These Raspberry Filled Almond Snowball Cookies are a melt-in-your-mouth treat with a surprise burst of raspberry jam in every bite. The soft, buttery almond cookie dough wraps around a fruity center, then gets rolled in powdered sugar for that classic snowball finish. They’re delicate, flavorful, and perfect for holidays or whenever I crave something sweet and elegant. Raspberry Filled Almond Snowball Cookies

Why I’ll Love This Recipe

I love how these cookies blend rich almond flavor with the tart sweetness of raspberry jam. The texture is tender and buttery, and the powdered sugar coating adds just the right amount of sweetness. They look festive, taste incredible, and are deceptively easy to make—my kind of cookie.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
¾ cup almond flour
¼ teaspoon salt
½ cup raspberry preserves or jam
1 cup powdered sugar (for rolling)

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 butter and powdered sugar until smooth and fluffy.
I add the vanilla and almond extracts and mix well.
In a separate bowl, I whisk the all-purpose flour, almond flour, and salt together.
I gradually combine the dry ingredients with the butter mixture until a soft dough forms.
I scoop about a tablespoon of dough, flatten it in my palm, and place a small amount of raspberry jam in the center.
I carefully fold the dough over the filling and roll it into a ball, sealing the jam inside.
I repeat this process with the remaining dough and arrange the balls on the prepared baking sheet.
I bake the cookies for 12–15 minutes, just until the bottoms start to turn golden.
Once out of the oven, I let them cool slightly, then roll them in powdered sugar while still warm.
After they’ve cooled completely, I roll them again in powdered sugar for a thick, snowy coating.

Servings and Timing

Yield: About 24 cookies
Prep Time: 20 minutes
Bake Time: 12–15 minutes
Total Time: 35–40 minutes

Variations

I like swapping raspberry jam for apricot, strawberry, or blackberry for a fun twist.
If I need a nut-free version, I omit almond flour and replace it with the same amount of all-purpose flour.
For a gluten-free batch, I use a 1:1 gluten-free flour blend.
A little citrus zest (lemon or orange) in the dough adds a fresh brightness.
I sometimes dip half the cookie in melted white chocolate for a fancy finish.

Storage and Reheating

I store these cookies in an airtight container at room temperature for up to 5 days.
For longer storage, I freeze them in a single layer until solid, then transfer to a container for up to 2 months.
To serve, I thaw them at room temperature and give them a fresh roll in powdered sugar if needed.

FAQs

How far in advance can I make these cookies?

I can make the dough a day ahead and keep it refrigerated. Baked cookies also store well for several days.

Can I use other types of jam?

Absolutely—I often use whatever I have on hand like strawberry, cherry, or apricot jam.

Do I need to chill the dough?

I don’t have to, but chilling it for 30 minutes makes the dough easier to work with and helps the cookies keep their shape.

What if the jam leaks out during baking?

I make sure to completely seal the dough around the filling and avoid using too much jam.

Can I make these without almond flour?

Yes, I substitute the almond flour with more all-purpose flour if I want to skip the nuts.

Conclusion

These Raspberry Filled Almond Snowball Cookies are everything I want in a holiday or tea-time treat—simple, beautiful, and bursting with flavor. Whether I’m baking for a cookie exchange or just because, they never fail to impress. I hope they become a favorite in your kitchen too.