Raspberry Filled Almond Snowball Cookies – Easy Holiday Dessert Recipe

Let me tell you, the moment that sweet, nutty scent of almond dough mingled with tart raspberry jam started wafting from my oven, I knew I’d stumbled upon a holiday treat worth sharing with the world. The first time I made these raspberry filled almond snowball cookies, it was one of those chilly December afternoons when the windows fog up and the kitchen feels like the coziest place on earth. I remember pulling the tray out and pausing—really pausing—to take it all in. The powdered sugar dusted on top looked like fresh snow, and the jam peeked out just enough to make you curious. Honestly, it felt like I’d bottled up the best parts of winter in one perfect bite.

My grandma used to bake with almond flour all winter long, and she’d always sneak a little jam into the center of her pastries “for good luck.” I was knee-high to a grasshopper back then, watching her hands move with that gentle, practiced rhythm. Years ago, I tried recreating her old recipes, but adding raspberry filling to snowball cookies? That was my little twist—something I wish I’d thought of sooner!

When I first brought a batch of these to a family holiday party, I barely got them onto the plate before everyone started “taste testing” (which, let’s face it, is just code for gobbling them up before dinner). Even my picky cousin, who usually avoids anything with nuts, snagged two and went back for more. These raspberry filled almond snowball cookies have become a staple for our gatherings, and I’ve tested them more times than I care to admit (in the name of research, of course). They’re dangerously easy, bursting with pure, nostalgic comfort, and—if you ask me—just the thing to brighten up your Pinterest cookie board or wow your coworkers at the holiday potluck. If you love a cookie that feels like a warm hug, you’re going to want to bookmark this one!

Why You’ll Love This Recipe

When it comes to baking, I’ve tried every snowball cookie variation under the sun—but nothing beats the combo of almond, raspberry, and that melt-in-your-mouth texture. After testing (and retesting) this recipe, I can say with confidence that these cookies tick every box for a holiday dessert that truly stands out. Here’s what makes them so special:

• Quick & Easy: You can whip up a batch in under 45 minutes, making them perfect for last-minute guests or when you just need a sweet fix.
• Simple Ingredients: No need for a fancy grocery run. Most ingredients are pantry staples—and if you bake even occasionally, you probably have everything on hand.
• Perfect for the Holidays: These raspberry filled almond snowball cookies are a dreamy fit for Christmas trays, New Year’s brunches, and even Valentine’s Day.
• Crowd-Pleaser: Kids love the surprise raspberry center, and adults appreciate the balance of sweet and tart flavors. (Trust me, they disappear fast!)
• Unbelievably Delicious: The almond dough is soft and buttery, the raspberry filling adds just the right tang, and the powdered sugar finish is the icing on the cake—literally.

What sets these apart from regular snowball cookies? It’s all about the filling. The raspberry jam tucked inside each cookie creates a juicy, vibrant burst that you just don’t get with plain versions. Plus, using almond flour brings a rich, nutty depth that’s hard to resist. I blend the dough until it’s just crumbly for that signature tender texture, and I’ve found that a slightly chilled dough makes it easier to wrap around the jam without sticking to your fingers.

This is comfort food, reimagined—faster, a bit healthier (thank you, almond flour!), but still packed with all the “holiday magic” you crave. Whether you’re impressing party guests or sneaking them with your morning coffee, these cookies are about to become your new favorite tradition. Close your eyes after the first bite and you’ll see what I mean!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and if you need to make a swap for dietary reasons, I’ve got you covered. Let’s break it down:

• For the Cookie Dough:
  • Almond flour (finely ground works best for a tender crumb—Bob’s Red Mill is my go-to)
  • All-purpose flour (unbleached, or use gluten-free blend if needed)
  • Unsalted butter, softened (adds richness and helps achieve melt-in-your-mouth texture)
  • Powdered sugar (for sweetness and that classic snowball look)
  • Vanilla extract (pure vanilla brings warmth and depth)
  • Salt (just a pinch to balance the sweetness)
  • Almond extract (optional, but it seriously boosts the nutty flavor—I never skip it!)
• For the Filling:
  • Raspberry jam (seedless if you prefer smooth centers, but regular works fine)
  • Lemon zest (optional, but a little bit brightens up the raspberry beautifully)
• For Rolling & Dusting:
  • Extra powdered sugar (for coating after baking—makes them look like snowballs)

Ingredient Notes & Substitutions:

• If you’re gluten-free, swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Almond flour alone is too crumbly for these.
• Dairy-free? Use a plant-based butter like Earth Balance. I’ve tried it and the cookies still come out rich and tender.
• Prefer a different jam? Go for blackberry, cherry, or even apricot. I’ve mixed and matched a few times, and each brings its own twist.
• Out of almond extract? Just use a bit more vanilla, but the almond really makes the flavor pop.
• If you like your cookies extra nutty, toss in a handful of chopped toasted almonds to the dough—yum!

