I’m so excited to share one of my absolute favorite holiday cookies with you: Raspberry Filled Almond Snowball Cookies. These little bites of heaven are tender, nutty, and bursting with a sweet-tart raspberry jam center.
With a prep and cook time of under an hour plus chilling, they’re the perfect treat to make with loved ones this holiday season. And trust me; they’re so good, they’ll disappear faster than you can say “snowball.”
Table of Contents
Raspberry Filled Almond Snowball Cookies
Ingredients
Equipment
Method
- In a mixing bowl whisk together flour and salt, set aside. Add almonds to a food processor and process until finely ground to tiny bits, set aside.
- In the bowl of an electric stand mixer set with the paddle attachment cream together butter and 1/2 cup powdered sugar until combined and smooth. Mix in almond extract.
- Slowly add in flour mixture and mix just until combined. Mix in ground almonds, folding with a spatula as needed to gather them from the bottom of the mixing bowl (see notes).
- Scoop dough out 1/2 (half) tablespoon at a time. Shape the 1/2 Tbsp dough into a ball then make a fairly deep indention (large enough to fit the jam) with your finger or thumb. Add 1/2 tsp of the jam.
- Then scoop out another 1/2 tablespoon of cookie dough and shape into a ball. Make an indentation in that piece then gently place that indented dough ball over the jam filled dough ball, this will make one round ball. Gently bring some of the dough down on the sides to seal the dough ball.
- Transfer to a plate. Repeat with remaining dough. Leave space between dough balls on plates so they chill evenly.
- Transfer dough balls to refrigerator and chill 1 hour 30 minutes. Preheat oven to 375 degrees during last 15 minutes of chilling. Transfer cookies to a baking sheet spacing them 2-inches apart (leave remaining dough balls that don’t fit on baking sheet chilled).
- Bake in preheated oven until set, about 11 – 13 minutes (careful not to over-bake or they can crack and jam may seep out).
- Remove from oven and allow to cool several minutes, then while they are still warm pour remaining 1 1/2 cups powdered sugar into a small mixing bowl and carefully roll cookies in powdered sugar to give them a light coating.
- Transfer them to a wire rack to cool completely then roll once more in powdered sugar to give them a thicker coating.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love These Raspberry Filled Almond Snowball Cookies
- They offer the perfect balance of nutty almond flavor and tangy raspberry.
- The melt-in-your-mouth texture is simply irresistible.
- They’re surprisingly easy to make, yet look incredibly elegant, the perfect addition to your holiday cookie spread.
- These cookies make a wonderful gift for friends, family, and neighbors.
What Makes These Raspberry Filled Almond Snowball Cookies Special?
What sets these Raspberry Filled Almond Snowball Cookies apart is the combination of simple ingredients working together in perfect harmony. Using finely ground almonds not only adds a delicate, nutty flavor but also contributes to the cookie’s incredibly tender texture.
Softened butter is crucial for creating a smooth dough that holds its shape. Chilling the dough ensures that the cookies don’t spread too much in the oven. The high-fat content gives them that signature melt-in-your-mouth feel we all crave.
For another great treat, check out this easy The Ultimate, Delicious Persimmon Bread Recipe.
Ingredients for Raspberry Filled Almond Snowball Cookies
To make these delicious cookies, you’ll need the following ingredients.
The Cookie Base:
- 2 cups (248g) all-purpose flour ((scoop and level to measure))
- 1/2 tsp salt
- 3/4 cup (76g) sliced almonds
- 1 cup (226g) unsalted butter, (softened)
- 1/2 cup (60g) powdered sugar
- 1/2 tsp almond extract
The Filling:
- 6 Tbsp (115g) seedless raspberry jam
The Coating:
- 1 1/2 cups (170g) powdered sugar
Equipment You’ll Need
To get started, you’ll need a few essential pieces of equipment:
- Mixing bowls: For combining the ingredients.
- Electric stand mixer: This will make creaming the butter and sugar much easier.
- Food processor: To grind the almonds into a fine powder.
- Baking sheets: I prefer light-colored baking sheets as they help prevent the bottoms of the cookies from browning too quickly.
- Parchment paper: Lining your baking sheets with parchment paper ensures the cookies don’t stick and makes for easy cleanup.
- Wire rack: For cooling the cookies after baking.
How to Make Raspberry Filled Almond Snowball Cookies: Step-by-Step
Here’s how to make these delightful cookies.
- In a mixing bowl whisk together flour and salt, set aside. Add almonds to a food processor and process until finely ground to tiny bits, set aside.
- In the bowl of an electric stand mixer set with the paddle attachment cream together butter and 1/2 cup powdered sugar until combined and smooth. Mix in almond extract.
- Slowly add in flour mixture and mix just until combined. Mix in ground almonds, folding with a spatula as needed to gather them from the bottom of the mixing bowl (see notes).
- Scoop dough out 1/2 (half) tablespoon at a time. Shape the 1/2 Tbsp dough into a ball then make a fairly deep indention (large enough to fit the jam) with your finger or thumb. Add 1/2 tsp of the jam.
- Then scoop out another 1/2 tablespoon of cookie dough and shape into a ball. Make an indentation in that piece then gently place that indented dough ball over the jam filled dough ball, this will make one round ball. Gently bring some of the dough down on the sides to seal the dough ball.
