If you’re craving a dessert that feels like a warm hug wrapped in powdered sugar, you’re in for a treat. These Raspberry Filled Almond Snowball Cookies are one of those magical little sweets that disappear the moment they hit the plate. And honestly? I don’t blame them. Soft, buttery, filled with sweet raspberry jam, and finished with that snowy dusting… They’re basically holiday cheer in cookie form.
Whether you’re juggling work, chasing toddlers, or just trying to survive another weeknight, this recipe comes together quickly—no stress, no fuss, just pure comfort. As someone who believes joy should always outweigh effort in the kitchen, these cookies are exactly the kind of dessert I love sharing with you.
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Why You’ll Love These Raspberry Filled Almond Snowball Cookies
You know how some recipes look cute on Pinterest but leave you elbow-deep in dough, wondering where it all went wrong? Not this one.
Here’s why these raspberry almond snowball cookies will become your new go-to:
- Melt-in-your-mouth magic. Thanks to buttery dough and finely ground almonds, each bite practically dissolves like a sweet little cloud.
- Raspberry surprise. That hidden jam center? A tiny pop of fruity joy that makes these cookies feel extra special.
- Holiday-perfect. These look gorgeous on dessert tables, cookie platters, and gift boxes.
- Fast and simple. No chilling. Minimal prep. Only 25 minutes before they hit the oven.
- Kid-approved and adult-obsessed. The rare dessert that pleases the whole crew.
Ingredients You’ll Need
Here’s everything required to make a delicious batch of Raspberry Filled Almond Snowball Cookies — nothing fancy, just simple pantry staples doing their best work.
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 cup finely ground almonds
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for rolling)
- 1 teaspoon vanilla extract
- 1/2 cup seedless raspberry jam
How to Make Raspberry Filled Almond Snowball Cookies
This recipe is cozy, simple, and totally doable—even if baking usually intimidates you. Here’s how to bring these holiday-ready beauties to life:
1. Preheat and Prep
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This keeps the cookies from sticking and makes cleanup easier—because who has time for extra dishes?
2. Cream the Butter and Sugar
In a large mixing bowl, beat together your softened butter and powdered sugar until the mixture is light, fluffy, and looks like buttercream’s more reserved cousin. Add the vanilla and mix again.
Tip: If the butter isn’t softened yet, microwave it for 6–7 seconds. Not melted—just softened.
3. Mix the Dry Ingredients
In a separate bowl, whisk together your flour, finely ground almonds, and salt. The almonds give these cookies their signature nutty flavor and that tender crumb everyone loves.
4. Combine Wet & Dry
Gradually add the dry mixture into the butter mixture. Mix until everything is just combined. The dough will be soft and slightly crumbly, but it should hold together when pressed.
5. Form the Cookies
Scoop a tablespoon of dough and roll it into a ball. Gently make a small indentation in the center (your cookie’s tiny jam “nest”) and fill it with about 1/4 teaspoon of raspberry jam.
Pinch the dough closed around the jam, then roll again to seal. Nobody should know this cookie has a secret—until they take a bite.
6. Bake
Arrange the dough balls on your lined baking sheet, leaving a little space between them. Bake for 10–12 minutes, or until the bottoms are lightly golden.
7. Cool and Coat
Let the cookies cool for a few minutes on the tray—they’ll be fragile at first—then transfer them to a wire rack. Once completely cooled, roll them in powdered sugar. Twice, if you want the prettiest, snowiest finish.
And trust me… you want the prettiest, snowiest finish.
Helpful Tips for the Best Cookies
Because a few insider tricks can turn a good cookie into a legendary one:
✔ Keep the Jam Thick
Seedless raspberry jam works best because it doesn’t run out of the dough while baking. Thicker jam = cleaner, rounder cookies.
✔ Double Rolling Is Key
The first powdered sugar roll sticks to warm cookies; the second roll gives them that classic snowball look.
✔ Avoid Overbaking
These cookies won’t brown much on top, so peek at the bottoms. A light golden color means they’re ready to come out.
✔ Dough Too Crumbly?
Just knead it with warm hands for a few seconds. Your body heat is magic.
✔ Make-Ahead Friendly
The dough holds beautifully in the fridge for up to two days. Just let it warm on the counter for 10 minutes before shaping.
A Little Story From My Kitchen to Yours
These Raspberry Filled Almond Snowball Cookies became my holiday obsession during a week when life looked like one giant to-do list. Work deadlines? Yep. Laundry mountain? Always. A kid who decided vegetables were a “personal betrayal”? Of course.
