I love this recipe because it combines simple ingredients into something that feels special and elegant. The almond flavor gives these cookies a warm, nutty depth, while the raspberry center adds a burst of fruity brightness. They’re easy to make, look impressive, and make a wonderful addition to any dessert table. I also love how versatile they are—perfect for holidays, afternoon tea, or just when I’m craving something sweet and delicate.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup unsalted butter, softened ½ cup powdered sugar (plus extra for coating) 1 teaspoon vanilla extract 1 teaspoon almond extract 2 cups all-purpose flour ¾ cup almond flour ¼ teaspoon salt ½ cup raspberry preserves
Directions
I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, I cream together the softened butter and powdered sugar until light and fluffy.
I add the vanilla and almond extracts, mixing until smooth.
In a separate bowl, I whisk together the all-purpose flour, almond flour, and salt.
I gradually add the dry mixture to the butter mixture, stirring until just combined.
I scoop tablespoon-sized portions of dough, roll them into balls, and gently press an indentation in each one.
I fill the indentations with a small amount of raspberry preserves, then carefully reshape the dough to enclose the filling completely.
I place the balls on the prepared baking sheet and bake for 12–15 minutes, or until they’re lightly golden on the bottoms.
I let the cookies cool for a few minutes, then roll them while still warm in powdered sugar to coat them evenly.
Once cooled completely on a wire rack, I roll them once more in powdered sugar for that perfect snowy finish.
Servings and Timing
This recipe makes about 24 cookies and takes around 35 minutes total—20 minutes of prep and 15 minutes of baking. Each cookie contains approximately 120 calories.
Variations
I sometimes swap the raspberry preserves for apricot or strawberry jam for a fun flavor twist. For a richer texture, I add finely chopped almonds or pecans to the dough. When I want to make them festive, I drizzle a little melted white chocolate over the tops. To make them gluten-free, I replace the all-purpose flour with a 1:1 gluten-free baking blend.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I refrigerate them for up to a week or freeze them for up to 2 months. When serving from the freezer, I let them thaw at room temperature and dust them again with powdered sugar if needed.
FAQs
Can I use a different type of jam?
Yes, I love using apricot, blackberry, or strawberry preserves for variety.
Can I make the dough ahead of time?
Absolutely. I chill the dough for up to 24 hours before shaping and baking.
Do I need to roll them in powdered sugar while warm?
Yes, the sugar sticks best when the cookies are slightly warm, giving them that signature coating.
Can I make them without almond flour?
I can replace almond flour with more all-purpose flour, but they won’t have the same nutty flavor.
How do I prevent the filling from leaking out?
I make sure to seal the dough completely around the jam and chill the shaped cookies before baking if my kitchen is warm.
Can I add nuts to the dough?
Yes, I finely chop almonds or pecans and fold them into the dough for extra crunch.
How long do these cookies stay fresh?
They stay soft and flavorful for up to 5 days at room temperature or up to a week in the fridge.
Can I freeze them?
Yes, I freeze baked cookies or unbaked dough balls (without sugar coating) for up to 2 months.
Can I use salted butter instead of unsalted?
Yes, but I reduce the added salt slightly to balance the flavor.
How do I keep the cookies from becoming too dry?
I avoid overbaking—they should be just set and slightly golden underneath for the best texture.
Conclusion
I love how these Raspberry Filled Almond Snowball Cookies combine buttery richness, nutty flavor, and a burst of fruity sweetness in every bite. Their delicate texture and beautiful powdered sugar coating make them both delicious and elegant. Whether I bake them for holidays or just to enjoy with a cup of tea, they always feel like a special treat worth savoring.
Delicate, buttery, and lightly sweet, these Raspberry Filled Almond Snowball Cookies feature a tender almond dough with a surprise raspberry center. Rolled in powdered sugar for a snowy finish, they’re elegant, melt-in-your-mouth cookies perfect for any occasion.
Total Time:35 minutes
Yield:24 cookies
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar (plus extra for coating)
1 tsp vanilla extract
1 tsp almond extract
2 cups all-purpose flour
3/4 cup almond flour
1/4 tsp salt
1/2 cup raspberry preserves
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream butter and powdered sugar until light and fluffy.
Mix in vanilla and almond extracts until smooth.
In a separate bowl, whisk together all-purpose flour, almond flour, and salt.
Gradually add dry ingredients to the butter mixture, mixing until just combined.
Scoop tablespoon-sized portions of dough and roll into balls. Press an indentation in each one.
Fill the indentations with a small amount of raspberry preserves, then carefully enclose the filling by reshaping the dough into a ball.
Place cookies on the prepared baking sheet and bake for 12–15 minutes, or until lightly golden on the bottoms.
Let cookies cool for a few minutes, then roll them while warm in powdered sugar.
Once completely cool, roll them again in powdered sugar for a snowy finish.
Notes
Swap raspberry preserves with apricot, strawberry, or blackberry jam for variety.
Add finely chopped almonds or pecans for extra crunch.
Drizzle with melted white chocolate for a festive touch.
Use a gluten-free flour blend to make these cookies gluten-free.
Store in an airtight container for up to 5 days or freeze for up to 2 months.
