Raspberry Filled Almond Snowball Cookies 3 Easy Tasty Yum.

Raspberry Filled Almond Snowball Cookies are my go-to holiday bake when a busy schedule meets big flavor. As a chef juggling meal prep ideas for families and professionals, I know you don’t always have hours to spend in the kitchen, but you still crave something special to share. These cookies deliver a buttery, melt-in-your-mouth bite with a bright raspberry center, all finished in a snowy dusting of powdered sugar. The almond aroma from almond extract and ground almonds helps you feel festive in under an hour, and they freeze beautifully for easy gifting or trays that stay fresh for weeks. It’s a small batch that feels like a showstopper—perfect for Christmas trays, cookie swaps, or a cozy winter bake after a long day. You’ll love how quick they come together and how reliably delicious they turn out, every single time.

Raspberry Filled Almond Snowball Cookies are my cozy answer when time is short but flavors still shout celebration. I know you juggle deadlines, school runs, and dinner plans, yet you want something special to share. This recipe packs a festive punch in under an hour and makes a striking tray with little effort. The buttery dough, almond aroma, and the bright raspberry center feel like a warm hug on a cold day. Plus, the snowy powdered sugar finish hides a little kitchen magic—everything stays tender, and they freeze beautifully for gifting. They travel nicely, too, and brighten any tray today.

Table of Contents

Step into a Festive Bite

A balance of butter, almond flavor, and a raspberry surprise

A Quick, Flexible Bake

Designed for busy schedules and holiday entertaining

Raspberry Filled Almond Snowball Cookies: Ingredients

For Raspberry Filled Almond Snowball Cookies, I keep the lineup simple but flavorful. These ingredients come together quickly, and I love how each component plays a part in flavor and texture.

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 tsp almond extract
• 2 1/4 cups all-purpose flour
• 1/2 tsp salt
• 3/4 cup finely ground almonds or almond flour
• 1/2 cup raspberry jam
• Extra powdered sugar, for rolling

Butter gives a tender, melt-in-your-mouth base. Powdered sugar sweetens and helps the dough stay soft. Almond extract brightens the aroma, and ground almonds add texture. Flour provides structure, while salt balances sweetness. Raspberry jam creates the center, a jewel in every cookie. A final dusting of sugar adds snowy sparkle.

Notes: Optional additions like vanilla, lemon zest, or almond flour for nuttier crumbs are tasty. If jam leaks, chill the dough briefly before shaping. Exact quantities are provided above and printed at the bottom for easy reference.

Raspberry Filled Almond Snowball Cookies: How to Make Raspberry Filled Almond Snowball Cookies

Raspberry Filled Almond Snowball Cookies come together quickly in my kitchen, even on a busy day. I love how this bite-sized treat tastes like a holiday gift you can bake in under an hour.

I’m a big believer in simple steps and bold flavors. The raspberry center pops against a buttery almond snowball, finished with a snowy dusting of powdered sugar. This method keeps you in and out of the kitchen fast, yet delivers bakery-worthy results.

Step 1: Gather and prep

I start by gathering the ingredients and lining two baking sheets with parchment. Have your raspberry jam open, and keep a small spoon nearby for the center filling. Softened butter should be ready to scoop for a smooth start.

Step 2: Cream butter and sugar

In a large bowl, I beat the butter and powdered sugar until the mixture is pale and fluffy. The texture should look light, almost like a whipped cloud. This step builds the melt-in-your-mouth base for the cookies.

Step 3: Add almond extract and mix

I stir in almond extract, and the kitchen fills with a warm, nutty aroma. This is the heartbeat of these almond cookies, giving depth beyond plain butter.

Step 4: Whisk dry ingredients

In a separate bowl, I whisk flour, salt, and finely ground almonds. The almond flour pieces stay tender in the dough for a bit of crunch.

Step 5: Combine to form dough

Gradually add the dry mix to the wet ingredients until a soft dough forms. If it looks a touch sticky, a short chill makes it easier to handle.

Step 6: Shape, fill jam, and seal

Scoop a small amount of dough and flatten it in your hand. Add a teaspoon of raspberry jam to the center. Then seal the dough around the jam and roll into a smooth ball.

Step 7: Bake until set; roll in sugar

Place cookies on the parchment-lined sheets and bake at 350°F for 12–14 minutes. They should be set but not browned when done.

Cool cookies briefly, then roll warm cookies in extra powdered sugar for a snowy gloss.

