Raspberry Filled Almond Snowball Cookies
These melt-in-your-mouth almond snowball cookies are filled with a sweet-tart raspberry jam surprise and dusted in snowy powdered sugar. Easy to make and perfect for holiday gifting, cookie swaps, or cozy winter treats.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes (plus optional 30 minutes chilling)
- Yield: 32 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (60g) powdered sugar, plus extra for coating
- 2 cups (240g) all-purpose flour (or 1:1 gluten-free baking blend for GF)
- 1 cup (100g) almond flour
- 1/2 cup (60g) finely chopped toasted almonds
- 1/4 tsp salt
- 1 tsp vanilla extract (or almond extract)
- 1/2 cup (120g) raspberry jam (seedless preferred)
- Optional: 1 tsp lemon zest
- 1 cup (120g) powdered sugar (for rolling after baking)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, beat softened butter and 1/2 cup powdered sugar until light and fluffy (about 2 minutes).
- Mix in all-purpose flour, almond flour, chopped toasted almonds, salt, and vanilla extract (or almond extract). Stir until just combined.
- Cover dough and chill for 30 minutes (optional but recommended for best texture).
- Scoop 1 tablespoon of dough and roll into a ball. Flatten gently and make an indentation with your thumb.
- Place 1/2 teaspoon raspberry jam in the center, then fold dough around jam and roll into a ball, sealing edges. Repeat with remaining dough.
- Arrange dough balls on prepared baking sheet, about 2 inches apart.
- Bake for 15-18 minutes, until bottoms are just golden and tops look dry. Do not overbake.
- Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely (about 30 minutes).
- When fully cool, roll cookies in powdered sugar. For extra ‘snow,’ dust again before serving.
Notes
Chilling the dough improves texture and helps cookies hold their shape. Seal the jam filling well to minimize leaks. Use thick, seedless jam for best results. Cookies can be made gluten-free or dairy-free with simple swaps. Store in an airtight container for up to 5 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5
- Sodium: 30
- Fat: 7
- Saturated Fat: 3
- Carbohydrates: 12
- Fiber: 1
- Protein: 1
Keywords: raspberry almond snowball cookies, holiday cookies, Christmas cookies, jam filled cookies, easy snowball cookies, almond cookies, powdered sugar cookies, gluten-free option, vegetarian cookies