Raspberry-Filled Almond Snowball Cookies

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Ever taken a bite of a cookie and discovered a surprise center that made you smile instantly? That’s the magic of Raspberry-Filled Almond Snowball Cookies. With their buttery almond dough and bright berry filling, these treats combine melt-in-your-mouth softness with a delightful fruity burst. Dusted generously in powdered sugar, they look like tiny snowballs — making them just as beautiful as they are delicious.

Perfect for holiday cookie trays, afternoon tea, or just a cozy evening snack, these cookies deliver more than flavor. Each one feels like a little handcrafted gem. The almond extract in the dough gives them a signature warmth, while the tart raspberry jam keeps the sweetness in balance. Best of all? They’re easier to make than they look.

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Preparation Phase & Tools to Use

Before you dive into the dough, gather these kitchen tools to make your baking smooth and stress-free:

• Mixing Bowls (Medium & Large): You’ll need one for the dry ingredients and one to cream your butter mixture. Having both ready streamlines your process.
• Electric Hand Mixer or Stand Mixer: For achieving that light, fluffy butter texture that makes these cookies tender.
• Measuring Cups & Spoons: Precision is key in baking. Make sure you’re leveling your flour and not eyeballing your extracts.
• Baking Sheet with Parchment Paper: A non-stick base ensures the cookies bake evenly and release cleanly.
• Small Cookie Scoop: Keeps your dough portions consistent, so the cookies bake uniformly.
• Thumb or Small Spoon: Used to create the center indent for the raspberry jam.
• Cooling Rack: Allows air to circulate under the cookies, preventing sogginess.

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Ingredients for the Raspberry-Filled Almond Snowball Cookies

Each ingredient in this cookie has a role to play in flavor or structure:

• 1 cup unsalted butter: Provides the rich, soft base that makes the cookie melt in your mouth.
• ½ cup powdered sugar: Gives a smooth sweetness and blends easily into the dough.
• 1 teaspoon almond extract: Adds a cozy, nutty flavor that defines the cookie.
• 2 ¼ cups all-purpose flour: The structure and body of the cookie.
• ¼ teaspoon salt: Balances the sweetness and enhances all other flavors.
• ½ cup finely chopped almonds: Brings a slight crunch and reinforces the almond flavor.
• ½ cup raspberry jam: The tart, fruity surprise in the center of each snowball.
• ½ cup powdered sugar (for rolling): Creates the snowball look and final sweet touch.

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How To Make the Raspberry-Filled Almond Snowball Cookies

Step 1: Cream the Butter and Sugar

In a large bowl, beat the butter and powdered sugar with an electric mixer until light and fluffy. Mix in the almond extract.

Step 2: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, salt, and chopped almonds. Gradually add this mixture to the butter mixture, stirring until a soft dough forms.

Step 3: Shape and Fill

Scoop out 1 tablespoon-sized portions of dough. Flatten each slightly, place a small amount of raspberry jam in the center, and carefully fold the dough around the filling to seal. Roll gently into a ball.

Step 4: Bake to Perfection

Place the dough balls on a parchment-lined baking sheet. Bake at 350°F (175°C) for 12-14 minutes or until the bottoms are lightly golden. Let them cool slightly.

Step 5: Roll in Powdered Sugar

While still warm, roll the cookies in powdered sugar. Once completely cooled, roll them again for that classic snowball finish.

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How to Serve and Store Raspberry-Filled Almond Snowball Cookies

These cookies are best served slightly warm or at room temperature, when the jam inside is still tender and the powdered sugar clings beautifully to the surface. Pair with black tea, mulled wine, or hot chocolate.

Store them in an airtight container at room temperature for up to 5 days. To freeze, place the baked and cooled cookies in a single layer in a freezer-safe container. They keep well for up to a month. Re-roll in powdered sugar after thawing if needed.

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Frequently Asked Questions

How do I keep the jam from leaking out?

Seal the dough completely around the jam and chill the shaped cookies for 10 minutes before baking.

Can I use other jams besides raspberry?

Absolutely! Try apricot, cherry, or even fig jam for a unique twist.

Can I make the dough ahead of time?

Yes, refrigerate the dough for up to 2 days or freeze for up to a month. Thaw before shaping.

What can I use instead of almond extract?

Vanilla extract works, but it will change the flavor profile slightly. For nut-free, skip the almonds and extract entirely.

Why do I roll them in sugar twice?

The first roll helps it stick while warm; the second roll ensures full coverage once cooled.

Can I make these gluten-free?

You can substitute with a 1:1 gluten-free baking flour, though texture may vary slightly.

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Want More Holiday Cookie Ideas?

You might also like the Cinnamon Star Cookies, a spiced almond-based treat that’s crisp and snowy. Or try Molasses Spice Crinkle Cookies for deep flavor with a soft, chewy texture.

For a buttery nut base, Walnut Cardamom Crescents are perfect. Craving fruit-filled? Apricot Linzer Cookies bring jam and crumbly layers in harmony. And don’t miss the charming Hazelnut Thumbprint Cookies for more center-filled fun.

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Pin and Tell Me How Yours Turned Out

You can save this to your dessert boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you try a different jam? Or maybe a citrus zest twist? Leave a comment below. I’m always curious how others bake it.

For more cookie inspiration, check out my Pinterest: LadyPlate on Pinterest

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