Step 8: Cool and do a final sugar dust

Let the cookies cool completely and finish with a final dusting of powdered sugar. The snowball look is full, festive, and irresistible for holiday trays.

Tips for Success

A few simple tricks keep Raspberry Filled Almond Snowball Cookies foolproof, even on the busiest days when time is tight but flavor counts.

• I chill the dough briefly if it becomes too soft to handle.
• I ensure jam is centered to prevent leaks during baking.
• I use parchment-lined sheets for easy lifting and clean edges, every time.
• I roll cookies in powdered sugar while warm, then dust again when completely cool.
• I sift powdered sugar before rolling to avoid clumps and powdery leftovers.

Equipment Needed

These dependable tools keep Raspberry Filled Almond Snowball Cookies simple and fast for busy days at home. They help me stay organized, reduce mess, and deliver tasty results in minutes.

• Mixing bowls and a spoon or mixer
• Parchment-lined baking sheets
• Cooling rack
• Small scoop for jam centers
• Sifter for powdered sugar

Variations

These variations let me tailor Raspberry Filled Almond Snowball Cookies to what’s in your pantry. I love how small changes spark big flavor, especially when time is tight. Each tweak preserves that tender, melt-in-your-mouth texture while keeping the festive charm. These tweaks stand up to holiday baking chaos and still feel special.

• Swap raspberry jam for apricot or strawberry preserves
• Add a pinch of lemon or orange zest for brightness
• Substitute dairy-free butter to make dairy-free cookies
• Use gluten-free all-purpose flour blend (1:1) as a substitute
• Toasted almond dust in place of ground almonds for a deeper aroma

Why You’ll Love This Raspberry Filled Almond Snowball Cookies

I love how Raspberry Filled Almond Snowball Cookies come together in a flash, even on my busiest days. They feel special enough for guests, yet calm enough for weeknight baking with a friend.

The bright center of Raspberry Filled Almond Snowball Cookies contrasts with the rich almond dough, while a snowy dusting hides the work behind a festive finish. I stash a batch for gifting and trays that vanish today.

Serving Raspberry Filled Almond Snowball Cookies: Suggestions

These cookies shine with a cozy drink and a pretty plate. A few simple ideas keep the tray festive and effortless.

• Serve with coffee, tea, or hot chocolate
• Arrange on a festive platter with a light dusting of extra sugar
• Add a small mint leaf for color and aroma

Make-Ahead Raspberry Filled Almond Snowball Cookies: Plan Ahead

Make-Ahead Raspberry Filled Almond Snowball Cookies are a lifesaver when the calendar is tight. Unbaked dough can be frozen up to one month. Bake from frozen, adding a few minutes to the time. I freeze dough for weeks ahead.

Baked cookies freeze well too—store in airtight tins for weeks. To save time, prep the dough, chill, and portion into rounds. Then bake moments before gifting or serving.

If you’re assembling a tray, bake, cool, dust with sugar, and layer between parchment sheets.

Label tins with dates so you can rotate favorites during the season.

I find these make-ahead cookies reduce holiday stress and keep flavors bright.

Raspberry Filled Almond Snowball Cookies FAQs

Can I freeze unbaked dough?

Yes, I freeze the formed dough circles on a sheet pan. Then I transfer them to a bag and bake from frozen, adding 2–3 minutes. This works beautifully for Raspberry Filled Almond Snowball Cookies when stocking ahead for the holidays.

Can I use almond flour instead of finely ground almonds?

Yes, almond flour works in Raspberry Filled Almond Snowball Cookies, but you may need less flour. Keep the dough soft and rollable.

Can I substitute jam flavors?

Absolutely—apricot or strawberry jams are options that pair with almond in Raspberry Filled Almond Snowball Cookies.

Is this recipe dairy-free?

You can make Raspberry Filled Almond Snowball Cookies dairy-free by using a high-quality dairy-free butter substitute.

Final Thoughts on Raspberry Filled Almond Snowball Cookies

These cookies deliver a comforting bite with bright holiday flair in a compact, easy-to-make treat. I love that they forgive my busy days, yet still feel like a special gift to share. The almond aroma rises as the jam center glimmers, and the final snow of powdered sugar makes every bite feel festive. They freeze beautifully, so I can stash a tray for last-minute visitors or a quick weekend bake. In minutes, I’ve built warmth into a plate—tiny morsels that taste like a boutique bakery and a heart full of holiday cheer.

May your kitchen glow with laughter tonight together.

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