Anastasia Rice February 8, 2026

This post may contain affiliate links, please see our Disclosure for details.

Raspberry-Filled Almond Snowball Cookies

Name: Raspberry-Filled Almond Snowball Cookies
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1/4 teaspoon salt; 1 cup ground almonds; 1/2 cup raspberry jam; Additional powdered sugar for rolling

Jump to Recipe·Print Recipe

A warm tray of Raspberry-Filled Almond Snowball Cookies, dusted in powdered sugar, feels like a winter hug. Imagine the delicate scent of browned butter and toasted almonds mingling with bright raspberry jam as you pull a freshly baked batch from the oven, steam lifting the powdered sugar in soft white puffs. These cookies are perfect for holiday gatherings, afternoon tea, or a cozy night in, and if you love seasonal cookie ideas, take a peek at this holiday cookie roundup for more inspiration.

What Makes This Special

There is something comforting and refined about a cookie that balances rich, nutty dough with a surprise of bright fruit. Raspberry-Filled Almond Snowball Cookies combine a tender, crumbly almond-infused shortbread with a jammy center, then get rolled in powdered sugar while warm so each cookie wears a soft, snowy coat. The contrast of textures, the fragrant almond notes, and the pop of raspberry make every bite feel celebratory.

These cookies are especially good because they are simple to make, but they look elegant on a platter. They hold their shape well, so they travel and stack nicely, which makes them a favorite for cookie exchanges and gift tins.

What you will notice right away

A nutty aroma and slightly grainy, buttery texture from the ground almonds
A jewel-like burst of raspberry in the center with a slightly sticky, sweet tang
A tender exterior that yields into a soft, almost melt-in-your-mouth crumb

Ingredients and Key Notes

The dough is a straightforward shortbread style with ground almonds for flavor and texture, and a small jam center that keeps each cookie bright. Use room temperature butter for easy creaming, and sift your powdered sugar if it is lumpy for the smoothest dough.

1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup ground almonds
1/2 cup raspberry jam
Additional powdered sugar for rolling

Note, ground almonds here mean finely ground whole almonds, sometimes labeled almond meal, which add a subtle nutty oil and a tender crumb. If your jam is very runny, consider chilling it slightly, or use a thicker preserve.

Bringing It Together

Preheat the oven to 350°F, 175°C. Line a baking sheet with parchment paper, and let the oven come to temperature so the cookies bake evenly. You will smell a faint warmth as the oven settles.
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Beat for 2 to 3 minutes, scraping the bowl, until the mixture looks pale and slightly aerated, with a silky sheen.
Mix in the vanilla extract. It will lift the aroma and bind the flavors, giving the dough a warm, familiar note that is both sweet and fragrant.
Gradually add the flour and salt, mixing until combined. Add the flour in two or three additions, folding gently so the dough remains tender rather than tough, and you can see a crumbly, cohesive texture forming.
Stir in the ground almonds. The dough will take on a slightly granular, sandy feel, and you will notice a gentle nutty scent as the oils release from the almonds.
Scoop out small portions of dough and flatten them in your palm. Place a small dollop of raspberry jam in the center, then fold the dough over the jam and roll it into a ball. Aim for about one tablespoon of dough per cookie so the jam stays contained and does not leak.
Place the cookies on a baking sheet lined with parchment paper. Leave about 1 inch between each cookie, they do not spread much, but need breathing room to bake into little domes with even color.
Bake for 12 to 15 minutes or until lightly golden. The edges will take a delicate tan while the tops remain pale, and a faint nutty smell will waft from the oven when they are ready.
Allow to cool slightly, then roll in powdered sugar while still warm. The heat helps the sugar adhere in a glossy, snow-dusted blanket that sets as the cookies cool.
Let cool completely before serving. As they rest, the jam center settles and the exterior firms slightly, delivering a stable cookie that still yields to the bite.

Prep ~ 25 minutes, Cook ~ 12 to 15 minutes, Total ~ 40 minutes, Servings ~ 24 cookies, Kcal ~ 150 per cookie

Make-Ahead and Prep Tips

You can prepare the dough up to two days in advance, wrapped tightly in plastic wrap in the refrigerator, which makes shaping easier because chilled dough is firmer. For longer prep, freeze the shaped, unbaked dough balls on a baking sheet until solid, then transfer them to a freezer bag for up to one month. When ready to bake, add a couple of extra minutes to the bake time if baking from frozen.

If you want to speed the assembly on the day of serving, portion the jam into small dollops on a tray and chill them so they are firmer to handle, or use a piping bag to place neater centers. You can also make the dough ahead and roll it into logs, wrapped in plastic, chilling until firm, then slice and shape around jam.

For gifting, bake the cookies, let them cool completely, then store in an airtight tin with layers separated by parchment. They travel well and stay attractive for several days when stored properly.

Storing and Reheating

Store baked Raspberry-Filled Almond Snowball Cookies in an airtight container at room temperature for up to 4 days, keeping them in a single layer or with parchment between layers to protect the powdered sugar coating. In the refrigerator, they will keep for about a week if you prefer the extra chill, though chilling can slightly firm the crumb.

To freeze, place cooled cookies in a single layer on a tray and freeze until solid, then move into an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator to avoid condensation, then bring to room temperature for best texture.

To gently revive cookies that feel a bit stale, warm them in a 300°F oven for 5 to 7 minutes, watching closely so the powdered sugar does not brown. A short blast in a toaster oven works too, and the warmth helps re-soften the center and refresh the aroma. Freshness cue, a bright jam scent and tender, slightly yielding crumb mean the cookies are still at their best.

