There’s something magical about cookies that hide a little surprise inside, don’t you think? It’s like biting into nostalgia, comfort, and joy all in one small, powdered-sugar-covered package. And that’s exactly what these Raspberry Filled Almond Snowball Cookies deliver. Crisp on the outside, melt-in-your-mouth tender on the inside, and then—bam!—that bright, sweet raspberry center steals the show.
I first made these on a whim one December evening when I wanted something classic, but also a little different. We’d already had our fill of sugar cookies and gingerbread, and I had some raspberry jam in the fridge begging to be used. The result? A new holiday staple that my family now asks for every year. They’re delicate, nutty, and perfectly balanced with that tart-sweet pop of jam. Even better? They look so pretty nestled on a cookie tray or boxed up as edible gifts.
But don’t let the beautiful finish fool you—these snowballs are much easier to make than they look. With just a handful of pantry staples and a quick chill of the dough, you’ll be rolling and filling cookies in no time. The almond flavor gives them that bakery-style feel, and they’re just the right size for popping into your mouth with a cup of tea or coffee.
Let’s get baking.
INGREDIENTS YOU’LL NEED:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- ½ cup powdered sugar (plus more for rolling after baking)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
- ¾ cup finely ground almonds (or almond flour)
For the Filling:
- ½ cup seedless raspberry jam (chilled for easier handling)
STEP 1: PREP THE OVEN AND BAKING SHEET
Start by preheating your oven to 350°F (175°C). Line a large baking sheet with parchment paper so your cookies bake evenly and don’t stick. You can use a silicone baking mat if you prefer, but parchment helps with that nice golden bottom.
STEP 2: MAKE THE COOKIE DOUGH
In a large mixing bowl, cream the softened butter with the powdered sugar. You want this mixture to be light and fluffy—this is what gives the cookies that soft, tender texture. I usually let the mixer run for about 2–3 minutes, scraping down the sides as needed.
Once the butter and sugar are well creamed, add in the vanilla and almond extracts. That almond extract is subtle but so worth it—it adds that classic snowball cookie flavor that pairs perfectly with the raspberry.
Now, stir in your flour, salt, and finely ground almonds. You can use almond flour here if you have it, or blitz some blanched almonds in a food processor until they’re finely ground. Mix everything just until a soft dough forms. If the dough feels too sticky or soft to roll right away, go ahead and chill it in the fridge for 20–30 minutes. Trust me, it’s easier to work with and helps keep the cookies from spreading too much while baking.
STEP 3: SHAPE AND FILL THE COOKIES
Here comes the fun part—filling the cookies! Scoop about 1 tablespoon of dough and flatten it slightly in your hand. Place about ½ teaspoon of chilled raspberry jam right in the center. Then gently fold the dough around the jam, sealing it completely, and roll it into a smooth ball.
Tip: Chilling the jam helps a lot here. It’s less sticky and easier to scoop, and it stays centered better during baking.
Place each cookie ball on your prepared baking sheet, leaving about an inch between them. These cookies don’t spread much, but they do need a little breathing room.
BAKING, COATING, AND TIPS FOR PERFECT RASPBERRY SNOWBALL COOKIES
Now that our little cookie balls are filled and ready to go, it’s time for the magic to happen in the oven. This is where that delicate, golden crust develops and the flavors start to meld into something truly special. If you’ve never baked a filled cookie before, don’t worry—I’ve got some tips to help make sure your jam stays tucked safely inside and your cookies come out tender and beautiful every time.
Let’s finish up the recipe and talk through some simple ways to get that snowy finish just right.
STEP 4: BAKE UNTIL LIGHTLY GOLDEN
Slide your tray of cookies into the preheated oven and bake for 14 to 16 minutes. You’ll know they’re done when the bottoms are just starting to turn a light golden brown. The tops should still be pale—that’s totally normal for snowball cookies.
The key here is to resist overbaking. These cookies don’t spread or brown too much, and keeping them soft is part of their charm. I like to check them right around the 14-minute mark, especially if I’m baking on the middle rack.
Once they’re done, take them out of the oven and let them cool on the baking sheet for about 5 minutes. They’ll be a little fragile right out of the oven, so give them a few minutes to set before you move them.
STEP 5: COOL AND ROLL IN POWDERED SUGAR
After that short rest, transfer the cookies to a wire rack and let them cool completely. This step is important—if you roll them in powdered sugar while they’re still too warm, the sugar will melt and turn a bit syrupy. We want that soft, snowy coating to stay nice and powdery.
Once the cookies are completely cool, roll each one in powdered sugar until fully coated. I like to sift the sugar into a shallow bowl so I can gently toss the cookies without breaking them.
Want that extra snowy look? Go back and give them a second roll in sugar just before serving. It’s not necessary, but it makes them look extra festive, especially on a holiday cookie tray.
STEP 6: LET THEM COOL COMPLETELY
Once your cookies are off the baking sheet and resting on a wire rack, give them a full cool-down. This takes about 20–30 minutes, and yes, it’s worth the wait. These delicate cookies need time to firm up, and cooling them fully ensures they’ll hold their shape when rolled in sugar or when you bite into that soft center.
And trust me—biting into one too soon will just leave you with hot jam on your tongue. (Learned that the hard way.)
STEP 7: ROLL IN POWDERED SUGAR
This is the part where they turn into snowballs. Once fully cooled, roll each cookie gently in powdered sugar until nicely coated. I like to sift the sugar first into a shallow bowl to keep things light and clump-free.
