Easy Raspberry Filled Almond Snowball Cookies

Raspberry Filled Almond Snowball Cookies are soft butter cookies rolled in powdered sugar with a small fruity center tucked inside. Each cookie holds a mix of almonds, flour, butter, and a spoon of raspberry filling that melts slightly as it bakes.

The texture stays tender, and the powdered sugar gives a light sweetness that balances the nutty taste. These cookies feel right for any season, though many bake them for holiday trays.

The mix of raspberry filling and almonds makes each bite feel warm and simple. The warm butter, almond flour, nuts, and soft raspberry center bring the perfect mix of sweet, nutty, and fruity.

These Raspberry Filled Almond Snowball Cookies fit any holiday tray, and they feel special without extra steps or fancy tools. If you love soft cookies with a pop of raspberry filling, you’ll enjoy this recipe as much as I do.

Why You’ll Love Raspberry Filled Almond Snowball Cookies?

You’ll enjoy Raspberry Filled Almond Snowball Cookies because they bring a soft butter texture with a light nutty flavor in every bite. The small spoon of raspberry filling adds a sweet center that pairs well with the almonds.

The cookies stay tender and keep their shape, making them easy to serve for holidays or simple family treats.

They taste great warm or cooled, and the powdered sugar gives a gentle sweetness. These cookies fit right into any cookie tray and feel easy enough for anyone to bake.

How To Make Raspberry Filled Almond Snowball Cookies?

Recipe Overview

Raspberry Filled Almond Snowball Cookies are soft, buttery, and coated in powdered sugar with a sweet raspberry filling tucked inside. They’re perfect for gifting, holiday trays, or everyday snacking.

• Prep Time: 20 minutes
• Cook Time: 12–15 minutes
• Chill Time: 30 minutes
• Total Time: 1 hour 5 minutes
• Cuisine: American
• Course: Dessert / Cookies
• Difficulty: Easy
• Yield: 24 cookies
• Calories: ~135 per cookie
• Servings: 24
• Serving Size: 1 cookie

Equipment

• Mixing bowls
• Wooden spoon or hand mixer
• Measuring cups
• Measuring spoons
• Baking tray
• Parchment paper
• Small spoon for raspberry filling
• Cooling rack

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar, plus more for coating
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 cup finely ground almonds
• 1/4 teaspoon salt
• 1/2 cup seedless raspberry jam

Ingredient Notes

1. Butter: Soft butter helps create that melt-in-your-mouth texture snowball cookies are known for.

2. Powdered Sugar: This sweet coating gives the cookies their classic snowy look.

3. Almonds: Finely ground almonds add nutty flavor and pair nicely with the raspberry filling.

4. Flour: All-purpose flour keeps the structure light but sturdy enough to hold the filling.

5. Raspberry Jam: Pick a seedless jam so the center stays smooth.

6. Salt: A small pinch balances the sweetness.

Direction

1. Cream the butter and sugar

In a bowl, mix softened butter and powdered sugar until smooth. This helps the dough stay light.

2. Add vanilla

Stir in the vanilla extract for extra aroma.

3. Add dry ingredients

Pour in the flour, almonds, and salt. Mix until you get a soft dough. The dough should feel firm enough to shape.

4. Chill the dough

Place the dough in the fridge for 30 minutes. This helps stop the cookies from spreading too much.

5. Shape the cookies

Take a tablespoon of dough, flatten it in your palm, and place a small spot of raspberry jam in the center. Gently wrap the dough around it and roll into a ball.

6. Bake

Place the cookies on a lined tray. Bake at 350°F (175°C) for 12–14 minutes. The tops should look set, and the bottoms just lightly golden.

7. Coat with powdered sugar

Let the cookies cool a few minutes, then roll them in powdered sugar. Once fully cool, coat them again for that classic snowball look.

Nutrition

(Approximate per cookie)

• Calories: 135
• Carbohydrates: 13g
• Fat: 8g
• Sugar: 5g
• Protein: 2g

Tips and Variations

Tips

💠  Chill the dough before shaping so the cookies hold their round shape.

💠 Keep the raspberry filling amount small to prevent leaking.

💠  Roll the cookies in powdered sugar twice for the best “snowball” look.

💠  Shape each dough ball gently so the almonds stay evenly mixed.

💠  Let the cookies cool on the tray a few minutes before moving them, so they stay firm.

Variations

💠  Swap the raspberry filling with strawberry, cherry, or apricot jam for new flavors.

💠 Add chopped pecans or walnuts for a crunchy twist.

💠 Use almond extract instead of vanilla for a stronger nut flavor.

💠  Add a spoon of cocoa to the dough for a mild chocolate version.

💠  Fill the centers with chocolate chips if you want a richer cookie.

 Storing Tips

✔️  Store baked cookies in an airtight container for up to 5 days.

✔️  Keep them chilled if your kitchen is warm so the jam center stays firm.

✔️  Freeze baked cookies for up to 3 months.

Serving Suggestions

✳️  Serve them with hot cocoa for a cozy winter treat.

✳️  Add them to a holiday cookie box with nuts, fudge, and almond treats.

✳️  Place them in mini cupcake liners for a clean presentation on dessert trays.

Recipe Notes

☑️  Roll twice in powdered sugar for the best look.

☑️  Keep the jam amount small so it doesn’t leak.

☑️ Make sure the dough is chilled before shaping.

☑️  Use a small spoon for easy filling.

☑️  If the dough cracks, press it back together gently.

Why Are My Cookies Spreading Too Thin?

Cookies spread when the dough feels warm or too soft, especially in Raspberry Filled Almond Snowball Cookies.

Warm dough melts fast, causing the cookies to lose their round shape on the tray. A short chill in the fridge helps the dough firm up so it stays in place during baking.

Soft butter is fine, but melted butter makes the dough go flat. Making sure the dough stays cool keeps the cookies thick and round.

Why Are My Cookies Dry and Crumbly?

Dry texture happens when the dough has too much flour or the butter is not mixed well with the dry ingredients in Raspberry Filled Almond Snowball Cookies.

A packed cup of flour throws off the balance and removes moisture from the dough. Soft butter blends more evenly and gives a smoother cookie.

A short rest after mixing lets the dough settle, which helps it come together better. A gentle hand during shaping keeps the cookies from cracking as they bake.

Why Is My Filling Leaking Out of the Cookies?

The filling leaks when the dough doesn’t seal tightly around the jam in Raspberry Filled Almond Snowball Cookies. A small amount of raspberry filling works best because too much pushes through the dough as it heats.

Press the dough together so there are no gaps, especially at the top. If the dough cracks, smooth it with your fingers before placing it on the tray. A chilled dough ball holds the filling inside more firmly.

FAQs

Final Thoughts

I love making these Raspberry Filled Almond Snowball Cookies every holiday season because they bring that cozy mix of raspberry filling, nuts, and powdered sugar that feels so comforting.

If you try this recipe, tell me how they turn out. I enjoy hearing your feedback and seeing your cookie trays come to life.