I keep coming back to this recipe because it lands on the table looking irresistible and tasting even better. One bite and it’s clear why there are never leftovers.

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I’m obsessed with these Raspberry Filled Almond Snowballs because they look innocent, then hit me with that buttery crumble and a bright little pop of raspberry jam in the center. I love the way the almond extract sneaks in, not loud, just enough to make each bite taste fancy without acting fancy.

And the sweet outside gets everywhere, which honestly feels right for a cookie this messy and addictive. But that tart-sweet middle is the reason I keep reaching back for one more.

Tiny, tender, a little dramatic. My kind of holiday cookie, or Tuesday cookie, or standing-at-the-counter cookie, always.

Ingredients

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Butter makes these snowballs tender, rich, and honestly kind of melt-in-your-mouth.
Powdered sugar in the dough keeps the texture soft, not crunchy.
Extra powdered sugar gives that snowy coating you’ll totally get on your shirt.
Vanilla adds cozy sweetness without making the cookies taste too plain.
Almond extract brings that bakery-style flavor, so a little goes far.
Flour holds everything together and keeps the cookies from turning crumbly-chaotic.
Ground almonds add nuttiness, a tiny bite, and a little extra staying power.
Salt balances the sweetness, because jam and sugar need a reality check.
Raspberry jam gives the buttery cookie a bright, fruity little surprise.
Plus, the jam makes them feel fancy without trying too hard.
Basically, they’re sweet, nutty, soft, and a little messy in the best way.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, softened

1/2 cup powdered sugar, for the dough

1 cup powdered sugar, for dusting

1 teaspoon pure vanilla extract

1/2 teaspoon almond extract

2 cups all purpose flour

1 cup finely ground almonds or almond meal (about 4 ounces)

1/4 teaspoon fine salt

1/2 cup seedless raspberry jam, slightly warmed for easier filling

How to Make this

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1. Preheat oven to 350 F and line two baking sheets with parchment paper.

2. In a large bowl, cream 1 cup softened unsalted butter with 1/2 cup powdered sugar until light and fluffy.

3. Mix in 1 teaspoon vanilla extract and 1/2 teaspoon almond extract until incorporated.

4. Stir together 2 cups all purpose flour, 1 cup finely ground almonds or almond meal, and 1/4 teaspoon fine salt in a separate bowl.

5. Gradually add the dry ingredients to the butter mixture and mix until a soft, cohesive dough forms.

6. Form the dough into 1 inch to 1 1/4 inch balls, place on prepared sheets about 1 inch apart, then chill the shaped dough in the refrigerator for 15 to 30 minutes to help maintain shape.

7. Use your thumb or the back of a small spoon to make a shallow indentation in the center of each ball, then fill each indentation with about 1/2 teaspoon slightly warmed seedless raspberry jam.

8. Bake for 12 to 15 minutes, or until the edges are set and bottoms are just beginning to color; avoid browning.

9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack and while still warm roll gently in 1 cup powdered sugar to coat.

10. Once fully cooled, roll the cookies in powdered sugar a second time for a snowy finish and store in an airtight container.

Equipment Needed

1. Oven
2. Two rimmed baking sheets
3. Parchment paper
4. Large mixing bowl
5. Electric mixer or sturdy wooden spoon
6. Measuring cups and spoons
7. Cookie scoop or tablespoon and small bowl for shaping
8. Small spoon or thumb for making indentations and filling jam
9. Wire cooling rack

FAQ

Q: What oven temperature and baking time should I use? A: Bake at 325 F for 12 to 15 minutes, until edges are set but not browned. Let cool slightly before filling and dusting.

Q: How do I keep the jam from leaking during baking? A: Chill shaped dough balls for 15 to 30 minutes before baking so they hold their shape. Spoon a small amount of slightly warmed jam into an indentation after baking rather than stuffing raw dough.

