Introduction

These Raspberry-Filled Almond Snowball Cookies are tender, buttery treats with a delightful almond aroma and a sweet raspberry surprise at the center. Perfectly dusted with powdered sugar, they’re a charming and delicious snack for any occasion.

The image shows a small stack of round, white snowball cookies dusted heavily with powdered sugar, giving them a rough, snowy texture. One cookie on top is cut open, revealing a deep red, shiny raspberry jam filling inside a slightly crumbly, pale outer layer. The cookies are arranged on a white plate with a few fresh red raspberries scattered on the side. The whole scene rests on a white marbled surface with a softly blurred background featuring warm, golden bokeh lights. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1/2 cup powdered sugar, plus extra for rolling
1 teaspoon almond extract
2 cups all-purpose flour
1 cup finely ground almonds (almond meal)
1/4 teaspoon salt
1/2 cup raspberry jam (seedless or strained for smooth filling)
Fresh raspberries (optional, for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Step 2: In a large mixing bowl, cream together the softened butter and 1/2 cup powdered sugar until smooth and fluffy.
Step 3: Stir in the almond extract until fully combined.
Step 4: In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt to distribute evenly.
Step 5: Gradually add the dry ingredients to the butter mixture, mixing gently until a soft dough forms. Avoid overmixing.
Step 6: Scoop about 1 tablespoon of dough and flatten it slightly in your hand.
Step 7: Place roughly 1/2 teaspoon of raspberry jam in the center of the flattened dough, then fold the dough around the jam and roll into a smooth ball, ensuring the jam is completely enclosed.
Step 8: Arrange the filled dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Step 9: Bake for 15-18 minutes, or until the edges are lightly golden but the centers remain pale. Do not overbake to keep them tender.
Step 10: Let the cookies cool on the baking sheet for about 5 minutes after removing from the oven.
Step 11: While still warm, gently roll each cookie in powdered sugar, then transfer to a wire rack to cool completely.
Step 12: Once cooled, dust the cookies with powdered sugar again for a beautiful snowy finish.
Step 13: Serve the cookies with fresh raspberries if desired, and enjoy!

Tips & Variations

Use seedless or strained raspberry jam for a smooth filling that’s easy to enclose in the dough.
Substitute almond extract with vanilla extract if you prefer a milder flavor.
For extra texture, lightly toast the almond meal before mixing it in.
Try filling the cookies with other fruit preserves like apricot or strawberry for variety.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 1 week. Reheat gently in a low oven or microwave briefly before serving to regain softness.

How to Serve

The image shows three round snowball cookies covered in white powdered sugar on a white plate with raspberry fruits scattered around. The top cookie is cut in half, revealing a light beige dough outer layer with a slightly crumbly texture and a red, soft berry filling inside. The powdered sugar is generously dusted, giving the cookies a snowy look. The plate sits on a white marbled surface with soft warm lights blurred in the dark background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to use one suitable for baking to maintain the right texture.

How do I prevent the jam from leaking while baking?

Use a small amount of seedless or strained jam, and make sure to completely enclose the jam within the dough. Rolling the dough smoothly and sealing all edges helps prevent leakage.