Seasonal fruit jams work beautifully if you want to play with flavors. In the summer, swap in a homemade strawberry preserve. For winter, classic raspberry is hard to beat. And if you’re gifting, package them in little boxes with extra powdered sugar for maximum wow-factor!

Equipment Needed

Baking these raspberry filled almond snowball cookies doesn’t require a professional kitchen—just a few trusty tools. Here’s what you’ll need:

• Large mixing bowl (for combining dough; I use a sturdy ceramic one that’s lasted me years)
• Electric mixer or stand mixer (makes creaming butter and sugar a breeze, but a good old wooden spoon works in a pinch)
• Measuring cups and spoons (for accuracy—don’t eyeball the almond flour or the texture changes!)
• Baking sheet (lined with parchment paper for easy cleanup and even browning)
• Small spoon or melon baller (for scooping out dough and adding jam centers)
• Cooling rack (lets cookies set up without getting soggy underneath)
• Sifter or fine mesh sieve (for dusting with powdered sugar—makes them look perfectly snowy)

If you don’t have a stand mixer, mixing by hand is totally doable (I’ve done it more than once when my mixer was buried under holiday chaos). For parchment paper, wax paper works in a pinch, but parchment prevents sticking best. My old baking sheets have a few battle scars, but honestly, they still bake evenly and clean up easily. If you’re on a budget, check out local thrift shops or discount stores—they often have decent baking pans and racks for cheap.

Preparation Method

1. Prep the Oven and Baking Sheet:
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. (Trust me, skipping the parchment makes for a sticky cleanup!)
2. Mix the Dough:
   In a large mixing bowl, beat 1 cup (226g) unsalted butter until creamy and smooth. Add 1/2 cup (60g) powdered sugar and continue beating for 2-3 minutes until light and fluffy. Mix in 1 teaspoon vanilla extract and 1/2 teaspoon almond extract. Sprinkle in 1/4 teaspoon salt.
3. Add Dry Ingredients:
   Sift 2 cups (192g) almond flour and 1 1/4 cups (150g) all-purpose flour into the bowl. Stir until a crumbly dough forms. (It’ll look dry at first, but keep mixing! If it’s still too dry after a minute, add 1-2 teaspoons milk.)
4. Chill the Dough:
   Cover the bowl and refrigerate dough for 15-20 minutes. This makes it easier to handle and helps prevent spreading.
5. Shape the Cookies:
   Scoop out about 1 tablespoon (20g) of dough. Flatten it gently in your palm, then make a small indentation in the center. Spoon 1/2 teaspoon raspberry jam (about 2g) into the center. Fold the edges over the jam and roll gently into a ball. Place on prepared baking sheet, spacing cookies about 1 inch apart.
6. Bake:
   Bake for 15-18 minutes, until cookies are just set and the bottoms are lightly golden. (Don’t overbake—almond flour browns quickly!)
7. Cool:
   Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack. They’ll be fragile while warm, so handle with care.
8. Dust with Sugar:
   Once cookies are completely cool, sift powdered sugar over the tops for a snowy finish. If you want a thicker coating, roll the cookies in powdered sugar instead.
9. Serve or Store:
   Enjoy right away, or store in an airtight container for up to 1 week. (They taste even better the next day as the flavors meld together!)

Prep Notes: If the dough cracks when rolling, it’s likely too cold—let it sit at room temp for a few minutes. If jam leaks out, pinch the dough edges together more tightly. I like to assemble all the dough balls first, then fill and roll as a batch—it speeds things up and keeps mess to a minimum. The cookies should smell nutty and sweet, with a hint of raspberry as they bake. If they start browning too fast, lower the oven temp by 10°F (5°C).

Cooking Tips & Techniques

After years of holiday baking marathons, I’ve picked up a few tricks that make these raspberry filled almond snowball cookies consistently awesome. Here’s what I’ve learned (sometimes the hard way):

• Keep the Dough Chilled: Chilled dough is easier to shape and less sticky. If your kitchen is warm, work in small batches and keep unused dough in the fridge.
• Jam Placement: Too much jam equals leaks! Stick to 1/2 teaspoon per cookie, and seal edges tightly. I once thought “more is better” and ended up with jam volcanoes—lesson learned.
• Gentle Rolling: Roll the cookies with soft hands. Pressing too hard makes them dense and cracks the dough. I used to rush, but patience really pays off here.
• Watch the Bake Time: Almond flour browns quickly. Set a timer and check at 15 minutes. If cookies seem pale but firm, they’re done. Overbaking dries them out (been there, done that).
• Powdered Sugar Application: For a thick coating, roll cookies while slightly warm. For a lighter, snowy look, sift sugar over cooled cookies. I like a double dusting for extra “wow.”
• Troubleshooting: If cookies spread too much, your dough might be too warm or too much butter was used. Refrigerate longer or measure carefully next time.
• Multi-tasking: Prep filling while dough chills, or get other holiday treats ready at the same time. I usually set up a little assembly line with my kids—they love helping fill and roll.