- Transfer to a plate. Repeat with remaining dough. Leave space between dough balls on plates so they chill evenly.
- Transfer dough balls to refrigerator and chill 1 hour 30 minutes. Preheat oven to 375 degrees during last 15 minutes of chilling. Transfer cookies to a baking sheet spacing them 2-inches apart (leave remaining dough balls that don’t fit on baking sheet chilled).
- Bake in preheated oven until set, about 11 – 13 minutes (careful not to over-bake or they can crack and jam may seep out).
- Remove from oven and allow to cool several minutes, then while they are still warm pour remaining 1 1/2 cups powdered sugar into a small mixing bowl and carefully roll cookies in powdered sugar to give them a light coating.
- Transfer them to a wire rack to cool completely then roll once more in powdered sugar to give them a thicker coating.
Step-by-step photos can be super helpful, so keep an eye out for those soon! If you enjoy this recipe, explore more treats and drinks for other desserts.
Tips for Perfect Raspberry Filled Almond Snowball Cookies
Here are a couple of tips I’ve learned over the years to ensure your cookies turn out perfectly every time:
- Don’t skip the chilling: Chilling the dough is essential for preventing the cookies from spreading too much in the oven.
- Be gentle with the dough: Overworking the dough can result in tough cookies. Mix just until the ingredients are combined.
Raspberry Filled Almond Snowball Cookies: Variations
Want to mix things up? Here are a few fun variations to try:
- Lemon zest: Add a teaspoon of lemon zest to the dough for a bright, citrusy twist.
- Chocolate chips: Mix mini chocolate chips into the dough for a chocolate-almond flavor.
- Pecan: Replace the almonds with pecans for a different nut flavor.
- Vegan Snowballs: Substitute vegan butter and a flax egg for a delicious vegan version.
Storing Your Raspberry Filled Almond Snowball Cookies
Here’s how to keep your cookies fresh:
Room Temperature:
Store the cookies in an airtight container at room temperature. They will stay fresh for up to 5 days.
Freezer:
For longer storage, freeze the cookies in an airtight container for up to 2 months. Thaw at room temperature before serving.
Make-Ahead Instructions
You can definitely make the dough ahead of time. The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If freezing, thaw the dough in the refrigerator overnight before using. Baking time may need to be increased by a minute or two if baking from chilled dough.
Troubleshooting: Common Problems and Solutions
Here’s a handy guide to common problems and their solutions:
| Problem | Possible Cause(s) | Solution(s) |
|---|---|---|
| Cookies spreading | Dough too warm, too much butter, oven temperature too low | Chill dough longer, use slightly less butter, ensure oven is properly preheated, use parchment paper. |
| Filling leaking | Overfilling, dough not sealed properly, overbaking | Use less filling, ensure dough is completely sealed, reduce baking time, chill dough well. |
| Cookies too dry/crumbly | Overbaking, too much flour | Reduce baking time, measure flour accurately (spoon and level), add a touch more butter. |
| Sugar coating not sticking | Cookies not warm enough, not enough butter in coating | Roll cookies in sugar while still warm, ensure coating is finely ground, add a small amount of melted butter. |
| Dough cracking | Dough is too dry, not enough fat | Add a teaspoon of milk or cream, ensure butter is properly softened, knead the dough gently. |
| Jam too runny | High moisture content in jam | Use a thicker jam, simmer jam on low heat to reduce moisture before using, add a pinch of cornstarch to jam. |
| Cookies browning too much on bottom | Dark baking sheet, oven rack position too low | Use light-colored baking sheet, move oven rack to the middle position, use parchment paper. |
| Powdered sugar melts | Humidity, cookies too hot when coated | Ensure cookies are only slightly warm, coat right before serving, store in airtight container with parchment paper. |
Ingredient Sourcing & Quality
Using high-quality ingredients can really elevate these cookies. For example, using European butter, with its higher fat content, will result in a richer, more tender cookie. As for the raspberry jam, I recommend using a seedless raspberry jam from a brand you trust. It’s also important to remember basic food safety tips such as washing your hands and ensuring all your equipment is clean.
If you are wanting to try another jam recipe, check out this Easy Persimmon Jam Recipe.
Serving Suggestions
These cookies are perfect with a cup of coffee or tea. They also pair beautifully with dessert wine. Consider adding them to a holiday dessert platter alongside other festive treats.
Frequently Asked Questions
Here are some common questions I get about these cookies:
What temperature do you cook snowball cookies at?
I bake these cookies at 375 degrees.
What are the secrets to a chewy raspberry cookie?
The secret to a chewy raspberry cookie is to avoid overbaking them. Be sure to chill the dough before baking, and don’t overmix the ingredients.
Why are my snowball cookies falling apart?
If your snowball cookies are falling apart, it could be due to a few reasons. The dough might be too dry, or you may have overmixed the ingredients.
Why do Chinese restaurants have almond cookies?
Almond cookies in Chinese restaurants are believed to have originated as a way to use up leftover almond pulp from making almond milk.
Let’s Bake Something Special!
I hope you enjoy making these Raspberry Filled Almond Snowball Cookies as much as I do. They’re a guaranteed crowd-pleaser, and they’re perfect for sharing with loved ones during the holiday season, or really anytime!
If you try this recipe, please leave a comment below and let me know how they turned out. I would love to hear from you. Happy baking!
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