Want them to look even more magical? Roll them twice. Give them a second coat right before serving to refresh that pretty white finish. This is especially helpful if you’re storing them ahead of time.
STEP 8: SERVE, SHARE, OR STORE
These cookies are best served the same day for that soft, tender bite—but they also store really well. Keep them in an airtight container at room temperature for up to 5 days. If you’re planning ahead for a party or cookie swap, they freeze beautifully. Just don’t sugar them until after thawing, or the coating may get sticky.
They’re perfect for holiday trays, gifting in little boxes, or honestly, just enjoying with your morning coffee. One bite in, and that almond-meets-raspberry combo really speaks for itself.
TIPS FOR SUCCESSFUL SNOWBALL COOKIES EVERY TIME:
These cookies are surprisingly simple once you get the hang of the filling and rolling, but here are a few helpful tips I’ve learned along the way:
1. Chill your jam.
Jam that’s too warm or runny will try to leak out during baking. Chilling it helps it stay put and gives you a cleaner center when you bite in.
2. Seal the dough well.
Make sure you fully enclose the jam with the cookie dough. Any small cracks can lead to a little raspberry escape during baking, which still tastes amazing—but doesn’t look quite as tidy.
3. Don’t skip the almond extract.
Even if you’re not the biggest fan of almond flavor, the small amount in this recipe really elevates the cookie. It’s subtle but adds depth and warmth that complements the raspberry beautifully.
4. Make ahead and freeze.
These cookies freeze beautifully, both before and after baking. If freezing unbaked, form the filled dough balls and freeze them on a tray before transferring to a freezer bag. Bake straight from frozen, adding a minute or two to the baking time. If freezing after baking, skip the powdered sugar until you’re ready to serve.
5. Try other fillings.
Raspberry is a classic here, but you can absolutely switch things up. Apricot jam, cherry preserves, or even chocolate hazelnut spread make great alternatives. Just keep the amount small so the filling doesn’t overpower the delicate cookie.
FAQS AND FINAL THOUGHTS ON RASPBERRY FILLED ALMOND SNOWBALL COOKIES:
We’ve shaped them, baked them, rolled them in sugar, and maybe even snuck a few before they made it to the cookie plate (no judgment here). Now, let’s go over some of the most common questions people ask about these sweet little snowballs. Whether you’re baking for the holidays, planning ahead for a cookie exchange, or simply looking to try something new, I want to make sure you feel confident and excited when making these.
1. CAN I MAKE THESE COOKIES WITHOUT NUTS?
Yes, you can. While the ground almonds add texture and flavor, you can substitute the ¾ cup of almonds with an equal amount of additional all-purpose flour or use oat flour for a bit of structure and softness. You’ll lose the almond flavor, so feel free to bump up the vanilla or use a nut-free extract like coconut or butter vanilla.
2. WHAT TYPE OF JAM WORKS BEST?
Seedless raspberry jam is my go-to because it’s smooth and tucks inside the dough so easily. That said, other jams like apricot, cherry, or even strawberry work beautifully. Just make sure it’s a thicker consistency—runny jam can leak out during baking.
3. CAN I MAKE THE DOUGH AHEAD OF TIME?
Absolutely. You can make the dough up to 48 hours ahead and keep it wrapped in the fridge. Just take it out about 10–15 minutes before rolling so it’s pliable. You can also roll and fill the cookies, then freeze the unbaked balls for future baking.
4. DO THESE COOKIES FREEZE WELL?
They do. You can freeze the baked cookies in an airtight container (without the powdered sugar) for up to 2 months. When ready to serve, let them thaw at room temperature and roll in fresh powdered sugar before serving.
5. HOW DO I KEEP THE COOKIES FROM CRACKING WHILE BAKING?
Make sure your dough is properly chilled and that the jam is well sealed inside each ball. Don’t rush the process—roll each cookie carefully and check for any gaps before baking. And remember, a few cracks just add character.
6. CAN I MAKE THEM GLUTEN-FREE?
Yes, use a cup-for-cup gluten-free flour blend in place of the all-purpose flour. Make sure your almond flour (if using) is certified gluten-free as well. The texture may be slightly more delicate, but they’ll still taste amazing.
7. HOW LONG DO THESE COOKIES STAY FRESH?
Stored at room temperature in a sealed container, they’ll stay fresh for about 4–5 days. For longer storage, freeze and re-coat with powdered sugar after thawing.
CONCLUSION: A COOKIE THAT ALWAYS STEALS THE SHOW
There’s a reason I keep coming back to these Raspberry Filled Almond Snowball Cookies—they’re cozy, classic, and just a little unexpected. Every bite gives you that buttery almond cookie base followed by a pop of bright, sweet raspberry. And rolled in that powdered sugar? They really are like little snowballs of joy.
These cookies are perfect for gift-giving, cookie exchanges, or holiday dessert platters. They’re also a beautiful addition to a winter brunch table or tea party. But honestly? You don’t need a special occasion to make them. They’re just as lovely baked on a quiet weekend afternoon when you want your kitchen to smell like something warm and homemade.
So whether you’re making them for the first time or returning to a favorite recipe, I hope you enjoy every step—from that first scoop of jam to the final dusting of powdered sugar. And if you do end up making them, I’d love to hear how they turn out. Feel free to share your own twist or variation in the comments.
Here’s to cookies that look fancy, taste amazing, and feel like home.
