I just made Raspberry Almond Filled Snowball Cookies that crack open into snowy crumbs with a sneaky jam heart and have officially ruined every other cookie for me.

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I am obsessed with Raspberry Almond Filled Snowball Cookies because they hit my sweet tooth and my cranky snack brain at once. I love the contrast of soft almond meal crumbs and a sticky burst of raspberry jam in the center.

Snowball Cookie Recipe sounds fancy but these feel real and slightly messy, like a cookie that refuses to be neat. I adore how the almond notes cut through the jam so it never gets cloying.

But mostly I eat them because they disappear fast. No pretense.

Just a mouthful of nutty, jammy chaos that makes me smile every time.

Ingredients

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Unsalted butter: Basically lends creaminess and richness, makes the cookies tender and buttery.
Powdered sugar: It’s smooth sweetness, gives that soft, melt-in-your-mouth finish after baking.
Vanilla extract: Adds warm, cozy aroma; it’s the friendly flavor that ties things together.
All-purpose flour: The cookie’s backbone, gives structure so they hold the jam center.
Almond meal: Nutty depth and a little density, plus a subtle chewy almond note.
Cornstarch: Basically makes them extra tender and soft, almost pillow-like in your mouth.
Fine sea salt: Balances sweetness and boosts all the other flavors without tasting salty.
Granulated sugar: Gives a touch of crispness and caramelized edge when the cookies bake.
Raspberry jam: Bright, fruity burst in the center; it’s sweet-tart and totally addictive.
Toasted almonds: Plus crunchy contrast and toasty flavor if you roll or mix them in.
Extra powdered sugar for coating: It’s snowy, pretty, and adds that sweet first bite.

Ingredient Quantities

1 cup (227g) unsalted butter, softened

1/2 cup (60g) powdered sugar plus extra for coating (about 1 to 2 cups)

2 tsp vanilla extract

2 cups (250g) all purpose flour

1/2 cup (60g) almond meal or finely ground blanched almonds

1/4 cup (30g) cornstarch for tenderness

1/2 tsp fine sea salt

1/4 cup (50g) granulated sugar

1/2 cup raspberry jam or seedless raspberry preserves (more if you like)

1/3 to 1/2 cup chopped toasted almonds for rolling or mixing (optional)

How to Make this

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1. Preheat oven to 325°F (163°C) and line two baking sheets with parchment paper. Toast the chopped almonds in a dry skillet till fragrant if you plan to use them, let cool.

2. In a large bowl cream 1 cup softened unsalted butter with 1/4 cup granulated sugar until smooth. Add 2 tsp vanilla and 1/2 cup powdered sugar and beat briefly until just combined, don’t over mix or it gets greasy.

3. Sift together 2 cups all purpose flour, 1/2 cup almond meal, 1/4 cup cornstarch and 1/2 tsp fine sea salt. Add dry mix to the butter mixture in two additions, mixing until it just forms a soft dough.

4. If you want extra crunch or flavor, fold in 1/3 to 1/2 cup chopped toasted almonds now, or reserve them for rolling later. Dough should be soft but not sticky; chill 20 to 30 minutes if it’s too soft.

5. Roll dough into 1 to 1 1/4 inch balls, place on prepared sheets about 1 inch apart. For jam centers make a small indentation in each ball with your thumb or the back of a teaspoon. If you prefer sandwich cookies, make slightly smaller balls and bake as directed.

6. Bake for 12 to 15 minutes until the bottoms are just set and the edges show no raw dough. They should not brown much; you want pale cookies.

7. While still warm, gently press each indentation again if needed and fill with about 1/2 tsp raspberry jam (or more if you like). If you made plain balls for sandwiching, let cool then sandwich two cookies together with jam.

8. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. When fully cool roll each cookie in powdered sugar, then dust again after a few minutes for that snowball look.

9. Store in an airtight container layered with parchment paper. They keep well for several days and the jam can make them a little soft over time, but they taste even better after a day when flavors meld.

Equipment Needed

1. Oven and two rimmed baking sheets lined with parchment paper
2. Dry skillet or small frying pan (for toasting almonds)
3. Large mixing bowl and a medium bowl for dry ingredients
4. Electric mixer or sturdy wooden spoon and elbow grease (for creaming butter)
5. Sifter or fine mesh sieve (for flour, almond meal and cornstarch)
6. Measuring cups and spoons plus a kitchen scale if you like precision
7. Cookie scoop or teaspoon and your thumb or the back of a spoon for indenting
8. Wire cooling rack and a spatula or bench scraper to transfer cookies

FAQ

Q: Can I make the dough ahead of time? A: Yes, you can. Make the dough, shape into a log or balls, wrap tightly and refrigerate up to 48 hours. For longer storage freeze for up to 3 months, thaw in fridge before baking.

Q: My cookies spread too much, what went wrong? A: Likely butter was too soft or oven temp was low. Chill shaped cookies 15 to 30 minutes before baking and make sure butter is softened but not greasy. Also use an oven thermometer to confirm it's at 350°F.

Q: Can I use other jams or fillings? A: Sure, swap raspberry jam for apricot, strawberry or lemon curd. If the jam is very runny, reduce amount slightly or cook it down a bit so it gels more.

Q: Do I have to use almond meal? A: No, you can omit it and add 2 tablespoons more flour, but almond meal gives a nutty flavor and tender texture. Finely ground blanched almonds is the best substitute.

Q: What is the best way to get an even powdered sugar coating? A: Let cookies cool 5 to 10 minutes after baking, then roll in powdered sugar while still slightly warm so the sugar sticks. For the classic double coat, wait until fully cool and roll again for a snowy finish.

Q: Can I mix chopped toasted almonds into the dough instead of rolling? A: Yes, fold 1/3 cup toasted chopped almonds into the dough for crunch inside. Keep some reserved for rolling if you want that extra texture on the outside.

Raspberry Almond Snowball Cookies Recipe Substitutions and Variations

Unsalted butter:
- 1 to 1 with room temp salted butter, just skip or reduce added salt a bit
- Use 3/4 cup (170g) coconut oil solid at room temp for a dairy free option, flavor will be slightly coconutty
- 1 cup (227g) vegan butter stick for a dairy free swap, gives similar texture but may spread more
- For less fat, try 3/4 cup unsweetened applesauce plus 1/4 cup neutral oil, cookies will be softer and less rich
Almond meal or finely ground blanched almonds:
- Use equal amount of finely ground hazelnuts for a nuttier flavor
- Substitute 1/2 cup extra flour plus 1/4 tsp almond extract if you want the texture but not the nuts
- Use 1/2 cup oat flour for a milder, chewier bite and nut free option
- 1/2 cup finely ground pistachios if you want a colorful, earthy twist
Cornstarch for tenderness:
- Use an equal amount of arrowroot powder for a similar tender crumb
- Substitute 1:1 with potato starch if you have it, cookies stay soft
- Use 1/2 cup extra flour and reduce mixing a bit, result is slightly denser but fine
Raspberry jam or seedless raspberry preserves:
- Use strawberry or apricot jam for a different but tasty fruit note
- Swap with 1/2 cup fresh raspberry compote, cook down with a bit sugar until thick
- Use 1/3 cup lemon curd for a bright, tangy filling that cuts the sweetness
- For less sugar, try mashed raspberries mixed with a tablespoon of honey to taste

Pro Tips

– Chill the dough if it feels too soft, not firm though, just cool enough so the balls hold shape. If you skip chilling the cookies will spread and lose their thumbprint, but don’t over chill or the butter wont cream into the flour well.

– Slightly underbake on purpose. Pull them when the bottoms are just set and the tops still look pale, they firm up as they cool so you get that tender, melt-in-your-mouth texture instead of a dry cookie.

– Warm the jam a bit in the microwave for 5 to 10 seconds so it flows into the indentation easier. If the jam is super runny, mix a tiny pinch of cornstarch into it and heat to thicken, or use less jam so it doesnt leak.

– For extra almond flavor and crunch, toast the almond meal lightly in a dry pan before measuring, or fold in half the chopped toasted almonds and roll the rest on the outside. Toasting brings out nuttiness, but watch closely cause nuts burn fast.

Raspberry Almond Snowball Cookies Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I just made Raspberry Almond Filled Snowball Cookies that crack open into snowy crumbs with a sneaky jam heart and have officially ruined every other cookie for me.

Servings

servings

Calories

184

kcal

Equipment: 1. Oven and two rimmed baking sheets lined with parchment paper
2. Dry skillet or small frying pan (for toasting almonds)
3. Large mixing bowl and a medium bowl for dry ingredients
4. Electric mixer or sturdy wooden spoon and elbow grease (for creaming butter)
5. Sifter or fine mesh sieve (for flour, almond meal and cornstarch)
6. Measuring cups and spoons plus a kitchen scale if you like precision
7. Cookie scoop or teaspoon and your thumb or the back of a spoon for indenting
8. Wire cooling rack and a spatula or bench scraper to transfer cookies

Ingredients

1 cup (227g) unsalted butter, softened
1/2 cup (60g) powdered sugar plus extra for coating (about 1 to 2 cups)
2 tsp vanilla extract
2 cups (250g) all purpose flour
1/2 cup (60g) almond meal or finely ground blanched almonds
1/4 cup (30g) cornstarch for tenderness
1/2 tsp fine sea salt
1/4 cup (50g) granulated sugar
1/2 cup raspberry jam or seedless raspberry preserves (more if you like)
1/3 to 1/2 cup chopped toasted almonds for rolling or mixing (optional)

Directions

Preheat oven to 325°F (163°C) and line two baking sheets with parchment paper. Toast the chopped almonds in a dry skillet till fragrant if you plan to use them, let cool.
In a large bowl cream 1 cup softened unsalted butter with 1/4 cup granulated sugar until smooth. Add 2 tsp vanilla and 1/2 cup powdered sugar and beat briefly until just combined, don't over mix or it gets greasy.
Sift together 2 cups all purpose flour, 1/2 cup almond meal, 1/4 cup cornstarch and 1/2 tsp fine sea salt. Add dry mix to the butter mixture in two additions, mixing until it just forms a soft dough.
If you want extra crunch or flavor, fold in 1/3 to 1/2 cup chopped toasted almonds now, or reserve them for rolling later. Dough should be soft but not sticky; chill 20 to 30 minutes if it's too soft.
Roll dough into 1 to 1 1/4 inch balls, place on prepared sheets about 1 inch apart. For jam centers make a small indentation in each ball with your thumb or the back of a teaspoon. If you prefer sandwich cookies, make slightly smaller balls and bake as directed.
Bake for 12 to 15 minutes until the bottoms are just set and the edges show no raw dough. They should not brown much; you want pale cookies.
While still warm, gently press each indentation again if needed and fill with about 1/2 tsp raspberry jam (or more if you like). If you made plain balls for sandwiching, let cool then sandwich two cookies together with jam.
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. When fully cool roll each cookie in powdered sugar, then dust again after a few minutes for that snowball look.
Store in an airtight container layered with parchment paper. They keep well for several days and the jam can make them a little soft over time, but they taste even better after a day when flavors meld.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.