Q: Can I substitute almond meal with almond flour or whole almonds? A: Yes. Use finely ground blanched almond flour for a finer texture. If using coarser ground almonds, expect a nuttier, slightly denser cookie.

Q: How should I store the finished cookies and how long do they keep? A: Store in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate up to 2 weeks or freeze up to 3 months.

Q: Can I make these gluten free? A: Yes. Replace the all purpose flour with a 1:1 gluten free baking blend and handle dough gently; chilling may help with structure.

Q: What is the best way to warm jam for filling? A: Microwave a small jar or bowl of jam in 5 to 10 second bursts, stirring between, until just softened for easier spooning. Do not overheat.

Raspberry Filled Almond Snowballs Recipe Substitutions and Variations

Unsalted butter: use equal amount of salted butter and omit added salt, or use solid coconut oil 1:1 for a dairy free option (flavor will be mildly coconutty).
1/2 cup powdered sugar for the dough: substitute 1/2 cup superfine granulated sugar pulsed in a spice grinder until very fine, or use 1/2 cup confectioners sugar from the store.
1/2 teaspoon almond extract: replace with 1 teaspoon pure vanilla extract for a milder profile, or 1/2 teaspoon amaretto liqueur for a boozy almond note.
1/2 cup seedless raspberry jam: swap with apricot jam, strawberry preserves, or Nutella for a chocolate-almond variation.

Pro Tips

– Chill the shaped dough until very firm before baking. Cold dough keeps the thumbprint wells defined so the jam stays put and the cookies do not flatten.

– Use finely ground almond meal for tender texture. If your almond meal is a bit coarse, pulse it briefly in a food processor to avoid gritty spots.

– Warm the jam just enough to loosen it, not so hot that it runs. A quick 10 to 15 second zap in the microwave or a short stir over low heat makes filling easier and more even.

– Roll once while warm and once after fully cooled for a snowy, clingy powdered sugar finish. Store in an airtight container with layers separated by parchment to preserve shape and sugar coating.

Raspberry Filled Almond Snowballs Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I keep coming back to this recipe because it lands on the table looking irresistible and tasting even better. One bite and it’s clear why there are never leftovers.

Servings

servings

Calories

178

kcal

Equipment: 1. Oven
2. Two rimmed baking sheets
3. Parchment paper
4. Large mixing bowl
5. Electric mixer or sturdy wooden spoon
6. Measuring cups and spoons
7. Cookie scoop or tablespoon and small bowl for shaping
8. Small spoon or thumb for making indentations and filling jam
9. Wire cooling rack

Ingredients

1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar, for the dough
1 cup powdered sugar, for dusting
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
2 cups all purpose flour
1 cup finely ground almonds or almond meal (about 4 ounces)
1/4 teaspoon fine salt
1/2 cup seedless raspberry jam, slightly warmed for easier filling

Directions

Preheat oven to 350 F and line two baking sheets with parchment paper.
In a large bowl, cream 1 cup softened unsalted butter with 1/2 cup powdered sugar until light and fluffy.
Mix in 1 teaspoon vanilla extract and 1/2 teaspoon almond extract until incorporated.
Stir together 2 cups all purpose flour, 1 cup finely ground almonds or almond meal, and 1/4 teaspoon fine salt in a separate bowl.
Gradually add the dry ingredients to the butter mixture and mix until a soft, cohesive dough forms.
Form the dough into 1 inch to 1 1/4 inch balls, place on prepared sheets about 1 inch apart, then chill the shaped dough in the refrigerator for 15 to 30 minutes to help maintain shape.
Use your thumb or the back of a small spoon to make a shallow indentation in the center of each ball, then fill each indentation with about 1/2 teaspoon slightly warmed seedless raspberry jam.
Bake for 12 to 15 minutes, or until the edges are set and bottoms are just beginning to color; avoid browning.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack and while still warm roll gently in 1 cup powdered sugar to coat.
Once fully cooled, roll the cookies in powdered sugar a second time for a snowy finish and store in an airtight container.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.