Raspberry-Filled Almond Snow Cookies bring together buttery almond perfection and sweet raspberry jam in one elegant, melt-in-your-mouth bite. Perfect for holiday cookie trays or cozy winter afternoons, these snowy delights deliver a nostalgic charm that instantly transports you to warm kitchens and festive moments. Soft, crumbly, and dusted with powdered sugar, this cookie recipe turns simple pantry ingredients into something irresistibly magical.
Thank you for reading this post, don't forget to subscribe!Whether you call them Raspberry Almond Snowball Cookies, Raspberry Jam-Filled Almond Cookies, or Almond Snowball Cookies with Raspberry Filling, their flavor and texture make them a standout treat for every cookie lover. This recipe will guide you step by step to create a bakery-style experience at home.
Why You’ll Love Raspberry-Filled Almond Snow Cookies
Melt-in-your-mouth texture — buttery, soft, and delicately crumbly.
Festive look — the powdered sugar coating gives them a true snowball charm.
Perfectly balanced flavor — the nutty almond dough pairs beautifully with the tangy-sweet raspberry filling.
Easy to make — simple ingredients, no special tools, and beginner-friendly steps.
Make-ahead friendly — dough can be chilled or frozen for holiday prep.
Great for gifting — they stay fresh for days and look stunning in treat boxes.
Customizable — swap the raspberry jam for your favorite fruit filling.
Ideal for Christmas or Valentine’s Day — their color and flavor fit both festive themes.
Ingredients
For the Cookie Dough
1 cup unsalted butter, softened – gives richness and that signature tender crumb.
½ cup powdered sugar – sweetens without grittiness and helps create a smooth texture.
1 teaspoon almond extract – provides a warm, nutty aroma.
2 cups all-purpose flour – forms the structure of the cookie.
½ teaspoon salt – enhances the flavor balance.
For the Filling
½ cup raspberry jam – use high-quality or homemade jam for a deeper berry flavor.
🔸 Substitution Tip: You can replace raspberry with strawberry, apricot, or cherry jam for variety.
For the Coating
Powdered sugar (extra) – for that snowy, festive finish. Dust once when warm, and again when cool for extra coating.
How to Make Raspberry-Filled Almond Snow Cookies
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat butter and ½ cup powdered sugar together until light, fluffy, and creamy. This step introduces air into the dough, giving your Raspberry Almond Snowball Cookies a soft, delicate texture.
Step 3: Add Almond Extract
Mix in almond extract. The aroma will start filling your kitchen — that’s your sign the dough is developing its nutty flavor base.
Step 4: Combine Dry Ingredients
In another bowl, whisk together flour and salt. Gradually add the dry mixture to the butter mixture, stirring gently until a soft dough forms. Avoid overmixing; it keeps the cookies tender and crumbly.
Step 5: Shape and Fill
Scoop about 1 tablespoon of dough, flatten it slightly in your palm, and place ½ teaspoon of raspberry jam in the center. Fold the dough around the filling and roll it gently into a ball, sealing the edges completely to prevent leakage while baking.
Step 6: Bake
Arrange cookie balls evenly on the baking sheet and bake for 12–15 minutes, or until the bottoms turn light golden. Avoid overbaking — these cookies should stay pale and soft.
Step 7: Cool and Coat
Let the cookies cool for about 5 minutes, then roll them in powdered sugar while still warm. After they cool completely, roll them once more for that classic “snow-dusted” finish.
Pro Tips for Perfect Cookies
How do I keep the raspberry filling from leaking?
Seal the dough completely around the jam and chill shaped cookies for 10 minutes before baking. Cold dough holds its shape better.
Can I use different fillings?
Yes! Try lemon curd, Nutella, or strawberry preserves for delicious twists.
Why are my cookies too dry or crumbly?
This often means too much flour or overmixing. Always measure flour by spooning and leveling, and stop mixing once the dough forms.
Can I make them ahead of time?
Absolutely. You can freeze the unbaked dough balls for up to 3 months. Bake straight from the freezer, adding 1–2 extra minutes.
Best Ways to Serve Raspberry Almond Snow Cookies
Serve Raspberry-Filled Almond Snow Cookies with:
Hot tea or coffee for an afternoon treat.
Holiday platters alongside Pecan Tassies, Snowball Cookies, or Shortbread Bars.
A dessert charcuterie board — pair with chocolate truffles and candied nuts.
Nutrition Information (per cookie)
Calories: 145
Fat: 8g
Saturated Fat: 5g
Carbohydrates: 17g
Sugar: 8g
Protein: 1.5g
Sodium: 50mg
Storage & Leftovers
Room Temperature: Store in an airtight container for up to 5 days.
Refrigerator: Keeps fresh for up to 10 days.
Freezer: Store baked cookies in a freezer-safe box for up to 2 months.
Reheat: Let them thaw at room temperature and roll once more in powdered sugar before serving for that fresh “snowy” effect.
Frequently Asked Questions
Can I use almond flour instead of all-purpose?
You can replace up to ¼ of the flour with almond flour for a nuttier flavor, but using all almond flour will make the dough too soft.
Do I need to chill the dough?
Chilling is optional but recommended if your kitchen is warm. It helps maintain shape and reduces spreading.
What’s the difference between snowball cookies and thumbprint cookies?
Raspberry-Filled Almond Snow Cookies are fully enclosed with filling, while thumbprint cookies hold jam in an open center.
Can I make these gluten-free?
Yes — use a 1:1 gluten-free baking blend and ensure your jam is gluten-free.
Recipe Variations
Vegan Version: Substitute butter with vegan margarine and ensure the jam is gelatin-free.
Chocolate Drizzle: Add a melted white or dark chocolate drizzle for a bakery finish.
Holiday Twist: Use green and red sanding sugar instead of powdered sugar for a festive look.
Coconut Snow Cookies: Add shredded coconut to the dough for extra chewiness.
Pistachio-Raspberry Snowballs: Replace part of the flour with ground pistachios for a gourmet flavor.
Conclusion
Soft, buttery, and bursting with fruity goodness, Raspberry-Filled Almond Snow Cookies are the perfect treat for holidays or any time you crave a comforting homemade cookie. Their blend of almond richness and raspberry brightness creates an irresistible balance that’s both nostalgic and elegant.