If you adore tender, melt-in-your-mouth cookies with a surprise center, these Raspberry Filled Almond Snowball Cookies will quickly become a holiday (or anytime) favorite. They take the classic snowball cookie and elevate it with a sweet raspberry filling and warm almond notes. The cookies bake up buttery and soft, with a delicate crumb that practically dissolves as you bite into them. I first made these when I wanted something more elegant than traditional snowballs—and the fruity center was an instant hit. They look beautiful on cookie platters, taste rich yet balanced, and are surprisingly easy to prepare.
Why You’ll Love This Recipe
These Raspberry Filled Almond Snowball Cookies offer a luxurious twist on a timeless classic. The combination of almond-scented dough and tart raspberry creates a lovely balance of sweet, fruity, and nutty. Their delicate exterior coated in powdered sugar makes them perfect for holidays, gifting, or pairing with tea. You’ll love how versatile and forgiving the dough is, how easy they are to assemble, and how impressive they look once baked.
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Raspberry Filled Almond Snowball Cookies – Delicate, Buttery & Festively Sweet
- Total Time: 35 mins
- Yield: 24 cookies
- Diet: Vegetarian
Description
Tender, buttery almond cookies rolled in powdered sugar and filled with sweet raspberry jam, creating a melt-in-your-mouth snowball treat.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 1/4 cups all-purpose flour
- 1 cup finely ground almonds or almond flour
- 1/4 tsp salt
- 1/2 cup raspberry jam
- 1 cup powdered sugar (for rolling)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in vanilla and almond extract.
- Stir in flour, ground almonds, and salt until a soft dough forms.
- Scoop 1 tablespoon of dough, flatten it slightly, and place a small dot of raspberry jam (about 1/2 teaspoon) in the center.
- Wrap the dough around the jam and roll into a smooth ball. Repeat with remaining dough.
- Place balls on the prepared baking sheet and bake for 12–15 minutes, or until bottoms are lightly golden.
- Let cookies cool for 5 minutes, then roll them gently in powdered sugar.
- Once completely cooled, roll a second time for a snowy finish.
Notes
- Chill dough for 20 minutes if it feels too soft.
- Use seedless raspberry jam for smooth filling.
- Store cookies in an airtight container for up to a week.
- Try other fillings like apricot or strawberry jam.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Butter – Creates the rich, tender base snowball cookies are known for.
Powdered sugar – Used in the dough for a soft texture and for rolling the cookies once baked.
Almond extract – Adds warm, fragrant almond flavor throughout.
All-purpose flour – Gives the cookies structure while keeping them tender.
Finely ground almonds or almond flour – Enhances flavor and contributes to the classic snowball texture.
Salt – Balances sweetness and rounds out the flavors.
Raspberry preserves or jam – Forms the sweet, fruity center.
Extra powdered sugar – For dusting after baking.
Directions
Cream the butter and powdered sugar together until smooth and fluffy. Mix in the almond extract. In a separate bowl, whisk flour, almond flour, and salt. Gradually add dry ingredients to the butter mixture, forming a soft dough. Chill for at least 20–30 minutes so the dough becomes easier to handle.
Scoop a small portion of dough and flatten it in your palm. Place a tiny spoonful of raspberry jam in the center. Gently fold and pinch the dough around the filling, rolling it into a smooth ball. Repeat until all cookies are shaped.
Place on a parchment-lined baking sheet and bake at 350°F (175°C) for 12–14 minutes, or until set but still pale (snowballs should not brown much). Cool for a few minutes, then gently roll each warm cookie in powdered sugar. Once fully cooled, roll again for a snowy, even coating.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Makes 22–26 cookies.
Prep time: 20 minutes
Chill time: 20–30 minutes
Bake time: 12–14 minutes
Total time: about 50–60 minutes
Storage/reheating
Store in an airtight container for up to 5 days. For longer storage, freeze baked cookies for up to 2 months; thaw at room temperature. Avoid refrigerating since powdered sugar may dissolve. No reheating needed—these are enjoyed at room temperature.
Variations and Customizations
Chocolate Drizzle Snowballs – Add a thin drizzle of melted dark chocolate over the tops.
Hazelnut Snowballs – Swap almond flour for ground hazelnuts and fill with chocolate-hazelnut spread.
Lemon Almond Snowballs – Add lemon zest to the dough for citrusy brightness.
Vanilla Bean Version – Use vanilla bean paste alongside almond extract.
Nut-Free Snowballs – Replace almond flour with extra all-purpose flour.
White Chocolate Raspberry Snowballs – Fold mini white chocolate chips into the dough.
Cherry Almond Cookies – Fill with cherry jam instead of raspberry.
Gluten-Free Option – Use a cup-for-cup gluten-free flour blend.
Coconut Snowballs – Add shredded coconut to the dough for texture.
Jam Variety Pack – Use different preserves for a colorful cookie tray.
FAQs
Can I use store-bought jam?
Yes—raspberry preserves, jam, or seedless varieties all work.
Will the jam leak out during baking?
Not if the dough is sealed well around the filling.
Can I make the dough ahead of time?
Yes—chill up to 24 hours before shaping.
Do these cookies spread?
No, snowball cookies stay in their rounded shape.
Can I use margarine instead of butter?
Butter gives the best flavor and texture.
Why are my cookies crumbly?
They may be overbaked; remove when set but still pale.
Can I freeze raw dough balls?
Yes—freeze unfilled dough balls, then thaw and fill before baking.
Can I use different fillings?
Absolutely—apricot, strawberry, or blackberry work well.
Can I omit almond extract?
You can replace it with vanilla, though the almond flavor is traditional.
How do I keep powdered sugar from melting?
Roll once while warm, then again when fully cooled.
Conclusion
These Raspberry Filled Almond Snowball Cookies are tender, elegant, and full of festive charm. The buttery almond dough pairs beautifully with the tart sweetness of raspberry, creating a cookie that’s both comforting and sophisticated. Perfect for holiday parties, gifting, or cozy evenings with tea, this recipe is sure to become a cherished favorite.
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