Raspberry Filled Almond Snowball Cookies are buttery, melt-in-your-mouth almond cookies with a sweet raspberry center and a snowy coating of powdered sugar. With their festive look and rich flavor, they’re perfect for holidays, tea parties, or anytime you need a little treat.
⭐ Why You’ll Love These Cookies
- Irresistible Flavor: Almond and raspberry are a match made in dessert heaven.
- Festive & Beautiful: Their round shape and powdered sugar coating give a snowball effect.
- Easy to Make: Simple ingredients and no fancy equipment needed.
- Versatile: Enjoy with coffee, tea, or on a holiday cookie tray.
🍴 Tools You’ll Need
- Mixing bowls
- Baking sheet
- Parchment paper
- Electric mixer (or whisk)
- Cookie scoop or spoon
- Wire rack
📝 Ingredients
For the Dough
- 1 cup unsalted butter, softened
- ½ cup powdered sugar (plus extra for rolling)
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 cups all-purpose flour
- ¾ cup almond flour
- ¼ tsp salt
For the Filling
- ½ cup raspberry preserves or jam
For the Coating
- 1 cup powdered sugar (for rolling)
👩🍳 How to Make Raspberry Almond Snowball Cookies
Step 1: Prep the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Make the Dough
- Cream butter and powdered sugar until light and fluffy.
- Add vanilla and almond extract and mix until smooth.
Step 3: Add Dry Ingredients
- In a separate bowl, whisk all-purpose flour, almond flour, and salt.
- Gradually add to the butter mixture and mix just until combined.
Step 4: Shape the Cookies
- Scoop dough (about 1 tablespoon), roll into balls, and press an indentation in each.
- Fill each indentation with a small spoonful of raspberry jam.
- Gently enclose the filling by reshaping into a ball.
Step 5: Bake
- Place cookies 1-2 inches apart on a lined baking sheet.
- Bake for 12–15 minutes or until lightly golden.
Step 6: Sugar Coating
- Roll warm cookies in powdered sugar.
- Cool completely on a wire rack and roll in sugar again for extra coating.
🍪 Tips for Perfect Cookies
- Use room temp butter for better creaming.
- Chill the dough if it’s too soft to handle.
- Don’t overbake—edges should just start turning golden.
- Roll in sugar twice for a classic snowball look.
🥄 Serving Suggestions
- With Tea: Pair with herbal or Earl Grey tea.
- On a Dessert Board: Serve with berries, brie, or chocolate.
- With Coffee: Match with espresso or a creamy latte.
❄️ Storage & Freezing
- Room Temp: Store in an airtight container up to 5 days.
- Refrigerator: Keeps fresh for up to 1 week.
- Freezer: Freeze in layers for up to 3 months.
- To Reheat: Warm in oven (350°F for 5–7 mins) or microwave for 10–15 seconds.
🧐 FAQs
Can I make them gluten-free?
Yes! Use a 1:1 gluten-free baking flour and certified gluten-free almond flour.
Can I use other fillings?
Try strawberry, apricot jam, or even chocolate ganache.
How do I know they’re done?
They should be lightly golden on the bottom, but still pale on top.
❤️ Final Thoughts
These Raspberry Filled Almond Snowball Cookies are festive, flavorful, and fun to make. With their nutty richness and fruity surprise inside, they’re bound to become a holiday favorite—or an anytime indulgence!