Perfect Pairings

Freshly brewed black tea or a mellow Earl Grey
A cup of medium roast coffee, or a latte with a touch of cinnamon
Cold milk for a nostalgic, classic combo
Slices of sharp cheddar or a creamy brie for a sweet and savory contrast
A simple citrus salad to cut through the richness
Vanilla ice cream for an indulgent dessert plate

If you are assembling a party cookie platter, you might also like these birthday cookie ideas to mix and match for a festive spread.

Make It Your Own

Almond and raspberry are a lovely pairing, but these cookies adapt well to variations while keeping the same comforting character.

Swap the jam, try apricot, strawberry, or fig preserves, each giving a different flavor profile and sweetness level. Thicker preserves hold better during baking.
Use sliced almonds folded into the dough for a crunchier texture, or press a few flaked almonds on top before baking for an elegant finish.
Make mini versions using a teaspoon of dough and a tiny jam dot for bite-sized treats perfect for teas and pastries.
Stir in a teaspoon of lemon or orange zest to the dough to lift the almond flavor and add a bright citrus note.
Toast the ground almonds lightly before adding them to the dough for a deeper, toasted flavor that pairs beautifully with raspberry.
Turn them into sandwich cookies by baking slightly larger rounds and sandwiching them with a thin layer of jam after baking and cooling.
For a gluten-free option, substitute a cup of almond flour for part of the all-purpose flour and use a 1 to 1 gluten-free flour blend as needed, adjusting texture by feel.
For a richer, nuttier finish, brown the butter first and chill it before creaming with the sugar, which brings caramelized notes to the cookie.

All of these swaps steer clear of alcohol and pork, and keep the cookies accessible and crowd pleasing.

Pro Tips for Best Results

Use room temperature butter so it creams quickly and traps air for a lighter texture.
Chill the dough if it feels too soft, but avoid overchilling which makes shaping harder.
Space cookies at least 1 inch apart on the sheet, they do not spread much, but need some air to bake evenly.
Watch for a faint golden tint around the edges, that is your cue they are done, the top should remain pale.
Grind almonds finely for a tender crumb, but leave a bit of texture to enjoy the nutty bite.
If jam oozes while shaping, use slightly less or chill the jam to thicken it before placing it in the center.

Raspberry-Filled Almond Snowball Cookies FAQs

• Can I use almond flour instead of ground almonds?
Yes, you can substitute almond flour, which is finer, for the ground almonds. You may notice a slightly different texture, more delicate and less grainy, so handle the dough gently to avoid overworking it.

• How do I prevent the jam from leaking during baking?
Use a thicker jam or reduce the amount slightly, about a half teaspoon instead of a full dollop, especially if your jam is thin. Chilling the shaped, filled cookies for 10 minutes before baking can also help set the jam.

• Can I make these ahead of time and freeze them?
Yes, freeze baked cookies in a single layer until solid, then store in an airtight container for up to three months. If freezing unbaked, flash freeze shaped cookies first and add a couple of minutes to the bake time when baking from frozen.

• Are these cookies suitable for gift tins?
Absolutely, they stack well and hold their powdered sugar coating if you layer them with parchment. For the freshest appearance, pack them the day you gift, or refresh the powdered sugar with a light dusting before presenting.

• Can I use a different jam or preserve?
Yes, any firm fruit preserve works, try cherry, apricot, or even a citrus marmalade for a tangy twist. Keep in mind that thicker preserves yield cleaner centers and less leaking.

• How do I make them extra almond forward?
Toast the almonds lightly and grind them just before making the dough, and consider adding a drop more almond flavor by using a tiny pinch of almond extract in addition to the vanilla, used sparingly.

• Why did my cookies come out crumbly or dry?
This usually means the dough was overworked or there was too much flour. Measure flour by spooning it into your measuring cup and leveling it, or weigh if possible, and mix only until combined for the most tender results.

• Can I reduce sugar in the dough?
You can slightly reduce the powdered sugar in the dough, but remember the powdered sugar rolling adds sweetness and classic look. Reducing too much may alter the cookie structure and mouthfeel.

Final Thoughts

Raspberry-Filled Almond Snowball Cookies are a simple pleasure that feel a little luxurious, with their nutty aroma, tender crumb, and jewel-like centers. They are easy to adapt, travel well, and always make a thoughtful gift or centerpiece for a cookie platter. Give them a try on a crisp afternoon, and let the warm scent of almonds and raspberry draw everyone in, these are sure to become a go-to for holidays, celebrations, or quiet moments at home.

Raspberry-Filled Almond Snowball Cookies

Author: anastasia-rice
Total Time: 40 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

A delightful combination of tender, crumbly almond-infused shortbread and a jammy raspberry center, dusted in powdered sugar.

Ingredients

Scale

1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup ground almonds
1/2 cup raspberry jam
Additional powdered sugar for rolling

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together the softened butter and powdered sugar until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract.
Gradually add the flour and salt, mixing until combined.
Stir in the ground almonds.
Scoop small portions of dough, flatten them, and place a small dollop of raspberry jam in the center. Fold dough over and roll into a ball.
Place cookies on the baking sheet, spacing them 1 inch apart.
Bake for 12-15 minutes or until lightly golden.
Allow to cool slightly then roll in powdered sugar while still warm.
Let cool completely before serving.