Raspberry Filled Almond Snowball Cookies transform a nostalgic holiday classic into a gourmet treat that everyone will love. These delectable cookies are buttery almond shortbread dough wrapped around a jewel-like raspberry jam center. Baked until tender and rolled in snowy powdered sugar, they are festive, elegant, and perfect for cookie trays or as edible gifts. Whether you’re making them for holiday gatherings or just because, these cookies are sure to delight.

Why You’ll Love This Raspberry Filled Almond Snowball

These cookies are not just delightful; they come with numerous benefits that make them a must-try. First, they are gluten-free, making them suitable for a wide audience during festive occasions. Second, the combination of almond and raspberry flavors creates a unique taste that is both refreshing and comforting. Additionally, they are easy to make, allowing even novice bakers to impress friends and family. Whether you’re looking for Raspberry Almond Snowball or Almond Snowball Cookies with Raspberry, this recipe truly shines. Plus, they freeze well for up to three months, making them great for meal prep or last-minute parties. There’s nothing like having a delicious batch of homemade treats on hand!

Raspberry Filled Almond Snowball Cookies: 24 Ways to Indulge - Raspberry Filled Almond Snowball - main visual representation

Ingredients for Raspberry Filled Almond Snowball

Gather these items:

1 cup (226g) unsalted butter, softened
1/2 cup (60g) powdered sugar (plus more for rolling)
1 teaspoon vanilla extract
1 teaspoon almond extract
2 1/4 cups (270g) all-purpose flour
1/2 teaspoon salt
3/4 cup (75g) finely chopped almonds
1/2 cup seedless raspberry jam (thick consistency recommended)

How to Make Raspberry Filled Almond Snowball Step-by-Step

Step 1: Beat softened butter and powdered sugar for 2–3 minutes until light and fluffy. Add vanilla and almond extracts.
Step 2: Mix in flour and salt until just combined. Fold in chopped almonds.
Step 3: Cover and refrigerate for 30–45 minutes to firm up.
Step 4: Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
Step 5: Scoop 1 tablespoon dough, flatten slightly, add 1/2 teaspoon raspberry jam, seal well, and roll into a ball.
Step 6: Place cookies 2 inches apart and bake 14–16 minutes, until bottoms are lightly golden and tops remain pale.
Step 7: Cool 5 minutes, transfer to rack, then roll cooled cookies in powdered sugar. Roll again for extra snowy coating.

Pro Tips for the Perfect Raspberry Filled Almond Snowball

Keep these in mind:

Store in an airtight container.
Freezes well for up to 3 months.
Can substitute other fruit jams if desired.
For a twist, try using Raspberry Stuffed Almond Cookies with different nut toppings.
Always let the cookies cool completely before rolling them in powdered sugar for a perfect finish.

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Best Ways to Serve Raspberry Filled Almond Snowball

These cookies are perfect for a variety of occasions. Serve them on a holiday cookie tray alongside Almond Cookies with Raspberry Filling or offer them as Raspberry Almond Treats for Parties. They pair beautifully with a hot cup of tea or coffee, making them great for afternoon gatherings.

How to Store and Reheat Raspberry Filled Almond Snowball

To keep these cookies fresh, store them in an airtight container. You can also freeze them for up to three months. When ready to enjoy, simply let them thaw at room temperature. They can be made ahead of time, which is perfect for busy holiday seasons.

Frequently Asked Questions About Raspberry Filled Almond Snowball

What’s the secret to perfect Raspberry Filled Almond Snowball?

The secret lies in the chilling time. Make sure to refrigerate the dough adequately. This helps the cookies keep their shape during baking, ensuring they remain tender and fluffy.

Can I make Raspberry Filled Almond Snowball ahead of time?

Yes, you can prepare the dough in advance and store it in the refrigerator. This makes it easy to bake fresh cookies whenever you want!

How do I avoid common mistakes with Raspberry Filled Almond Snowball?

One common mistake is overmixing the dough. Mix just until combined to ensure your cookies remain soft and tender. Also, make sure the jam is thick enough to avoid leaking during baking.

Variations of Raspberry Filled Almond Snowball You Can Try

If you want to mix things up, consider these variations for your cookies:

Use different types of fruit jam, such as apricot or strawberry, to create Almond Cookies with Fruit Filling.
For a chocolate twist, incorporate dark chocolate chips into the dough.
Try adding a hint of orange zest for a refreshing flavor.
For those on a special diet, explore Gluten-Free Raspberry Almond Cookies using alternative flours.

For more delicious recipes, check out our desserts category, or learn how to make easy cinnamon rolls for a delightful breakfast treat. You might also enjoy berry crumble with fresh berries for a fruity dessert option.

Raspberry Filled Almond Snowball Cookies: 24 Ways to Indulge

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Author: Michael
Total Time: 1 hour 5 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Raspberry Filled Almond Snowball Cookies transform a nostalgic holiday classic into a gourmet treat.

Ingredients

Scale

1 cup (226g) unsalted butter, softened
1/2 cup (60g) powdered sugar (plus more for rolling)
1 teaspoon vanilla extract
1 teaspoon almond extract
2 1/4 cups (270g) all-purpose flour
1/2 teaspoon salt
3/4 cup (75g) finely chopped almonds
1/2 cup seedless raspberry jam (thick consistency recommended)

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Instructions

Beat softened butter and powdered sugar for 2–3 minutes until light and fluffy. Add vanilla and almond extracts.
Mix in flour and salt until just combined. Fold in chopped almonds.
Cover and refrigerate for 30–45 minutes to firm up.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
Scoop 1 tablespoon dough, flatten slightly, add 1/2 teaspoon raspberry jam, seal well, and roll into a ball.
Place cookies 2 inches apart and bake 14–16 minutes, until bottoms are lightly golden and tops remain pale.
Cool 5 minutes, transfer to rack, then roll cooled cookies in powdered sugar. Roll again for extra snowy coating.