2. Cookies will remain pale and soft.
  3. Bottom should be lightly golden.
Step 11 — First Snowy Coat
  1. Cool cookies on the sheet for 2 minutes.
  2. Roll warm cookies in powdered sugar.
  3. Transfer to a cooling rack.
Step 12 — Final Powdered Sugar Coat
  1. Once fully cooled, roll again in powdered sugar
  2. for a thick, snowy, bakery-style finish.

Notes

🧊 Storage & Reheating
Room Temperature
Store in an airtight container for 5–6 days.
Refrigeration
Keeps up to 10 days because of jam.
Freezer (Dough)
Freeze unfilled dough balls for 2 months.
Fill after thawing 10 minutes.
Freezer (Baked Cookies)
Freeze before coating.
Thaw → roll in powdered sugar.
🥄 Variations
1. Strawberry-Filled Almond Snowballs
Swap raspberry jam for strawberry jam.
2. Blueberry Snowballs
Use blueberry preserves for a deeper berry flavor.
3. Coconut Almond Snowballs
Add 2 tablespoons shredded coconut to the dough.
4. Lemon-Raspberry Snowballs
Add 1 teaspoon lemon zest for a bright citrus twist.
5. Nut-Free Version
Skip almonds and add 2 tablespoons extra flour.
6. Almond White Chocolate Snowballs
Add 1/4 cup mini white chocolate chips.
❓ 10 FAQs
1. Why did my snowballs crack open?
Too much jam or edges not sealed tightly.
2. Should I chill the dough?
If dough feels soft—chill for 10 minutes.
3. Can I use another jam flavor?
Yes—any thick jam works.
4. Why is my filling leaking out?
Use small amounts of jam and seal well.
5. Can I make them nut-free?
Yes—skip almonds and add extra flour.
6. Do these cookies spread?
No—they maintain their round shape.
7. Can I use almond flour?
No—use chopped almonds only for texture.
8. Why did the powdered sugar melt?
Cookies were too hot—cool 2 minutes before rolling.
9. Can I freeze the jam-filled dough?
Yes—but freeze after shaping and before baking.
10. What texture should they have?
Soft, tender, slightly crumbly, with a burst of raspberry inside.
🏁 Conclusion
These Raspberry-Filled Almond Snowball Cookies combine creamy buttery dough, nutty almond flavor, and a bright raspberry center for the perfect holiday or year-round treat. Their snowy powdered sugar finish, surprise fruity interior, and delicate crumb make them a beautiful addition to cookie trays, gifting boxes, or festive gatherings. Easy to make and full of nostalgia and warmth, these cookies bring a magical mix of flavors and textures that melt in your mouth — sweet, fruity, and unforgettable.