But then I made these cookies.
The warm almond aroma filled my kitchen, the raspberry jam added this unexpected brightness, and for a moment—just a moment—the world felt slower, cozier, kinder. That’s the magic of baking. Simple ingredients turning into tiny moments of comfort.
And now, sharing this recipe with you feels like passing along a little bit of that calm.
Frequently Asked Questions (FAQs)
Can I use a different jam in Raspberry Filled Almond Snowball Cookies?
Absolutely. Strawberry, apricot, even blackberry jam works beautifully. Raspberry is classic, but feel free to experiment.
Do the cookies store well?
Yes! Keep them in an airtight container for up to 5 days. If the powdered sugar absorbs into the cookie, just give them another quick roll.
Can I freeze them?
Definitely. Freeze unbaked dough balls without the powdered sugar coating. Bake straight from frozen—just add an extra minute or two.
Can these be made gluten-free?
Use your favorite cup-for-cup gluten-free flour blend. The texture might be slightly softer, but they still taste amazing.
My dough feels too dry—what should I do?
Warm it gently with your hands. If needed, add 1 teaspoon of milk to bring it together.
How to Serve These Raspberry Almond Beauties
These cookies are the stars of:
- Holiday cookie exchanges
- Teacher gifts
- Snowy movie nights
- “Mom needs five minutes of peace” moments
- Dessert boards with nuts, chocolates, and berries
Pair them with tea, hot cocoa, or a cozy cup of coffee. They’re charming, versatile, and guaranteed mood-boosters.
Bringing It All Home with Raspberry Filled Almond Snowball Cookies
If you’ve been looking for a treat that’s festive, simple, and full of melt-in-your-mouth comfort, Raspberry Filled Almond Snowball Cookies are about to become your new favorite bake. There’s something magical about biting into that soft almond cookie and discovering the sweet raspberry center—like a tiny surprise wrapped in powdered sugar.
Whether you’re baking for a holiday party, gifting a batch to a friend, or just sweetening up a busy day, these cookies promise joy with every bite.
And trust me—you deserve that joy.
More Sweet Treats You’ll Love
If you’re in the mood for more cozy, festive baking after making these Raspberry Filled Almond Snowball Cookies, here are a few sweet favorites your family will love. They’re fun, flavorful, and perfect for sharing all season long:
- For a colorful holiday dessert that always brings smiles, try these soft and chewy Christmas Cookie Bars.
- If you adore the raspberry-chocolate combo, this creamy and dreamy layered Raspberry Chocolate Lasagna Dessert is a must-make.
- Want a cute dessert craft that doubles as a tasty treat? These whimsical Pretzel and Candy Melt Christmas Trees are perfect for kids and grown-ups alike.
- And for something with a peppermint twist, these buttery, delicate Peppermint Meltaways practically dissolve on your tongue.
- If you enjoy exploring variations of classic holiday cookies, you may also love these beautifully delicate Filled Almond Snowball Cookies inspired by Italian baking traditions.
Raspberry Filled Almond Snowball Cookies: Irresistibly Cozy & Festive
- Total Time: 37 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft, buttery snowball cookies filled with sweet raspberry jam and rolled in powdered sugar. These Raspberry Filled Almond Snowball Cookies melt in your mouth and make the perfect holiday or any-time treat.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar, plus more for coating
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 cup finely ground almonds
1/4 teaspoon salt
1/2 cup seedless raspberry jam
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream the softened butter and powdered sugar until light and fluffy. Stir in the vanilla.
In a separate bowl, whisk together the flour, ground almonds, and salt.
Gradually mix the dry ingredients into the butter mixture until a soft dough forms.
Scoop 1 tablespoon of dough, roll into a ball, then create a small indentation.
Fill the indentation with about 1/4 teaspoon raspberry jam.
Pinch the dough closed around the jam and roll again into a smooth ball.
Place on the baking sheet and bake for 10–12 minutes, or until lightly golden on the bottom.
Allow to cool slightly on the tray, then transfer to a wire rack to cool completely.
Roll each cookie in powdered sugar once cooled. For extra coverage, repeat a second time.
Notes
For the best texture, use thick, seedless raspberry jam so it stays inside the cookie while baking.
If the dough feels crumbly, warm it with your hands for a few seconds—it will soften quickly.
These cookies freeze well; freeze uncoated cookies and roll in powdered sugar after thawing.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 7 g
- Sodium: 25 mg
- Fat: 9 g
- Saturated Fat: 4.8 g
- Unsaturated Fat: 3.8 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg