Raspberry Filled Almond Snowball Cookies
These melt-in-your-mouth almond snowball cookies are filled with tart raspberry jam and dusted with powdered sugar for a festive, nostalgic holiday treat. Quick to make and bursting with nutty flavor, they’re perfect for parties, gifting, or cozy winter afternoons.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups almond flour (finely ground)
- 1 1/4 cups all-purpose flour (or 1:1 gluten-free blend)
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for dusting)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/4 teaspoon salt
- Raspberry jam (about 1/2 teaspoon per cookie, seedless or regular)
- Lemon zest (optional, for filling)
- 1–2 teaspoons milk (if dough is too dry)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, beat unsalted butter until creamy and smooth.
- Add powdered sugar and beat for 2-3 minutes until light and fluffy.
- Mix in vanilla extract, almond extract (if using), and salt.
- Sift in almond flour and all-purpose flour. Stir until a crumbly dough forms. If too dry, add 1-2 teaspoons milk.
- Cover and refrigerate dough for 15-20 minutes.
- Scoop about 1 tablespoon of dough, flatten in your palm, and make an indentation in the center.
- Spoon 1/2 teaspoon raspberry jam (and a pinch of lemon zest, if desired) into the center. Fold edges over jam and roll gently into a ball.
- Place cookies on prepared baking sheet, spacing about 1 inch apart.
- Bake for 15-18 minutes, until just set and bottoms are lightly golden.
- Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cool, sift powdered sugar over tops or roll cookies in powdered sugar for a snowy finish.
- Serve immediately or store in an airtight container for up to 1 week.
Notes
Chill dough for easier shaping and less spreading. Seal edges tightly to prevent jam leaks. For gluten-free, use a 1:1 blend. For vegan, use plant-based butter and chia jam. Dough cracks if too cold; let sit at room temp. Cookies taste even better the next day as flavors meld.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6
- Sodium: 40
- Fat: 7
- Saturated Fat: 3
- Carbohydrates: 13
- Fiber: 1
- Protein: 2
Keywords: raspberry snowball cookies, almond cookies, holiday dessert, Christmas cookies, jam filled cookies, gluten-free option, easy cookie recipe