If you’re searching for that perfect balance of nutty, buttery, and fruity in a cookie, let me introduce you to this fan-freaking-tastic Raspberry Almond Snowball Cookies Recipe. These cookies have a delicate almond flour base that melts in your mouth, complemented by a sweet and tangy raspberry filling tucked right inside. When I first tried this recipe, I was hooked instantly – the way the powdered sugar melts onto the soft cookie after baking makes every bite feel like a winter wonderland treat, no matter the season. Trust me, once you try making these, they’ll become a go-to in your cookie jar!
Why You’ll Love This Recipe
- Perfect Texture: Soft, buttery snowball cookies with that delightful almond crunch and raspberry center.
- Easy to Make: Straightforward steps with ingredients you likely have on hand already.
- Family Favorite: My family goes crazy for these, especially during holiday gatherings and casual tea times.
- Beautiful Presentation: The powdered sugar coating gives them a festive, snowy look that’s hard to resist!
Ingredients You’ll Need
This Raspberry Almond Snowball Cookies Recipe uses a simple combo of all-purpose and almond flour to deliver that tender, nutty bite. A little butter and sugar create the perfect cookie base, while the raspberry jam adds a fresh fruit pop to each little ball of joy. Here’s a handy breakdown to help you shop smarter for the best results!
- All-purpose flour: Provides structure, but mixing it with almond flour keeps the cookies tender and light.
- Almond flour: Adds that toasty, nutty depth – make sure to use finely ground for best texture.
- Baking powder: Just a pinch to give the cookies a slight lift while baking.
- Salt: Balances sweetness and enhances the almond flavor beautifully.
- Unsalted butter: Softened for easy creaming and rich flavor – room temp is key for smooth mixing.
- Granulated sugar: Sweetens the dough and helps create a light, fluffy texture.
- Egg: Binds ingredients and adds moisture; use large for consistent results.
- Vanilla extract: Gives a warm, aromatic undertone.
- Almond extract: Amplifies the nutty flavor; a little goes a long way!
- Powdered sugar: For coating — this makes the cookies look snow-kissed and adds a soft sweetness outside.
- Raspberry jam: Seedless is best for smooth filling – homemade or store-bought both work.
- Cornstarch: Helps thicken the jam filling so it doesn’t ooze out when baking.
- Lemon juice: A splash to brighten the raspberry jam and balance sweetness.
Variations
One of the things I love about this Raspberry Almond Snowball Cookies Recipe is how easy it is to switch up the flavors or adjust for dietary needs. Feel free to play around with extracts or fillings to make it your own – that’s the beauty of homemade cookies!
- Different Fruit Fillings: I’ve tried swapping raspberry jam with apricot or strawberry preserves for a different fruity twist, and it’s always a hit.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend with almond flour to make this recipe safe for gluten-sensitive friends.
- Extra Crunch: Add chopped toasted almonds to the dough for an added texture that’s irresistible.
- Less Sweet Version: Cut down on the granulated sugar a bit if you prefer your cookies less sweet, but keep the powdered sugar coating for that classic finish.
How to Make Raspberry Almond Snowball Cookies Recipe
Step 1: Prepare the Raspberry Filling
Start by combining the raspberry jam, cornstarch, and lemon juice in a small saucepan. Heat it gently over medium-low, stirring frequently, until it thickens to a jammy, spoonable consistency — this usually takes about 5 minutes. The cornstarch helps stop it from running all over your cookie dough later! Once done, take it off the heat and let it cool completely. I like to make this part ahead of time so the filling is perfectly set by bake time.
Step 2: Mix the Dry Ingredients
Whisk together your all-purpose flour, almond flour, baking powder, and salt in a medium bowl. This step ensures the leavening and salt are evenly distributed through the flour blend, which helps your cookies bake evenly and taste balanced.
Step 3: Cream Butter & Sugar
In a large bowl, beat the softened butter and granulated sugar until your mixture is light and fluffy — don’t rush this; it takes about 2 to 3 minutes but creates that perfect cookie crumb texture. Then add the egg, vanilla, and almond extracts, mixing until smooth.
Step 4: Combine Dry & Wet Ingredients
Gradually fold the dry ingredients into your wet mixture until you form a soft dough. The dough should feel tender but hold together when you press it. Avoid overmixing here—just stir until combined for tender cookies.
Step 5: Shape and Fill Your Cookies
Now for the fun part! Scoop out about 1 ½ tablespoons of dough and roll it into a ball. Use your thumb to press a small indentation in the center, then spoon about ½ teaspoon of the cooled raspberry filling into the well. Carefully pinch the dough gently around the filling to seal it, then roll it back into a smooth ball. This way, that raspberry surprise stays inside during baking.
Step 6: Bake to Perfection
Arrange the cookie balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake at 350°F (175°C) for 12 to 14 minutes, or until the tops start to crack slightly but the cookies still feel soft when you gently press them. They may look a little underdone — that’s exactly what you want for a melt-in-your-mouth texture.
Step 7: Cool and Coat with Powdered Sugar
Let the cookies cool on the baking sheet for about 5 minutes — this helps them firm up just enough to roll without breaking. Then roll each cookie gently but thoroughly in powdered sugar for that classic snowball effect. The sugar slowly melts into the cookies, giving them an irresistible soft sweetness and beautiful appearance.
Pro Tips for Making Raspberry Almond Snowball Cookies Recipe
- Room Temperature Butter: Make sure your butter is soft but not melted – this is crucial for creaming and getting the right cookie texture.
- Don’t Overfill: Use just enough raspberry filling (about ½ teaspoon) so the cookies don’t burst during baking but still pack a flavorful punch.
- Chill the Cookie Dough: If your kitchen is warm, chill the dough for 20 minutes before shaping to prevent the dough from being too sticky to work with.
- Double Roll in Powdered Sugar: For extra snowy looks, roll the cookies twice in powdered sugar once cooled completely.
How to Serve Raspberry Almond Snowball Cookies Recipe
Garnishes
I love sprinkling a tiny extra pinch of powdered sugar on top right before serving for that fresh “snowfall” effect. Sometimes, I even add a few fresh raspberries on the serving plate just for the color pop and a hint of freshness – it’s simple but really elevates the presentation.
Side Dishes
Because these cookies are rich and sweet, pairing them with a cup of hot tea or freshly brewed coffee brings out their best. I especially enjoy them alongside a lemon or almond-flavored tea. For brunches, a fresh fruit salad or a light yogurt parfait complements their sweetness beautifully.
Creative Ways to Present
For special occasions, I’ve arranged my Raspberry Almond Snowball Cookies Recipe on a tiered dessert stand dusted with edible glitter or rose petals for an extra festive feel. Wrapping individual cookies in parchment with a cute ribbon makes them excellent party favors too!
Make Ahead and Storage
Storing Leftovers
I store my leftover cookies in an airtight container at room temperature, layering them between sheets of parchment or wax paper to keep the powdered sugar coating intact. They stay perfectly soft for about 3-4 days, but honestly, that batch rarely lasts that long!
Freezing
If I want to save some for later, I freeze the dough balls before baking—just shape and fill them, then freeze on a baking sheet until firm before transferring to a freezer bag. When you’re ready, bake straight from frozen, adding an extra minute or two to the bake time. This way you can enjoy fresh cookies anytime.
Reheating
To reheat, I gently warm the cookies in a preheated oven at 300°F for about 5 minutes—this refreshes their softness without melting the powdered sugar coating. You can also microwave them briefly, but it’s easier to overdo it and lose that perfect texture.
FAQs
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Can I use frozen raspberries instead of raspberry jam?
While fresh or frozen raspberries are delicious, using raspberry jam for this recipe is best because the filling needs to be thick and less watery. If you want to use frozen raspberries, cook them down with sugar and cornstarch until thickened, making a suitable filling similar to jam.
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How do I prevent the raspberry filling from leaking out during baking?
