Raspberry-Filled Almond Snowball Cookies

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Delicate, buttery, and bursting with tart-sweet raspberry flavor, these Raspberry-Filled Almond Snowball Cookies are a festive treat you won’t want to miss. Each bite offers a soft almond shortbread exterior dusted in snowy powdered sugar, with a surprise raspberry center that melts in your mouth. They’re as beautiful as they are delicious — the kind of cookie that turns heads at any cookie exchange or holiday party.

Whether you’re baking for Christmas, Valentine’s Day, or just want to surprise someone with a homemade gift, these cookies deliver on flavor and charm. They’re easy enough for beginner bakers but elegant enough to impress even the most seasoned sweet tooth. If you love raspberry desserts and nutty, tender cookies, you’re about to fall head over heels.

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Why You’ll Love This Raspberry-Filled Almond Snowball Cookies

These cookies take the classic snowball cookie to a whole new level with their fruity filling and rich almond flavor. The dough is soft and buttery with ground almonds and a touch of vanilla, while the powdered sugar coating gives them their signature “snowy” appearance. The raspberry center adds a tangy, jammy surprise, making them not just beautiful but full of contrast in flavor and texture.

Whether you’re craving something nostalgic or want to wow your friends with a unique cookie, this recipe is sure to become a staple in your holiday baking lineup.

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What Kind of Raspberry Filling Should I Use?

You can use seedless raspberry jam for a smoother bite or opt for whole-fruit preserves if you want visible raspberry pieces inside the cookies. Make sure the filling is thick and not runny — a firmer texture helps it stay neatly tucked inside the dough as it bakes. For an extra special touch, try making your own quick raspberry compote with fresh or frozen raspberries, sugar, and a bit of cornstarch to thicken.

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Ingredients for the Raspberry-Filled Almond Snowball Cookies

Each ingredient in this recipe plays a key role in achieving the perfect texture and flavor. Here’s a breakdown of what you’ll need:

• Unsalted butter: Provides richness and that classic melt-in-your-mouth texture. Let it soften to room temperature for easier mixing.
• Powdered sugar: Used in the dough and for coating, it adds sweetness while keeping the texture fine and smooth.
• Vanilla extract: Enhances the overall flavor and pairs beautifully with almonds and raspberries.
• Almond extract: Adds that signature nutty flavor and gives the cookies their distinct almond taste.
• All-purpose flour: Forms the structure of the cookie dough.
• Almond flour (or finely ground almonds): Boosts the almond flavor and contributes to the cookie’s delicate crumb.
• Salt: Balances sweetness and enhances flavor.
• Raspberry preserves: The sweet and tangy surprise center. Choose a thick, high-quality jam or make your own.
• Extra powdered sugar: For rolling the cookies after baking to get that snowy look.

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How To Make the Raspberry-Filled Almond Snowball Cookies

Let’s walk through the simple steps to make these soft, raspberry-centered treats.

Step 1: Make the Dough

In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Mix in the vanilla and almond extracts. Gradually add the all-purpose flour, almond flour, and salt, mixing just until combined. The dough should be soft but not sticky.

Step 2: Shape and Fill the Cookies

Scoop a tablespoon of dough and flatten it in your palm. Place about 1/2 teaspoon of raspberry preserves in the center and gently fold the dough over the filling, sealing the edges to form a ball. Be sure the jam is fully enclosed to avoid leaks.

Step 3: Chill the Dough Balls

Place the filled dough balls on a parchment-lined baking sheet and refrigerate for 30 minutes. Chilling helps prevent spreading and keeps the filling intact during baking.

Step 4: Bake to Perfection

Preheat your oven to 350°F (175°C). Bake the chilled cookies for 14-16 minutes, or until the bottoms are lightly golden. The tops should remain pale.

Step 5: Roll in Powdered Sugar

Let the cookies cool slightly, then gently roll them in powdered sugar while still warm. Once completely cool, give them a second sugar roll for an extra snowy finish.

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How to Serve and Store Raspberry-Filled Almond Snowball Cookies

These cookies are best enjoyed at room temperature once the powdered sugar has settled into the cookie’s surface. The tender almond cookie contrasts beautifully with the juicy raspberry center, making each bite delightfully balanced. This recipe makes about 24 cookies, enough to serve 8 to 10 people comfortably, depending on how many each person grabs (and trust us, they won’t stop at one!).

To store, keep them in an airtight container at room temperature for up to 5 days. If stacking the cookies, place parchment paper between layers to prevent the sugar from rubbing off. For longer storage, freeze the baked (and cooled) cookies in a single layer until solid, then transfer to a freezer-safe bag for up to 2 months. Re-roll in powdered sugar after thawing to refresh their appearance.

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What to Serve With Raspberry-Filled Almond Snowball Cookies?

Pair these delicate cookies with cozy or festive drinks and snacks for the perfect treat experience.

Hot Tea or Coffee

Their light, sweet flavor pairs beautifully with the boldness of coffee or the gentle notes of chamomile or Earl Grey tea.

Sparkling Rosé

The tart raspberry center makes these cookies a lovely match with something bubbly and fruity like a chilled sparkling rosé.

Vanilla Ice Cream

Create a dessert platter by serving these cookies alongside a scoop of vanilla or almond ice cream for a warm-cold flavor contrast.

Cheese Board

Believe it or not, the sweetness of these cookies works surprisingly well with a salty cheese board, especially with soft cheeses like Brie.

Holiday Cocoa Bar

Perfect for winter gatherings, set out these cookies with hot cocoa topped with whipped cream and marshmallows for a nostalgic holiday vibe.

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Frequently Asked Questions

Can I make these cookies ahead of time?

Yes! You can prepare and shape the dough balls (with the raspberry filling inside) up to 2 days in advance. Just keep them tightly wrapped or stored in an airtight container in the fridge until you’re ready to bake. Alternatively, freeze the unbaked dough balls and bake them straight from the freezer with just an extra minute or two of baking time.

How do I keep the raspberry filling from leaking out?

Make sure the preserves are thick, not runny. Also, take care to fully seal the cookie dough around the filling without any cracks. Chilling the dough balls before baking also helps keep the filling intact.

Can I use a different fruit filling?

Absolutely. These cookies work well with other thick preserves like apricot, cherry, strawberry, or even lemon curd. Just keep the filling thick to avoid leaks.

What’s the difference between almond flour and almond meal?

Almond flour is made from blanched almonds and has a finer texture, while almond meal includes the skins and has a coarser grind. For this recipe, almond flour is ideal because it blends more smoothly into the dough and produces a softer texture. You can learn more about almond flour baking in our Almond Flour Cookie Guide.

Do I need to roll them in powdered sugar twice?

Yes, rolling them once while they’re warm helps the sugar stick, and a second roll once they’ve cooled gives that iconic snowball look. If you’re a fan of festive cookies, check out our full collection of Holiday Baking Recipes for more seasonal sweets.

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