Raspberry Filled Almond Snowball Cookies

this Recipe

If you’ve ever sunk your teeth into a delicate, buttery cookie dusted in snowy powdered sugar, you already know the joy of a classic snowball cookie. But Raspberry Filled Almond Snowball Cookies? Oh, these are something else entirely—soft, nutty, with a sweet-tart surprise in the center that makes every bite a little celebration. I’m so glad you’re here, and I can’t wait to share this special recipe with you!

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What Are Raspberry Filled Almond Snowball Cookies?

Snowball cookies are known by many names—Russian tea cakes, Mexican wedding cookies, butterballs—but no matter what you call them, they’re a beloved staple of cookie trays everywhere. Traditionally, they’re made with butter, powdered sugar, and finely chopped nuts, rolled in even more powdered sugar after baking for that iconic “snowball” finish.

This version has a delightful twist: a touch of almond extract for warmth and depth, and a juicy raspberry jam center that adds bright flavor and a touch of unexpected elegance.

Why You’ll Fall in Love with These Cookies

• Festive and beautiful: Perfect for holidays, baby showers, or any time you want a cookie that wows.
• Make-ahead friendly: These cookies keep well and even freeze beautifully—perfect for stress-free entertaining!
• Rich and buttery with a fruity surprise: The texture is melt-in-your-mouth tender, with the raspberry jam cutting through the richness just perfectly.

What Do Raspberry Filled Almond Snowball Cookies Taste Like?

Imagine biting into a soft, nutty cookie that practically melts on your tongue… and then, just when you think you’ve got it figured out, you hit the sweet, tangy burst of raspberry. The almond adds a lovely aromatic backdrop, and the powdered sugar coating is like the first snow of winter—magical, delicate, and nostalgic.

Benefits of Making These Cookies

• They use simple pantry ingredients—no complicated steps or fancy techniques here!
• Gluten-free friendly (just sub in your favorite 1:1 GF flour blend!)
• Great for gifting—wrap them in a little cellophane with a ribbon, and you’ve got a handmade treat that actually impresses.
• A lovely baking activity with kids (they love helping with the jam and sugar dusting).

Ingredients

Here’s everything you’ll need to whip up a batch of these gems:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar (plus extra for coating)
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract
• 2 1/4 cups all-purpose flour
• 3/4 cup finely chopped almonds (or use almond meal)
• 1/4 teaspoon salt
• 1/3 cup raspberry jam (seedless preferred for smoother centers)

Tools You’ll Need

• Stand or hand mixer
• Mixing bowls
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mat
• Small spoon or piping bag for jam
• Cooling rack
• Sifter or fine mesh sieve for powdered sugar

Ingredient Substitutions and Add-Ins

Want to customize? I promised you versatile, and here’s proof!

• Jam swaps: Try apricot, cherry, or blackberry if raspberry isn’t your thing.
• Nut-free: Sub ground sunflower seeds or just skip the nuts and bump up the flour slightly (try 2 1/2 cups total).
• Extra flavor: A pinch of cinnamon or cardamom in the dough adds a cozy twist.

How to Make Raspberry Filled Almond Snowball Cookies

Step 1: Cream Butter and Sugar

In a large bowl, cream the softened butter and powdered sugar until light and fluffy—about 2–3 minutes. Add vanilla and almond extract, and beat until well combined.

Step 2: Mix Dry Ingredients

In a separate bowl, whisk together flour, chopped almonds, and salt. Gradually add the dry mixture to the butter mixture, beating on low until the dough just comes together. The dough will be soft but not sticky.

Step 3: Chill the Dough

Cover and refrigerate the dough for at least 30 minutes. This helps the dough firm up so it’s easier to shape.

Step 4: Fill and Shape

Preheat oven to 350°F (175°C). Line baking sheets with parchment. Scoop out 1 tablespoon of dough, flatten it slightly in your hand, and place about 1/2 teaspoon of raspberry jam in the center. Wrap the dough around the jam and roll gently into a ball, sealing all edges.

Step 5: Bake

Place cookies 1 inch apart and bake for 12–14 minutes or until bottoms are just starting to turn golden. They’ll be pale on top—don’t overbake!

Step 6: Cool and Dust

Let cookies cool for 5 minutes, then gently roll them in powdered sugar while still warm. Once fully cooled, give them another roll or dusting for that perfect snowball look!

What to Serve With These Cookies

• A mug of tea or mulled wine: The almond-raspberry combo pairs beautifully with spiced drinks.
• Holiday cookie trays: Add them alongside gingerbread, peppermint bark, or chocolate crinkles.
• Vanilla ice cream: Turn one into a tiny edible bowl and serve it with a scoop!

Tips for the Best Snowball Cookies

• Don’t skip the chill: Chilling the dough helps it hold shape while baking.
• Use seedless jam: It gives a cleaner bite and stays neatly inside the cookie.
• Double sugar roll: First while warm, again when cool—it’s not just for looks, it’s for flavor!
• Almonds matter: Toast them lightly before chopping for a deeper nutty flavor.

How to Store Raspberry Filled Almond Snowball Cookies

These cookies store well at room temperature in an airtight container for up to 5 days. They can also be frozen—just let them thaw and dust again with powdered sugar before serving. Pro tip: place parchment between layers to keep them from sticking!

General Recipe Info

• Yield: About 24 cookies
• Prep Time: 20 minutes (plus 30 minutes chill)
• Cook Time: 12–14 minutes
• Total Time: ~1 hour

Frequently Asked Questions (FAQ)

Can I use other types of nuts?

Absolutely! Pecans, walnuts, or hazelnuts all work beautifully. Just make sure they’re finely chopped.

What if my jam leaks out?

Make sure you’re sealing the dough all around the filling. If some does escape—it still tastes amazing!

Can I freeze the dough?

Yes! Form the dough balls (without jam), freeze on a tray, and then store in a zip-top bag. Thaw slightly, fill, and bake when ready.

Are these cookies very sweet?

They’re lightly sweetened inside—the raspberry adds most of the sweetness. The sugar dusting is more for texture and visual appeal.

Conclusion

Raspberry Filled Almond Snowball Cookies are a simple twist on a nostalgic classic—and they never fail to impress. Whether you’re baking for a special occasion or just treating yourself to a cozy night in, these little gems are buttery, beautiful, and bursting with love (and raspberry!). Trust me, they’ll become a forever favorite.

Looking for more sweet bites like this? Don’t miss these irresistible recipes next:

• Raspberry Cream Cheese Bites – A delightful no-bake treat that’s creamy, tangy, and totally crave-worthy.
• Strawberry Cheesecake Stuffed French Toast – Perfect for brunch, and just as dreamy as it sounds.
• Sausage French Toast Roll-Ups – A sweet-and-savory breakfast bite you didn’t know you needed!

Let’s Keep Baking Together!

If you make these cookies, I’d love to see your creations! Share a photo and tag me on Pinterest so others can get inspired, too. And don’t forget to leave a review below—your feedback makes all the difference!

Nutritional Information (Per Cookie – Approximate)

• Calories: 150
• Fat: 9g
• Carbohydrates: 16g
• Sugars: 7g
• Protein: 2g

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