Raspberry Filled Almond Snowball Cookies

Introduction

Raspberry Filled Almond Snowball Cookies are the kind of sweet little treasures that instantly transport you into a cozy winter kitchen — soft, nutty, buttery, and hiding a bright pop of raspberry inside. At Recipes Charming, I love sharing recipes that feel homemade, warm, and joy-filled, and these cookies deliver all of that in every single bite. Whether you’re baking for the holidays, gifting to loved ones, or simply treating yourself, Raspberry Filled Almond Snowball Cookies bring comfort and charm to any moment.

Why You Will Love This Recipe

These cookies are tiny snowballs of happiness.
You’ll love them because they’re:

• Soft, buttery, and melt-in-your-mouth tender
• Filled with a delightful raspberry surprise
• Beautiful on holiday platters
• Simple to make with everyday ingredients
• Perfect for gifting or freezing for later

They’re the kind of cookie that disappears fast — so you may want to double the batch!

Ingredients Needed for This Recipe

• 1 cup (226g) unsalted butter, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 cups all-purpose flour
• 1 cup finely ground almonds (or almond flour)
• ¼ teaspoon salt
• ½ cup raspberry jam (thick-style)
• Additional powdered sugar for rolling

How to Make Raspberry Filled Almond Snowball Cookies

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together softened butter and powdered sugar until fluffy.
3. Add vanilla and almond extract; mix again.
4. Stir in the flour, ground almonds, and salt until a soft dough forms.
5. Scoop small portions of dough, flatten gently in your hand, and add a tiny dab of raspberry jam in the center.
6. Wrap the dough around the jam and roll into a smooth ball.
7. Place the cookies on the baking sheet and bake for 12–14 minutes, until the bottoms are lightly golden.
8. Let the cookies cool slightly, then roll them in powdered sugar while warm.
9. Cool completely and roll once more for a snowy finish.

How to Serve Raspberry Filled Almond Snowball Cookies

Serve these cookies:

• With hot chocolate, coffee, or herbal tea
• On a festive holiday dessert tray
• As part of a cookie exchange
• Dusted with extra powdered sugar for a picture-perfect look

How to Store Raspberry Filled Almond Snowball Cookies

• Room temperature: keep in an airtight container for 5–6 days
• Refrigerator: store up to 10 days
• Freezer: freeze baked cookies for up to 3 months
• To thaw: leave at room temperature for 1 hour

Tips to Make Raspberry Filled Almond Snowball Cookies

• Use thick raspberry jam so it doesn’t leak out.
• Chill the dough for 10 minutes if it feels too soft.
• Roll cookies while warm so sugar sticks perfectly.
• Don’t overbake — they should stay pale and tender.

Helpful Notes for This Recipe

• Almond flour or finely ground almonds both work well.
• You can use seedless raspberry jam for a smoother filling.
• If the dough cracks while shaping, press it together gently — it’s forgiving.

Variation

• Lemon Raspberry Snowballs: add 1 teaspoon lemon zest to the dough.
• Chocolate-Dipped Snowballs: dip half the cookie in melted white or dark chocolate.
• Mixed Berry Version: use blueberry or strawberry jam instead of raspberry.

FAQs

Can I make the dough ahead of time?
Yes! Wrap the dough tightly and refrigerate up to 24 hours before baking.

Can I freeze the unbaked cookie balls?
Absolutely — freeze them on a tray, then store in a bag. Bake straight from frozen by adding 2 minutes.

Can I use another nut besides almond?
Walnuts, pecans, or hazelnuts all work beautifully with raspberry.

Conclusion

If you’re looking for a charming, melt-in-your-mouth treat with a fruity twist, these Raspberry Filled Almond Snowball Cookies are the perfect addition to your baking list. I hope they bring warmth and joy to your kitchen — and I can’t wait for you to share your creations! Let’s keep making sweet memories together here on Recipes Charming.