When I first made Raspberry Filled Almond Snowball Cookies, it was a snowy afternoon that begged for something cozy and a little fancy. The scent of butter and almonds filled the kitchen while soft flakes danced outside the window. These cookies have all the charm of a classic snowball but with a ruby-red surprise in the center—a spoonful of raspberry jam that turns each bite into a warm, sweet memory.
I discovered this recipe by accident one Christmas when I ran out of chocolate chips and had nothing left but a jar of raspberry jam. I spooned a little into the middle of my almond cookie dough, crossed my fingers, and hoped for the best. The result? A cookie so soft, buttery, and rich, I’ve made it every winter since.
Now, they’ve become a tradition. My kids roll them in powdered sugar until their hands look like snowmen, and the first bite always brings a quiet, happy “mm.” These cookies melt in your mouth, bursting with raspberry sweetness, and they’re the kind of treat that makes cold nights feel special.
If you love classic holiday desserts like Christmas Fruit Cake or cozy bakes like Frosted Christmas Brownies, these cookies fit right in on your table. They’re elegant enough for parties yet simple enough for a quiet family night.
Ingredients
Equipment
Method
- In a large bowl, beat the softened butter and powdered sugar until light and fluffy.
- Add almond and vanilla extracts. Mix well until combined.
- Gradually mix in the flour, almond flour, and salt until a soft dough forms. If crumbly, add milk a teaspoon at a time.
- Scoop about 1-inch balls of dough and flatten gently. Place 1/2 tsp of raspberry jam in the center.
- Fold dough over jam and roll into a ball, sealing completely.
- Place on a parchment-lined baking sheet and bake at 350°F (175°C) for 13 minutes, until bottoms are golden.
- While still warm, roll cookies in powdered sugar. Cool completely, then roll again for a frosty finish.
Nutrition
Notes
Tried this recipe?
Let us know how it was!The Recipe & Ingredients
Making Raspberry Filled Almond Snowball Cookies is much simpler than their fancy name suggests. They use pantry basics and just a few extra touches for that irresistible almond aroma.
You’ll need unsalted butter, powdered sugar, almond extract, vanilla extract, flour, finely ground almonds or almond flour, a pinch of salt, and raspberry jam. For the finish, you’ll want plenty of powdered sugar for rolling—because every snowball needs its snowy coat.
Start by beating the butter and sugar until light and fluffy. Add the almond and vanilla extracts for that lovely nutty sweetness. Then mix in flour, almonds, and salt until a soft dough forms. It should be smooth but firm enough to shape. If it feels too crumbly, add a teaspoon of milk at a time until it comes together.
Next, scoop small balls of dough—about an inch wide—and flatten them gently in your palm. Place a tiny spoonful of raspberry jam in the center, fold the dough over it, and roll it back into a ball, sealing the jam inside completely.
Bake at 350°F for about 13 minutes, until the bottoms are lightly golden. When they’re still warm, roll them in powdered sugar for their classic snowy look. Once cooled, roll them one more time for that perfect, frosty finish.
If you enjoy recipes that blend elegance and ease, you might also like my Cottage Cheese Bagels Air Fryer—simple, comforting, and a little unexpected. For something to sip while baking, the Pistachio Martini Recipe is the perfect pairing.
Festive Variations & Storage Tips
These Raspberry Filled Almond Snowball Cookies are delightful on their own, but a few easy variations can make them shine for any occasion.
Lemon Kiss: Replace almond extract with lemon extract and use lemon curd as the filling. It creates a zesty version that tastes like sunshine in the snow.
Chocolate Bliss: Swap the raspberry jam for a small piece of chocolate truffle in the center. The chocolate melts slightly, turning into a gooey middle that’s divine.
Nutty Twist: Use hazelnut flour instead of almond flour and fill with Nutella. It gives a cozy, nutty aroma that makes the kitchen smell like heaven.
Holiday Sparkle: Add red and gold sugar on top before the final sugar roll for a sparkling Christmas effect.
To store, keep them in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for a week or freeze for two months. Just thaw them and dust with fresh sugar before serving—they’ll taste like you baked them that morning.
If you like planning desserts ahead, check out the Honey Trick Recipe for simple make-ahead tips. Or try my Natural Metabolism Boosting Recipes to balance your sweet indulgences with something light afterward.
FAQs & Conclusion
Frequently Asked Questions
1. Why is my dough crumbly or falling apart?
The butter might be too cold, or you’ve added too much flour. Let the dough rest at room temperature for 10 minutes, then knead gently until smooth.
2. Can I make the dough ahead of time?
Yes! The dough keeps beautifully in the fridge for up to 48 hours. Let it soften slightly before shaping and baking.
3. How do I keep the jam from leaking out while baking?
Don’t overfill. A small ½ teaspoon of jam is enough. Seal the dough completely around the filling so it doesn’t seep through during baking.
4. Can I use different fillings besides raspberry?
Absolutely. Apricot, strawberry, cherry, or even fig jam all work beautifully. Each gives the cookies a new flavor twist while keeping that buttery texture.
The Sweetest Finish
Biting into Raspberry Filled Almond Snowball Cookies feels like opening a tiny holiday gift—soft almond dough outside, a burst of tart jam inside. They’re classic, simple, and charming, perfect for gift boxes or Christmas platters.
They remind me that baking isn’t about perfection—it’s about love, warmth, and those quiet moments when sugar dust settles over everything like snow.
For a full dessert spread, pair them with Frosted Christmas Brownies and Christmas Fruit Cake—a trio that brings joy to every table.