Consistency comes from measuring ingredients accurately, chilling dough, and resisting the urge to overfill with jam. My first batch was a mess, but with a few tweaks, I cracked the code—now every batch is picture-perfect and delicious!

Variations & Adaptations

These cookies are versatile, and you can easily adapt them to suit different tastes or dietary needs. Here are my favorite twists:

• Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour. I’ve done this for friends and the texture is still soft and crumbly.
• Vegan: Swap in plant-based butter and use chia jam for the filling. The cookies remain rich and flavorful—my vegan niece gave them two thumbs up!
• Flavor Swaps: Try cherry or apricot jam instead of raspberry for a new flavor profile. Lemon or orange zest in the dough gives a citrusy twist that’s super refreshing.
• Seasonal Adaptations: Use homemade preserves with summer fruits, or mix a little cinnamon into the dough for a winter spice kick.
• Nut Allergies: Substitute almond flour with sunflower seed flour and skip the almond extract. The cookies turn out just as tasty (I did this for a friend’s nut-sensitive kid).

Personally, I’ve tried a cranberry-orange version with orange zest and cranberry preserves, and it was a hit at our Thanksgiving table. Don’t be afraid to play with flavors and fillings—the recipe is forgiving and fun!

Serving & Storage Suggestions

These raspberry filled almond snowball cookies are best served at room temperature, arranged on a festive platter with a dusting of extra powdered sugar. They pair perfectly with hot cocoa, spiced tea, or even a glass of bubbly for grown-ups.

If you want a show-stopping dessert tray, stack the cookies in a pyramid and garnish with fresh raspberries and mint leaves. They look stunning next to chocolate truffles or shortbread bars—great for holiday parties or cookie swaps.

For storing, place cookies in an airtight container. They keep well at room temp for up to 1 week. For longer storage, freeze them in layers separated by wax paper. Thaw at room temperature before serving—no need to reheat, but if you want them warm, a quick 10-second zap in the microwave works wonders.

The flavors deepen as they sit, so if you make them a day in advance, expect an even richer almond and raspberry taste. They’re sturdy enough to pack for gifting, too—just add a little extra powdered sugar before boxing them up!

Nutritional Information & Benefits

Each raspberry filled almond snowball cookie is estimated to contain about 120 calories, 7g fat, 13g carbs, and 2g protein. Almond flour offers healthy monounsaturated fats and a bit of fiber, while raspberry jam brings vitamin C and antioxidants.

These cookies can be made gluten-free and dairy-free with easy swaps. However, they do contain nuts and dairy unless adapted. Always check ingredient labels if baking for folks with allergies.

From a wellness perspective, I love that almond flour adds a boost of nutrition compared to plain white flour, and you can control the sugar by choosing low-sugar jams or reducing the powdered sugar coating. They’re a treat, yes, but one you can feel good about sharing!

Conclusion

In a season full of classic cookies, these raspberry filled almond snowball cookies really are a standout. The simple almond dough, bright raspberry filling, and snowy sugar coating create a treat that’s both nostalgic and just a little bit special.

I love how adaptable this recipe is—swap the jam, change the flour, or add your own twist. Honestly, it’s a cookie that brings everyone together, no matter their preferences. It’s been a staple at my house for years, and I hope it becomes one for yours, too.

If you bake these, I’d love to hear what you think! Share your results, leave a comment, or tell me how you adapted the recipe for your family. Happy holidays, and may your kitchen always be warm and your cookie jar never empty!

Frequently Asked Questions

Can I use a different jam instead of raspberry?

Absolutely! Cherry, apricot, or blackberry jam work great. Just keep the filling amount to about 1/2 teaspoon per cookie to avoid leaks.

How do I make these cookies gluten-free?

Just swap the all-purpose flour for a 1:1 gluten-free baking blend. The texture stays close to the original and everyone can enjoy them.

Can I freeze raspberry filled almond snowball cookies?

Yes, freeze them in layers separated by wax paper. Thaw at room temperature before serving for best texture and flavor.

What if my dough is too crumbly?

Add 1-2 teaspoons of milk and mix again. Almond flour can be tricky, but a little extra moisture usually fixes it.

Are these cookies suitable for nut allergies?

Not as written, but you can substitute almond flour with sunflower seed flour and skip the almond extract for a nut-free version.

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