The key is to use a small amount of thickened jam filling—about ½ teaspoon—and to seal the dough properly around the filling when shaping. Also, cooling the filling before assembling helps it hold better during baking.
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Can I make these cookies vegan or dairy-free?
Yes! Swap the butter for a vegan butter substitute and use a flax egg or chia seed egg instead of a regular egg. The texture might be slightly different, but they’ll still be delicious and almond-licious.
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Is almond flour necessary, or can I use only all-purpose flour?
Almond flour is key to achieving that characteristic nutty flavor and tender texture. You could use only all-purpose flour, but the cookies won’t have the same richness or softness that makes this recipe so special.
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How long do these cookies keep fresh?
Stored properly in an airtight container at room temperature, Raspberry Almond Snowball Cookies stay fresh and soft for up to 4 days. Beyond that, they may start to dry out but can still be enjoyed after a quick warm-up.
Final Thoughts
Honestly, this Raspberry Almond Snowball Cookies Recipe holds a special place in my heart because it’s both elegant and comforting — perfect for sharing with friends or just indulging on a quiet afternoon. You’ll love how approachable it is to make, yet how stunning the results turn out. Give it a try, and I promise, like me, you’ll find yourself baking these again and again. Happy baking, my friend!
Print
Raspberry Almond Snowball Cookies Recipe
- Prep Time: 35 minutes
- Cook Time: 14 minutes
- Total Time: 49 minutes
- Yield: 18-20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Raspberry-Filled Almond Snowball Cookies are delicate, buttery treats featuring a crisp almond-flavored cookie exterior filled with a luscious raspberry jam center. Rolled in powdered sugar, they offer a perfectly balanced sweetness and a delightful texture contrast. Ideal for festive occasions or an indulgent afternoon snack, these cookies bring a burst of raspberry flavor wrapped in a tender, almond-infused dough.
Ingredients
For the Cookies:
- 1 ½ cups all-purpose flour
- 1 cup almond flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp almond extract
- ½ cup powdered sugar (for rolling)
For the Raspberry Filling:
- ¾ cup raspberry jam (preferably seedless)
- 1 tsp cornstarch
- 1 tbsp lemon juice
Instructions
- Preparing the Raspberry Filling: In a small saucepan over medium heat, combine raspberry jam, cornstarch, and lemon juice. Stir frequently until the mixture thickens, about 5 minutes. Remove from heat and allow it to cool completely before use to prevent the filling from melting the dough.
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt thoroughly. This ensures even distribution of leavening agents and salt.
- Cream Butter and Sugar: In a large bowl, beat the softened butter with granulated sugar until the mixture becomes light and fluffy, usually 2-3 minutes. This aeration contributes to the cookie’s tender texture. Add the egg, vanilla extract, and almond extract, mixing well until fully incorporated.
- Combine Ingredients: Gradually add the dry ingredients to the butter mixture, stirring gently until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Shape and Fill Cookies: Scoop about 1 ½ tablespoons of dough and roll into a ball. Press a small indentation in the center of each ball with your thumb. Spoon approximately ½ teaspoon of the cooled raspberry filling into each indentation, then carefully close the dough around the filling and roll back into a smooth ball to encase the jam.
- Bake the Cookies: Place the filled dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12-14 minutes, until the tops show slight cracks and the cookies are just set but still soft to the touch.
- Cool the Cookies: Let the cookies rest on the baking sheet for 5 minutes after baking to firm up slightly before transferring them to a wire rack to cool completely. This helps them maintain their shape.
- Coat with Powdered Sugar: Once fully cooled, roll each cookie in powdered sugar until fully coated. This snowy sugar coating adds extra sweetness and a beautiful finish.
Notes
- Ensure the raspberry filling is completely cooled before filling the dough to prevent it from leaking during baking.
- You can substitute seedless raspberry jam with other fruit preserves if desired for variation.
- For a stronger almond flavor, add an extra ¼ teaspoon of almond extract, but be cautious as it is potent.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Rolling the cookies in powdered sugar after baking rather than before maintains the powdery coating and prevents burning.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
