Raspberry Filled Almond Snowball Cookies: A Bite-Sized Burst of Joy

These Raspberry Filled Almond Snowball Cookies are the elegant, melt-in-your-mouth confection your holiday cookie plate has been missing. Imagine a tender, buttery almond shortbread cookie, hiding a secret pocket of sweet-tart raspberry jam, and rolled in a blanket of snowy powdered sugar.

Each bite is a perfect harmony of rich nuttiness, bright fruit, and delicate sweetness. They are surprisingly simple to make yet look incredibly impressive, destined to become a new cherished family tradition.

WHY YOU WILL LOVE THESE RASPBERRY FILLED ALMOND SNOWBALL COOKIES

You will be completely charmed by these delightful cookies.

• Firstly, these Raspberry Filled Almond Snowball Cookies offer a stunning contrast of textures and flavors: the crumbly cookie, the gooey jam, and the soft powdered sugar.
• Secondly, they are irresistibly adorable, with their round, snowy appearance making them a beautiful addition to any holiday cookie box or dessert tray.
• Furthermore, the dough is wonderfully forgiving and easy to work with, making it a fantastic project for bakers of all levels.
• Finally, they can be made ahead and frozen, taking the stress out of holiday baking and entertaining.

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WHAT YOU WILL NEED

The Raspberry Filled Almond Snowball Cookies ingredient list is simple, with quality making all the difference.

For the Almond Shortbread Dough:

• Unsalted Butter: One cup (two sticks), softened to room temperature. This is the foundation of the tender texture.
• Powdered Sugar: For sweetness and that melt-in-your-mouth quality.
• Vanilla Extract: For warmth.
• Almond Extract: This is essential for that classic, nostalgic flavor. Do not skip it!
• All-Purpose Flour: The structure of the cookie.
• Salt: To balance the sweetness.
• Finely Ground Almonds: Using store-bought almond flour or grinding your own blanched almonds very finely will give the best texture.

For the Filling and Coating:

• Raspberry Jam: Use a high-quality, seedless raspberry jam for the best flavor and smooth texture.
• Powdered Sugar: A generous amount for rolling the baked cookies, creating the classic “snowball” effect.

TOOLS YOU WILL WANT

You will need a stand mixer or electric hand mixer, a medium bowl, a small bowl for the jam, a baking sheet, parchment paper, and a small spoon or piping bag for filling.

HOW TO MAKE THESE RASPBERRY FILLED ALMOND SNOWBALL COOKIES

Follow these Raspberry Filled Almond Snowball Cookies steps for perfectly filled, round, and snowy cookies.

Make the Dough

1. First, in the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and powdered sugar together on medium speed until the mixture is light and fluffy.
2. Then, beat in the vanilla and almond extracts until well combined.
3. In a separate bowl, whisk together the all-purpose flour, finely ground almonds, and salt.
4. With the mixer on low speed, gradually add the dry ingredients to the butter mixture, mixing until the dough just comes together and no dry streaks remain.

Chill the Dough

1. Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour.
2. This chilling step is crucial as it firms up the butter, making the dough easier to handle and preventing the cookies from spreading too much in the oven.

Shape and Fill

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Take the dough out of the refrigerator. Scoop about 1 tablespoon of dough and roll it into a smooth ball.
3. Use your thumb or the back of a small spoon to make a deep indentation in the center of each dough ball.
4. Fill each indentation with about 1/4 teaspoon of raspberry jam, being careful not to overfill.

Seal and Bake

1. Gently pinch the dough over the jam filling to enclose it completely, then re-roll it in your hands to form a perfect, smooth sphere. Ensure the jam is fully sealed inside to prevent leaking.
2. Place the filled dough balls about 1 inch apart on your prepared baking sheet.
3. Bake for 12-15 minutes, until the bottoms are just lightly golden and the tops are still pale.

The Snowy Coating

1. Let the cookies cool on the baking sheet for just 5 minutes, until they are firm enough to handle but still very warm.
2. Place a generous amount of powdered sugar in a shallow bowl.
3. Gently roll each warm cookie in the powdered sugar until thickly coated, then place them on a wire rack to cool completely.
4. Once completely cool, give them a second roll in the powdered sugar for that quintessential, thick, snowy appearance.

TIPS AND TRICKS FOR PERFECT RASPBERRY FILLED ALMOND SNOWBALL COOKIES

I want to share my best tips to make your Raspberry Filled Almond Snowball Cookies flawless. To prevent the jam from leaking, ensure your dough is properly chilled and that you completely seal the jam inside without any thin spots. Furthermore, do not over-bake these cookies; they should remain pale on top to maintain their delicate texture and snow-white base for the sugar.

Rolling the cookies in powdered sugar while they are still warm allows the first layer to melt slightly and adhere, creating a beautiful, crackly finish. For the neatest filling, you can spoon the jam into a small piping bag or a plastic bag with the corner snipped off.

VARIATIONS YOU WILL ACTUALLY TRY

This Raspberry Filled Almond Snowball Cookies recipe is a wonderful base for other flavor combinations. For an Apricot Almond version, simply substitute the raspberry jam with apricot preserves. For a Chocolate-Dipped twist, after the final sugar coating, dip half of each cooled cookie in melted dark chocolate. You can also create Linzer Snowballs by adding a 1/4 teaspoon of cinnamon to the dough.

MAKE-AHEAD, STORAGE & FREEZING

These Raspberry Filled Almond Snowball Cookies are a holiday baking lifesaver. You can store the fully cooled and coated cookies in an airtight container at room temperature for up to 5 days. They freeze beautifully both as baked cookies and as shaped dough balls. To freeze unbaked, place the filled and sealed dough balls on a parchment-lined tray until solid, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time.

TROUBLESHOOTING: COMMON QUESTIONS

Let’s solve any potential issues. If my jam leaked, the dough was likely too warm when shaping, or the jam was overfilled. If my cookies spread too much, the dough may not have been chilled long enough, or your butter was too soft. If the powdered sugar is dissolving, you are rolling the cookies when they are too hot. Let them cool for the 5-minute window, warm, not hot. Can I use a different nut? Yes, finely ground pecans or walnuts would be a delicious substitute.

SERVING SUGGESTIONS

These Raspberry Filled Almond Snowball Cookies are a perfect stand-alone treat with a cup of coffee, tea, or a glass of cold milk. They are elegant enough for a fancy dessert platter at a holiday party. For a truly magical presentation, arrange them on a cake stand dusted with a little extra powdered sugar.

NUTRITION NOTES

This is a celebratory, buttery cookie. For a slightly lighter version, you cannot reduce the butter, but you can use a sugar-free jam.

MY STORY: WHY I ADORE THESE RASPBERRY FILLED ALMOND SNOWBALL COOKIES

These Raspberry Filled Almond Snowball Cookies are my personal symbol of the holiday season. The recipe comes from my great-aunt, who would always have a tin of them waiting for us when we visited. The scent of almond extract and baking butter still transports me right back to her cozy kitchen.

Now, I make them every year with my own children, and the ritual of carefully filling each cookie and watching them get covered in “snow” is as magical to me now as it was then. They are more than a cookie; they are a vessel for sweet memories.

FINAL CHECKLIST BEFORE YOU BAKE

Before you start, do a quick scan:

• Butter is softened but still cool.
• Dough has chilled for at least 1 hour.
• Oven is preheated to 350°F (175°C).
• Baking sheet is lined with parchment paper.
• You have plenty of powdered sugar for coating.

RASPBERRY FILLED ALMOND SNOWBALL COOKIES FAQs